Recipe

Panang Curry Recipe

Add Step-by-Step Photos	Thenewagecook / All my dishes 9 months, 3 weeks ago Creamy coconut milk and Panang curry. Panang Curry is a dry curry paste which is fried in coconut milk and not boiled. This curry is typically made with beef, although you can make it with pork, chicken or tofu as well. It is usually just meat b... More Prep:15m Cook:30m Servings:8	Thenewageco
	thick and flavorful thai curry

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Ingredients

2 lbs of beef, pork or chicken or tofu (sliced into bite sized pieces)

2 garlic cloves - 2 inches fresh ginger (mashed into paste)

1/2 cup of water

1 medium onion (sliced)

1 (13.5oz) can of coconut milk

2 - 3 Tblsp of Panang curry paste (or to taste)

2 Tblsp of fish sauce

1 -2 carrots (peeled and sliced)

2 Tblsp of chunky peanut butter or grinded unsalted peanuts

1 Tblsp of white, brown or palm sugar (or to taste)

1 red or green bell pepper (seeded and sliced) or both

5 fresh Thai or sweet basil leaves (torn)

Salt to taste

Directions

In a large sauté pan add ½ can of the coconut milk and heat over medium heat until it just starts bubbling.

Stir in Panang curry paste and dissolve, add the fish sauce.

Now add the meat and stir to make sure it is well coated with the curry sauce.

Add the peanut butter, grinded peanuts (if using) and the sugar.

Add the water and the remaining coconut milk.

Add the carrots and the rest of the vegetables.

Cover and simmer until the carrots are tender.

Stir and turn the heat off.

Serve with white Jasmine rice or tossed with egg noodles.

(see the photo above).

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Comments

minitindel 9 months, 3 weeks ago said:
Mmmmm good i love curry its all the spices

yummy...thank you so much love it

five

tink

leebear 9 months, 3 weeks ago said:
ANOTHER MASTERPIECE!THANKS FOR ANOTHER FEAST FOR THE EYES!THE TASTE I'M SURE MATCHES VERY WELL!
HIGH 5!!!!!!
CAROL

barbiemensher 9 months, 3 weeks ago said:
I'm really looking forward to trying this. For those who can't find Panang Curry Paste, here's a recipe:
6 each Dried red chile peppers
1/4 teaspoon Fennel seeds
1 teaspoon Coriander seeds
1/4 teaspoon Mace
1 each Lemon grass stalk – the tender part (lower 3rd) only
-OR-
1 teaspoon Lemon grass -- dried
1 teaspoon Lemon zest
1 teaspoon Galanga – fresh grated* or substitute with ginger
3 medium Shallots -- peeled & chopped
5 each Garlic cloves -- chopped
Cut the chile peppers into small pieces & soak in 1/4 cup cold water for 15 minutes. Separate the seeds & discard them. In a dry skillet, toast the fennel, coriander & mace over a very low flame for 5 minutes. Put all of the ingredients in a mortar or food processor & blend to a thick red-brown paste, adding drops of cold water to get the right consistency. Store in a tightly covered container in the refrigerator until ready to use.

sitbynellie 2 months, 2 weeks ago said:
Thanks for posting this lovely recipe! I hope you'll accept my friend invitation.

And thanks too barbiemensher for the Panang curry paste recipe!

Susan

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