Juniperstreet Panang Gai

From a national-award-winning chef

Ratio

SHRIMP PASTE 15COCONUT CREAM 360COCONUT MILK 400FISH SAUCE 90

Ingredients

CURRY PASTE80 g
SHRIMP PASTE15 ml
BROWN SUGAR36 g
COCONUT CREAM360 ml
COCONUT MILK400 ml
FISH SAUCE90 ml
SALT9 g
PEPPER2 g
WHITE PEPPER2 g
THAI BASIL25 g
MAKRUT LEAF7 g
CHILE15 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

Southern Thai chef of Kalaya in Philadelphia; James Beard Best Chef Mid-Atlantic 2023. Isaan and southern Thai curries and nam jim-style sauces on a large restaurant stage.

Originally published as Panang Gai Curry Sauce.

Adapted from a recipe published by Chutatip “Nok” Suntaranon in Kalaya’s Southern Thai Kitchen / 6abc.

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 Kalaya’s Southern Thai Kitchen / 6abc (published as “Panang Gai Curry Sauce”). Full citation lives in Provenance.