Ego's and Burrito's: Lindsey Bradley Ego's and Burrito's

Panang curry paste

 Ingredients

*TSP-teaspoon *TBSP-tablespoon

-5 dried red spur chilies, seeded and soaked

-1-2 cloves of garlic or 4-5 cloves Thai garlic

-1-2 medium-sized shallots

-1/2-1 TBSP lemongrass

-1 TSP of galangal 

-1 TSP coriander root

-1/2 TSP turmeric

-1/2 TSP kaffir lime rind

-1/2 TSP peppercorn

-1/2 TSP coriander seeds roasted

-1/2 TSP cumin roasted

-1/2 TSP salt

-1 TBSP salt

- 1 TSP shrimp paste

Preparation

 1) In a mortar, pound roasted dried herbs; coriander seeds, cumin, and peppercorn until finely ground

2) add remaining ingredients except for shrimp paste. pound until well combined

3)add shrimp paste, continue pounding until the mixture forms a smooth and fine paste



Panag Curry

 Ingredients

-2 TSP Panag curry pasta

-200g chicken breasts/thigh cut into bite-sized pieces (vegetarian option: tofu)

-1 TBSP cooking oil

-150 ML coconut milk

-kaffir lime leaves, thinly sliced

-sweet basil leaves

-4-5 red chili, sliced diagonally5-8 pea eggplants

-1 TSP palm sugar

-1TBSP fish sauce (vegetarian option: 1 TBSP slat)

Preparation

1) in a skillet or pan, over medium-low heat, combine cooking oil and curry paste, stirring frequently

2) add chicken, let simmer until no longer pink

3)add coconut milk, stir well and let simmer a few minutes

4)turn the heat to medium, add eggplant and cook till tender

5)add palm sugar and fish sauce to combine

6)add kaffir lime leaves, sweet basil leaves, and red chili, remove from heat and serve