Panaeng curry paste marries extremely well with pork, beef, and prawns. It can equally be used with chicken or fish. Panaeng curries are served in the most expensive Thai restaurants, as well as at roadside stalls, and is a favourite at our Thai holiday villa. The consistency of the sauce varies equally - from an almost dry curry to much thinner versions. Our personal favourite is a slightly dry version when served with pork or large fresh tiger prawns, or a slightly thinner curry with finely sliced beef.

Typically, a Panaeng curry will be finished with coconut milk, chilies and pea eggplant, or any variety of additional vegetables. A crucial ingredient at this stage is fresh kaffir lime leaves. Whilst a widely recognized Thai curry, the dish oozes flavours and perfumes redolent of shores further afield - from Malaysia to India.

Panaeng curry paste is best when homemade or purchased from a Thai wet market, but can equally be bought ready made. In Thailand, locals will know at which wet market the best pastes are sold. Overseas, curry pastes are sold in packets or jars, although the flavour is never as deep or complex, so if you do choose this option make sure you reinvigorate the sauce with the addition of fresh ingredients - especially basil and kaffir lime leaves.  Details on substitutes can be found at Gecko Villa's Thai Food page.

To make a curry, heat around 60ml of coconut milk (preferably in a wok) over medium heat. Stir in approx. one large tablespoon of the Panaeng curry paste and simmer for 2 - 3 minutes, stirring constantly until fragrant. Add thin slices of pork, beef or fresh large prawns (in the shell), together with a handful of pea eggplants, and around 3 or 4 fresh kaffir lime leaves (whole) and simmer briefly until cooked. Add additional coconut milk to taste, fish sauce and a teaspoon of palm sugar (optional), mix well and bring to a boil.

To obtain a thicker curry, render the sauce down over a high heat. Some may like to add a small squeeze of fresh lime juice. Transfer to a serving bowl and sprinkle with fresh basil leaves and thin shreds of fresh red chili - and perhaps a drizzle of fresh coconut milk - before serving with steamed jasmine rice.