Amazing Thai Panang Curry Recipe! | Wokdown Wednesdays
We love a good pun at School of Wok, so whilst the UK is in lockdown 3.0 our Wok Wednesday series will be temporarily named Wokdown Wednesday! See what we did there? For this week's tutorial, Jeremy is teaching us how to make a rich and spicy Panang chicken curry from his home kitchen.
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Panang Curry Paste พริกแกงพะแนงคนไกลบ้าน - Episode 175
Recipes, pictures, videos, blog, and more:
♥♥♥ Ingredient List Below ♥♥♥
7 large dried California chili peppers
1 teaspoon salt
2 teaspoons galangal
1 tablespoon lemongrass
1 tablespoon kaffir lime peel zest
1 tablespoon cilantro stem
10 garlic cloves
2 tablespoons shallots
1 teaspoon white pepper
1 teaspoon shrimp paste
2 teaspoons coriander seed
1 teaspoon cumin seed
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Panang Curry Beef Recipe พะแนงเนื้อ - Thai Recipes - Hot Thai Kitchen
A classic, much loved Thai curry, and a very quick one to cook: panang curry! Instead of being soupy like most other Thai curries, this one is more of a saucy curry with a thick, rich, luscious, flavourful sauce. In this video I also give you a recipe for how to make a semi-homemade panang curry paste using store-bought red curry paste as a base. Enjoy!
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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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Authentic Panang Curry Made Easy | No More Thai Takeout! | Siam Chili Panang Curry Set
#1 Delicious Curry must be 'Panang Curry', Thai's popular cuisine for curry lovers. Its amazing and complex flavors are made from a variety of ingredients. From herbs such as chili, kaffir lime leaves to curry paste and multiple seasonings. Siam Chili brings you the prepared and portioned recipe to you so you could make the delicious Panang curry at home anytime you wish. With Siam Chili Panang Curry Set, all you need to do is to add water and your choice of protein. Guaranteed easy and surely delicious!
Please visit siamchili.com.
Authentic Thai Red Curry Paste Recipe (วิธีทำ พริกแกงเผ็ด)
After you make this Thai red curry paste recipe (พริกแกงเผ็ด), you'll be able to make other extremely tasty Thai dishes. Here's the full recipe:
Thai curry pastes make the base or foundation for numerous Thai dishes, from soups, to curries, to stir fries. You can easily go to the market in Thailand and buy freshly made pastes, but they just don't taste nearly as fresh as if you make it yourself. Also, you could go to the supermarket and buy your Thai curry paste in a can or plastic tub, but again, it would lack the fresh flavors that you'll get when you make it fresh yourself.
In this recipe, I'll be making Thai red curry paste (พริกแกงเผ็ด), known in Thai as prik gaeng ped. It's a combination of dried red spur chilies, with a host of other ingredients that include shallots, kaffir lime peel, garlic, white pepper, among other ingredients. There are a couple of ways to make this Thai red curry paste recipe (พริกแกงเผ็ด), but I think the best method is by hand, using an authentic Thai mortar and pestle to grind all the ingredients to a paste consistency. This does take some serious work, but the effort of slowly pounding the paste, ensures all the ingredients are pounded to perfection and all the oils of everything are released. Making it by hand, this recipe will take about 20 - 30 minutes or more to prepare, so it does take some time and energy to make by hand, but I can assure you that the final taste is amazing. Alternatively if you don't have a Thai mortar and pestle, you could blend all the ingredients in a blender or food processor - but if you have the time and muscle, go for it by hand.
Here are all the ingredients that you'll need in this Thai red curry paste (prik gaeng ped พริกแกงเผ็ด):
3 teaspoons white pepper corns
½ teaspoon cumin powder
½ teaspoon coriander powder
8 dry red spur chilies (soaked in water for about 10 minutes to soften them)
½ teaspoon salt
10 - 14 small cloves of garlic
5 small shallots (Thai shallots are the size of grapes, so it's about 2 tablespoons worth)
1 tablespoon finely sliced lemongrass
1 tablespoon finely sliced coriander roots
1 tablespoon finely sliced galangal
Skin of ½ kaffir lime
½ teaspoon of shrimp paste
The directions on how to make this recipe are pretty easy, as long as you have all the ingredients and the equipment you need. In Thailand you'll find all these ingredients at just about every market, they are extremely commonly used in Thai cooking. However, even in the United States, at Asian supermarkets, I've seen all these ingredients - so it shouldn't be hard to get everything together. Basically for the directions, all you have to do is first pound and mix the dry spices, including the white pepper, coriander powder and cumin, then set them aside. Then pound all the other ingredients together (watch the video for the best order), and just keep on pounding until you have a nice buttery Thai red curry paste. It took me about 20 minutes or more to get a nice paste, but the end result was so flavorful and so incredibly fragrant.
Once you have made this Thai red curry paste (พริกแกงเผ็ด), you can then go on to make a number of other Thai dishes that use this paste. One of my favorite Thai street food dishes is gai pad prik gaeng (recipe coming soon).
Full recipe here:
Music in this video courtesy of Audio Network
Produced by Mark and Ying Wiens
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Thai Panang Chicken Curry | Thai Panang Curry Recipe with Chicken | Panang Curry with Chicken
Panang Gai (พะแนงไก่) or Panang curry with chicken, is a traditional Thai recipe with red curry paste, chicken and coconut milk. This curry originates from the Panang, in the central region of Thailand. It has the most prominent zesty and nutty flavors of Kaffir lime and Peanuts. This orangish curry absolutely looks delicious and mouth-watering. It is so simple and can be prepared in just 20 mins if you have the homemade curry paste ready with you. The only difference between the red curry paste and the Panang curry paste would be the roasted peanut, making the curry thick and creamy. Trust me you are going to love this curry and it's definitely worth a try.
In this recipe, you will understand how to make the curry paste from scratch. We usually prefer fresh homemade Panang curry paste as it's the best way to get the fresh flavors of the curry.
Written Recipe:
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