Best 19 Panang Curry Recipes

PANANG CURRY WITH CHICKEN

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.

PANANG CURRY

Steps:

• Heat oil in a skillet over medium heat. Add chicken breast; cook just until no longer pink in the center; about 3 minutes. Transfer chicken to a plate.
• Whisk coconut milk and curry paste together in skillet until combined. Add potato; simmer until potatoes begin to soften, about 10 minutes. Stir cooked chicken, peas and carrots, fish sauce, sugar, and lime leaves into the curry mixture; simmer until potatoes are soft, about 10 minutes more.

PANANG CURRY WITH TOFU AND VEGETABLES

Steps:

• Combine water, brown rice, soy sauce, and salt in a rice cooker. Cover and cook according to manufacturer's directions, about 35 minutes.
• Heat vegetable oil in a wide skillet over medium heat. Add curry paste; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, fish sauce, white sugar, and lime leaves. Reduce heat to medium-low and simmer, covered, until flavors combine, about 5 minutes. Stir in tofu, broccoli, red bell pepper, and carrots. Cook and stir until vegetables are tender but not soft, 1 to 2 minutes.
• Serve panang curry over brown rice.

PANANG CURRY PASTE

Steps:

• Place red chile peppers in a bowl and cover them with warm water. Let sit until rehydrated, about 10 minutes. Drain.
• Place green chile peppers, coriander seeds, cumin seeds, mace, and cardamom in a large, dry skillet over medium heat. Toast until fragrant, 2 to 3 minutes.
• Transfer red chile peppers and toasted spices to a mortar and pestle. Add shallots, garlic, lemongrass, cilantro root, peppercorns, lime leaves, galangal, shrimp paste, and salt. Pound together into a coarse paste.

PANANG CURRY PASTE

Steps:

• Place dried chiles in a medium bowl; cover with hot water and soak for 15 minutes. Drain; place chiles and all remaining ingredients in a mini-processor; process until paste forms. DO AHEAD: Can be made 2 months ahead. Store airtight in freezer.

INSTANT POT® BEEF PANANG CURRY

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and curry paste to the hot pot; cook and stir for 1 minute. Add sirloin strips and saute for 2 to 3 minutes. Mix in coconut milk. Cancel Saute mode. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
• Unlock and remove the lid. Select Saute function. Mix in onion, bell peppers, peanut butter, coconut sugar, and fish sauce. Simmer until flavors are well combined, about 5 minutes. Taste and add more coconut milk if curry is too spicy. Sprinkle with Thai basil before serving.

CHICKEN PANANG CURRY

Steps:

• Heat a wok or large skillet over medium-low heat. Add curry paste; fry until fragrant, about 30 seconds. Pour in coconut milk. Bring to a slow boil. Stir in chicken, fish sauce, brown sugar, Thai seasoning, and garlic. Simmer until sauce starts to thicken and chicken is cooked through, 6 to 8 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
• Stir red bell pepper into the wok; cook until heated through, 3 to 5 minutes. Add lemongrass and basil; stir to distribute flavors, about 1 minute.

PANANG VEGETABLE CURRY

Steps:

• Heat oil in a large heavy wide pot over medium heat. Add shallots, Panang Curry Paste , and ginger; stir until shallots begin to soften, 2-3 minutes. Add 1/3 cup coconut milk; stir until browned, about 4 minutes.
• Add remaining 2 cups coconut milk, 1 1/2 cups vegetable stock, lime leaves, and chiles; stir to blend, scraping up browned bits. Add kabocha squash to pot, set on sides so all pieces fit in a single layer. Bring to a boil, reduce heat to medium-low, cover, and simmer until squash is almost tender, 15-20 minutes. Remove squash from pot; stir in cauliflower, carrots, and peppers. Return squash to pot, placing on top of vegetables; cook until all vegetables are tender, 10-15 minutes. Transfer squash to a plate.
• Stir tamarind concentrate, half of basil, fish sauce, and lime juice into pot; add tofu. Cover and simmer until heated through, about 2 minutes, adding more stock if too thick. Season to taste with salt.
• Divide curry among bowls; top each with 1 wedge of squash; sprinkle remaining basil and peanuts over. Serve curry with steamed jasmine rice.

AUTHENTIC PANANG CURRY WITH WHITE RICE

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.

PANANG TOFU CURRY

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer. Season sauce with salt. Add tofu, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt. DO AHEAD: Can be made 3 days ahead. Cool slightly, cover, and chill. Rewarm over medium heat before serving.

PANANG CURRY PASTE

Steps:

• Put everything into a food processor and blend until smooth. There will be green flecks from the cilantro. Taste, it should be tomato with a sharp after-bite of "heat". If it is too acid from the tomato paste, add more salt and pepper. Maybe it's not hot enough, add more sambal. If it's not herby enough, then add more cilantro and blend again. The ground caraway gives that low, back of the tongue smoothness to the curry. If you don't taste that, then add more caraway.
• So, you really should be able to taste all the ingredients both separately and as a whole, that is, you will be able to identify the flavors as being what they are within the context of the whole of the panang paste. Remember, this is the base for the dish, so it is going to be intense.

