Thai food has never been the same after my trip to Bangkok. God what a place , an absolute heaven for food lovers. I had been craving that food and i started trying Marion’s recipes. I can’t thank her enough. I live Thai cuisine, a very close second to my native food. Her recipes are amazing and so easy to follow. Thank you 😊
Here it is...again 1:00am...and getting my Marion fix...hello again from Florida ...she helps me plan several meals a week. Everything has tasted amazing.
I made this tonight... I live in Brisbane Australia.. The only galangal I could find was dried or pickled.. I used the dry but soaked it in water like the chillies to rehydrate them... I could also only find small dried chillies.. So I used less but added 2 fresh large chillies. I found all the other ingredients except the actual kaffir limes but I replaced the skin of the kaffir Lime with the skin of normal lime..... This is my favorite Thai dish... When I go out this is the main thing I always order.... I have to say my home made Marion's version was simply amazing.. Exactly how a penang should taste... Thank you so much Marion... In the printed recipie of Marion's penang I couldn't see coriander root.... Unless I'm just blind as a bat.... Simply amazing meal I can't wait to blow some of my friends minds.. I added prawns instead of chicken... Fresh beans and capsicum ♥️♥️♥️
@@kiyabrewer4693 I made mine with small dried red chillies... It was hot as... If you make this and you don't like too much heat, make sure you use LARGE dried red chillies.... If you hate heat... Take the seeds out for further softness to the heat.... You can always use more coconut milk and palm sugar to balance.. I really recommend this dish.. I've now made it 3 times
For a bachelor batch-cooking 5 lunches each week, Thai curries always work great! And I loved making the curry paste from scratch, except that I had to switch Thai basil for kefir lime leaves. The lunch room at my work is always deliciously fragrant at noon. 🥰🥰
I've just made this and O.M.G. it was amazing. I've never had Penang curry before so I've got nothing to compare it with but I don't think I care. It was amazing! I did substitute the zest of half a normal lime for the zest of a kaffir lime as I couldn't find kaffir lime's anywhere. Even my local Thai/Asian food store only had dried kaffir lime leaves. Do the two different lime's taste very different? I also made it with only half the amount of chillies as I was worried it might be too hot for me. It certainly wasn't so I might try it with more next time. When my young daughter stays with me we love cooking together and I would probably still make this with only 5 chillies with her, and I can't wait to do so!
I have got Marion fever, from not cooking at all to cooking obsessively!!! - I LOVE your full of flavour, no bland food recipes, South East Asian cuisine is no contest the best
Drooling here...many thanks for the excellent tutorial! I always feel so stupid, lazy, and guilty buying those packaged sauces at the Asian market. Your passion is infectious.
Your method of explaining the recipes are so precise and to the point. There's no fannying around. Thank you for bringing us such inspiring & authentic recipes. I totally adore Thai food & eagerly await your vlogs, its always a pleasure.! 🙏🏼🍛
I’ve watched a boatload of Marion’s and mama Noi’s videos. This curry is something that attracts me more than the others. I keep watching it so I can at least see the deliciousness.
In the cooking class I took in Chiang Mai, we had to pound our own curry paste made from scratch. BEST curry ever! Really happy to hear of the food processor trick here. Thank you Marion!
Love all your recipes! Whenever I watch one of your video tutorials I feel so insatiably hungry and start salivating uncontrollably. Would you please do a recipe for Massaman curry? It's one of my favourite dishes especially with the crunchy whole peanuts and I'd like to know how to make a really good one!
I made this curry today and I must say I’m impressed!!! It was so delicious!!! I’ve tried many of your recipes and they are all equally bomb!! My new fav.❤ Quicj question though. Can we use the left over curry paste to make fried rice with it?? 😊
Hi friend you can try My home cook recipes from my origin on " Hyderabadi Food Flavours" I hope u will like them.try once.ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-M978_r2GcCA.html
Nice job on this penang curry marion. I love thai curries so much. So much depth and flavor. I would say if there's one thing in all of thai cuisine that i cannot live without, its thai curries.
Thank you! Panang curry is my absolute fav thing in the world! Can't wait to try it the authentic way and not my makeshift way. We just got an Asian market near me so I'm hoping they have all these beautiful ingredients. Yum!
I live in S Oregon, USA. A pretty provincial region. Even we have an Asian store with all these ingredients. And sever of our higher end markets also carry the ingredients. I love this Thai Penang curry a LOT.
what a beautiful curry paste! I always buy mine, but I will try this. I took a Thai cooking class years ago and still have the recipe for Panang Chicken Curry which I have enjoyed many times, but this is the next level. Thank you.
