Panang Curry is a rich and vibrant dish that stands out in the world of Thai cuisine. With its creamy coconut base and a delightful blend of spices, Panang Curry offers a symphony of flavors that can transport you straight to the bustling streets of Thailand. This comforting and aromatic curry is easy to make and perfect for a family weeknight dinner or a special occasion. In this step-by-step recipe, you’ll discover how to create this fantastic dish from scratch, ensuring that every bite is packed with love and flavor.
Ingredients
To create an authentic Panang Curry from scratch, you’ll need the following ingredients:
- 700g / 1.4 lb whole raw prawns: These medium-sized prawns bring a juicy, ocean-fresh flavor that complements the rich curry perfectly.
- 350g / 12 oz boneless, skinless chicken thighs: Cut into bite-sized pieces, these tender morsels add heartiness to the dish.
- 1 1/2 cups chicken stock/broth: Opt for low-sodium stock to enhance the flavors without overwhelming them.
- 2/3 cup dried Chinese chillies: Not the Thai variety, but rather these add a subtle heat that balances the richness of the curry.
- 3 tbsp roasted peanuts: These add a wonderful crunch and nutty flavor.
- 2 lemongrass stems: Finely grated, they contribute a fresh, citrusy aroma.
- 2 eschalots: Roughly chopped for sweetness and depth.
- 1 tbsp galangal: Finely grated, this root lends a unique flavor that cannot be replicated.
- 5 garlic cloves: Minced for a bold kick.
- 1 1/2 tbsp shrimp paste in bean oil: This ingredient infuses the curry with umami notes.
- 1/2 tsp each of ground coriander, cumin, nutmeg: These spices round out the flavor profile beautifully.
- 1 tbsp finely sliced kaffir lime leaves: Their zesty flavor is unmistakable.
- 3 tbsp canola oil: For sautéing and cooking the curry paste.
- 1 1/4 cups coconut cream: Full-fat for a deliciously creamy texture.
- 3 1/2 tsp white sugar: This balances the heat and acidity in the dish.
- 4 1/2 tsp fish sauce: A must for that essential salty flavor.
- 1/4 tsp cooking/kosher salt: To taste.
- 200g / 7oz green beans: Trimmed and chopped, they add color and crunch.
- 12 Thai basil leaves: A fragrant and flavorful garnish.
- Jasmine rice: To serve alongside the curry.
- 2 tbsp unsalted peanuts: Finely chopped for garnishing, adding extra crunch.
- Red cayenne peppers: Sliced (optional) for an added kick.
- Thai basil leaves: For extra garnish, adding freshness to each plate.
Step-by-Step Directions
Simmer Prawn Stock
Start by peeling and deveining the prawns, making sure to reserve the heads and shells. Bring your chicken stock to a simmer in a small pot on high heat and add in the prawn heads and shells. Once it reaches a simmer again, reduce the heat to low and allow it to simmer uncovered for 15 minutes. Lightly crush the heads with a potato masher every now and then and skim off any orange scum that rises to the surface. Strain the liquid into a jug, discarding the shells. You should have a little over 300 ml (1 1/4 cups) of beautifully flavored stock. Let it sit undisturbed to allow any sediment to settle for about 5 minutes.
Prepare the Dried Chillies
Next, cut the dried Chinese chillies in half, tapping or squeezing out their seeds. Discard the seeds, as they pack too much heat. Soak the chopped dried chillies in 2 cups of boiling water for 30 minutes, then drain them in a colander, reserving the soaking liquid for later.
Grind the Peanuts
Place the unsalted peanuts into a tall jar that comfortably fits a stick blender. Cover the jar opening with your hand and pulse until they are finely ground.
Blend the Curry Paste
Now, combine the soaked chillies and the remaining curry paste ingredients, including 1/4 cup of the reserved chilli soaking liquid, in the jar with the ground peanuts. Using a stick blender, mix until everything is smooth. Scrape down the sides as necessary and add extra water only if needed to blend into a fine paste.
Cook the Curry Paste
In a large deep frying pan, heat the canola oil over medium-low heat. Add the prepared curry paste and cook it for 5 minutes, stirring constantly. The paste should become drier, darker, and aromatic, with a cooked fragrance that fills your kitchen.
