Panang Curry or sometimes known as Penang Curry Thai-style; is a dry curry. This curry uses coconut cream, and peanuts instead of dessicated coconut to thicken the curry. It’s usually made with thinly sliced beef but it can be made with pork or chicken as well.
I chose to make my Panang Curry with pork shoulder fillets..
- 480ml coconut cream
- 1 tbsp shredded lime leaves
- ½ tsp palm sugar
- 500 g sliced beef or pork (I used pork shoulder)
- 2 tbsp fish sauce
Curry Paste Ingredients:
- 10 big dried chilies, seeds removed and soaked until soft (more if spicier is preferred)
- 1 tsp salt
- 2 tsp galangal, peeled and cut into thin strips
- 2 tbsp lemongrass, only white portions, cut into thin round slices
- 1 tbsp chopped coriander root
- 1 tsp toasted coriander seeds
- 1 tsp toasted cumin seeds
- 2 tbsp chopped garlic
- 2 tbsp chopped shallots
- 1 tbsp roasted peanuts
- 1 tsp Thai shrimp paste
- Cut dried chillies into small pieces and remove seeds. Then soak in water for abt 30 mins till soft.
- Toast cumin seeds, coriander seeds and peanuts separately in a pan over medium heat. Roast each till fragrant, abt 3-5 mins.
- Blend cumin and coriander seeds, together with peanuts in a stone mortar & pestle or spice blender till fine. Remove and put into a blender.
- Then add lemongrass and galangal and till a paste.
- Lastly add coriander roots, shallots, garlic, chilies and shrimp paste with salt. Blend till a fine paste. Set aside.
- Cut meat, cross-grain into thin slices (abt 4×1¼x¼cm).
- Heat up a deep pan on medium-high heat and add ½ of coconut milk. It should sizzle right away and start to boil.
- Add all the paste and mix well.
- Stir to fry paste in coconut milk; keeping the paste dry, but not too dry that it sticks to pan and burns. Keep adding a little bit of coconut milk when it gets too dry, maybe about 1/4 cup every minute or two. Keep stirring so it doesn’t burn.
- Keep adding coconut milk abt 5 tbsp at a time, every minute or two. You should start to see a lot of oil coming to the top of the curry. This is normal and a sign that you’re doing it right!
- The paste should start to smell really good after 4-5 mins and start seeing a lot of oil rising to the top, especially where it’s bubbling. When it does, add meat.
- When meat’s half cooked, add sliced lime leaves, fish sauce and palm sugar. Keep stirring for abt 3-5 mins, till meat’s soft. The curry should be dry and layered with oil. If it’s too dry, add a bit more of the coconut milk.
- Remove, garnish with shredded lime leaves, a few leaves of Thai basil and a few tablespoons of coconut cream (coconut milk thickened with a bit of tapioca flour) and serve with steamed rice or sticky rice.
This curry’s spicy but so very fragrant (due to the kaffir lime leaves) – yummy!!
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