This Thai Panang Curry is a fantastically versatile dish, it is more of a broth with a lots of crunchy veg. Make as spicy as you like and add rice noodles so it is a bit more substantial.
You can make it with fish, chicken, pork or just with the vegetables. The Panang curry paste does though have shrimp paste in it so will not be suitable for a strict vegetarian diet.
Now normally I will always make my own pastes and sauces, however for this I buy on-line from an Asian site. It is rich and certainly got a kick and the 400 gram tub will last for ages.
This can be quite a fiery, even with 1 tbsp of paste it has a little kick. In our house, I like it hotter than my wife, so I make up as per the recipe, then dissolve a teaspoon of additional paste in a little hot water then put in my bowl. Then get the tissues and cold water ready.
Once all the veg is prepared this is a quick meal to cook and the short cook time ensures nice crisp veg. Quantities will be enough for 4 people, I make for 2, then chill the remainder and just give a quick blast in the microwave the following day.
Finally, I use cheap frozen shrimp and white basa fillets from the supermarket freezer cabinet. You can substitute these for big prawns, or a firm fish like cod or monkfish.
You will need a big wok or saucepan with a lid.
I serve the curry on a bed of rice noodles, cook as per instructions but I would put them on when I add the fish to the curry, they normally take a maximum of 3 minute, strain then put in a bowl, then pour a good helping of the curry on top.