California Farm Panang Rice Noodle Curry Recipe by Hobby Horseman
Cooking Instructions Under an hour 1 Fry panang curry paste in wok in oil with quartercup coconut cream till fragrant, about 5 minutes. Add meat of your choice, stir, add quartercup coconut cream till meat is tender, about 5 minutes more. Slice all vegetables 1/4” thick and 1/4” wide (Called julienne cut). Add each vegetable with another 1/4 cup of coconut cream, hardest vegetables first, stir fry 5 minutes each. 2 Taste the curry. Add makrut leaves, fish sauce, palm sugar, fry till oil bubbles to the top, add fresh rice noodles and the rest of the coconut cream, stir fry five more minutes, taste the noodles, should be soft and delicious, and should carry all the flavors from the wok. 3 Sprinkle sliced fresh basil on top, serve. 1 Fry panang curry paste in wok in oil with quartercup coconut cream till fragrant, about 5 minutes. Add meat of your choice, stir, add quartercup coconut cream till meat is tender, about 5 minutes more. Slice all vegetables 1/4” thick and 1/4” wide (Called julienne cut). Add each vegetable with another 1/4 cup of coconut cream, hardest vegetables first, stir fry 5 minutes each. 1 Fry panang curry paste in wok in oil with quartercup coconut cream till fragrant, about 5 minutes. Add meat of your choice, stir, add quartercup coconut cream till meat is tender, about 5 minutes more. Slice all vegetables 1/4” thick and 1/4” wide (Called julienne cut). Add each vegetable with another 1/4 cup of coconut cream, hardest vegetables first, stir fry 5 minutes each. 2 Taste the curry. Add makrut leaves, fish sauce, palm sugar, fry till oil bubbles to the top, add fresh rice noodles and the rest of the coconut cream, stir fry five more minutes, taste the noodles, should be soft and delicious, and should carry all the flavors from the wok. 2 Taste the curry. Add makrut leaves, fish sauce, palm sugar, fry till oil bubbles to the top, add fresh rice noodles and the rest of the coconut cream, stir fry five more minutes, taste the noodles, should be soft and delicious, and should carry all the flavors from the wok. 3 Sprinkle sliced fresh basil on top, serve. 3 Sprinkle sliced fresh basil on top, serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Lee's Classic Deviled Eggs Cheesecake Coconut Cake w/ Cream Cheese Frosting Broccoli Salad Mema’s Pecan Pie Lee's Classic Deviled Eggs Cheesecake Coconut Cake w/ Cream Cheese Frosting Broccoli Salad Mema’s Pecan Pie Hyderabadi Maash ki Daal with Methi Spiced Rum Pumpkin 🎃 Shake Chestnut Agar Jelly White pumpkin buttermilk gravy (vellai poosani morkulambu tamil) Chicken with white wine Bread pakore Palak Aloo ki sabzi Rosemary & Onion Turkey Methi Chaman Chicken Biryani Hyderabadi Maash ki Daal with Methi Spiced Rum Pumpkin 🎃 Shake Chestnut Agar Jelly White pumpkin buttermilk gravy (vellai poosani morkulambu tamil) Chicken with white wine Bread pakore Palak Aloo ki sabzi Rosemary & Onion Turkey Methi Chaman Chicken Biryani