Panang Curry Recipe พะแนงหมู - Hot Thai Kitchen
This is one of the most famous curries in Thailand. Think red curry spiked with spices and enriched with peanuts! You can use store-bought curry paste, but to make it yourself, watch this video:
Panang Curry Paste Recipe:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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Panang Curry
This recipe is not for everyone!!
It's a real Panang Curry recipe for curry connoisseurs who adore real Thai food and can handle the heat. It's made using a homemade Panang Curry paste which is easy to make but will likely call for a trip to the Asian store. But if you truly want the best, it's worth it. You can't get good Panang curry in jars!
Make this creamy coconut Panang curry with either prawns/shrimp or chicken. Both are great.
Recipe ⬇️⬇️⬇️ or PRINT:
Panang curry – yep, it’s SPICY!!
PROTEIN – CHOOSE ONE:
700g/1.4 lb whole raw prawns/shrimp *recommended* (sub 350g/12oz peeled)
350g / 12 oz skinless chicken thighs, thinly sliced
1 1/2 cups chicken stock/broth, low-sodium (not fish/seafood)
CURRY PASTE:
2/3 cup dried Chinese chillies** (not Thai!, too spicy!)
3 tbsp roasted peanuts unsalted
2 lemongrass stems, finely grated
2 eschalots, roughly chopped
1 tbsp galangal, finely grated (sub ginger)
5 garlic cloves, finely minced
1 1/2 tbsp shrimp paste in bean oil (sub 2 tsp crumbled belacan)
1/2 tsp each ground coriander, cumin, nutmeg
1 tbsp (packed) finely sliced kaffir lime leaves
CURRY:
3 tbsp canola oil
1 1/4 cups coconut cream, full-fat
3 1/2 tsp white sugar, 4 1/2 tsp fish sauce, 1/4 tsp cooking/kosher salt
200g/7oz green beans, trimmed, cut in half (~1 1/2 cups)
12 Thai basil leaves
SERVING: Jasmin rice, 1 tbsp unsalted peanuts finely chopped, red cayenne peppers, finely sliced (optional), extra Thai basil
1. Cut chillis in half, shake out seeds, chop, soak in boiling water 30 min. Drain (keep water). Blitz peanuts, then add remaining paste ingredients with ¼ cup chilli water. Blitz until smooth.
2. Prawn stock (skip if using chicken) – Put heads & shells and chicken stock in saucepan, simmer on medium 15 min, crushing shells with potato masher. Drain (should have 1 1/4c), ditch heads.
3. In deep skill, heat oil and cook curry paste 5 min until darkens and no longer wet. Add stock, coconut cream, fish sauce and salt. Bring to simmer, add beans, simmer 2 min. Add prawns or chicken, cook 2 min. Stir in basil leaves, serve over jasmin rice with garnishes!
* I think prawns/shrimp make the best Panang curry, plus can re-purpose the heads to make a quick stock that takes it from awesome to stellar! But chicken is a close second. :)
** You need 1/2 cup chillis once chopped. DO NOT use Thai or Indian dried chillies unless you can handle very, very spicy curries! Chinese chillies are milder. Don’t reduce chillies, they are key to Panang curry sauce flavour.
Thai Panang Curry Recipe With Chicken (using store bought curry paste)
Thai chicken panang curry is a rich curry with complex flavors. You’ll need under 30 minutes to make this bright and hearty Thai Panang Curry.
Detailed Recipe Here -
How to Make Panang Curry with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
Thai Panang Curry is the ULTIMATE comfort food! Make it for your next date night — it’s the dish that made Jet's wife, Ali, want to marry him! #ReadyJetCook
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Jet Tila shares his favorite go-to recipes and shops at his family's grocery store.
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Panang Chicken Curry
RECIPE COURTESY OF JET TILA
Level: Intermediate
Total: 40 min
Active: 25 min
Yield: 4 to 6 servings
Ingredients
6 cups (1440 ml) full-fat coconut milk, with 3 tablespoons of the cream separated out
4 tablespoons (60 g) panang curry paste
1/2 cup (95 g) brown onion, sliced thin
4 makrut lime leaves, fine chiffonade
1 1/2 to 2 pounds (680 to 910 g) chicken breast, sliced thin
1/2 tablespoon (10 g) tamarind paste
2 teaspoons (10 ml) fish sauce
1 teaspoon sugar
1 red bell pepper, sliced
1 zucchini, sliced into 1/4-inch rounds
1 cup (240 g) canned bamboo shoots, sliced
1/2 cup (95 g) Thai sweet basil leaves, roughly chopped
Directions
In a heavy bottomed pot, heat the 3 tablespoons of the thick coconut cream to high for about 1 minute. When the cream starts to sizzle, stir in the curry paste into the cream like building a roux. Add the onion and half of the makrut lime leaf chiffonade. Stir-fry the paste until the paste starts to thicken, dry out, and become fragrant, about 1 minute. If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving. Cook the paste until it has the consistency of peanut butter.
Stir in the remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil. Allow the curry to boil until it reduces by about 25% or coats the back of a wooden spoon, 10 to 15 minutes.
Reduce the heat to a simmer. Add the chicken, tamarind paste, fish sauce and sugar. When the chicken is about halfway cooked, about 5 minutes, add the bell pepper and zucchini. Let simmer until the chicken is cooked through, about 5 minutes. Add the bamboo shoots and Thai basil leaves. Taste and adjust seasoning. Serve immediately over jasmine rice and garnish with a few ribbons of the remaining makrut lime leaf.
Cook’s Note
Never shake the can of coconut milk! You want the cream to naturally separate and rise to top. You can use that natural coconut cream like cooking oil to fry your curry pastes!
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How to Make Panang Curry with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
Thai Panang Curry Chicken | Coconutty, Spicy, and Easy To Make
Chicken Panang Curry - one of my mom's favorite dishes. Every time I cook this dish, she would eat more than one plate. I mean, what's not to love about this creamy, spicy, and coconutty dish. It's full of flavor and spices, and the best part is it is so comforting and easy to make. Serve it over Jasmine rice, and you will have a savory bowl that punches with flavors.
Ingredients:
Panang Curry Paste: 2 cans (4 oz each)
Coconut Milk: 1 can (14 oz) - Don't shake the can
Coconut oil or cooking oil: 1 tsp
Chicken: 2.5 lbs
Water: 1/2 cup
Palm Sugar: 30 g
Soy Sauce: 3 tsp
Green Peas: 1 1/2 cup
Thai Basil
Kaffir Lime Leaves (if you can't find the fresh one, dried version works as well)
Steps:
Add one can of Panang Curry paste with oil on a medium-high heat wok. Saute the curry paste for about 2-5 mins or until you can smell the aroma.
Open the coconut milk can and scoop the thick cream part that rises to the top. Add it to the wok with the curry paste. Stir until the two ingredients get sizzling and thicken. This will enhance curry paste flavor.
Pour chicken onto the wok, mix them well with the curry paste. Add the rest of the coconut milk. Once the chicken is cooked, add another can of the Panang Curry paste. Stir the paste until it is fully dissolved.
Add water and give it a quick stir. Lower the heat and add the rest of the ingredients: palm sugar, soy sauce, Thai basil leaves, green peas, and kaffir lime leaves. Adjust it to taste. Let it simmer for about 5-10 mins.
Splash a little bit of coconut milk and chopped kaffir lime leaves when served.
Enjoy
#comfortfood #delicious #spicy #easyrecipe #dinnerrecipe
If you are busy and hate dishes, make this!
#chicken #shorts #recipe #easy