PANANG TOFU AND VEGETABLE CURRY

Steps:

• Method: Heat half the oil in a thick bottomed pan and saute the tofu till they turn golden. You can also deep fry them, but I rarely deep fry anything at home. Mix the panang curry paste in a mortar and pestle or roughly grind it in a mixer. Set it aside. Heat the rest of the oil and temper it with red chilli. Add the panang curry paste and saute for a couple of minutes. Then add the coconut milk and let it cook on medium heat (closed lid) for 4-5 minutes. Then add soy sauce, lime zest, sugar and salt. Add tofu and the vegetables and cook till the vegetables are done and the curry has a thick sauce. In the meantime, boil rice noodles as per the package instructions. Serve the tofu panang curry over rice noodles and garnish with fresh cilantro.

THAI PANANG CURRY (GOURMET STYLE )

Steps:

• In 350 degree oven roast green and red peppers for 8-10 minute Set aside.
• Blanch in boiling water and salt first broccoli and carrot, then after a few minutes snap peas. Strain in cool water or ice water. Set aside.
• Mix oils and saute onion and jalapenos Until tan. Add garlic and mushrooms until onions brown. Set aside.
• Prepare sauce by adding all ingredients over medium heat and whisk together. After boil let simmer and stir occassionally.
• Saute all your meat ingredients and set aside.
• Mix all your preps into sauce, as well as shoots, chestnuts, and baby corn.
• When ready to serve, mix in Basil and Mint.
• Serve over Rice or I prefer Rice Noodle. You can also add a duck egg or a couple quail eggs (scrambled and dropped in boiling water for rice) and for noodle just scramble with noodles in pan or wok with a little oil. Serve with lime wedges and enjoy!
• (if you prefer more heat add more red chili I like mine to burn).

CHUCK AND HEATHER'S PANANG CURRY

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.

VEGETARIAN PANANG CURRY

Steps:

• Heat oil in large pot over medium-high heat. Add shallots, ginger, and garlic and let cook until soft, about 5 minutes. Stir in peanut butter, turmeric, cumin, and curry paste and let cook until fragrant, about 2 minutes. Whisk in water, coconut milk, lime zest, brown sugar, and salt until combined.
• Add tofu, sweet potato, and kale, and bring to a boil. Let simmer, covered, for 30 minutes, or until sweet potatoes are fork tender. Stir in lime juice and adjust seasoning to taste.
• Garnish with cashews and serve over rice or quinoa.

SIMPLE PANANG CURRY

Steps:

• Brown the ground turkey and drain.
• Saute the panang curry paste until it starts to look a bit oily. Be careful not to burn the paste.
• Add one can of the coconut milk to the paste and stir until well incorporated.
• Add fish sauce, potatoes, bamboo shoots, and red peppers. Simmer gently until the potatoes are almost cooked through. Watch carefully so that it doesn't scorch.
• Add in the ground turkey and stir to cover the ground turkey in the sauce.
• Add the kaffir lime leaves, cilantro and thai basil to taste. (We use large handfuls of the cilantro and the thai basil.).
• Serve hot over rice, garnishing with additional basil or cilantro as desired.

KAFFIR LIME BATTER-FRIED SHRIMP AND EGGPLANT WITH PANANG CURRY

Steps:

• For the Curry: makes 12 ounces-3 ounces per dish.
• In a small saucepan add all ingredients and bring to a boil. Slow to a simmer for 1 minute. Take off fire and let steep for 5 minutes, strain through a chinois or fine mesh strainer. Reserve warm.
• For the Batter:
• makes 1 3/4 cups batter.
• Place flour, corn starch, curry paste, fine chopped Kaffir lime leaves, salt and palm sugar in a food processor. Pulse until smooth and curry is incorporated. Transfer to a cold stainless steel bowl and add ginger ale one half at a time whisking vigorously to avoid lumps. Keep chilled.
• For the Shrimp and Eggplant:6 each shrimp and 7 to 8 pieces eggplant per serving.
• .
• Butterfly shrimp and cut eggplant sticks, lightly dust in cornstarch, transfer to chilled batter. In a shallow fry pot, heat peanut oil to 350 degrees. Place shrimp and eggplant in oil and fry until crisp, approximately 2 minutes or until golden, transfer to paper towels to drain any excess oil.
• For the Assembly:.
• Heat sauce and mirror rectangular plate, shingle eggplant on top of sauce and top with shrimp. Garnish each plate with 2 pieces of cilantro sprigs and fine chiffonade of lime leaf.
• *These types of ingredients can be found at Asian specialty food stores and many supermarkets.

THAI PANANG CURRY WITH BABY EGGPLANTS AND TOFU

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat. Fry tofu until browned on all sides, 5 to 7 minutes. Transfer to a bowl.
• Add sesame oil and onion to the same skillet and cook onion until soft and translucent, 3 to 5 minutes. Add curry paste and stir for 1 to 2 minutes. Add chiles; cook and stir for another 1 to 2 minutes. Add coconut milk and bring to a boil, mixing well.
• Add eggplants and bell pepper to the skillet with the coconut milk. Cook until eggplant is almost tender, 10 to 15 minutes. Add tofu and tomatoes; cook until warmed through, 1 to 2 minutes more.

PANANG CURRY

Steps:

• 1. Put curry in a large pot.
• 2. Then slowly add the coconut milk and stir.
• 3. Add chicken, beef, or pork. Cook for about 15 minutes.
• 4. Add the sugar, peanut butter, fish sauce, tabasco sauce, and basil leaves.
• 5. Add peas, sliced carrots, and bell peppers.