Best 3 Authentic Panang Curry With White Rice Recipes

## Panang Curry: A Culinary Symphony of Thai Flavors Served on a Bed of Fluffy Jasmine Rice

Panang curry, a cornerstone of Thai cuisine, enchants taste buds with its symphony of flavors and distinctive orange-red hue. This beloved dish features tender meat, succulent seafood, or hearty vegetables bathed in a rich, creamy sauce. The intricate interplay of aromatic spices, coconut milk's velvety embrace, and the subtle sweetness of palm sugar creates a harmonious balance that captivates the senses. Panang curry's culinary magic is further enhanced when paired with fluffy jasmine rice, each fluffy grain soaking up the flavorful sauce. Whether you're a seasoned home cook or a culinary novice, this article presents a curated collection of authentic Panang curry recipes, each offering a unique twist on this Thai classic. From traditional beef and chicken variations to vegetarian and seafood delights, these recipes cater to diverse preferences and dietary needs. Explore the vibrant world of Panang curry and embark on a taste adventure that will leave you craving more.

**Recipes Included**:

1. **Classic Beef Panang Curry**: Experience the quintessential Panang curry with this time-honored recipe. Tender beef simmers in a fragrant blend of spices, coconut milk, and palm sugar, creating a flavorful masterpiece that embodies the essence of Thai cuisine.

2. **Chicken Panang Curry**: Delight in the harmonious marriage of chicken and Panang curry in this delectable recipe. Succulent chicken pieces are infused with aromatic spices and enveloped in a rich, creamy sauce, offering a delightful balance of flavors.

3. **Vegetarian Panang Curry**: This vibrant recipe celebrates the versatility of Panang curry with a medley of fresh vegetables. Colorful bell peppers, crisp carrots, and succulent broccoli bask in a creamy coconut sauce, creating a delightful symphony of flavors and textures.

4. **Seafood Panang Curry**: Embark on a culinary journey with this enticing seafood Panang curry. Shrimp, mussels, and calamari dance together in a symphony of flavors, their delicate sweetness perfectly complemented by the aromatic spices and creamy coconut sauce.

5. **Panang Curry with Jasmine Rice**: Discover the perfect accompaniment to your Panang curry with this fluffy jasmine rice recipe. Each grain is carefully cooked to achieve the ideal texture, providing a soft and fragrant base for the flavorful sauce.

Here are our top 3 tried and tested recipes!

PANANG CURRY

Panang curry image

Quick and Easy Panang Curry made with chicken and sautéed vegetables in a bold and creamy coconut sauce, served over rice.

Provided by Lauren Allen

Categories Main Course

Time 40m

Number Of Ingredients 16

Ingredients

1 tablespoon oil
2 tablespoons Panang curry paste (*)
1 tablespoon peanut butter
2 pounds chicken breasts (, cut into pieces against the grain)
1 small onion (, sliced)
1 green bell pepper (, thinly sliced)
1 red bell pepper (, thinly sliced)
2 teaspoons freshly grated ginger
4 garlic cloves (, minced)
2 14 oz cans coconut milk ((Chaokoh brand is my favorite))
2 teaspoons cornstarch
1/4 cup light brown sugar (, packed)
1 tablespoons fish sauce
1 tablespoon lime juice
1 cup loosely packed basil leaves (, roughly chopped)
Hot cooked rice (white, brown or jasmine)

Steps:

Heat oil over medium-high heat in large non-stick skillet. Saute onions for 2 minutes, then add bell peppers, garlic and ginger and saute for 2 minutes more.
Add curry paste and peanut butter and saute for 1 minute. Add 1 ½ cans of coconut milk. Whisk cornstarch into remaining 1/2 can coconut milk then add to the pan. Stir well.
Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.
Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.
Serve over hot cooked rice.

Nutrition Facts : Calories 327 kcal, Carbohydrate 19 g, Protein 41 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 116 mg, Sodium 519 mg, Fiber 2 g, Sugar 14 g, UnsaturatedFat 6 g, ServingSize 1 serving

THAI PANANG CURRY WITH VEGETABLES

Thai Panang Curry with Vegetables image

This Thai panang curry recipe is so easy to make at home and tastes better than take-out! This recipe is full of veggies and fresh flavor, and the tofu is optional. Recipe yields 4 servings.

