Best 3 Chuck And Heathers Panang Curry Recipes

**Introducing the Exotic Flavors of Panang Curry: A Culinary Journey to Thailand**

Panang curry, a delectable dish originating from Thailand, captivates taste buds with its harmonious blend of sweet, savory, and spicy flavors. This rich and creamy curry showcases a symphony of aromatic spices, including lemongrass, galangal, and kaffir lime leaves, which dance together in a symphony of flavors. Panang curry typically features tender pieces of chicken, beef, or tofu simmered in a velvety coconut milk-based sauce, complemented by the vibrant colors of bell peppers, carrots, and green beans. Its popularity has spread far beyond the borders of Thailand, becoming a beloved dish enjoyed in homes and restaurants worldwide. Embark on a culinary adventure as we explore the diverse recipes featured in this article, each offering a unique interpretation of this classic Thai dish. From the traditional Panang Curry with Chicken to the innovative Panang Curry with Tofu and Vegetables, these recipes cater to various dietary preferences and skill levels. Prepare to tantalize your taste buds and transport your senses to the vibrant streets of Thailand with these extraordinary Panang curry creations.

Here are our top 3 tried and tested recipes!

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

CHUCK AND HEATHER'S PANANG CURRY

Chuck and Heather's Panang Curry image

This is a good slow heat curry that will make you sweat! For less or no heat, cut or omit the chile paste. Serve with rice.

Provided by Chuck Mac

Categories Asian Recipes

Time 35m

Yield 4

Number Of Ingredients 7

Ingredients

1 pound beef flank steak
2 cups coconut milk, divided
3 tablespoons green curry paste
4 teaspoons Vietnamese hot chile paste (such as sambal oelek)
1 tablespoon chopped fresh basil
½ teaspoon white sugar
2 cups cooked rice

Steps:

Slice beef against grain into 1/4-inch slices.
Heat a wok or large skillet over medium-high heat; whisk 1/2 cup coconut milk and curry paste together until simmering, 1 to 2 minutes. Stir in 1/4 cup coconut milk; return curry mixture to a simmer. Repeat with remaining coconut milk returning mixture to a simmer with each addition, 7 to 8 minutes altogether.
Stir chile paste and beef into curry mixture; simmer just until beef is slightly pink in the center, 4 to 5 minutes. Stir in basil and sugar; cook until beef is soft and cooked through, 3 to 5 minutes more. Serve with cooked rice.

Nutrition Facts : Calories 477.3 calories, Carbohydrate 30.8 g, Cholesterol 35.6 mg, Fat 38.9 g, Fiber 1.6 g, Protein 21.8 g, SaturatedFat 25.3 g, Sodium 309.5 mg, Sugar 1.5 g

PANANG CURRY WITH CHICKEN

Panang Curry with Chicken image

Panang curry with chicken represents the diversity of Thailand's southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand. Use 4 tablespoons curry paste from a fresh curry paste recipe or 5 tablespoons pre-made curry paste if time does not permit making your own paste

Provided by wiley

Categories World Cuisine Recipes Asian Thai

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

5 tablespoons Panang curry paste
cooking oil
4 cups coconut milk
⅔ pound skinless, boneless chicken breast, cubed
2 tablespoons palm sugar
2 tablespoons fish sauce, or to taste
6 kaffir lime leaves, torn
2 fresh red chile peppers, sliced
¼ cup fresh Thai basil leaves

Steps:

Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve.

Nutrition Facts : Calories 596 calories, Carbohydrate 18.5 g, Cholesterol 46 mg, Fat 51.2 g, Fiber 3.1 g, Protein 22.3 g, SaturatedFat 43.5 g, Sodium 980.5 mg, Sugar 9.4 g

Tips:

Choose the right beef. Chuck roast is a good choice for this recipe because it is a tough cut of meat that will become tender when cooked slowly in the curry sauce.
Marinate the beef. Marinating the beef in a mixture of yogurt, garlic, ginger, and spices helps to tenderize it and infuse it with flavor.
Use a good quality curry paste. The curry paste is the key to the flavor of this dish, so it is important to use a good quality paste.
Cook the curry slowly. Panang curry is a slow-cooked dish, so it is important to be patient and let the flavors develop.
Serve with rice or noodles. Panang curry is traditionally served with rice or noodles, but it can also be served with other sides such as vegetables or roti.

Conclusion:

Panang curry is a delicious and flavorful dish that is easy to make at home. By following these tips, you can make a perfect Panang curry that your family and friends will love.