Part 2 of my Kitchen Basics series takes us into one of my favorite culinary destinations: Thailand!! I love how fresh (and bold) the flavors are; how the cuisine dances between sweet and savory tastes with ease; and just how vibrant the recipes always are, no matter how much effort actually goes into them.
But despite being one well loved cuisine, I know that it’s not the easiest one to jump into. Especially if you’re still gaining footing in the kitchen. Plus who has the time to build all of the intricate layers of flavors that makes Thai food so freakin delicious? I don’t! Even now as a stay-at-home mom, I still don’t have the time to prepare those elaborate recipes that made me fall in love with the cuisine back in day.
Thats why I love this Panang Curry Paste. This tiny cube of curry paste packs so many wonderful Thai flavors. Give yourself an afternoon of prep time and you’ll have a dozen Thai meals at your fingertips. Literally!! The key to this paste is to freeze it into ice cube trays! Add it do coconut milk for a luscious sauce on fish, drizzle it over a tray of roasted vegetables, or add it to a pot of rice! It’s easy, versatile, and the epitome of Thai flavors.
This Panang Curry paste packs a might punch. 1-2 cubes can flavor a meal of 3-4 servings. And even though I teach the importance of tasting every step of the process when in the kitchen (to make sure every ingredient is being seasoned properly) try to avoid tasting this paste right out of the food processor!! As your tasting guinea pig trust me , the raw paste will either knock out your palate for the next couple hours or turn you off to eating it entirely. HOWEVER, when cooked, this paste is the most incredible blend of spices and flavors.