Easy Panang Curry Recipe สูตรพะแนงง่ายๆ
Updated: Apr 13
Panang Curry is one of my favorite curries and I love eating it with jasmine rice. Panang Curry is probably the least authentic of all the Thai curries served at Thai restaurants abroad. You know why? Panang Curry is all meat, nothing but meat. The only other herb or two that belong in a Panang is fresh kaffir lime leaves, top with sliced fresh red chili for decorations and that's it. Ok, maybe pea eggplants, but that's the extent of it. I get that it's probably not feasible to serve all meat, and it's not what customers are used to, but if you have veggies in a Panang - sorry, it's just not authentic.
Panang Curry paste is the sweetest of all the curries and you add even more sugar when you flavor it. Because it is the sweetest, this was one of the first curries I had as a kid growing up in Bangkok. If you would like to introduce a kid to a curry, Panang Curry could be your curry of choice.
Before we start cooking, if you're new to making curry, the most important thing with any curry is knowing how to blend in the right balance of flavors between the salty and sweet (and sometimes sourness) to the curry paste proportion. Depending on how much curry you're making, the key is to continually taste, and add the missing flavors to reach the well-balanced "umami" point. Keep in mind to add water and all seasoning ingredients sparingly. Remember, you can always add more later, but it will be a lot more difficult to balance out the flavors, once you put in too much of something.
- 150 g Panang Curry Paste (this is the curry brand I use for all the curries I make) - 250 ml Coconut milk - 2 tablespoons of Fish Sauce - 1.5 tablespoon full of Palm Sugar (use this for all Thai curries, it makes a major difference, but you can use regular sugar to blend in the flavors at the end if your pot of curry needs it.) - Chicken, pork, beef or tofu (sliced into small bite-sized pieces)
- Add water as needed (Panang Curry will be thicker, more like pasta sauce than soupy)
- Jasmine Rice or Roti/ Paratha (find in the frozen section at Asian groceries or Trader Joe's.)
- Kaffir Lime Leaves (sliced or cut into tiny thin stripes)
- 3/ 4 tablespoons of whole milk, oat milk, or diluted coconut milk as topper
There's something about picking fresh herbs from your garden : )
0. Make yourself a drink and turn on a #goodvibesonly playlist.
1. Cut up chicken, pork, beef, or tofu into small bite-sized pieces.
2. Heat up coconut milk to a boil until you see the oil layer up top on medium high heat.
4. Put in your choice of meat. Stir and let it cook for 5-10 minutes on medium high heat. Turn the heat down a bit and add a bit of water.
5. As the curry is "brewing" on medium heat, I put in the Fish Sauce and the Palm Sugar . (Note: If you put in fish sauce when it's not boiling or hot enough, the taste/ smell will become fishy.) I like to put in seasonings early on for the ingredients to simmer and bind together. Here I also put in some kaffir lime leaves to add more flavor and aroma as it is the key herb of Panang Curry.
6. Put in whole milk, oat milk, or diluted coconut milk as topping. Add water sparingly if your curry is too thick.
7. Cut up kaffir lime leaves into fine thin slices and finish up the curry. These sliced kaffir lime leaves are meant to be eaten with the curry, not just for decorations.
8. I have my panang curry with jasmine rice and I heated up roti or paratha for my toddler and my husband.
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