Panang Curry

🧂 Ingredients

• 500 g Pork or beef(Thinly sliced against the grain for tenderness. Chicken thigh or breast can be substituted.)
• 3 tbsp Panang curry paste(Use a good quality store-bought paste or homemade. Adjust amount to your spice preference.)
• 300 ml Coconut cream(Full-fat coconut cream is recommended for richness. If using coconut milk, use the thick cream from the top of the can.)
• 5 Kaffir lime leaves(Fresh or frozen. Remove the tough central vein and thinly julienne (slice into very thin strips). Reserve a few for garnish.)
• 2 tbsp Roasted peanuts(Finely ground or crushed. Can be whole peanuts if preferred, but ground integrates better.)
• 1 tbsp Vegetable oil(For frying the curry paste.)
• 1-2 tsp Fish sauce(To taste, for seasoning. Adds umami.)
• 1 tsp Palm sugar or brown sugar(To balance the flavors, adjust to taste.)
• 1/4 cup Thai basil leaves(Fresh leaves, for garnish. Regular basil can be used if Thai basil is unavailable.)

👨‍🍳 Instructions

1. 1

   Heat the vegetable oil in a wok or large skillet over medium heat. Add the Panang curry paste and sauté for 1-2 minutes until fragrant, stirring constantly to prevent burning. The paste should darken slightly and release its aroma.

   ⏱️ 2 minutes
2. 2

   Pour in about half of the coconut cream. Stir well to combine with the curry paste. Bring to a gentle simmer and cook for about 3-5 minutes, stirring occasionally, until the oil starts to separate from the cream, indicating the paste is well-fried and its flavors are blooming. This step is crucial for developing the curry's depth.

   ⏱️ 5 minutes
3. 3

   Add the thinly sliced pork or beef to the wok. Increase the heat slightly to medium-high. Stir-fry the meat, ensuring it's coated in the curry paste mixture. Cook for about 5-7 minutes, or until the meat is browned and almost cooked through. The sauce will thicken as the meat releases its juices.

   ⏱️ 7 minutes
4. 4

   Add the remaining coconut cream, ground peanuts, and julienned kaffir lime leaves. Stir everything together. Bring the curry back to a gentle simmer and cook for another 5-7 minutes, allowing the flavors to meld and the sauce to reduce to your desired consistency. It should be thick and rich.

   ⏱️ 7 minutes
5. 5

   Taste the curry and season with fish sauce and palm sugar (or brown sugar) as needed. The goal is a balance of savory, spicy, and slightly sweet. If the curry is too thick, add a splash of water or coconut milk.

   ⏱️ 1 minute
6. 6

   Serve hot, garnished generously with fresh Thai basil leaves and a few extra julienned kaffir lime leaves. Panang curry is traditionally served with steamed jasmine rice.

   ⏱️ 1 minute

💡 Pro Tips

• ✓Panang curry is intentionally thicker and drier than other Thai curries like green or red curry. The sauce should coat the meat and ingredients rather than being soupy.
• ✓Julienning the kaffir lime leaves very thinly helps to release their essential oils and makes them more palatable to eat.
• ✓The key to a flavorful curry paste is to fry it properly in the oil or coconut cream until the aromas are released and the paste darkens slightly. This process is called 'cracking' the paste.
• ✓For a vegetarian version, substitute the meat with firm tofu or a mix of vegetables like bell peppers, bamboo shoots, and green beans. Ensure vegetables are added at the right time to avoid overcooking.

🔄 Variations

• Chicken Panang Curry: Substitute pork or beef with thinly sliced chicken breast or thigh.
• Shrimp Panang Curry: Add peeled and deveined shrimp during the last 3-4 minutes of cooking.
• Vegetarian Panang Curry: Use firm tofu, tempeh, or a medley of vegetables like broccoli, snap peas, and bell peppers. Adjust cooking times accordingly.
• Extra Spicy Panang Curry: Increase the amount of curry paste or add a fresh red chili, thinly sliced, along with the kaffir lime leaves.

🥗 Nutrition

Per serving