How to Make PANANG CURRY (there's a reason it's so popular)

[@Barbara_M.]

How beautifully told! The storytelling and the colors make you almost smell the flavours you're describing.

[@ZoeandSimon]

Thanks a lot Barbara!

[@ceooflonelinessinc.267]

Wow thank you so much for this! I really like your detailed description. It helps a lot! Wheb will you next video come?

[@ZoeandSimon]

Thanks! I'm glad that it was helpful. New videos are in the works!

[@NickyDunn]

Great video. Your neighbor knew what she was talking about. And food made with love tastes so good. Great recipe. Will definitely try this. Thank you for sharing.

[@ZoeandSimon]

Thank you, let us know how it went! 😋

[@ruangthongpinthong1951]

I'm Thai, real Thai Panang in my house is only salty and a little sweet... but if you add lemon and it tastes ok... there's no wrong or right in cooking 😊😊

[@ZoeandSimon]

Yeah, I like the extra sourness, but there is no right or wrong way 😋

[@chooba77]

Thanks I really like your cruisy cooking style 👍

[@eugenewright-4p1l1ba6]

A local Chinese restaurant makes an amazing Panang Curry. I will have to try making my own very soon.

[@ZoeandSimon]

Yes, we also want to start making our own! 😁

[@boranschnork3219]

Utterly beautyful! Like Jerry Oliver but better.

[@ZoeandSimon]

Thank you!

[@endor8witch]

now that you've documented some asian foods in your travel, will you try this format again? making food you've tried on your journey to see if it's close to how you ate them :)

[@ZoeandSimon]

Yeah it's a good idea, we've been thinking about trying a format like that, but we'll have to see if we can make it work 😁

[@anna-philine]

Pls do more cooking videos so I can finally move out. Thanks!

[@tomsonfire3740]

You've done it wrong, you would have cooked the milk more and thickened it up, then add the paste, keep it cooking until the oil splits and you fry the paste in it's own oils. Then add the meat, cook until the meat is 50% cooked and put in the rest of the coconut milk.

[@MagicDragon]

Ohhhh No !! do not put lime juice on it !!!! just only sugar fish sauce and little salt at the beginning and also the sugar we normal use palm sugar that's make more diffrent test of white sugar it's more soft of sweet and smell nice, white sugar it quite strong sweet. And for me i did not taste too much when i cook my foods just can imagine by experience and will know how to make the right taste that i need on it. I saw all your clip on your chanel just saw this one show how to cook and all are travelong clip so maybe you may do some cook clip with the country foods that you in there travel time it will be more different all traveling vlog and more interesting maybe.

[@ZoeandSimon]

Thanks, yes we've been thinking about cooking more food from our travels at home! It's a good idea! 🙂

[@edcastillo4456]

Agreed, no lime or any citrus. The aroma from kaffir lime leaves is all you need. Add the sugar and nam pla before you start simmering, then taste. If done properly, you only need to taste 3-4 times. 10 is excessive.

[@ELEKTRARE]

Nothing hard to cook with a premade curry paste haha 😜 okay 😱😱

[@ZoeandSimon]

Definitely simpler, but still very good 😋

[@kayladesui]

I tired this recipe and it is so good! Definitely cheaper making this at home than going out to eat! Thank you it’s very easy to make!