I need a good recipe stir fry soup anything using Mae Ploy Panang curry paste. The one in the purple container

try this one..

Pah-naeng Neua (Curry Beef)*

1 lb beef, cut into thin strips

ingredients :

3 tbsp phanaeng curry paste (or red curry paste, see below)
6 fresh or dry kaffir lime leaves
1/2 cup sweet basil leaves
1 fresh chili (seeded and cut into strips)
2 cups coconut milk
1/3 cup chicken stock
3 tbsp. palm sugar
2 1/2 tbsp. fish sauce
1/ tsp. salt
1/2 cup ground roasted peanuts

red curry paste ingredients:

13 small dried chilies, soaked in hot water for 5 minutes and deseeded
3 tbsp. chopped shallot
4 tbsp. chopped garlic
1 tbsp. chopped galangal
2 tbsp. chopped lemon grass
2 tsp. chopped kaffir lime rings
1 tbsp. chopped coriander root
20 pepper corns
1 tsp. shrimp paste
1 tbsp. coriander seed
1 tsp. cumin seed

Preparation:

Cook: put the coconut milk into medium-sized sauce pan over medium heat, add the curry paste and slowly bring to a boil, stirring constantly.
put in beef strips and cook for 5 minutes
meanwhile, in a bowl, mix the rest of the ingredients except for the sweet basil and fresh chili. add this to the curried beef, and simmer about 15 minutes. add the sweet basil and fresh chili, stir well, and remove from heat
how to prepare red curry paste:

in a wok over low heat, put the coriander seeds and cumin seeds and dry fry for about 5 minutes, grind into powder.
in a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. then add the coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain about 3/4 of a fine- textured paste.

Cautions: can be stored for 3-4 months.
Effect: pah-naeng curry just refers to red curry, which is a base used in making various curry type dishes.

(*-*)

Penang Chicken Curry, “Penang Gai”

Penang is a dry curry, probably originally “imported” from Malaysia. It can be prepared with any meat, and many fishes. This variety uses chicken.

Ingredients

1 cup chicken, cut into bite sized pieces
1/2 cup coconut milk
1 tablespoon chopped garlic
2 to 3 tablespoons Mae Ploy Panang curry paste
2 tablespoons fish sauce
sugar to taste
3 kaffir lime leaves, shredded
10-15 Thai basil leaves, finely shredded

Method

Place a wok over medium high heat, and warm the coconut milk, but don’t let it boil. Add the curry paste, and stir it until the oil begins to separate out and form a thin film, to bring out the maximum flavor. Add the remaining ingredients except the lime leaves and basil leaves, and simmer until the sauce is absorbed and thickened. Add the lime leaves and basil leaves and stir fry briefly before serving.

Garnish with julienned red chili, with Thai jasmine rice, and the usual Thai table condiments.

Note if you particularly like your curries hot, then replace the fish sauce in the cooking with nam pla prik (chillies marinated in fish sauce), that has had at least a week to mature.

Nam pla prik

Put two thirds of a cup of Thai chile peppers or jalapeno peppers in a 1 pint jar, and fill with fish sauce. Seal and keep for a week before using.
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Basil Chicken Curry in Lime (can use for shrimps or scallops)

INGREDIENTS

1 tablespoon Mae Ploy Panang Curry Paste
2 tablespoons vegetable oil
2 cloves garlic, minced
1 1/2 lbs skinless boneless chicken breasts, cut in strips
1 medium onion, cut into wedges
1 medium red bell pepper, cut into strips
1/4 pound mushrooms, sliced
1/2 can Coconut Milk
2 tablespoons lime juice
1 cup loosely packed fresh basil, coarsely chopped
black pepper, to taste

DIRECTIONS

In large frying pan or wok, heat oil over medium high heat.
Add Panang Curry Paste. Sauté for 1 minute to soften. Add garlic and onion. Sauté for 2-3 minutes or until onion is transluscent. Push mixture to sides of pan. Add chicken. Lightly brown on all sides. Add red bell pepper, mushrooms, Coconut Milk, lime juice, basil and black pepper. Stir all together well. Simmer until chicken is cooked through, about 5 minutes.
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STIR FRIED VEGETABLES (add beef, chicken, shrimp….)

INGREDIENTS

3 tablespoons vegetable oil
2 cloves garlic, chopped
1 packet Mae Ploy Panang Curry Paste*
1 small yellow onion, sliced
3 carrots, peeled and sliced
1 cup sliced purple cabbage
1 cup broccoli florets
1 red bell pepper, sliced
1 cup snow peas
1/2 cup sliced mushrooms
1/2 cup bean sprouts
1 tablespoon sugar
1 tablespoon Fish Sauce

DIRECTIONS

In wok, heat oil over medium high heat. Add garlic. Cook for 15 seconds. Add Panang Curry Paste. Stir until softened.
Add onion, carrots, cabbage, broccoli, red bell pepper, snow peas, mushrooms, bean sprouts, sugar and Fish Sauce. Stir fry 3-4 minutes or until vegetables are tender/crisp. Serve with hot Jasmine Rice.