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Recipe for Panang Curry?

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I crave red Thai Panang Curry like an addiction. Do any of you have a good recipe for it? I prefer chicken or shrimp, but am open to any and all suggestions.

Thanks!

Ciao, hounds!

Saucy Girl

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  1. Here is a good one - you just have to buy the curry paste which is available in most grocery stores these days and tastes just as good as the fresh stuff, but much more convenient.

    Ingredients

    1 cup chicken, cut into bite sized pieces
    1/2 cup coconut milk
    1 tablespoon chopped garlic
    2 to 3 tablespoons Penang curry paste
    2 tablespoons fish sauce
    sugar to taste
    3 kaffir lime leaves, shredded
    10-15 Thai basil leaves, finely shredded

    Method

    Place a wok over medium high heat, and warm the coconut milk, but don't let it boil. Add the curry paste, and stir it until the oil begins to separate out and form a thin film, to bring out the maximum flavor. Add the remaining ingredients except the lime leaves and basil leaves, and simmer until the sauce is absorbed and thickened. Add the lime leaves and basil leaves and stir fry briefly before serving.

    Garnish with julienned red chili, with Thai jasmine rice, and the usual Thai table condiments.

    Note if you particularly like your curries hot, then replace the fish sauce in the cooking with nam pla prik (chillies marinated in fish sauce), that has had at least a week to mature.

    3 Replies
    1. re: daguttgrl79

      Thanks for the recipe. I too love this stuff! I tried the Thai Kitchen brand of curry paste but was disappointed.

      1. re: amoncada

        Yeah, I didn't like that one either but the brands that I can't pronounce at the Asian markets are pretty awesome. They are in little jars but I wish I could tell you the name!

      2. re: daguttgrl79

        Hi daguttgrl. Thanks for your recipe! I was just at the local asian market & picked up both red curry paste & panang curry paste... and am about to embark on an experimenting voyage. Ciao!

      3. I have some fresh galangal and it's in some really complex recipes for curry in one of my Thai cookbooks.
        Could it be used to improve the bought pastes?
        (We, too, are addicted to a local panang chicken and we have found that peanut sauce is one of the must-use ingredients.)