Panang curry is a rich, creamy Thai curry known for its slightly sweet and nutty flavor, usually enhanced by the addition of peanuts. It’s a great choice if you enjoy Thai curries but want something a bit different from the more common red or green curries. Here's a classic recipe for Panang curry:
Panang Curry Recipe
Ingredients:
For the Panang Curry Paste:
- 2-3 tablespoons Panang curry paste (store-bought or homemade; you can adjust based on spice preference)
For the Curry:
- 1 pound (450 grams) chicken breast or thighs, thinly sliced
- 1 tablespoon vegetable oil or coconut oil
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth or water
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar or palm sugar
- 1/4 cup roasted peanuts, crushed (or peanut butter for a richer flavor)
- 1 red bell pepper, sliced
- 1 cup baby corn (optional)
- 1 cup snap peas (optional)
- 1 medium carrot, sliced (optional)
- Fresh basil leaves (Thai basil preferred) or cilantro, for garnish
For Serving:
- Steamed jasmine rice or rice noodles
Instructions:
1. Prepare the Ingredients:
- Slice the chicken into thin strips.
- Slice the red bell pepper, and prepare any additional vegetables you plan to use (baby corn, snap peas, carrot).
2. Cook the Curry Paste:
- Heat the vegetable oil in a large pan or wok over medium heat.
- Add the Panang curry paste and cook, stirring frequently, for 1-2 minutes until it becomes fragrant and the oil starts to separate from the paste.
3. Add Coconut Milk and Broth:
- Pour in the coconut milk and chicken broth, stirring to combine with the curry paste.
- Bring the mixture to a simmer.
4. Cook the Chicken:
- Add the sliced chicken to the simmering coconut milk mixture.
- Cook for 5-7 minutes, or until the chicken is cooked through and tender.
5. Add Vegetables:
- Add the sliced red bell pepper, baby corn, snap peas, and carrot to the curry.
- Simmer for an additional 3-5 minutes, or until the vegetables are tender but still crisp.
6. Season the Curry:
- Stir in the fish sauce, brown sugar, and crushed peanuts (or peanut butter). Adjust the seasoning to taste, adding more fish sauce or sugar if needed.
- If using peanut butter, stir until fully combined and the curry is smooth.
7. Garnish and Serve:
- Garnish with fresh basil leaves or cilantro.
- Serve hot over steamed jasmine rice or with rice noodles.
Tips:
- Adjusting Spice Level: If you prefer a spicier curry, you can add more curry paste or a chopped chili.
- Vegetable Variations: Feel free to add or substitute vegetables based on your preference or what you have on hand.
- Creaminess: For extra creaminess, use full-fat coconut milk. Light coconut milk can be used for a lighter version but may not be as rich.
Enjoy your homemade Panang curry with its wonderful balance of flavors and creamy texture!
