While some believe that ‘penang’ refers to a forgotten grilling technique that was part of the original recipe, the name is usually thought to refer to Penang in
Malaysia, a cosmopolitan, coastal trading hub close to Thailand’s southern tip. In the 19th century, when penang curry first appeared in Thai recipe books, its use
of imported dried spices and thicker, more Indian-style sauce would have appealed mostly to the Thai upper classes. But now it’s one of the most widely beloved
Thai dishes, a milder take on red curry with its own elegant, fragrant simplicity— an ideal canvas for crunchy green beans and nutty Burmese tofu.
Prep time: For 2 30 minsmins | For 4 40 minsmins
Cook time: For 2 45 minsmins | For 4 55 minsmins
Lemongrass, Thai basil, galangal & lime add herbal zest to a Burmese chickpea tofu & green bean curry.
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