Panang Curry (Kaeng panang): แพนง
Panang curry is a rich and flavorful Thai curry known for its creamy texture and mild sweetness. Unlike many other curries, Panang is less spicy and typically features red chili, long beans, and kaffir lime leaves for decoration. Some variations incorporate basil leaves or ground roasted peanuts to enhance the richness of the dish.
At Parawan’s Thai Home Cooking Classes, you will learn how to make a delicious and easy Panang curry paste, along with a nutritious version of Panang curry that includes more vegetables for a healthier meal.
How to Make Panang Curry Paste
Wet Ingredients:
- 2 stalks lemongrass, finely sliced
- 6 g ginger, sliced
- 6 g galangal, sliced
- 3 g turmeric (Curcuma)
- 44 g shallots, peeled and sliced
- 18 g garlic, peeled and sliced
- 7-10 dried red chilies, seeded and soaked to soften
- 3-5 dried red peppers, unseeded and soaked to soften
- ½ tsp sea salt
Dried Ingredients:
- 4 g coriander seeds
- 1 g cumin seeds
- 10 black peppercorns
Instructions for Panang Curry Paste:
- Roast the Dried Ingredients: In a pan over low heat, roast the dried ingredients until fragrant.
- Grind the Dried Ingredients: Use a pestle and mortar to grind the roasted spices into a powder. Alternatively, you can use a blender for convenience. Set aside the ground mixture.
Tip: Always roast dried spices like coriander and cumin before grinding to enhance their flavor.
- Prepare the Wet Ingredients: Add the soaked dried red chilies and salt to the mortar. Grind them until smooth.
- Combine Ingredients: Gradually add the harder ingredients (lemongrass, galangal, turmeric, ginger) one at a time, cutting them into small pieces to facilitate grinding.
- Finish the Paste: Add garlic and shallots last, as they have a high water content that can make grinding difficult. Once well combined, mix in the ground dry ingredients.
- Blend the Paste: Transfer the paste to a blender with some oil. Blend until smooth, then move to a pan and bring to a boil. Let it cool before storing any unused paste in a jar in the fridge.
How to Make Panang Curry
Ingredients:
- Chicken breast (or tofu), cut into pieces (you can use other parts of chicken if desired)
- Prepared Panang curry paste
- Pineapple (cut into chunks)
- Carrots, baby corn, long beans (or your choice of vegetables)
- Kaffir lime leaves
- Red peppers (or bell peppers)
- Coconut milk and some water
- Fish sauce (taste before adding)
- Salt (to taste)
- Sugar or palm sugar (to taste)
- Oyster sauce
Instructions for Panang Curry:
- Cook the Curry Paste: In a pan, add a little coconut milk and bring it to a boil. Stir in some Panang curry paste and cook until fragrant, allowing the red oil to rise to the surface.
- Add Protein and Hard Vegetables: Add the chicken (or tofu) along with hard vegetables like carrots and baby corn. Stir until the chicken turns white. Season with sugar, salt, and oyster sauce.
- Simmer: Pour in enough water to cover everything completely and bring it back to a boil.
- Add Remaining Vegetables: Once boiling, add long beans (if you prefer them crunchy, add them later), red peppers, and kaffir lime leaves. Stir well.
- Finish with Coconut Milk: Add more coconut milk at the end for enhanced flavor. Stir everything together and your Panang curry is ready to serve!
Note:
For a vegetarian or vegan option, substitute chicken with tofu or increase the amount of pumpkin or other vegetables. Use mushroom sauce instead of oyster sauce for seasoning.
Enjoy this rich and aromatic Panang curry that brings together the flavors of Thailand!