Thai Panang Curry - step by step instructions on how to make this famous Thai dish.
Thai Panang Curry is famous all around the world. This step by step instruction video will show you how to make Panang Curry at home. It is only a handful of ingredients and after some practice everybody can make this famous curry dish. This dish is common to use with pork, but beef and chicken is also possible. Vegetarian with tofu should also work ok.
We hope you will enjoy as much as we do.
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Ingredients for Panang Paste
( For approx. 140 grams paste)
6-8 Dried big chilies*
2 tablespoons lemongrass, sliced (approx. 2 stalks)
1/4 cup shallots, sliced (approx. 2 big shallots)
2 tablespoons garlic (approx. 2 big garlic cloves)
2 teaspoons galangal, sliced and coarsely chopped
2 coriander roots
1 teaspoon kaffir lime zest, peeled and chopped
1 teaspoon ground roasted cumin seeds
1 teaspoon ground roasted coriander seeds
1/2 teaspoon white pepper corns
2 tablespoons roasted peanuts (can be skipped if you are allergic)
1 teaspoon shrimp paste
1 teaspoon sea salt
1-2 tablespoons of water for easier blending
Ingredients for Panang Curry
( For 2 servings)
200 grams chicken breast or thigh, sliced
2 tablespoons panang curry paste
250 ml coconut milk
3/4 tablespoons coconut sugar (can be adjusted according to your preference)
2 tablespoons fish sauce (can be adjusted according to your preference)
2 tablespoon cooking oil
3-4 leaves kaffir lime leaves, stem removes
Some water for diluting the curry when it has become too thick
For garnishing
3 leaves kaffir lime leaves, thinly sliced
1-2 red chilli, sliced
1-2 tablespoons coconut milk for drizzling (optional)
Instructions:
1. Prepare spices and herbs. Slice and/or chopped them.
2 Put prepared spices and herbs into a blender or a mortar. If you used the mortar, start with the hardest spices and herbs like dried chilies, lemongrass, galangal, and pepper corns, and kaffir lime zest first. Then followed by the ones that contain more water like garlic, shallots and so on.
3. Fry panang curry paste in hot oil at low heat until aromatic but not brown.
Add about 50-75 ml of coconut milk and keep stirring until oil has seperated.
Season with coconut sugar and fish sauce. Stir to incorperate.
4. Add chicken and keep stir frying until chicken is about 50% cooked, then add the rest of the coconut milk.
5. Simmer until chicken is completely cooked. If souce becomes to tick add a little bit of water.
6. Before turning off the heat add kaffir lime leaves stir well. Make sure the leaves are heated thoroughly to avoid turning brown.
7. Turn off heat and sprinkle shredded kaffir limes and sliced red chili.
8. Before serving drizzle with some coconut milk (optional)
Tips
1. Dried big chilies are milder than dried small chilies. Use fewer if you prefer milder taste but the color will not be as red.
2. Using mortar takes longer time(approx 30 min), but your paste will be smoother and more aromatic since essential oils from herbs are released.
3. If you use blender the result will depend on your blender, so the concitency might of the paste might not be so smooth.
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