Description: Panang Curry, also known as Phanaeng Curry, is a flavorful Thai curry known for its rich and creamy texture. This curry features a thick coconut milk base infused with Panang curry paste, which is made from a blend of dried chili peppers, lemongrass, galangal, and spices. The addition of meat (often beef, chicken, or pork) or tofu enhances its hearty character, while kaffir lime leaves and Thai basil add aromatic notes. Panang Curry is mildly spicy, subtly sweet, and wonderfully fragrant, making it a beloved dish in Thai cuisine.
History: Panang Curry is believed to have originated in Thailand, influenced by Malaysian and Indian culinary traditions. Its name “Panang” refers to the island of Penang in Malaysia, where the curry’s rich flavors are said to have been influenced by local tastes. Over time, Panang Curry has become a staple dish in Thai restaurants worldwide, celebrated for its complex flavors and comforting qualities.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serving Size: Serves 4
Ingredients:
- 1 lb (450g) beef sirloin, chicken thighs, or pork loin, thinly sliced (or substitute tofu for vegetarian option)
- 1 can (14 oz) coconut milk
- 2-3 tablespoons Panang curry paste (adjust to taste)
- 1 red bell pepper, sliced
- 1 onion, sliced
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar or brown sugar
- 4-6 kaffir lime leaves, torn
- 1/2 cup Thai basil leaves
- Optional: Thai bird’s eye chilies, sliced (for additional heat)
- Fresh cilantro leaves, for garnish
- Cooked jasmine rice, for serving
Instructions:
- Prepare the Curry Base:
- In a large skillet or wok, heat a small amount of coconut milk over medium-high heat until it starts to bubble.
- Add the Panang curry paste and stir-fry for 1-2 minutes until fragrant.
- Cook the Meat or Tofu:
- Add the thinly sliced beef, chicken, pork, or tofu to the skillet. Stir-fry for 3-4 minutes until the meat is browned or tofu is slightly caramelized.
- Add the thinly sliced beef, chicken, pork, or tofu to the skillet. Stir-fry for 3-4 minutes until the meat is browned or tofu is slightly caramelized.
- Simmer with Coconut Milk:
- Pour in the remaining coconut milk and bring to a gentle simmer.
- Add the sliced red bell pepper, onion, and torn kaffir lime leaves. Stir to combine.
- Season the Curry:
- Stir in the fish sauce and palm sugar (or brown sugar). Taste and adjust the seasoning if needed, adding more fish sauce for saltiness or sugar for sweetness.
- Add Thai bird’s eye chilies if you prefer additional heat.
- Finish and Serve:
- Simmer the curry for another 10-15 minutes, or until the vegetables are tender and the meat (or tofu) is cooked through.
- Stir in the Thai basil leaves just before serving to retain their vibrant color and aroma.
- Remove from heat and discard any large pieces of kaffir lime leaves.
- Serve hot over steamed jasmine rice.
- Garnish with fresh cilantro leaves.
Final Thoughts: Panang Curry is a delightful representation of Thai cuisine’s rich and aromatic curries. Its creamy coconut milk base and complex blend of spices create a comforting and flavorful dish that’s perfect for sharing with family and friends. By preparing Panang Curry, you’ll experience the depth of Thai flavors and enjoy a satisfying meal that’s sure to impress.