Panang Curry
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Category
main
Servings
4
Prep Time
60 minutes
Cook Time
30 minutes
Panang Curry is a Thai curry with Malaysian influences. Therefore, the flavor is heavier and the curry is a lot thicker than the usual green or red curry. In panang curry, there are many different spices such as cumin and coriander seeds. Usually in ancient Thai food, only herbs are used. The only spices used are black and white peppercorn. In this dish we use beef or pork, but you can substitute chicken or tofu.
We give you all the steps to make your own curry paste, but if you’re in a hurry you can also use store bought curry paste. You can make curry paste in advance and keep it refrigerated for one week, or frozen for three months. This will make it a whole lot faster and easier when you need to make the dish.
This recipe is a collaboration with Thai chef Napa. You can view her original, more detailed blogpost, as well as many more recipes and tips about Thai cuisine on her website.
napa
Ingredients
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400 gram beef or pork
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400 ml coconut milk
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35 g panang curry paste (see recipe)
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2 tbsp fish sauce
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1¼ tbsp palm sugar
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5 kaffir lime leaves
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¼ red chili (thinly sliced)
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2 ¼ tbsp peanuts (crushed)
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1 pinch salt
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5 pcs large red dried chilies (seeds removed, soaked in water for 1 hour)
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7 pcs medium sized spicy dried chilies (soaked in water for 1 hour)
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1 tsp sea salt
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½ tsp coriander seeds (toasted)
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1 tsp cumin seeds, toasted
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1 tsp white peppercorn (lightly toasted)
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1 tbsp galangal (sliced)
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1 tbsp lemongrass (sliced)
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½ tbsp kaffir lime zest
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3 cilantro (coriander) roots
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3 cloves of garlic (finely chopped)
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1 shallot (sliced)
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1 tbsp freshly toasted peanuts
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1 tsp shrimp paste
Main
Panang Curry Paste
Directions
Curry Paste
While the dried chilles are soaking, prepare the meat. Cut the meat into thin slices.
If you are using red meat, like pork or beef, the meat needs to be stewed in 125 milliliters of skimmed coconut milk. If you are using canned coconut milk, you can dilute it with water (equal parts).
If the meat’s going dry, you can add more coconut milk a little at a time. In the end, you don’t want a lot of liquid left because you want to add as much juice is to your curry as possible. If you are using chicken or seafood, there is no need to pre-cook the meat because they are easy to cook and will take no longer than 10 minutes.
First grind the chilies together with the salt. Salt will help to rough out the texture, therefore, it chilis pieces won’t slip while grinding. After that you can add other herbs, and oh, grind your spice separately also otherwise they won’t catch the pestle because they are tiny little things.
Lastly, add the shallots and garlic. They are soft and juicy, it’s super easy to grind but if you put it in the first thing, everything else is going to be so hard to grind because there will be water splash everywhere and you won’t be able to really grind fully.
Dish
Put a pot or pan over medium heat and add 125 milliliters coconut cream. When it’s hot, and starts to bubble on the side, add curry paste and stir. Slowly add more coconut cream. You will notice when the coconut cream starts to crack. It will be red oil floating on the top. Not much though. You can pause for 30 seconds if you can’t see it. Add the rest of the coconut cream in.
At this point, your coconut cream should be cracked and you can smell aromatic scent from curry paste. Add the meat that we prepared earlier with its juice. If you finish with a lot of juice, you don’t have to add it all in. You only need about 1/3 of a cup.
Flavor the curry with fish sauce and palm sugar. Now, if you are making your own curry paste with this recipe, you will need about 1 teaspoon of coconut sugar and about 2 teaspoons of fish sauce. You can add more according to your taste. If you are using pre-made curry paste, it tends to be saltier so be careful when you add fish sauce. The best way is to taste as you go.
Break kaffir lime leaves and infuse into the curry for 10 minutes. Turn off the heat and top with finely slices kaffir lime leaves and red chilies. Serve with Thai style classic steamed rice or roti.
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