So I finally got a panaeng recipe from a co-worker. It comes from her mom's cookbook so I think its a pretty authentic and trustworthy source. I am sure took her a while to translate all the ingredients so I might make it a couple times and bring it for her to repay her.

If any of you guys give this a try, let me know how it turns out!

Anyhow, without any further delay, here it is!

Pa-naeng

Ingredients

• 500g chicken/beef/pork/shrimp (cut into small pieces)
• 500g coconut cream
• 3-4 tbsp mixed spices (add more to make spicier)    [see below]
• 5-6 kaffir lime leaves (sliced)
• 2-3 tbsp palm sugar
• 2 tbsp fish sauce (or 1 tbsp salt)
• 1 red capsicum (sliced)

Directions

1. Cook the mixed spice with an equal amount of coconut cream on medium to medium high (almost boiling temp) until it smells good (at least 5 minutes or so).
2. Add the meat and cook until almost done.
3. Add the rest of the coconut cream into the mixture and cook for 10 more minutes.
4. Add the kaffir lime leaves and red capsicum and serve.

Most people here don't actually make the spice mix because it is complicated to make, the just buy it from a store. The trick is you need to find a place that makes good spice mixes and they told me to avoid the grocery stores here and they named a market that had a stand that was quite popular so I will check that out. If its really good, I will definately bring some home!

Mixed Spice Ingedients

• 7 dried red capsicums
• ¹/₄ cup red onions (sliced)
• 2 tbsp garlic (sliced)
• 2 tbsp lemon grass (sliced)
• 1 tsp salt
• 1 tsp green peppercorns (crushed)
• 1 tsp coriander root (sliced)
• 2 tsp coriander seed (toasted on a pan)
• 2 tsp fennel seed (toasted on a pan)
• 1 tsp shrimp paste
• 1 tsp galingale (sliced) [similar to ginger]

Directions

1. Crush all together except shrimp paste.
2. Add the shrimp paste and mix again.