Making curry paste takes work, but it’s hard to beat the fragrance of freshly pounded lemongrass, galangal, and makrut lime ...

Augmented with Panang curry paste, the soup takes on a wonderful depth. Thickened with peanut butter and brightened with a touch of lime, this dish becomes a true bisque with the additions of both ...

Transfer the curry to a serving bowl and place the salmon ... that grow from the main part of ginger. You can make the panang paste in advance and keep it in the fridge for 2–3 days, or freeze ...

My wife had a salmon panang curry — pan-roasted, with peanuts in a coconut cream sauce ($32). She had a glass of pinot noir ($11). I had a Manhattan ($12) — generous pours, too, a nice relief ...

The quaint atmosphere, fast service and hearty entrees solidify Monsoon Siam's place on my list of the top 10 restaurants in ...

Fry for 4–5 minutes, stirring. Stir in the ginger, garlic and curry powder and fry for another minute. Add the cooled rice, soy sauce, chilli sauce and lime juice. Toss and season with little ...

One section is devoted to curry dishes, such as Panang Curry ($9.95/+), featuring Panang Curry paste with coconut milk, bell peppers, peas, kaffir lime leaves and your choice of meat. Another ...

Cook up a taste of Thailand with this tofu-based take on a popular curry. Panang curry paste is bursting with wonderful flavours – ginger, lemongrass, chilli, lime, garlic and coriander – and in this ...