Panang curry with portobello mushrooms & eggplant (Panang mangsawirat) from Hot Thai Kitchen: The 10th Anniversary Edition: Demystifying Thai Cuisine (page 186) by Pailin Chongchitnant

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cilantro stems for cilantro roots, Japanese eggplants, for Chinese eggplants, red bell peppers for Thai red spur chiles, and store-bought vegan Panang curry paste for book's "Vegan Panang curry paste".

  • jenburkholder on November 29, 2020

    Very delicious. We made her paste, using dried New Mexican chiles for the dried chiles called for, and just tossing in makrut lime leaves, sliced, instead of zest. We also used less eggplant, and added tofu. The eggplant didn’t add much, but the mushrooms went great with the rich, flavorful sauce. Will repeat.

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