Provided by Cookie and Kate

Categories Main dish

Time 45m

Number Of Ingredients 17

Ingredients

Optional: 1 batch crispy baked tofu
Optional: 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed
1 tablespoon coconut oil or olive oil
1 small white or yellow onion, chopped (about 1 cup)
Pinch of salt, more to taste
1 red bell pepper, sliced into thin (1/4" wide) strips
1 yellow, orange or green bell pepper, sliced into thin (1/4" wide) strips
3 carrots, peeled and sliced on the diagonal into ¼" thick rounds (about 1 cup)
2 cloves garlic, pressed or minced
1 to 2 tablespoons panang curry paste* (use 1 for mild or 2 for spicy)
1 can (14 ounces) regular coconut milk
½ cup water
2 tablespoons peanut butter
1 tablespoon tamari or soy sauce**
1 ½ teaspoons coconut sugar or brown sugar
2 teaspoons fresh lime juice, to taste
Optional garnishes: fresh Thai basil or regular basil, sriracha or chili garlic sauce for extra spice

Steps:

If you'd like to serve rice with your curry (optional): Bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you're ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
To make the curry, warm a large skillet with deep sides over medium heat. Once it's hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
Add the bell peppers and carrots. Cook until the bell peppers are easily pierced through by a fork, 3 to 5 more minutes, stirring occasionally. Add the garlic and curry paste and cook, while stirring, for 1 minute.
Add the coconut milk and water, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers and carrots have softened to your liking, about 5 to 10 minutes, stirring occasionally. If you're adding crispy tofu, stir it in now.
Remove the pot from the heat. Stir in the peanut butter, tamari, sugar and lime juice. Add salt, to taste (I usually add a pinch or two). If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more lime juice.
Divide rice and curry into bowls and garnish with fresh basil, if using. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.

Nutrition Facts : ServingSize 1 serving, no rice or tofu, Calories 349 calories, Sugar 8.5 g, Sodium 599.1 mg, Fat 28.9 g, SaturatedFat 22.4 g, TransFat 0 g, Carbohydrate 21 g, Fiber 3.5 g, Protein 5.9 g, Cholesterol 0 mg

AUTHENTIC PANANG CURRY WITH WHITE RICE

Authentic Panang Curry With White Rice image

Spicy Panang Curry is a popular Thai restaurant staple. My favorite is a simplified version made with plain vegetables, but chicken, beef or pork may be added. Add steamed white rice and you have a complete meal. Watch out! This dish tends to be spicy! Note to squeamish: Use a little less curry paste and add a bit more coconut milk to temper the hot!

Provided by astartrekfreak

Categories Curries

Time 35m

Yield 8 cups, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

cooking spray
1 lb beef or 1 lb pork
1 (16 ounce) bag stir fry vegetables (frozen)
1 (13 1/2 ounce) can coconut milk
4 ounces panang curry paste (or more to taste)
2 tablespoons fish sauce
1 teaspoon lemongrass (frozen)
3 tablespoons sugar
2 cups white rice (steamed)

Steps:

Slice meat (if using) into thin slivers. Spray a large skillet with cooking spray, and fry meat until two-thirds done, then remove and set aside.
Stir fry vegetables until crisp-done and add to meat.
Add 1/4 cup coconut milk to pan and bring to boil. Add 1/2 can of curry paste. Lower heat and mix well.
Add meat and vegetables back in and stir until meat is cooked, but tender.
Add remaining coconut milk and curry paste. Continue mixing on low heat.
Stir in fish sauce, 1/2 of frozen lemongrass, and sugar.
Cook an additional few minutes until coconut milk thickens.
Serve over white rice and garnish with additional lemongrass flakes.

Tips:

Fresh Ingredients: Use fresh ingredients for the best flavor and texture. Try to use fresh vegetables, herbs, and spices.
Quality Coconut Milk: Choose high-quality coconut milk for a creamy and flavorful curry. Full-fat coconut milk is the best choice.
Brown Sugar: Use brown sugar for a slightly caramelized flavor. You can also use palm sugar or granulated sugar.
Fish Sauce: Fish sauce adds a savory and umami flavor to the curry. Use a good quality fish sauce and add it to taste.
Peanut Butter: Creamy peanut butter adds a rich and nutty flavor to the curry. Use natural peanut butter without any added sugars or oils.
Simmer Time: Simmer the curry for at least 30 minutes to allow the flavors to develop. You can simmer it for longer if you want a more intense flavor.
Serve with Jasmine Rice: Panang curry is traditionally served with jasmine rice. Jasmine rice has a fragrant and slightly sticky texture that pairs well with the curry.

Conclusion:

Panang curry is a delicious and flavorful Thai curry that is easy to make at home. With its creamy coconut sauce, tender chicken or tofu, and aromatic spices, it is a popular dish that is enjoyed by people of all ages. By following the tips and using high-quality ingredients, you can easily create an authentic Panang curry that will impress your family and friends. So, gather your ingredients, put on your apron, and let's start cooking!