Best 3 Paneang Curry Paste Recipes
**Introduction:**
Embark on a culinary adventure to the heart of Thai cuisine with our comprehensive guide to making authentic Panang curry paste from scratch. This aromatic paste forms the foundation of the beloved Panang curry, renowned for its rich, nutty flavor and perfect balance of heat and sweetness. Follow our step-by-step instructions to create this versatile paste, which also serves as the base for other Thai dishes like stir-fries and marinades. Additionally, discover three delectable Panang curry recipes that showcase the paste's culinary versatility. Indulge in the classic Panang curry with chicken, explore a vegetarian twist with tofu, or venture into the depths of flavor with a seafood variation. Prepare to tantalize your taste buds and immerse yourself in the vibrant flavors of Thailand.
PANANG CURRY WITH CHICKEN
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
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
PANANG CURRY PASTE
This batch curry paste recipe represents the Indian influences of southern Thailand, utilizing plenty of dry spices. The paste will keep in the refrigerator for several weeks. To make the paste, you can use a food processor, but the flavor is much better if you use a mortar and pestle. Use 3 to 4 tablespoons of the Panang curry paste in your curry depending on how spicy you like it.
Provided by Wiley
Categories Side Dish Sauces and Condiments Recipes
Time 22m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 53.7 calories, Carbohydrate 11.9 g, Cholesterol 0.5 mg, Fat 0.7 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 399.5 mg, Sugar 3.1 g
PANANG CHICKEN CURRY
Steps:
- In a heavy bottomed pot, heat the 3 tablespoons of the thick coconut cream to high for about 1 minute. When the cream starts to sizzle, stir in the curry paste into the cream like building a roux. Add the onion and half of the makrut lime leaf chiffonade. Stir-fry the paste until the paste starts to thicken, dry out, and become fragrant, about 1 minute. If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving. Cook the paste until it has the consistency of peanut butter.
- Stir in the remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil. Allow the curry to boil until it reduces by about 25% or coats the back of a wooden spoon, 10 to 15 minutes.
- Reduce the heat to a simmer. Add the chicken, tamarind paste, fish sauce and sugar. When the chicken is about halfway cooked, about 5 minutes, add the bell pepper and zucchini. Let simmer until the chicken is cooked through, about 5 minutes. Add the bamboo shoots and Thai basil leaves. Taste and adjust seasoning. Serve immediately over jasmine rice and garnish with a few ribbons of the remaining makrut lime leaf.
Tips:
- Use a good quality red curry paste. This is the key ingredient in paneang curry, so it's important to use a paste that is flavorful and aromatic. If you can't find a good quality red curry paste at your local grocery store, you can make your own using the recipe in this article.
- Don't be afraid to adjust the ingredients to your own taste. This recipe is a starting point, so feel free to add more or less of any ingredient to suit your own palate. For example, if you like your curry spicy, you could add more chili peppers or red curry paste. If you prefer a milder curry, you could reduce the amount of chili peppers or red curry paste, or add more coconut milk.
- Serve paneang curry with your favorite sides. Some popular options include jasmine rice, sticky rice, or roti. You could also serve it with a side of vegetables, such as stir-fried broccoli or green beans.
Conclusion:
Paneang curry is a delicious and flavorful Thai dish that is easy to make at home. With its rich, creamy sauce and tender chicken, it's sure to be a hit with your family and friends. So next time you're looking for a new Thai dish to try, give paneang curry a try. You won't be disappointed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #cuisine #preparation #for-1-or-2 #condiments-etc #asian #thai #easy #herb-and-spice-mixes #cooking-mixes #number-of-servings #3-steps-or-less
You'll also love
