What if you could bring the exquisite taste of Thailand directly into your kitchen with a dish that's both easy to make and packed with flavor? Enter Panang Curry, a delightful blend of creamy coconut milk, aromatic spices, and fresh ingredients. This homemade Panang Curry recipe will not only satisfy your cravings but also impress your family and friends. Here's how you can make this vibrant and comforting dish at home.
Ingredients
To begin your culinary adventure, gather these essential ingredients:
- 1 can (13.5 oz) of coconut milk
- 2 tablespoons Panang curry paste
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar or brown sugar
- 4-5 kaffir lime leaves, torn into pieces
- 1 red bell pepper, sliced
- 1 cup sliced bamboo shoots
- 1 pound boneless, skinless chicken thighs, cut into pieces
- 1⁄2 cup Thai basil leaves
- 1-2 Thai chili peppers, optional for heat
Steps to Follow
Here’s a step-by-step guide to creating your perfect Panang Curry:
Prepare Your Ingredients
Before you start cooking:
- Wash and slice your bell peppers and Thai basil leaves.
- Cut the chicken into bite-sized pieces.
- Chop your chili peppers if you choose to use them.
Cook the Curry Paste
- In a large skillet or wok, heat some oil over medium heat. Add the Panang curry paste and cook it for 1-2 minutes until fragrant.
Add Coconut Milk
Gradually stir in:
- Coconut milk, which will create the rich, creamy base of the curry.
- Bring it to a gentle simmer.
Incorporate Aromatics
- Add the kaffir lime leaves, which will infuse a unique citrusy aroma into the curry.
- Then add fish sauce and sugar to balance the flavors.
Add Chicken and Vegetables
Now it’s time to:
- Add the chicken pieces, ensuring they are submerged in the curry base.
- Allow the chicken to cook for about 5 minutes.
- Add bamboo shoots and bell peppers, simmering for another 5-7 minutes or until the chicken is thoroughly cooked.
Finish with Basil
To add a final burst of flavor:
- Stir in the Thai basil leaves just before turning off the heat.
- If you like it spicy, now would be the time to add Thai chili peppers.
🍲 Note: If the curry sauce is too thick, thin it out with a little water or more coconut milk for the desired consistency.
This easy homemade Panang Curry recipe offers a perfect balance of heat, sweetness, and creaminess, making it an irresistible dish for Thai food enthusiasts and beginners alike.
The key to a great Panang Curry is in the preparation of the ingredients and the quality of the curry paste. Making sure your curry paste is aromatic and well-cooked at the beginning sets the stage for a flavorsome curry. Experiment with the balance of sweet, salty, and spicy to customize it to your taste.
🔍 Note: For an authentic touch, you can toast the Panang curry paste slightly in the pan before adding any liquid. This enhances the depth of flavor.
Now, dive into the vibrant flavors of Thailand with this Easy Homemade Panang Curry that you can love and share with your loved ones.
Can I make Panang Curry vegetarian?
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Yes, you can substitute chicken with tofu or more vegetables like eggplant, green beans, or mushrooms. Use a vegetarian fish sauce or substitute with soy sauce for a similar umami taste.
What makes Panang Curry different from other Thai curries?
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Panang Curry is thicker, sweeter, and less spicy compared to curries like Green or Red Curry. It’s known for its nutty flavor from ground peanuts and a balance of sweetness and saltiness from palm sugar and fish sauce.
How do I store leftover Panang Curry?
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Cool the curry to room temperature and store in an airtight container in the refrigerator. It should last for up to 3 days. Reheat on the stove or in the microwave before serving, adding a splash of water or coconut milk if needed to maintain consistency.
