Panang Curry

                                            Panang Curry

 

 

  It is actually a Thai spice/curry but panang curry takes it name from the city island off the West coast of peninsular Malaysia, Penang, or Pulau Pinang in Malay. This type of curry is richer, sweeter, and creamier than the more herbal Thai red curry or green curry , making it very popular with westerners.

 Panang curry originates from Thailand's central region, but its popularity quickly spread as people moved to find work elsewhere. The earliest records date back to 1890, and call it phanaeng. But these days, you'll now find it dished up at street market stalls all over Thailand – accompanied by a steaming bowl of sticky rice.

 Today, most Thai chefs will cook the paste with strips of meat – often beef or chicken, but sometimes vegetables or tofu for a vegetarian-friendly option. Then, they'll simmer it with coconut milk, palm sugar, fish sauce and kaffir lime leaves to create a rich curry that'll set your taste buds tingling. It might be lesser known than the Thai red or green curries, but it deserves just as much love.

 

How to make Panang Curry Paste at home from Scratch?

Panang Curry Paste is easily available in the market these days but you can definitely make it at home for a more traditional flavours.

For a vegan or vegetarian version, skip adding shrimp paste to it and add 1 tbsp soy sauce instead.

INGREDIENTS

• 7-15 Dried Chilies, how much you use depends on size and spiciness
• 1 tsp coarse sea salt
• 3/4 tsp cumin seeds, toasted
• 1.5 tsp  coriander seeds, toasted
• 1/4 tsp white peppercorns
• 3 Tbsp chopped lemongrass
• 1 Tbsp chopped galangal
• 1.5 tsp kaffir lime zest
• 1 tsp cilantro roots
• 3 Tbsp chopped garlic
• 1/4 cup chopped shallots
• 1 tsp shrimp paste
• 2 Tbsp roasted peanuts, ground

For vegetarian version,you can skip shrimp paste.

Method

•   Add all the ingredients in a blender and blend until smooth. 
  •  This curry gets its varied taste from fish sauce, brown sugar, palm sugar, kaffir lime leaves, coconut milk, thai basil leaves which are cooked with chicken pieces or vegetables on a medium heat.
  •  
    
    I have also added red bell peppers and yellow ones to give a nice colour to this Asian Market special curry.
    You can add any meat or vegetables of your choice to this panang curry.
    Bring the curry to a boil and  let the it simmer very well. Finally, garnish it with fresh basil, red chillies and serve piping hot with rice.
    
    
    
    
    1. Heat vegetable oil in a pan.
    2. Add chicken pieces and fry until they turn slightly browned.
    3. Add bell peppers and broccoli and fry for 2 minutes.
    4. Move the chicken and vegetables on the side of the pan and add the Panang curry paste in the pan.
    5. Fry for 2 minutes and then mix everything up.
    6. Add palm sugar and cook for another minute.
    7. Add kaffir lime leaves, red chillies and coconut milk and let the curry simmer for 10-12 minutes.
    8. Now add water and cook for another 2-3 minutes.
    9. Add salt, fish sauce and thai basil and mix well.
    10. Garnish with more Thai basil and red chillies.
        
         You can also add pieces of pineapple to this curry to give it a sweet and tart taste. Raw Mangoes also goes very well.