Panang Curry

1. 1

   Prepare the curry paste

   If making homemade paste: Soak dried chilies in boiling water for 30 minutes, drain and reserve liquid. Grind peanuts until fine. Combine all paste ingredients (drained chilies, lemongrass, galangal, shallots, garlic, kaffir lime zest, shrimp paste, spices, ground peanuts) with 1/4 cup of the soaking liquid. Blend until smooth, about 30 seconds. If using store-bought paste, proceed to next step.

   10m

   Tips:

   • • Remove chili seeds before soaking for less heat
   • • Reserve the chili soaking liquid to adjust paste consistency
2. 2

   Reduce coconut cream and fry curry paste

   Heat 2-3 tablespoons of oil in a wok or large deep pan over medium heat. Add about 1 cup of coconut cream and let it reduce for 2-3 minutes until thick and oil starts to separate. Add the curry paste and fry for 5-7 minutes, stirring constantly, until the paste becomes darker, fragrant, and you see oil separating from the paste. This is crucial for authentic flavor.

   8m

   Tips:

   • • The paste should become aromatic and darker in color
   • • You should see oil separation - this is the 'muddy' appearance that indicates proper cooking
   • • Don't rush this step - proper frying of the paste is essential
3. 3

   Add liquids and seasonings

   Pour in the remaining coconut cream and coconut milk, stirring well to combine with the fried paste. Add palm sugar and fish sauce. Stir until sugar dissolves. Crush the kaffir lime leaves between your hands to release their aromatic oils, then add them to the curry. Bring to a gentle simmer.

   3m

   Tips:

   • • Crushing kaffir lime leaves is essential to release their citrus oils
   • • Start with less fish sauce and sugar, you can adjust later
   • • The sauce should be thick, not soupy
4. 4

   Cook the protein

   Add your sliced chicken (or chosen protein) to the curry. Stir to coat the meat with the sauce. Simmer gently for 10-15 minutes until the chicken is cooked through and tender. For prawns, cook for only 2-3 minutes until pink and cooked. Continue simmering to reduce the sauce to your desired consistency - it should be thick and coat the meat.

   12m

   Tips:

   • • Don't overcook the protein - chicken should remain tender
   • • The curry should be thick enough to coat a spoon
   • • Continue cooking until oil separates and rises to the surface
5. 5

   Final adjustments and finishing

   Taste and adjust seasoning with more fish sauce (for saltiness), palm sugar (for sweetness), or add a splash of water if too thick. The flavor should be mostly savory and sweet with medium spiciness. Stir in fresh Thai basil leaves just before serving - they will wilt from the heat.

   2m

   Tips:

   • • Balance is key - Panang should be slightly sweet but still savory
   • • The sauce should cling to the meat, not pool at the bottom
   • • Fresh basil adds a final layer of aromatic flavor
6. 6

   Serve and garnish

   Serve the Panang Curry hot over steamed jasmine rice. Garnish with crushed roasted peanuts, fresh Thai basil leaves, thinly sliced kaffir lime leaves, and sliced red chilies if desired. A good authentic curry will show visible oil separation on the surface.

   2m

   Tips:

   • • Serve immediately while hot
   • • The oil separation is a sign of authenticity
   • • Jasmine rice is traditional and helps balance the rich curry

• •The essential step to make good curry with great taste is frying the paste until you see the oil separate from the paste
• •Crushing kaffir lime leaves before adding releases all their aromatic oils into the dish
• •Kaffir lime leaves cannot be replaced - the flavor is too unique
• •Traditional Panang has less liquid than other curries and should be thick enough to coat the meat
• •When sauce becomes 'muddy' with visible oil separation, this is a sign of authentic preparation
• •Use full-fat coconut milk and coconut cream for the richest, most authentic flavor
• •For store-bought paste, use Maeploy, Aroy D, or Namjai brands - avoid Thai Kitchen which is too mild
• •Palm sugar provides the authentic nutty caramel-like sweetness - brown sugar can substitute but won't be quite the same
• •Don't add vegetables to traditional Panang - it uses only the protein, sauce, and kaffir lime leaves
• •Adjust spice level by controlling the amount of curry paste used

• •
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  sticky-rice
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  thai-cucumber-salad
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  pad-thai

Panang Curry (แกงพะแนง) is believed to have originated in Central Thailand, though its exact origins are debated. Some food historians suggest the name 'Panang' may derive from the city of Penang in Malaysia, indicating possible influence from Malay cuisine, particularly in the use of peanuts which is less common in traditional Thai curries. Others believe it's named after the island of Phuket (formerly known as Thalang or Panang). The curry represents the central Thai preference for balanced flavors that are rich and aromatic but not overwhelmingly spicy. Panang is distinctly Thai in its execution, using characteristic Thai ingredients like kaffir lime leaves, galangal, and shrimp paste. The curry has become one of the most popular Thai dishes internationally, alongside Pad Thai and Green Curry, though authentic Panang in Thailand differs significantly from Western versions - it's thicker, richer, and traditionally doesn't include vegetables. The dish is considered a special occasion curry in Thailand, often served at celebrations and gatherings due to its rich, luxurious nature.

Authentic Panang Curry is distinguished by several key characteristics: 1) Thick, concentrated sauce that clings to meat rather than a soupy consistency - the sauce should be reduced until 'muddy' with visible oil separation; 2) No vegetables in traditional preparation - only protein, curry sauce, and kaffir lime leaves; 3) Prominent peanut flavor throughout from both the curry paste and garnish; 4) Balance of savory, sweet, and slightly spicy flavors, less spicy than other Thai curries; 5) Use of palm sugar for authentic caramel-like sweetness; 6) Kaffir lime leaves are essential and cannot be substituted; 7) The curry paste must be fried properly until oil separates - this is crucial for authentic flavor; 8) Traditional proteins are beef, pork, or chicken - no mixed vegetables; 9) Always served with jasmine rice to balance the rich sauce; 10) The visible oil separation in a properly cooked Panang is a hallmark of authenticity that you'll see in Thai restaurants and markets. Store-bought paste can be used but brands matter - Maeploy, Aroy D, or Namjai are recommended for authentic flavor.