Thai Panang Curry

Thai panang curry is commonly ordered by both Thai and westerners in restaurants across the world.

The curry actually uses red curry paste with additional spices of coriander and cumin and pounded roasted peanuts (is usually added when fry the curry paste with oil). These additional spices, roasted peanuts and fresh kaffir lime leaves enhance a beautiful aroma and strong fragrance that distributes a distinctive flavor to the dish.

If you are limited for time, a great shortcut is to purchase a quality panang curry paste or if NOT available, simply purchase a quality red curry paste and additionally add 1 teaspoon of ground coriander seed, ½ teaspoon of ground cumin and pounded roasted peanuts when fry the red curry paste with oil.

Making this Thai curry is rather quick and easy compared to other curry recipes as there is not much preparation involved. Simply cook the panang curry with your choice of meat, most commonly chicken without skin on is used, preferably fillet. Pork, beef or prawns are also great alternatives.

This mouth-watering Thai curry recipe is great when combines with vegetable stir fry dish, and it is an ideally served with rice.

Bon appetite!!

Thai panang curry

Thai Panang Curry with Chicken
panaeng gai

Preparation: 10 minutes
Cook Time: 20 minutes
Spicy Level: mild
Served 2

Ingredients:
Chicken fillet sliced 350 g
Coconut cream 1 cup
Coconut milk 1 cup
Panang curry paste 1 tbsp
Dry roasted peanut pounded 1 tsp
Red chili pepper sliced diagonally and thinly 1 whole
Vegetable oil 1 ½ tbsp
Kaffir lime leaves 6-8 leaves

Seasoning:
Fish sauce ½ tbsp
Palm sugar 2 tbsp or 1 block
Salt ½ tsp

Let's get started!

How to make:

  • Fry the panang curry paste and pounded roasted peanut with oil in a pot over low heat until fragrant or a few minutes. Make sure you don’t fry the curry paste too long which will dry and stick to the pot.

  • Simmer coconut cream by gradually pour in and slowly stir until you can see red oil from coconut cream and the curry paste floats on top surface.

  • Add coconut milk and chicken until cooked though.

  • Add torn kaffir lime leaves.

  • Seasoning with palm sugar, salt and fish sauce.

  • Remove from the heat.

  • Garnish with thinly sliced red chili pepper and thinly sliced kaffir lime leaves.

  • Serve with steamed jasmine Rice.

Cooking Note

  • your curry should firstly taste of a slightly sweet from palm sugar, follows by the richness and thickness of sauce combining with a full flavor of spices, and lastly the oiliness from coconut cream

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