Name: Panang Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 550 grams Chicken breast; 100 grams Green beans; 4 tbsp Panang curry paste; 2 tsp Fish sauce; 1 tbsp Oyster sauce; 400 ml Coconut milk

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Today, we are making Panang curry. This is an amazing dish from Thailand that features a rich infusion of coconut milk and a blend of flavours, making it a vibrant and delicious choice in Thai cuisine.

Did you know that Panang curry is the most popular type of curry in Thailand? Some popular brands of Panang curry paste include Mae Ploy, Aroy D, and Taste of Thai. When visiting Thailand, many people consider this curry a must-try. The flavour of Panang curry is spicy and nutty, with a hint of sweetness. The main ingredients include dried red chilli, fish sauce, coconut milk, and a bit of sugar. If you have ever tasted Thai red curry, you’ll notice that Panang curry has milder flavours and a distinct texture. The addition of peanuts and coconut milk to the Panang curry gives it a unique, nutty, and creamy flavour.

While store-bought versions are convenient, making Panang curry paste from scratch significantly enhances the dish’s flavour. There is also great satisfaction in creating your own paste. Thai people use a mortar and pestle to make the paste, although a blender is also an effective option. If you choose to use a store-bought paste, there are clever tips and tricks to help you achieve that authentic Thai taste at home.

Ingredients

Panang curry paste, Peanuts, Fish sauce, Oyster sauce, Kaffir lime leaves, Coconut milk.

Panang curry paste serves as the foundation of this dish, offering a captivating blend of spicy and savoury flavours. Key ingredients in the paste include dried chillies, galangal, kaffir lime leaves, shrimp paste, and spices like coriander and cumin. This combination of flavours creates an intriguing medley of tastes. Peanuts add a distinctive nutty flavor to Panang curry. When roasted, either in the oven or on the stovetop, they develop a deeper, crunchier flavor that enhances the dish. If you’re making the Panang curry paste from scratch, consider adding roasted peanuts for an extra nutty flavor.

There are two types of Panang curry paste: store-bought and homemade. The store-bought version is ideal for those short on time; it is convenient and easy to use, with no need to measure or source the various ingredients. For this recipe, we will use our homemade panang curry paste. We also use the store-bought version when it is available. We’ve blended the essential ingredients to create a fresh and intense Panang curry paste. Making the panang curry paste at home lets you adjust the heat; however, you can make it spicier by using an extra handful of dried red chillies. Making the panang curry paste at home lets you adjust the heat; however, you can make it spicier by using an extra handful of dried red chillies.

Fish sauce is a key component of Panang curry, contributing a salty complexity to the dish. Made from fermented fish, it imparts a rich flavor that tastes as if it has been cooked for days. Oyster sauce has a thick, glossy texture and a savory-sweet flavor that enhances the richness of the Panang curry. Its sweetness is reminiscent of freshly caught oysters, complemented by a soy sauce twist.

Kaffir lime leaves add a bright, fragrant citrus note to Panang curry. Apart from their aromatic contribution, they add a subtle, tangy flavors that enhance the overall dish. The leaves are thinly sliced to release their essential oils, which enrich the dish with their unique fragrance. Some recipes may call for the leaves to be added whole, allowing their aroma to infuse the simmering sauce.

Coconut milk gives Panang curry its signature creamy texture. With a mild and slightly sweet flavor, it helps balance the heat of the curry paste and the saltiness of the fish and oyster sauces. For a richer taste, opt for full-fat coconut milk. If you prefer a lighter version, you can use low-fat coconut milk, which will still be good, though not as rich as the full-fat alternative.

Instruction

Heat oil in a preheated pot, then add the curry paste. Cook the curry paste, stirring for 2 to 3 minutes, until fragrant. This step is essential as it helps release the spices into the oil.

Next, pour in the coconut milk and bring the mixture to a gentle simmer. Cooking the coconut milk with the paste allows for a flavorful infusion, and the gentle simmer will enhance the curry’s taste. Add condiments such as fish sauce, oyster sauce, sugar, and kaffir lime leaves, then let the mixture cook for approximately 5 minutes. After that, add the chicken cubes to the pot and simmer for ten minutes.

Finally, add the green beans and cook for an additional five minutes. The flavor of the green beans is exceptional in this dish. Alternatively, you can use snow peas or bell peppers. If the curry is too thick, add water until you reach the desired consistency. Taste it and adjust the seasoning with additional fish sauce, curry paste, or sugar as needed. Garnish with Thai basil leaves and serve with jasmine rice.

To make this curry vegetarian, substitute tofu and tempeh for the shrimp, using vegetables as the main protein source. Replace the shrimp paste with a vegetable stock cube. With its complex, deep, and spicy flavors, this curry will leave you craving more from the first bite to the last. Enjoy this delicious dish!

What can you Serve with Panang curry?

Panang curry pairs well with Jasmine rice; the aromatic, nutty flavours of the rice enhance the subtle heat of the chilies. In Thailand, many Thais enjoy sticky rice. Stir-fried vegetables such as broccoli, bok choy, or snap peas offer a burst of color and crunch. Cucumber salad is a popular option because it adds a refreshing element to the main dish, while crispy spring rolls make a tasty appetizer.

How can you Store Panang Curry?

You can store Panang curry in the refrigerator for two to four days. It can also be frozen for up to three months. When you’re ready to use it, defrost it on the countertop and reheat it on the stove or in the microwave.

Expert tips

Many of the ingredients can be found at Asian supermarkets; however, if you’re unable to locate them, there are some possible substitutes you can use. For instance, if you need Kaffir lime leaves, you can use lime zest or regular lime leaves instead. If shrimp paste is unavailable, consider substituting it with fish sauce or a seafood stock cube. Additionally, if you’re looking for palm sugar, brown sugar, or white sugar can serve as suitable alternatives.

Panang Curry

Print Pin Rate

Course: Currys

Cuisine: Thai

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Calories: 224kcal

Author: thetastejournal.com

Ingredients

▢ 550 grams Chicken breast
▢ 100 grams Green beans
▢ 4 tbsp Panang curry paste

Condiments

▢ 2 tsp Fish sauce
▢ 1 tbsp Oyster sauce
▢ 400 ml Coconut milk

Instructions

Cook the Paste: Add oil to a preheated pan on medium heat. Add four tablespoons of panang curry paste. Cook for three minutes, stir continuously.
Simmer: Add the Coconut milk, fish sauce, oyster sauce, sugar and cook for ten minutes. Add the chicken cubes and cook for eight minutes. Add the green beans and cook for another five minutes.