Panang Curry

Panang Curry – Thai Curry with a rich and thick curry sauce made with a homemade Thai Curry Paste. The main difference between a Penang Curry and Red Thai Curry is that Panang Curry is less fiery partly due to the addition of peanuts. I have added peanut butter for a rich tasting, peanut flavoured depth to this Thai curry recipe. I have used chicken in my Panang Curry, but beef, white fish or vegetables would also work well. The vegetables are also interchangeable. Peppers, mangetout, potatoes or spinach would be delicious.

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Serves 2

Recipe

Difficulty Level: Home Cook

Ingredients:

For the Panang Curry Paste:

• 3 shallots, roughly chopped
• 5 garlic cloves, roughly chopped
• 3 dried red chillies
• 3 lime leaves, roughly chopped
• 4 lemongrass stalks (outer layer removed and discarded and the inside roughly chopped)
• Tablespoon fresh chopped ginger
• Salt and white pepper

For the Panang Curry:

• 2 chicken breasts, cut into chunks
• 300ml coconut milk
• Fish sauce
• 1 tablespoon peanut butter
• 1 tablespoon palm sugar (or brown sugar)
• Tin of water chestnuts
• Baby sweet corn
• Green beans
• Sliced red pepper, fried garlic and peanuts, to garnish

Method:

1. First make the curry paste. Add all the ingredients with a teaspoon of salt and white pepper to a food processor and whizz to a paste. You could also use a pestle and mortar.
2. Add a tablespoon of coconut oil to a large frying pan over a medium heat. Add the paste and fry for 3-5 minutes. Gradually add the coconut milk, until combined.
3. Add the chicken pieces and simmer for around 8 minutes.
4. Add peanut butter, a glug of fish sauce, palm sugar and the vegetables. Simmer until the vegetables are cooked, just a couple of minutes. Taste for seasoning. If it needs more salt, add fish sauce. If it needs to be sweeter, add more palm sugar.
5. Serve the Panang Curry with steamed rice and garnish with sliced raw red pepper, crispy fried garlic and chopped peanuts.