Best 5 Simple Panang Curry Recipes
Indulge in the tantalizing flavors of Thailand with our exploration of Panang curry, a culinary masterpiece that offers a symphony of sweet, savory, and spicy notes. Originating from southern Thailand, Panang curry's distinct taste profile stems from its harmonious blend of aromatic spices, rich coconut milk, and an array of colorful vegetables. While the traditional recipe serves as a foundation, we present a collection of Panang curry variations that cater to diverse preferences and dietary needs. From a classic chicken Panang curry brimming with tender chicken morsels to a vegetarian delight featuring an assortment of fresh vegetables, our recipes promise an explosion of flavors that will transport your taste buds to the heart of Thailand. Additionally, we venture beyond the realm of meat and vegetables with a unique tofu Panang curry, offering a delectable plant-based option that is equally satisfying. Embark on this culinary journey and discover the versatility of Panang curry, a dish that promises to captivate your senses and leave you craving for more.
Let's cook with our recipes!
THAI PANANG CURRY WITH VEGETABLES
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
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
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.
EASY PANANG CURRY WITH CHICKEN
Panang curry with chicken represents the diversity of Thailand's South. Panang refers to the island of Penang in Northern Malaysia bordering Southern Thailand. Use 4 tablespoons Panang curry paste from my recipe (posted on this site) or 5 tablespoons pre-made curry paste if time does not permit making your own paste. Serve with steamed jasmine rice.
Provided by Wiley
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a wok or large pot over medium-low heat. Add curry paste; cook and stir until fragrant, about 5 minutes. Pour in coconut milk; bring to a boil. Add chicken; cook until almost cooked through, about 5 minutes. Stir in palm sugar, fish sauce, and lime leaves. Simmer until sauce flavors combine, about 5 minutes.
- Ladle chicken and sauce into a large bowl. Garnish with red chile peppers and basil.
Nutrition Facts : Calories 597.2 calories, Carbohydrate 17.8 g, Cholesterol 36.6 mg, Fat 53.2 g, Fiber 3.1 g, Protein 19.4 g, SaturatedFat 43.7 g, Sodium 896.4 mg, Sugar 9.1 g
PANANG CURRY
This is a coconut-based curry that has a nice spicy kick. Non-traditional vegetables add great texture and flavor to an already fantastic flavor. Best served with rinsed and steamed basmati rice.
Provided by uwjester
Categories World Cuisine Recipes Asian
Time 28m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 451.9 calories, Carbohydrate 25.5 g, Cholesterol 51.3 mg, Fat 33.4 g, Fiber 5.1 g, Protein 29.1 g, SaturatedFat 20.3 g, Sodium 824 mg, Sugar 3.8 g
SIMPLE PANANG CURRY
This is the recipe we use at our house to make panang curry. It's very basic without frills or many extras and generally uses what we always have in the pantry, including canned curry paste. Adjust the heat by adjusting the amount of curry paste that you add. I make large batches of this of 10 to 12 servings, so that we have plenty of leftovers. My kids love this dish as written, which is very spicy! But if you are not a spice lover, start with 2 Tablespoons or less of the curry paste for 3 pounds of ground turkey. You can also substitute other protein sources, including tofu, beef, shrimp, and chicken.
Provided by Akikobay
Categories Asian
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 348.4, Fat 22.6, SaturatedFat 14.2, Cholesterol 89.7, Sodium 378.2, Carbohydrate 14.5, Fiber 3.1, Sugar 6.3, Protein 23.1
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help the cooking process go smoothly.
- Use a Good Quality Pan: A heavy-bottomed pan will help to distribute the heat evenly and prevent the curry from burning.
- Roast the Spices: Roasting the spices before grinding them will help to release their flavor and aroma.
- Use Coconut Milk: Coconut milk is a key ingredient in Panang curry and gives it its rich, creamy flavor.
- Simmer the Curry: Simmering the curry for at least 30 minutes will help to develop the flavors and make the curry more tender.
- Garnish with Fresh Herbs: Garnish the curry with fresh herbs, such as cilantro or basil, before serving.
Conclusion:
This Panang curry recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is made with a variety of spices, coconut milk, and chicken, and it is simmered until the chicken is tender and the curry is flavorful. Serve the curry over rice or noodles, and garnish with fresh herbs.
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