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How to make Panang Curry at home

Author: Rudy Taylor
by Rudy Taylor
Posted: Jan 16, 2018

Panang Curry is a red, Thai curry that has a rich and complex flavor and can easily made at home. The main ingredients for the dish are as follows:

1 pound chicken pieces

3 tomatoes (preferably cut in wedges)

1 sliced red bell pepper

2 kaffir lime leaves (you can use bay leaves too)

1/2 loose cup fresh basil leaves

The aromatic curry for the dish borrows flavors from the neighboring lands of Burma and India and is quite easy to make as long as you get the proportions right. For the sauce, you will need:

4 tablespoons tomato paste

1 small onion, quartered

1 small piece of galangal

3 cloves garlic

1 tablespoon soy sauce

1/2 teaspoon dark soy sauce

2 tablespoons fish sauce

1 teaspoon shrimp sauce

1 tablespoon paprika

1 tablespoon chili powder

1/2 teaspoon ground coriander

1/2 teaspoon whole cumin

1 teaspoon cayenne pepper

1/2 teaspoon turmeric

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon ground cloves

1 can of good-quality coconut milk

To make the curry sauce, ensure that the coconut milk is good quality as it plays an important role in getting the right consistency of the curry. To make the sauce, follow the steps below:

  1. Add tomato paste, quartered onion, galangal or ginger, garlic, soy sauce, dark soy sauce, fish sauce, shrimp paste, paprika, chili powder, coriander, chilies or cayenne pepper, turmeric cinnamon, nutmeg, cloves, coconut milk and lime juice to a blender and get an even mixture.

  2. Pour the sauce into a casserole dish.

Now, onto the main dish. Follow the below steps:

  • Heat the sauce until a boil and then let it simmer.
  • Add the chicken pieces to the casserole dish along with the cumin seed and lime leaves or bay leaves and make sure you mix them well.
  • Cover the casserole dish and let it cook, stirring it at regular intervals.
  • After it has been cooked for about 40 minutes, add the tomatoes and peppers. Give it a good stir and then return it to the heat for another 15 to 20 minutes, or the chicken is properly cooked.

Once it is done, garnish with some fresh basil leaves and serve it with a side of jasmine rice.

The delicious Panang Curry is now ready and its rich taste and aroma will be a treat for your senses.

About the Author

The author is an expert on food and its social and cultural implications. She is also a food critic who tracks the emerging food trends.

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Author: Rudy Taylor

Rudy Taylor

Member since: Dec 21, 2017
Published articles: 2

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