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Panang curry – actual deal, from scratch


This can be a actual Panang Curry recipe for curry connoisseurs who adore genuine Thai meals and might deal with the warmth! It’s made utilizing a selfmade Panang Curry paste which is straightforward to make however will possible name for a visit to the Asian retailer. However for those who actually need the perfect, it’s value it. You possibly can’t get good Panang curry in jars!

Make this creamy coconut Panang curry with both prawns/shrimp or hen. Each are nice!

Panang curry close up photo

I solely make Panang curry from scratch

This can be a recipe for Thai Panang curry that’s totally produced from scratch, together with a selfmade Panang curry paste. Whereas I’ll fortunately make Thai Purple and Inexperienced curry utilizing my favorite curry paste from a jar, nothing compares to a Panang Curry paste while you make it your self from contemporary elements!

Even the Panang curry paste by my favorite Maesri model falls too quick in comparison with selfmade. Effectively, perhaps that’s going too far. It makes a tasty sufficient curry. However not an actual deal Panang curry!

What Panang curry tastes like

Panang Curry tastes like a extra intense model of Thai Purple Curry. Whereas it has comparable elements, Panang curry is a bit stronger, richer, sweeter and thicker than Purple Curry, in addition to barely nutty because of the addition of floor peanuts within the paste.

Freshly made Panang curry

Panang curry is spicy. Cope with it!

Panang curry is spicy. However not like most different curry recipes, you can’t cut back the spiciness with out shedding flavour as a result of chillies are the important thing ingredient for Penang curry sauce.

How spicy, you ask? Thais would class this Panang curry as medium or “not so spicy”. For Westerners, it’s most likely getting up in direction of scorching. However not volcanic. Common consensus amongst my crew is that it’s a 7 out of 10 on the spicy scale. The one different curry on my web site that hits this degree of spiciness is Vindaloo, if that’s a helpful comparable for you.

So for those who can’t deal with spicy meals, I counsel you give Panang Curry a miss and make a milder Thai Yellow Curry or Massaman Curry as an alternative!

* Spiciness testing: My crew and I labored on this Panang curry recipe a LOT. We did so many variations to emphasize check the spiciness and we’re all in settlement that for those who cut back the chillis to cut back spiciness, you lose flavour and it’s not Panang curry. We ended up making a recipe utilizing milder Chinese language chillies relatively than spicy Thai ones, to get sufficient sauce flavour with out blowing our heads off.

Close up scooping up Panang curry
Good shut up of that dreamy peanut-y, coconut-y and sure, spicy sauce!

OK, due warning on the subject of spiciness given. On to the recipe!


Panang curry elements

First, I’ll run via the gorgeous contemporary elements for the selfmade Panang curry paste. Then all the good things that goes within the curry!

Panang curry paste elements

There’s a good few Asian particular elements right here, however acquainted elements to those that have made different selfmade Thai curries. Particularly, Thai Purple Curry – as a result of the elements are just about the identical!

It is going to require a visit to the Asian retailer, although you may truly get every little thing at Harris Farms and the bigger grocery shops in Australia, aside from shrimp paste (however there’s an alternative choice to that).

Panang curry ingredients
  • Dried chilli – Key ingredient, so mentioned beneath. Don’t get this mistaken – you’ll remorse it! 🔥

  • Lemongrass – Contemporary is finest however for those who can’t get it, use 1 tablespoon of lemongrass paste as an alternative.

  • Galangal – appears to be like like ginger however is extra citrusy and tougher. It’s fairly powerful so finest to grate to make sure your curry paste is clean, in any other case you threat lumps in your sauce. You could find it in Asian shops + some grocery shops in Australia (Harris Farms and a few Woolworths promote it). Substitute: use the identical quantity of ginger + 1/4 tsp lime zest.

