The very first time I tried Thai, I tasted panang curry and loved it !!! The taste of Thai food is close to Indian cuisine. This curry is a spicy sauce with a coconutty flavor. While making this dish I chose to get a ready-made red curry paste from a local store. It's easily available in the market. The following Red curry paste recipe is from a book.( if someone wishes to make it fresh !!) Fresh ingredients always gives best results.
Red curry paste -
10 red chilies ,3 shallots. 4 garlic cloves, 1 inch fresh ginger, 1/2 stalk lemongrass, 1/2 tsp galangal powder,1 tsp coriander seeds, 1/2 tsp caraway or Persian cumin seeds, 3 Tbsp tamarind water, 3 Tbsp fish sauce or soy sauce, juice of half lemon, black pepper to taste. (Source: Everybody's San Francisco cookbook - By Charles Le mos )
Panang curry ingredients - Cubed Tofu OR Chicken OR Shrimp ,Cubed veggies (carrots, bell peppers yellow or green, Shallots), Coconut milk (1 can), Red curry paste 2 Tbsp, Sugar 2 tsp, Soy OR fish sauce ( 1 tsp), Lime juice (2 tsp).
Put oil in a pan and saute red curry paste on oil for 2-3 minutes. Put all veggies and the main ingredient (Tofu /shrimp/chicken). Cook it well for 5-6 minutes. Add 1 can of coconut milk and 100 ml water. Let it boil for a couple of minutes. When its almost ready, add soy sauce and sugar. Serve hot and enjoy with rice.