Panang Curry Recipe

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Panang Curry Recipe

Panang curry is a rich, creamy, and mildly spicy Thai curry that is beloved for its bold flavors and velvety texture. This dish originates from Thailand and is known for its unique blend of coconut milk, red curry paste, fish sauce, and aromatic herbs. It has a slightly sweet and nutty undertone, making it distinct from other Thai curries like green curry or massaman curry.

Traditionally, Panang curry is made with beef, pork, or chicken, but variations with tofu, shrimp, or even vegetables are common. The dish pairs beautifully with jasmine rice, soaking up the fragrant, flavorful sauce. Whether you are a Thai food enthusiast or a beginner looking to explore new cuisines, this easy-to-follow recipe will guide you in making a restaurant-quality Panang curry at home.

Ingredients:

  • 1½ tablespoons vegetable oil
  • 1 red, orange, or yellow bell pepper, diced
  • 1 small bunch scallions, sliced diagonally into 1-inch pieces
  • 3 cloves garlic, minced
  • 1 (14-ounce) can unsweetened coconut milk
  • 2½ tablespoons Thai red curry paste
  • 2 tablespoons fish sauce
  • 2½ tablespoons packed dark brown sugar
  • 1¼ pounds chicken breast or tenderloins, thinly sliced into bite-size pieces
  • 1 tablespoon lime juice, plus lime wedges for serving
  • ¼ cup fresh chopped cilantro
  • ⅓ cup dry roasted peanuts, finely chopped

Preparation:

Step 1: Sauté the Vegetables

  1. Heat the vegetable oil in a large nonstick pan over medium-low heat.
  2. Add the diced bell pepper and cook, stirring frequently, until softened (about 3-4 minutes).
  3. Add the scallions and cook for another 1-2 minutes.
  4. Stir in the minced garlic and cook for 30 seconds, making sure not to brown it, as that can make it bitter.

Step 2: Prepare the Curry Base

  1. Add the coconut milk, red curry paste, fish sauce, and dark brown sugar to the pan.
  2. Whisk everything together and bring the mixture to a gentle boil.
  3. Reduce the heat and let it simmer uncovered for about 2 minutes, allowing the flavors to meld and the sauce to slightly thicken.

Step 3: Cook the Chicken

  1. Add the thinly sliced chicken to the simmering curry sauce.
  2. Stir occasionally and let it simmer gently for about 5-8 minutes, or until the chicken is fully cooked and tender.
  3. Avoid letting the sauce boil vigorously, as this can toughen the chicken.

Step 4: Finish and Serve

  1. Stir in the lime juice, chopped cilantro, and finely chopped peanuts.
  2. Taste and adjust seasoning with more lime juice if needed.
  3. Serve hot with steamed jasmine rice and lime wedges on the side.

Variations

  • Vegetarian/Vegan: Substitute chicken with tofu, mushrooms, or eggplant and use soy sauce or tamari instead of fish sauce.
  • Spicier Version: Increase the amount of red curry paste or add sliced Thai chilies.
  • Seafood Panang Curry: Replace chicken with shrimp or fish fillets, adjusting the cooking time accordingly.
  • Creamier Curry: Use a full-fat coconut milk or add a splash of heavy cream for extra richness.

Cooking Notes

  • Red Curry Paste: The intensity of Thai curry pastes varies by brand. Start with 2 tablespoons and adjust according to your spice preference.
  • Coconut Milk Separation: If your coconut milk separates in the can, whisk it together before adding it to the curry.
  • Balancing Flavors: Thai cuisine is about balance. Adjust the fish sauce (saltiness), brown sugar (sweetness), and lime juice (acidity) to taste.
  • Toasting Peanuts: For an enhanced nutty flavor, lightly toast the dry roasted peanuts before adding them.

Serving Suggestions

  • Jasmine Rice: The fragrant and fluffy texture pairs perfectly with the rich Panang curry sauce.
  • Steamed Vegetables: Serve with steamed broccoli, bok choy, or snow peas for added nutrition and crunch.
  • Thai Iced Tea: Complement your meal with a refreshing Thai iced tea or a light, citrusy white wine.
  • Fresh Herbs: Garnish with extra cilantro, Thai basil, or kaffir lime leaves for an aromatic touch.

Tips:

    • Use Fresh Ingredients: Fresh garlic, lime juice, and herbs elevate the flavors significantly.
    • Don’t Overcook the Chicken: Simmer gently to keep the chicken juicy and tender.
    • Store Leftovers Properly: Panang curry keeps well in an airtight container in the refrigerator for 3-4 days.

    • Reheat Gently: Reheat leftovers over low heat, adding a splash of coconut milk if needed to restore creaminess.