*Opens marion kitchen* *see the incredibly tempting thai food in intro* *thinks of trying the recipe* *sees the first ingredient that is not available in the country* *log out* *cry forever *
It's really hard to find specific ingredients used in East are South-East Asian ingredients where I live (examples; Kaffir lime leaves, lemongrass, doubanjiang, Sichuan peppercorns, etc) Therefore, but I feel your pain.
@@laibakhan2826 Specialised Asian/Chinese supermarkets are hard to find here, but most supermarkets here keep stock of dark soy sauce, fish sauce, tofu etc. Ingredients like that.
I have a kaffir lime tree that produces fruit occasionally. I have the tree for the leaves as Thai food is a regular thing at our home. The best use I have found for the fruit is a very thin wedge in a Singapore Sling cocktail.
Marion, thank you for this video lesson!! You took the mystery out of making my own curry paste, thank you again. When I made my paste it was not as deep red as the one in the video. I went ahead with the recipe anyway. I like your "slow" process. I put mine together in a thermal pot brought it to a simmer to heat through and whacked it into the outer. It occurred to me to adjust the color with Kashmiri Mirch a little at a time. The dish is still cooking in the thermal pot so i will have to wait to add the final ingredients. It was a joy to prepare this curry.
Marionnnnn! I am so happy to see you! I've been watching older Masterchef and was appalled to see you leave. So close! You'd have made an amazing winnet. Mind you, what I can now see proves that you are every inch a MASTER Chef.
I just made this but instead of coriander roots, I used a tablespoon of coriander powder and it tastes AMAZING. I've never had it before so idk what it's suppose to taste like but I think I nailed it lol
Thanks for the vid. I spend a number of months in Thailand every year and spend that rime without a kitchen so eat out each night. 2 years ago my obsession was Tamarind, so not a dish but an ingredients. Last year it was panang curry. I think I had the dish at somewhere between 10 and 15 restaurants and they were surely way different from each other. I think your version is close to what I would expect except maybe that you underplayed the peanuts a bit.
I'm really impressed. As Thai people, I never ever make the panang paste. It's too complicated for me. And buying it from the shop is way more convenient.
Her recipe online doesn't have this information which is frustrating. Here is everything she used for the curry paste. 10 dried long red chillies 3 cm piece of galangal, finely chopped 1 lemongrass stalk (pale part only), bruised and finely chopped 3 Asian red shallots, roughly chopped 2 coriander roots 4 garlic cloves, roughly chopped 3 makrut (kaffir) lime leaves, destemmed and sliced Zest of ½ makrut (kaffir) lime, finely chopped 2 tsp shrimp paste ½ tsp ground cumin 1 tsp ground coriander 1 tbsp roasted peanuts
I went to two Asian markets and my local grocery store and could not find coriander with roots attach. Some have stems but no roots. I'm gonna just use the stems and hope for the best. Also couldn't find a kefir lime, just leaves. I'm gonna make this tonight and I'm sure it will be great. Thanks for the great recipe and video!
A wonderful recipe that we tried last night. It consists of many ingredients that make the whole thing so refined and noble. Luckily there is an Asian shop near here where you can find everything you need. Be careful with the fish paste: less is more :-). The dried chillies took a little longer than ten minutes to soak well. Probably depends on the product. We used normal water for the moisture when grinding and not the chilli water, as we were afraid that it would all be too "HOT" for us beginners. Thanks for the great recipe.
If I could find the Ingredients for this I would love to make it! I’m on the East Coast of the US, most of these ingredients are not available. I use Maesri red chili paste, it’s delicious. We get this and also the kefir lime leaves and tamarind paste from Amazon. Not a cheap dish to make but oh so worth it. I cook veggies at the end, zucchini red peppers onions. It’s heavenly. Jet Tila has this recipe.
This recipe looks so interesting. I have not seen kaffir leaves, galangal ginger and palm sugar in the Asian market. I will have to search elsewhere. Love this video. I also love seeing your mom. She's so adorable and sweet. Can't wait to find all the ingredients. Meanwhile I will make a curry chicken using madras curry and tumeric and coconut milk.
In Malaysia, kaffir limes are used in cooking and it has medicinal benefits as well. Also, the limes are used on the scalp to remove any build up i.e. oil, dandruff, etc. You should try it on your scalp to feel it’s magic 😂😁