Create the Sauce
Now it’s time to make the sauce. Pour in 1 cup (250 ml) of the prawn stock, ensuring you’re only taking the clearer liquid from the surface and leaving behind the sediment. Stir in the coconut cream, sugar, fish sauce, and salt. Add the trimmed green beans and mix it all together. Allow everything to simmer for about 2 minutes until the sauce thickens and the green beans are partially cooked.
Add the Prawns
Finally, add the prawns to the sauce and stir gently. Let everything simmer for another 2 minutes until the prawns are fully cooked. Just before serving, stir in the Thai basil leaves; the final taste of the curry should be a delightful mix of savory, sweet, and medium spiciness.
Serve the Dish
Serve your delicious Panang Curry over fluffy Jasmine rice, garnished with the chopped peanuts, slices of red cayenne peppers, and fresh Thai basil leaves for an extra burst of flavor!
Tips & Tricks
For an extra layer of flavor, consider adding a squeeze of fresh lime juice just before serving. It brightens up the dish and enhances the freshness of the Thai basil. If you’re a fan of different proteins, feel free to swap the chicken and prawns for your preferred choices like beef or tofu. Just remember to adjust the cooking time accordingly to ensure everything is cooked perfectly.
Serving Suggestions & Pairings
Panang Curry is heavenly served with Jasmine rice, which absorbs the rich sauce ideally. You can also pair it with a refreshing Thai cucumber salad for a balanced meal. This dish works great for family dinners and gatherings. Make it the star dish at your next get-together to impress your friends and family!
Nutritional Information
Each serving of Panang Curry is estimated to contain around 450-500 calories, depending on your portion sizes and any additional ingredients or sides served. It packs a balance of protein from the chicken and shrimp and healthy fats from coconut cream, making for a satisfying meal.
Storing Tips & Variations
To store leftovers, transfer the curry to an airtight container and refrigerate for up to 3 days. It can also be frozen; just ensure it’s cooled before freezing in portions. Reheat gently on the stovetop, adding a splash of water or coconut milk to loosen the sauce if necessary. For variations, try adding different vegetables such as bell peppers or carrots for extra color and nutrition.
Conclusion
Making Panang Curry from scratch is not only rewarding but also brings the authentic flavors of Thai cuisine right to your kitchen. I encourage you to try this delicious recipe and experience the aromatic delight it offers. Don’t forget to share your feedback and variations; I’d love to hear about your culinary adventures!
FAQs
1. Can I make Panang Curry vegetarian?
Yes! You can replace chicken and prawns with tofu or a mix of your favorite vegetables. Use vegetable stock and ensure the shrimp paste is omitted or replaced with a vegetarian alternative.
2. Is Panang Curry spicy?
The spice level can be adjusted easily. By controlling the number of dried chillies you use, you can make it mild or spicy according to your preference.
3. Can I use fresh prawns instead of frozen?
Absolutely! Fresh prawns can enhance the flavor even further, but ensure they’re properly cleaned and deveined before cooking.
4. How can I tell when the prawns are cooked?
Prawns are cooked when they turn pink and opaque. This usually takes just a couple of minutes, so keep an eye on them to avoid overcooking.
5. What is the best way to serve leftover curry?
Leftover Panang Curry tastes even better the next day as the flavors meld. Serve it over fresh rice or noodles, and consider adding a few extra herbs for a fresh touch.
Panang Curry
Ingredients
Method
- Peel and devein the prawns, reserving the heads and shells. Bring chicken stock to a simmer and add prawn heads and shells. Simmer uncovered for 15 minutes while crushing the heads gently and skimming off any scum. Strain into a jug, discarding shells.
- Cut dried Chinese chillies in half and remove seeds. Soak in boiling water for 30 minutes, then drain, reserving the liquid.
- Pulse unsalted peanuts in a tall jar until finely ground.
- Combine soaked chillies, ground peanuts, and other paste ingredients in the jar and blend until smooth, adding reserved chilli soaking liquid as needed.
- Heat canola oil in a large frying pan over medium-low heat. Add curry paste and cook for 5 minutes while stirring constantly until drier and aromatic.
- Pour in 1 cup of prawn stock, then stir in coconut cream, sugar, fish sauce, and salt. Add green beans and simmer for about 2 minutes.
- Add prawns to the sauce and gently stir. Simmer for another 2 minutes until prawns are fully cooked. Stir in Thai basil leaves before serving.
- Serve Panang Curry over Jasmine rice, garnished with chopped peanuts, slices of red cayenne peppers, and fresh Thai basil leaves.
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