   Prep Time: 10 minutes

   Cooking Time: 20 minutes

   Total Time: 30 minutes

Nutritional Information (Per Serving)

    • Calories: ~520 kcal
    • Protein: ~38g
    • Sodium: ~890mg
    • Fat: ~30g
    • Carbohydrates: ~25g
    • Fiber: ~3g
    • Sugars: ~10g

FAQs:

1. What makes Panang curry different from other Thai curries?

Panang curry is thicker and creamier than traditional Thai red or green curries. It also has a slightly nutty and sweet flavor due to the use of peanuts and brown sugar.

2. Can I make Panang curry ahead of time?

Yes! Panang curry tastes even better the next day as the flavors continue to develop. Store it in the refrigerator and gently reheat before serving.

3. Is Panang curry very spicy?

Panang curry has a mild to moderate heat level. You can control the spice by adjusting the amount of red curry paste or adding coconut milk to mellow it out.

4. Can I freeze Panang curry?

Yes, Panang curry can be frozen for up to 2 months in an airtight container. Thaw overnight in the fridge and reheat over low heat, stirring well.

5. What protein alternatives can I use?

Apart from chicken, you can use beef, shrimp, tofu, or even chickpeas as a protein alternative.

Conclusion

Panang curry is a delightful dish that brings together the perfect harmony of sweet, salty, spicy, and nutty flavors. With its rich coconut base, aromatic herbs, and tender chicken, this dish is guaranteed to be a hit at your dinner table. Whether you’re making it for a weeknight meal or a special occasion, this easy and flavorful recipe will transport you to the heart of Thailand. Enjoy your homemade Panang Curry with a steaming bowl of jasmine rice and a refreshing lime wedge!

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Panang Curry Recipe

Panang Curry Recipe

  • Author: Imili Johnson
  • Total Time: 30 minutes
  • Yield: 4 1x
Print Recipe

Ingredients

Scale

Ingredients:

  • 1½ tablespoons vegetable oil
  • 1 red, orange, or yellow bell pepper, diced
  • 1 small bunch scallions, sliced diagonally into 1-inch pieces
  • 3 cloves garlic, minced
  • 1 (14-ounce) can unsweetened coconut milk
  • 2½ tablespoons Thai red curry paste
  • 2 tablespoons fish sauce
  • 2½ tablespoons packed dark brown sugar
  • 1¼ pounds chicken breast or tenderloins, thinly sliced into bite-size pieces
  • 1 tablespoon lime juice, plus lime wedges for serving
  • ¼ cup fresh chopped cilantro
  • ⅓ cup dry roasted peanuts, finely chopped

Instructions

Preparation:

Step 1: Sauté the Vegetables

  1. Heat the vegetable oil in a large nonstick pan over medium-low heat.
  2. Add the diced bell pepper and cook, stirring frequently, until softened (about 3-4 minutes).
  3. Add the scallions and cook for another 1-2 minutes.
  4. Stir in the minced garlic and cook for 30 seconds, making sure not to brown it, as that can make it bitter.

Step 2: Prepare the Curry Base

  1. Add the coconut milk, red curry paste, fish sauce, and dark brown sugar to the pan.
  2. Whisk everything together and bring the mixture to a gentle boil.
  3. Reduce the heat and let it simmer uncovered for about 2 minutes, allowing the flavors to meld and the sauce to slightly thicken.

Step 3: Cook the Chicken

  1. Add the thinly sliced chicken to the simmering curry sauce.
  2. Stir occasionally and let it simmer gently for about 5-8 minutes, or until the chicken is fully cooked and tender.
  3. Avoid letting the sauce boil vigorously, as this can toughen the chicken.

Step 4: Finish and Serve

  1. Stir in the lime juice, chopped cilantro, and finely chopped peanuts.
  2. Taste and adjust seasoning with more lime juice if needed.
  3. Serve hot with steamed jasmine rice and lime wedges on the side.

Notes

Cooking Notes

  • Red Curry Paste: The intensity of Thai curry pastes varies by brand. Start with 2 tablespoons and adjust according to your spice preference.
  • Coconut Milk Separation: If your coconut milk separates in the can, whisk it together before adding it to the curry.
  • Balancing Flavors: Thai cuisine is about balance. Adjust the fish sauce (saltiness), brown sugar (sweetness), and lime juice (acidity) to taste.
  • Toasting Peanuts: For an enhanced nutty flavor, lightly toast the dry roasted peanuts before adding them.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

Nutrition

  • Calories: ~520 kcal
  • Sugar: ~10g
  • Sodium: ~890mg
  • Fat: ~30g
  • Carbohydrates: ~25g
  • Fiber: ~3g
  • Protein: ~38g

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