Go to the Recipe: Panang Curry Sous Vide Sauce
I love this sauce idea - Thank you so much for creating this!
The freezing comment seems like a bit of a cop out, surely it only takes a day or two to test if it can be frozen and thawed?
Made this sauce for some Asian food aficionado friends and everyone loved it! I'm just curious as to the deep yellow color in the photos. I used the ingredients in the exact amounts shown in the recipe. The coloring of my Panang was more in line with what you see in a Thai restaurant. I used sliced dried galangal root and ground it up. Could the type of galangal have something to do with the color?
the color will be a bit different batch to batch depending on the red peppers.
I loved this sauce will make it again. I only had two problems: 1.) I couldn't find galangal at my local markets, so substituted additional ginger, and 2.) besides me my family can't handle heat (and by that, I mean that your average bottled ketchup has some kick to it), so I had to go light on the chili peppers. My only recommendation to others in my predicament is to go easy on the sugar when reducing the peppers because the sweet stands out with lower heat. My coloring was also less vibrant than the picture. Still, the sauce was delicious.
The sauce flavor was great. With bright red peppers and fresh galangal the color was a little dull. I added 1/4 tsp Turmeric powder near the end of blending, and it brightened the color a lot, no taste difference.
This sauce was delicious! Sous-vide chicken breasts with this sauce, sauteed eggplants with thai basil and jasmine rice was a winning combination! Unfortunately, I also did not obtain the bright yellow color from the picture... Will follow Tyler's tip to add 1/4 tsp turmeric powder next time!
Made this last night & it was a total hit. This was the best curry I've ever made. Also, shockingly easy. Thanks!
can these sauces(s) yes plural be made then based and pasteurized to keep longer. Do they need refrigeration if bagged? Temp to pasteurize on Breville hydro Pro Plus
based = baged
Hi Luis, The only way I could give you a solid answer is if you have the ability to test the ph. How ever a great resource to check out is Dr. Baldwin's site. https://www.douglasbaldwin.com/sous-vide.html