  • Shrimp paste in bean oil – I exploit Por Kwan Shrimp Paste in Bean Oil, pictured beneath, the most well-liked one offered at Asian grocery shops right here in Australia. (Listed below are some on-line hyperlinks – for Australia and America). Substitute with 1 1/2 tsp belacan dried shrimp paste, roughly chopped (even offered at Woolies in Australia!) + 1 tsp oil + 1 tsp fish sauce + 1 garlic clove + 1 tsp miso, for those who can – any sort). Use rather than shrimp paste in recipe.

  • Kaffir lime leaves – Earthy lime flavour not like anything! Bought at Asian shops, Harris Farms & giant grocery shops in Australia. Freezes 100% completely – utilized in Thai crimson curry, coconut rice, Thai meatballs.

  • Eschalot (US: Shallot) – Often known as French onions and known as “shallots” within the US. They’re like child onions, however with purple-skinned flesh. To not be confused with what some folks in Australia name “shallots”, ie. the lengthy inexperienced onions. Substitute with half a crimson onion.

  • Garlic – 5 complete cloves!

  • Peanuts – That is what provides the Panang curry the signature peanut-y flavour. Beats utilizing a scoop of peanut butter any day!

  • Dried spices – Cumin, coriander and nutmeg.

Shrimp paste for Thai Yellow Curry
That is the perfect shrimp finest. Finest flavour! However for those who can’t discover it, don’t fret – see the recipe for a simple substitute.

Dried chilli for Panang curry paste

Dried chilli is the important thing ingredient in Panang curry, for each sauce flavour and color. Additionally it is what makes Panang curry spicy. However for those who cut back the chilli, you’ll lose sauce flavour. In order advisable above, for those who can’t deal with spicy meals, it’s best to provide this a miss.

Panang curry ingredients

Chilli sort issues!! Use Chinese language dried chillies, not Thai or Indian! I do know it sounds unusual to inform you to not use Thai dried chillies however they’re SUPER spicy and in contrast to Chinese language chillis, they don’t cut back in spiciness a lot when cooked. Identical with some Indian chillies, like kashmiri. Let’s simply say my crew and I put our our bodies on the road to determine this out!!

* Verify label for nation of origin.* You need chillies from China. And despite the fact that the spiciness of Chinese language chilli sorts and types will range, we discovered that the cooking course of on this curry reduces the spiciness of the chillies so that they find yourself being the identical degree of spiciness – even utilizing Chinese language chillies labelled scorching and additional scorching.

The model I exploit is pictured above. It’s a quite common model right here in Australia and never that costly (~$3), offered in Asian shops and even some giant grocery shops.

Quantity to make use of – We’d like 1/2 cup chillies as soon as chopped, so begin with about 2/3 cup complete chillies. Dried chillies range in size so the quantity you want will range, from (say) 12 very giant ones to 40 small ones. Get giant ones for those who can as a result of we have to deseed them and it’s a lot sooner to cope with 12 giant ones than 40 small ones.

Make sure you deseed totally – the seeds are the place a lot of the spiciness is!

The protein – hen or prawns/shrimp

The bottom recipe requires contemporary, complete prawns/shrimp. It’s because I like so as to add my very own contact by repurposing the heads to make a simple prawn inventory to be used within the sauce. This underlines the candy, prawn-y flavours of this curry and catapults it into wow territory. Nonetheless, we’ve additionally made it with hen and it’s extraordinarily good too!

Panang curry ingredients

For those who can’t get / don’t have / actually can’t bear the considered peeling your personal prawns, it’s okay, you should use peeled prawns and skip making the prawn inventory.

Rooster inventory? Sure! Retailer purchased fish/seafood inventory is admittedly not good. However hen inventory is a lot better, and will get infused with prawn flavour from the prawn heads (which is the place a lot of the prawn flavour is!).

Panang curry sauce

Right here’s what you want for the sauce and different add-ins for the curry.

Panang curry ingredients
  • Coconut cream – Extra intense coconut flavour than utilizing coconut milk, and thickens the sauce too. Full fats important! No level utilizing low-fat as a result of fats is the place all of the flavour is.

