PANANG CURRY - An Easy Recipe

   Panang Curry, a cherished dish in Thai cuisine, is known for its creamy texture, aromatic flavors, and vibrant red color. Hailing from central Thailand, it combines coconut milk, red curry paste, and fragrant spices for a pleasing balance of heat and sweetness. Typically made with tender beef or chicken and garnished with kaffir lime leaves, this comforting curry pairs perfectly with jasmine rice or steamed vegetables, making it a favorite in Thai homes and restaurants.

Ingredients:

• 1 lb (450 g) beef or chicken, thinly sliced
• 1 cup (240 ml) coconut milk
• 3 tablespoons Panang curry paste (adjust to taste)
• 1 tablespoon vegetable oil
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 5 kaffir lime leaves, torn (or zest of 1 lime)
• Fresh basil leaves for garnish
• Jasmine rice, for serving

cooking steps

1. Prepare the Skillet: Heat the vegetable oil in a large skillet or wok over medium heat.
2. Cook the Curry Paste: Add the Panang curry paste to the skillet and stir-fry for 1-2 minutes until fragrant.
3. Add Coconut Milk: Slowly pour in the coconut milk, mixing well with the curry paste. Bring the mixture to a gentle simmer.
4. Introduce Protein: Add the sliced beef or chicken, stirring to coat well in the curry sauce. Simmer for about 10-15 minutes, or until the meat is cooked through.
5. Season the Curry: Stir in the fish sauce, sugar, and torn kaffir lime leaves. Simmer for an additional 2-3 minutes for flavors to meld.
6. Serve: Remove from heat and serve hot, garnished with fresh basil leaves alongside jasmine rice.

Enjoy your homemade Panang Curry, a true taste of Thailand!

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July 2025.