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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 li


  • 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.


Get...set...go !!!
Note: For the Curry Paste you could take the short cut and use ready-made Red Curry Paste as well ;-)