  • Fish sauce – Gives a lot of the salt within the curry, however with extra savoury flavour. We do add some salt too as a result of if we solely use fish sauce, it will get a bit too…effectively, fishy. 🙂

  • Sugar – Only a contact, as a result of Thai meals is all about balancing the sweet-salty-savoury!

  • Thai basil leaves – Contemporary herb utilized in Thai cooking that tastes like Italian basil with a slight aniseed flavour. Substitute with Italian basil.


Learn how to make Panang Curry

The making half could be very straight ahead and fairly fast truly. The step that takes the longest is soaking the dried chillies!

Make prawn inventory – if utilizing prawns/shrimp

For those who’re making Panang curry with prawns/shrimp, get the prawn inventory going first. For those who’re utilizing hen, you may skip this step.

How to make Panang Curry
  1. 15 minute simmer – Place hen inventory, prawn heads and shells in a saucepan. Simmer for quarter-hour, crushing the heads once in a while with a potato masher to extract as a lot flavour as you may.

  2. Pressure the inventory and discard the prawn heads. We began with 1 1/2 cups of inventory, it’s best to find yourself with round 1 1/4 cups. High up in case you are quick.

    Then set the inventory apart for five minutes to let the sediment settle to the underside. We are going to keep away from pouring that backside layer into our sauce.

Curry paste

How to make Panang Curry
  1. De-seed chillis – Lower the chillis in half then twist / faucet / use chopsticks to take away all of the seeds. Be thorough right here – the seeds is the place a lot of the spiciness is! I acquired slack sooner or later and let’s simply say I significantly regretted it.

  2. Soak half-hour – Roughly chop the chillis then soak in boiling water for half-hour.

  3. Drain and reserve the chilli soaking liquid. We will likely be utilizing some for the curry paste.

  4. Blitz – Put the peanuts right into a jug simply giant sufficient to suit the top of a stick blender. Blitz right into a tough paste. Then add all of the remaining curry paste elements and blitz till clean. It solely takes round 20 seconds or so.

    Notice: You may as well use a small meals processor. You’ll battle to make this in a big meals processor as there’s not sufficient curry paste.

Making Panang curry

This half is sweet and fast – about 10 minutes from begin to end!

How to make Panang Curry
  1. Sauté curry paste – Prepare dinner the Panang Curry paste for round 5 minutes till it darkens in color and isn’t moist and sloppy. This intensifies the flavour.

  2. Sauce – Add the prawn inventory, being cautious to pour off simply the clearer liquid and leaving the sediment behind. If utilizing hen as your protein, simply add plain hen inventory/broth.

  3. Add coconut cream, sugar, fish sauce and salt.

  4. Add the beans then simmer for two minutes till the beans are half cooked.

  5. Add prawns, stir, then simmer for an additional 2 minutes till the prawns are cooked. They prepare dinner rapidly – and can maintain cooking as we end it!

  6. Serve – Then lastly, stir within the Thai basil leaves. Serve over jasmine rice garnished with chopped peanuts, chilli and extra Thai basil leaves!

Freshly made Panang curry

One other RecipeTin crew effort!

This recipe is a RecipeTin crew effort, one which I’m proud to say we created from scratch ourselves, utilizing Panang Curry eaten in Thailand and at actually respected, genuine Thai eating places right here in Sydney as our benchmark.

We referenced many recipes throughout the course of our analysis, notably from extremely regarded Thai meals consultants together with David Thompson and Sujet Saenkham of the acclaimed Spice I Am eating places, and YouTube movies from Thai residence cooks. However we did a number of experimentation and variations of this recipe ourselves to reach at our closing recipe, and make this a recipe accessible to folks dwelling outdoors Thailand.

The truth is, this Panang Curry was topic to larger ranges of testing than standard, together with impartial recipe testers, as a result of this recipe was earmarked for my cookbook. A curry chapter that was eliminated on the final minute as a result of my ebook was too huge!😭

Anyway, I simply wished to place this huge blue field right here to acknowledge my groups’ efforts with this recipe, as a result of curries are laborious! Getting the spice steadiness good is troublesome, and also you by no means know what the ultimate flavour will likely be till proper on the finish. And due to the spiciness of this curry, testing it was additional painful – we tried so many alternative chillies!

