Panang Curry with Phawinee

Thursday, October 1st | 6:30pm | Free | Virtual | Pre Register Here

Let’s make another simple Thai dish with Alta’s favorite, Phawinee O’Rourke. It’s one of her favorites and it’s easy to make, Panang Curry. This is a type of red curry that is thick, salty, and sweet.

Phawinee is originally from North-East Thailand and moved to Phuket in Southern Thailand in 2008. Every year her family spends their summers there but not this year because of COVID19. Phawinee is an Alta local and has lived locally in the winter since 2009. "Alta’s my second home. I love it here. I feel so lucky to be part of this town. Thank you everyone for welcoming me to the community. You guys are all very nice friends to me from across the world, and of course, I love to share my Thai recipes, let’s do this!”

List of Ingredients needed:

You can find all the ingredients from Asian stores in SLC (her favorite: Ocean Market)

14oz/400ml Coconut milk

2 Tablespoons Panang curry paste

1 1/2 pounds Beef (slightly thin) - substitute as needed

1 1/2 Tablespoons palm sugar or white sugar

1-2 teaspoons Fish sauce

2 Thai chili

Thai sweet basil

Kaffir lime leaves (shredded)

Jasmine rice (steam) we should have it ready before we cook the curry!

Utensils/ tools needed

Medium pot

Cutting board

Knife

Spatula

Measuring spoons

Testing spoon

If you want to join the class but don’t eat meat you could have it with potatoes. Just cut up some peeled potatoes in little cubes and bake in the oven until it cooks. Set aside and put it in the curry sauce that we’ve made (Potatoes Panang curry)