Episode 766
Panang Curry with Peanuts and Tofu
The Culinary Institute of America
January 27, 20269m 53s
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Show Notes
Chef Ian Kittichai at Cuisine Concepts Kitchen in Bangkok, Thailand, shows us how he makes panang curry with fried tofu. The addition of ground cumin, coriander and peanuts differentiate panang curry from red curry. Chef Ian shows the key technique of maximizing the panang curry flavor by cooking the curry paste in the coconut milk until it splits.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia