Create an exquisite Thai delight with our Panang Curry Recipe. Creamy, flavorful, and utterly irresistible. Start cooking now! 🍛🌶️
What is Panang curry made of?
Meat: Panang curry is often made with beef, chicken, pork, or shrimp, although you can also find vegetarian versions with tofu or mixed vegetables.
Panang Curry Paste: The heart of Panang curry is its distinctive curry paste, which includes ingredients such as dried red chili peppers, garlic, shallots, lemongrass, galangal (a root similar to ginger), coriander seeds, cumin, and other aromatic spices. This paste is typically fried in coconut milk to release its flavors before other ingredients are added.
Coconut Milk: This creamy ingredient provides the base for the curry and gives it its characteristic mild sweetness. You’ll need both thick and thin coconut milk. The thick coconut milk is often added at the beginning for richness, while the thin coconut milk is added later to achieve the desired consistency.
Kaffir Lime Leaves: These leaves are widely used in Thai cuisine and add a unique citrusy aroma to the curry. They are often torn or shredded before being added to the dish.
Fish Sauce or Soy Sauce: Depending on your preference and dietary restrictions, you can use fish sauce for a more traditional flavor or soy sauce for a vegetarian/vegan option. These provide the salty umami element to the curry.
Palm Sugar or Brown Sugar: A touch of sweetness balances the spicy and savory flavors in Panang curry. You can use palm sugar or brown sugar to achieve this balance.
Ground Peanuts: Some recipes include ground peanuts to add a nutty flavor and a bit of texture to the curry.
Thai Basil Leaves: Thai basil is commonly used as a garnish for Panang curry. It has a distinct, slightly peppery flavor that complements the dish well.
Red Chili Peppers (optional): If you want your Panang curry to be spicier, you can add sliced red chili peppers or chili flakes as a garnish.
What is the difference between Panang curry and Thai curry?
Ingredients:
Panang Curry: Panang curry typically includes a distinctive Panang curry paste made from dried red chili peppers, garlic, shallots, lemongrass, galangal, coriander seeds, and cumin. It is known for its rich and creamy consistency, which comes from the use of coconut milk. Panang curry often features meat such as beef, chicken, or pork, but it can also be made with shrimp or vegetables. It may include kaffir lime leaves, palm sugar, fish sauce, and ground peanuts.
Other Thai Curries: Thai cuisine features several other curry dishes, such as Green Curry (Gaeng Keow Wan), Red Curry (Gaeng Dang), and Yellow Curry (Gaeng Garee). These curries have their unique curry pastes and flavor profiles. For example, green curry is known for its spiciness and vibrant green color, while red curry is spicier and has a reddish hue.
Flavor Profile:
Panang Curry: Panang curry is known for its mild sweetness, creaminess, and a balance of flavors. It tends to be less spicy compared to other Thai curries. It has a rich, nutty, and slightly sweet taste.
Other Thai Curries: Other Thai curries can vary in terms of spiciness and flavor. Green curry is typically the spiciest, while yellow curry is milder and has a slightly sweet and tangy flavor. Red curry falls somewhere in between in terms of spiciness.
Color:
Panang Curry: Panang curry is often reddish-brown in color due to the red chili peppers used in its paste.
Other Thai Curries: The color of other Thai curries varies based on their ingredients. Green curry is green, red curry is red, and yellow curry is yellow.
Use of Herbs and Spices:
Panang Curry: Panang curry paste typically contains a distinct blend of herbs and spices, including coriander, cumin, and peanuts. It often includes kaffir lime leaves as well.
Other Thai Curries: Each Thai curry has its own unique blend of herbs and spices that give it its distinctive flavor. For example, green curry contains green chili peppers and Thai basil, while yellow curry incorporates turmeric and sometimes cinnamon.
Best Panang Curry Recipe
Ingredients:
For the Panang Curry Paste:
2-3 dried red chilies (adjust for spice preference), soaked in warm water for 15 minutes, drained, and seeds removed
2 lemongrass stalks, thinly sliced (use only the bottom tender parts)
In a food processor, combine the soaked and drained dried red chilies, lemongrass, minced garlic, grated ginger, chopped shallots, ground coriander, ground cumin, shrimp paste (if using), lime zest, and 1 tablespoon of vegetable oil.
Blend until a smooth paste forms. You may need to scrape down the sides of the processor and blend again to ensure a uniform consistency.
Heat the Oil and Sauté the Paste:
In a large skillet or pan, heat 2 tablespoons of vegetable oil over medium-high heat.
Add 2 tablespoons of the Panang curry paste and sauté for 1-2 minutes until it becomes fragrant.
Add the Protein:
Add the thinly sliced chicken, beef, or tofu to the pan and cook until it’s no longer pink and begins to brown. This should take about 5-7 minutes.
Incorporate the Coconut Milk:
Pour in the can of coconut milk and stir well to combine with the meat/tofu.
Balance the Flavors:
Add brown sugar and fish sauce (or soy sauce) to the curry. Stir to combine.
Add Vegetables:
Toss in the thinly sliced red bell pepper and the green beans. Continue to simmer for 5-7 minutes until the vegetables are tender.
Simmer to Perfection:
Let the Panang Curry simmer for an additional 10-15 minutes, allowing the flavors to meld together and the sauce to thicken. Stir occasionally.
Garnish and Serve:
Before serving, garnish your Panang Curry with torn Kaffir lime leaves and fresh basil leaves.
Serve this Thai delicacy over fragrant jasmine rice, and savor the incredible blend of flavors and textures.
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2-3 dried red chilies (adjust for spice preference), soaked in warm water for 15 minutes, drained, and seeds removed
2 lemongrass stalks, thinly sliced (use only the bottom tender parts)
4 cloves garlic, minced
1-inch piece of fresh ginger, grated
2 shallots, finely chopped
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon shrimp paste (optional)
Zest of 1 lime
1 tablespoon vegetable oil
For the Curry:
2 tablespoons vegetable oil
1 lb (450g) boneless chicken, beef, or tofu, thinly sliced (substitute with your choice of protein)
1 can (14 ounces) coconut milk
2 tablespoons Panang curry paste (from above)
2 tablespoons brown sugar
2 tablespoons fish sauce (or soy sauce for a vegetarian version)
1 red bell pepper, thinly sliced
1 cup fresh green beans, trimmed and cut into bite-sized pieces
Kaffir lime leaves (optional, for garnish)
Fresh basil leaves, for garnish
Cooked jasmine rice, for serving
Instructions
Prepare the Panang Curry Paste:
In a food processor, combine the soaked and drained dried red chilies, lemongrass, minced garlic, grated ginger, chopped shallots, ground coriander, ground cumin, shrimp paste (if using), lime zest, and 1 tablespoon of vegetable oil.
Blend until a smooth paste forms. You may need to scrape down the sides of the processor and blend again to ensure a uniform consistency.
Heat the Oil and Sauté the Paste:
In a large skillet or pan, heat 2 tablespoons of vegetable oil over medium-high heat.
Add 2 tablespoons of the Panang curry paste and sauté for 1-2 minutes until it becomes fragrant.
Add the Protein:
Add the thinly sliced chicken, beef, or tofu to the pan and cook until it's no longer pink and begins to brown. This should take about 5-7 minutes.
Incorporate the Coconut Milk:
Pour in the can of coconut milk and stir well to combine with the meat/tofu.
Balance the Flavors:
Add brown sugar and fish sauce (or soy sauce) to the curry. Stir to combine.
Add Vegetables:
Toss in the thinly sliced red bell pepper and the green beans. Continue to simmer for 5-7 minutes until the vegetables are tender.
Simmer to Perfection:
Let the Panang Curry simmer for an additional 10-15 minutes, allowing the flavors to meld together and the sauce to thicken. Stir occasionally.
Garnish and Serve:
Before serving, garnish your Panang Curry with torn Kaffir lime leaves and fresh basil leaves.
Serve this Thai delicacy over fragrant jasmine rice, and savor the incredible blend of flavors and textures.
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Hey there, I'm Olivia Bennet Harrison, the culinary mind behind QuickFoodRecipes.co.uk. Join me on a flavorsome expedition as we whip up mouthwatering recipes and unravel the artistry of the kitchen.
