Panang Curry…A Thai preparation
As I have mentioned earlier, I love to try out new cuisines. The first time I tasted Thai food was during our Thailand trip a few years back. Their food preparations are very similar to the Kerala style of cooking, using coconut milk, chillies, shallots etc. The difference is that they use Kaffir limes, galangal (of the ginger family), lemon grass, fish sauce and shrimp paste.
I am sure you must have figured out what today’s theme is..Yes it is Thai cuisine today. 🙂 The recipe I am going to share with you is Panang curry, a coconut milk based curry full of flavours. In the Panang curry, the coconut cream (thicker part of the milk) is used. Its typically made with beef, although you can make it with pork or chicken as well. I got the recipe from Real Thai Recipes and had tried this recipe long back and the boys just loved it… So did I 🙂 I try and make this whenever possible. It goes well with rice.
Panang Curry aka Gaeng pa-naeng curry
Source: Real Thai Recipes
Panang Curry...A Thai preparation
- 2 cups Coconut milk
- 1 tablespoon Lime Shredded leaves
- 1/2 teaspoon Palm sugar (I used jaggery)
- 2 cups Beef sliced (or pork or chicken)
- 2 tablespoons Fish sauce
For the Curry Paste
- 1/3 cup chillies seeds Dried , soaked until soft with removed
- 1 teaspoon Salt
- 2 teaspoons Galangal , cut into matchsticks (I used ginger paste)
- 2 tablespoons Lemon grass , cut into thin rounds
- 1 tablespoon Coriander powder root
- 1 teaspoon Coriander seeds
- 1 teaspoon Cumin seeds
- 2 tablespoons Garlic cloves
- 2 tablespoons shallots
- 1 tablespoon peanuts Roasted
- 1 teaspoon Shrimp paste
- Toast the cumin seeds, coriander seeds and peanuts separately in a pan over medium heat. Roast each until fragrant, about 3-5 minutes.
- Grind the seeds together until powdered. Remove and set aside.
- Grind the soaked chillies to a fine paste, along with lemon grass, peanuts, shallots, garlic and powdered cumin coriander seeds galangal and coriander roots to a fine paste.
- Add the shrimp paste mix well. Set aside.
- Heat up your pan first on medium-high heat, then add 1/2 cup of the coconut cream. It should sizzle right away and boil.
- Add all the paste and mix well. You want to keep the paste dry, but not too dry that it sticks and burns.
- Keep adding coconut cream about 1/4 cup at a time, every minute or two. Keep stirring so it doesnu2019t burn.
- Once it starts boiling and oil can be spotted near the bubbles, add the meat.
- When the meat is cooked, add the lime leaves, fish sauce and palm sugar, then keep going about 3-5 minutes so the meat is soft.
- The consistency of the curry should be thick. If itu2019s too dry, add a bit more of the coconut milk.
- Turn off the heat.
- Garnish with shredded lime leaves and a few leaves of Thai basil.