Panang Curry

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It's the best one!

― rainy (rainy), Wednesday, 23 October 2002 04:56 (twenty-three years ago)

http://www.sawan.co.uk/recipes/panangcurry.asp

― rainy (rainy), Wednesday, 23 October 2002 05:02 (twenty-three years ago)

A friend the other night made a pumpkin curry soup that was ridiculously good...hit all the notes of fall like a player piano worked by someone who didn't know from octaves.

― Andy, Wednesday, 23 October 2002 05:27 (twenty-three years ago)

does any one know what galangga is? it's needed for the curry paste.

thanks, rainy. i want to make this.

― Fritz Wollner (Fritz), Wednesday, 23 October 2002 14:01 (twenty-three years ago)

It is the best one. I've had it with duck at the local Thai place. Scrumptiosity at it's most scrumptious.

― lawrence kansas (lawrence kansas), Wednesday, 23 October 2002 14:15 (twenty-three years ago)

Galangal (your spelling may vary) is a ginger-like (in appearance) root available in Asian markets. If unavailable, omit.

― Paul Eater (eater), Wednesday, 23 October 2002 14:20 (twenty-three years ago)

oh I know that stuff! Ginger-root shaped but kind of onion or scalliony when you cut into it?

― Fritz Wollner (Fritz), Wednesday, 23 October 2002 15:15 (twenty-three years ago)

Oniony with a touch of hot pepper, I'd say. Much easier to find dried than fresh in my experience, but good either way.

― Paul Eater (eater), Wednesday, 23 October 2002 15:43 (twenty-three years ago)

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