The blessings continue

I just made Venison Panang aka Thai Panang Curry with venison.

This is a good walk through, just use 2lbs of venison instead of beef.
http://www.youtube.com/watch?v=1nQXiPRvZ4E

Here is a list of the normal Thai spices if you cant understand her.
http://www.thaifoodtonight.com/thaif...ngredients.htm

Use Mae Ploy brand curry PASTE not sauce.

Use Mae Ploy or Goya coconut milk not coconut cream. The top 1/3 of the milk is cream if you dont shake it. Avoid brands with emulsifiers and a lot of added sugar. Add the cream from the top of the can first and add the thinner milk later.

You can also just follow the directions on the container of Mae Ploy paste if you want it simplified. Just be sure to saute the paste in the top 1/3rd thick part of the coconut milk first. It brings out the flavor.

Don't use more than 3 tablespoon of paste per 16oz of liquid. 3 is hot enough for most people. You can tame it down with palm or brown sugar.

I am sooooo stuffed and soooo thankful.

I just saw the recipes section. The mods can move it if they want. I didn't see it until just now.