Particular shout out to my brother who was the driving drive behind the event of this recipe, and Chef JB who’s most likely made this curry extra occasions than anybody else. We did it!

Bowl of Panang curry over rice

So, with the massive blue field of thanks carried out, I hope these of you on the fence about making an attempt this will have the arrogance to make it understanding it’s been topic to additional thorough testing! We actually do suppose that is an distinctive Panang Curry. You’d be laborious pressed to search out one pretty much as good aside from on the actually high tier Thai eating places. In Sydney, I’d solely suggest Lengthy Chim and Spice I Am.

Keep in mind – be courageous with the chillies! Go on, you are able to do it! 😉 – Nagi x


Watch how one can make it

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Panang curry close up photo

Panang Curry – actual, from scratch

Servings4 – 5

Faucet or hover to scale

Recipe video above. This can be a gorgeous Panang Curry made totally from scratch. It is for individuals who adore actual Thai meals, can deal with the warmth and perceive that you simply simply cannot replicate the contemporary flavour of an actual Penang Curry utilizing paste from a jar! Not even utilizing my favorite Maesri curry paste that I will fortunately use for Thai Purple and Inexperienced Curry.It requires a visit to the Asian retailer however upon getting the elements, it is easy to make. See SPICINESS notice in notes part beneath – yep, it is spicy, and it may’t be averted!

Elements

For prawn inventory (shrimp):

Directions

Prawn inventory:

  • Simmer – Peel prawns, reserving heads and shells. Deliver hen inventory to a simmer in a small pot on excessive warmth. Add prawn heads, deliver again to a simmer, then cut back to low warmth. Simmer uncovered for quarter-hour, periodically crushing the heads evenly with a potato masher and skimming off any orange scum.

  • Pressure right into a jug, discarding heads. It’s best to have simply over 300 ml (1 1/4 cups) of inventory. Go away undisturbed to let the sediment settle (~ 5min+).

Curry paste:

  • Lower chillies in half then faucet / squeeze out seeds (use a chopstick if wanted for cussed seeds). Discard seeds (spicy!). Chop chilli.

  • Soak dried chillis in 2 cups of boiling water for half-hour. Drain in a colander, reserve soaking liquid.

  • Peanuts – Put peanuts in a tall jar that comfortably suits the top of a stick blender (or use a small blender). Cowl the jar opening together with your hand and pulse till finely floor.

  • Blitz paste – Add drained chillis and remaining Curry Paste elements, together with 1/4 cup of the reserved chilli soaking liquid. Mix, scraping down the edges as you go, for about 30 seconds till clean, utilizing additional chilli water provided that wanted to assist mix.

Cooking:

  • Prepare dinner curry paste – Warmth oil in a big deep frying pan over medium-low warmth. Prepare dinner curry paste for 10 minutes, stirring continuously. The paste needs to be drier, darker, smelling fragrant and now not uncooked.

  • Sauce – Add 1 cup (250 ml) prawn inventory, being cautious to pour off simply the clearer liquid and leaving the sediment behind. Stir within the coconut cream, sugar, fish sauce and salt. Combine within the inexperienced beans.

  • Simmer for two minutes till the sauce thickens and the beans are half cooked.

  • Add prawns, stir, then simmer for an additional 2 minutes till the prawns are cooked. Stir within the Thai basil leaves. The ultimate style ought to lean largely savoury and candy, and medium spiciness.

  • Serve over jasmine rice garnished with chopped peanuts, chilli and extra Thai basil leaves!

Recipe Notes:

Notice: That is an genuine Panang curry, so it’s spicy. Thai’s would class it as medium or “not so spicy”. For Westerners, it’s most likely getting up in direction of scorching. However not volcanic. As a result of the sauce depends on the chilli for color and flavour, for those who can’t deal with spicy meals, give this one a miss and make Thai Yellow Curry or Massaman Curry as an alternative!


