You can cook all the beef in one batch, but you will probably end up with a saucier dish as you'll have more beef juices in the dish so seasonings may have to be adjusted at the end.

If I need to make a large batch, what is your recommendation in terms of cooking all the beef at once or does it need to be done in batches? If it needs to be done in batches, how many servings per batch? Thank you so much. This recipe is delicious!

This was delicious and so easy! I had store bought Panang curry paste, but added the semi-homemade ingredients anyway to freshen it up. I paired it with a vegetarian green curry made with veggies and green curry paste ingredients from our garden as well as a cucumber salad.

Yes, you can just add 2 tablespoons of ground roasted peanuts, it should work out fine.

I have the store bought version of panang curry paste from maesri but it doesn’t have peanut in the ingredients list. It has mung bean instead. Can i add grind roasted peanut to it or the curry will be too thick ? Thank you so much 😊

Hi Thomas,

I used 2.5 Tbsp Mae Ploy red curry paste as a basis for Pailin's semi-homemade panang curry paste recipe and adjusted the other ingredients of her paste accordingly (so, multiplied by a factor 2.5/3.5). And even then I had to add some additional coconut milk (approx. 1/4 cup) at the end to tone down the heat. Please note that - in particular for red curry paste - the Mae Ploy brand is quite spicy. And salty: you don't need to add additional fish sauce at the end if you use Mae Ploy.

Make sure your friends eat the curry with jasmine rice and don't let them drink water or alcohol while eating, but dairy products 🙂

Hi Fred, I am also using this. How much did you use? I can handle some heat, but am planning to cook for some friends who cannot, haha! So I'm looking for a milder alternative.

As you know fresh Kafir lime leaves are impossible at least for me in Florida to acquire. I buy dehydrated leaves from Amazon and what I do, is steep them in hot water for about 15 minutes. That seems to do the trick.

I make a dish of yours, the red curry chicken, Pad Prik King, that my wife says is better than what she has at Thai Restaurants. I need to give you a 5-star rating on that one.

Thank you

PS: I will come back to rate after I make it 🙂

Ah that should say 1 Tbsp, thanks for the heads up, fixing it now!

Hi Thomas, glad it came out tasty! So unfortunately the only way to reduce heat is for you to use less paste, but that obviously means you will lose flavour. The only other option here is for you to explore another brand that is less spicy and is more tolerable for you. Try Aroy D, Nam Jai or Maesri and see how they go!

Thanks!

Hi! You can just scoop up the solid bit and use that for the frying, and use the thinner part for the rest, no need to mix it all up. However, if you're not going to use the whole can, I suggest mixing it all up (applying heat will help it mix better) otherwise the stuff leftover is going to be too thin and not useful for other recipes.