From Jet Tila's kitchen · Independent / cookbook & television, Los Angeles
stove · curry sauce
NATIONAL AWARD WINNERIndigomill Panang Curry
From a national-award-winning chef
Ratio
COCONUT MILK 1440PANANG CURRY PASTE 73FISH SAUCE 10
Ingredients
- COCONUT MILK1440 ml
- PANANG CURRY PASTE72.73 ml
- KAFFIR LIME LEAF8 g
- FISH SAUCE10 ml
- SUGAR4 g
- TAMARIND15 g
- THAI BASIL20 g
- ONION70 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Thai–Chinese-American chef and Food Network host based in Los Angeles; James Beard Cookbook Award finalist lineage. Family restaurant roots and published Thai technique books.
Originally published as Panang Curry Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Jet Tila Thai Chicken Curry (chefjet.com) (published as “Panang Curry Sauce”). Full citation lives in Provenance.