1. Proteins – I feel juicy prawns go significantly effectively with panang curry, plus you get to re-purpose the heads to get free, bonus flavour into the inventory which makes this actually particular. If utilizing pre-peeled prawns, utilizing 350g/12 oz and skip the inventory making steps.
Rooster – Recipe works completely with hen too! Use 350g/12oz, thinly sliced. Skip the inventory making steps, prepare dinner hen as per recipe does with prawns.
2. Rooster inventory? Sure! Retailer purchased fish/seafood inventory is admittedly not good. However hen inventory is a lot better, and will get infused with prawn flavour from the prawn heads (which is the place a lot of the prawn flavour is!).
3. Use Chinese language dried chillies, not Thai or Indian! Thai dried chillies are SUPER spicy and a few Indian ones are too (like kashmiri) and don’t cut back in spiciness a lot when cooked. Verify label for nation of origin. Although the spiciness of Chinese language chilli sorts and types will range, I discovered that the cooking course of on this curry reduces the spiciness of the chillies so that they find yourself being the identical degree of spiciness. Be courageous! Strive to not cut back the chilli an excessive amount of as a result of they’re additionally a key flavouring for the sauce. For those who can’t deal with spicy meals, I counsel skipping this recipe!
Dried chillies range in size so the quantity you want will range, from (say) 12 very giant ones to 40 small ones. You want sufficient so you might have 1/2 cup chillies as soon as chopped. Make sure you deseed totally – the seeds are the place a lot of the spiciness is!
4. Lemongrass prep – minimize the reedy finish off, we’re solely utilizing the white and pale inexperienced half, across the backside 20cm/8″. Trim root off, peel off reedy outer layer. Then grate utilizing a microplane, discard stringy bits left. Sub: Contemporary is finest right here however for those who can’t get it, use 1 tablespoon of lemongrass paste as an alternative.
5. Galangal – appears to be like like ginger however is extra citrusy and tougher. It’s fairly powerful so finest to grate to make sure your curry paste is clean. You could find it in Asian shops + some grocery shops in Australia (Harris Farms and a few Woolworths promote it). Sub: use the identical quantity of ginger + 1/4 tsp lime zest.
6. Shrimp paste in bean oil – I exploit Por Kwan Shrimp Paste in Bean Oil, the most well-liked one offered at Asian grocery shops right here in Australia. (Listed below are some on-line hyperlinks – for Australia and America). Substitute with 1 1/2 tsp belacan dried shrimp paste, roughly chopped (even offered at Woolies in Australia!) + 1 tsp oil + 1 tsp fish sauce + 1 garlic clove + 1 tsp miso, for those who can – any sort). Use rather than shrimp paste in recipe.
7. Kaffir lime leaves – Earthy lime flavour not like anything! Bought at Asian shops, Harris Farms & giant grocery shops in Australia. Freezes 100% completely – utilized in Thai crimson curry, coconut rice, Thai meatballs.
8. Thai basil leaves – Contemporary herb utilized in Thai cooking that tastes like Italian basil with a slight aniseed flavour. Sub with Italian basil.
9. Leftovers will maintain for 3 days within the fridge or 3 months within the freezer. Maintain basil separate – it degrades as soon as stirred in.
Diet per serving assuming 5 servings, excluding rice.

Lifetime of Dozer

Getting fitted for a particular reader dinner developing subsequent week on the 4 Seasons lodge in Sydney! YES, Dozer will likely be waddling round a ballroom in his tux. 😂 There’s nonetheless some tickets accessible – see beneath for info!

Tickets right here for a dinner hosted by Dymocks ebook retailer on the 4 Seasons Resort in Sydney on Thursday tenth August. Ticket value features a 3 course meal developed with the Chef on the lodge in collaboration with our very personal Chef JB, in addition to all drinks!



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