Panang Curry
Тәжірибелік нұсқаулар және стиль
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: www.recipetineats.com/panang-...
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.
Пікірлер: 22
Спасибо Шеф!😊Thanks Chef!
Wow, yum..looks delish 😋.. Nagi never disappoints. Have tried many of her recipes & always come out delish👍 ❤
Hello .This dish looks so delicious. Thank you so much for sharing this amazing recipe.😋👌👍👍🙏❤
panang curry is my fave thai dish!! so happy you made a recipe for it 😝
@clairevoyent6127
10 ай бұрын
That’s my go to meal at Thai restaurants! I’m going to give it a shot and see how I do. 😅
wow just wow. i need to try this.
Looks great to me!
Huge congratulations on your cookbook. I’m very excited for you. Quick question; I don’t eat fish or seafood but that sauce does look delicious. Would this work with just veggies or tofu? Thank You. 🫶🏻🫶🏻🫶🏻
@lesleyannekirkman6840
10 ай бұрын
I think Nagi mentioned that one can make with chicken too....& chook broth I used..really is a must must try!! 😊💃
@heathersoper6923
10 ай бұрын
I have to make this!!!! It’s my type of food yessss!!!! 😊
@ellmatic
10 ай бұрын
Did you not watch the video?
To me this is the best version of curry. But,to each their own
Nice curry
Wow
WOW
Nom nom! Can I ask what pan you used in this video? Thank you!
@milkshake3350
10 ай бұрын
Looks like a cast iron skillet.
@user-rz4kl4fv3d
10 ай бұрын
It's Lodge cast iron skillet you can see the logo in the video
Can anyone explain why you leave the tails on the prawns? Are you supposed to crunch them up or grab the tail with your fingers?
@xXXDeadlyHavocXXx
10 ай бұрын
Keeping the tail helps maintain the shape of the prawn and is aesthetically pleasing (imo). I might be in the minority but I eat the tails lol and sometimes the prawn legs/part of the shell when fried and crispy 🤤.
@paulieplayspoorly
10 ай бұрын
@@NousTrapper Oh at last. Thank you.
@Trappy1
10 ай бұрын
If the prawns are deep-fried I eat the tail piece, otherwise I just pull it off.