Best 3 Thai Panang Curry Gourmet Style Recipes

Indulge in a culinary journey to Thailand with our authentic Panang curry recipes. Panang curry, a southern Thai specialty, captivates taste buds with its harmonious blend of sweet, savory, and spicy flavors. Our comprehensive guide features two delectable variations: a classic Panang curry with chicken and a unique vegetarian version with tofu. Both recipes promise an explosion of flavors, highlighted by the aromatic Panang curry paste, a symphony of lemongrass, galangal, and red chilies. These pastes are meticulously prepared using traditional methods to ensure an authentic taste experience.

Our recipe guide takes you step-by-step through the process of creating these culinary masterpieces. We begin by introducing the essential ingredients, ensuring you have everything you need to recreate these dishes in your own kitchen. Each step is explained in detail, from preparing the curry paste from scratch to simmering the curry until it reaches perfection. Along the way, we provide valuable tips and techniques to help you achieve the perfect balance of flavors.

Whether you're a seasoned cook or a novice in the kitchen, our Panang curry recipes guarantee success. With vibrant photos and detailed instructions, we guide you through the process, ensuring that every bite is a celebration of Thai culinary heritage. So, gather your ingredients, put on your apron, and embark on a delightful journey into the world of Thai cuisine.

Let's cook with our 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 (GOURMET STYLE )

Thai Panang Curry (Gourmet Style ) image

I was looking on here and didn't really see a Panang that I was used to eating from military overseas. This one is delicious and has a ton of different tastes. Enjoy!

Provided by ChefdelaGhetto

Categories Curries

Time 45m

Yield 6 serving(s)

Number Of Ingredients 30

Ingredients

1 (13 1/2 ounce) can coconut milk
2 1/2 tablespoons red curry paste
2 tablespoons brown sugar
2 tablespoons crunchy peanut butter (Peanut Sauce 2Tb and add peanuts)
1 pinch red pepper flakes (fresh red chili peppers 2 for more kick)
salt
pepper
1 lb rump steak, sliced 1/4 in. to 1/8 in
1/2 tablespoon sesame oil
1/2 tablespoon canola oil
1 tablespoon Chinese five spice powder
4 quarts water
2 pinches sea salt
2 1/2 ounces water chestnuts (sliced)
2 1/2 ounces bamboo shoots (sliced)
1/2 red bell pepper (cut into two 1 in. rings then cut into 6 pieces each)
1/2 green bell pepper (do same as above)
3 -4 ounces broccoli, crown (slice each flower once down middle)
3 -4 ounces sugar snap peas (in pod)
1/2-3/4 large carrot (sliced at diaganol about 1/4 in. each)
1/2 white onion, cut into wedges and seperated
3 1/2 ounces baby corn, cut into twos
4 ounces of your favorite oriental mushrooms (I like Oyster,sliced, or Button,whole)
1 -2 fresh jalapeno, your authentic thai heat (sliced)
1 ounce of fresh mint, finely chopped
1 -2 ounce fresh Thai basil, if normal (finely chop 1 oz Basil with 1 oz Parsley)
1 garlic clove (minced)
1/2 tablespoon canola oil
1/2 tablespoon peanut oil
1 -2 lime wedge (served on the side)

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).

Nutrition Facts : Calories 429.4, Fat 28.8, SaturatedFat 15.1, Cholesterol 46.1, Sodium 324.6, Carbohydrate 25.1, Fiber 5.3, Sugar 12.6, Protein 21.7

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:

To make the Panang curry paste from scratch, toast the dried chilies, cumin, coriander, and peppercorns in a pan until fragrant. Then, blend them with lemongrass, galangal, garlic, shallots, and shrimp paste until smooth.
If you don't have time to make Panang curry paste from scratch, you can use store-bought paste. However, be sure to choose a good quality paste that is made with fresh ingredients.
Use a variety of vegetables in your curry, such as bell peppers, carrots, potatoes, and green beans. You can also add tofu or chicken for protein.
To make the curry richer and more flavorful, use coconut milk instead of water. You can also add a dollop of peanut butter or cashew butter for a creamy texture.
Serve Panang curry with rice or noodles. You can also serve it with roti bread or naan bread.

Conclusion:

Panang curry is a delicious and versatile Thai dish that can be easily made at home. With its creamy texture, rich flavor, and variety of vegetables, Panang curry is a perfect meal for any occasion. So next time you're looking for a new dish to try, give Panang curry a try.