Red curry paste fried up with chicken and then doused with coconut cream creates a succulent and spicy red curry.
The dish is then served with finely chopped kaffir lime leaves sprinkled on top.
"Panang gai" explode with dynamic flavors as soon as it touches the tip of your tongue.
At sight it is a wonderful dish, full of colors where red is dominant. On the palate when you try it you immediately feel the freshness that explodes in your mouth and that wonderful scent of spices that however mixed you can feel each one of them.
The main aroma that you hear is that of the curry but as many lemongrass and chilies are heard. All this different flavours made this dish unique.
The color comes from the bigger red chilies used to create the base. The chilies are crushed with garlic, lemongrass, shallots, ginger and fish paste and added to coconut milk .
It's the first time I've tasted this dish because I've always had a passion for Thai cooking but I've never had the chance to cook it myself.
I will definitely try this dish again, because it is a plate of a thousand faces, and when you try it you have a feeling of freshness in the mouth.
There are similar aromas that feel in the dish as for example the herbs seem all the same, I think for the presence of lemongrass that evenly balances these aromas.
Surely this dish has changed something in me and in my way of cooking certain dishes, using spices appropriately to the type of dish you're cooking and always a good idea.
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