Panang Curry

Spicy Level: Mild

Gluten-Free: Yes

Panang curry is a type of Thai red curry that is thick, salty and sweet, with a nutty peanut flavor. Panang is a mild curry, however, if preferred, could be spicy with additional red chilies. A popular panang curry dish is beef Panang. For vegetarians and vegans, there are vegetarian/vegan alternatives for shrimp paste called kapi chae in Thai, and the fish sauce can be substituted with a strong vegetable stock or soy sauce. Tofu can be used in place of meat. In Thailand, this curry is usually eaten with rice.

 

Choice of Proteins Ingredients Quanity
Chicken Protein 1/4 lb
Beef Fresh long chili  1
Shrimp String beans 1/4 lb
Rack of Lamb Snow peas  6-7
Tofu Panang Curry Sauce  80g

 

 

 Prepping:

  1. Wash and slice fresh long chili  thin,lengthwise. 
  2. Wash and pick kaffir lime leaves by tearing the center stems from the leaves, and shredded
  3. Wash and cut ends of a whole stings  beans,and cut beans into shorter lengths.
  4. Wash and trim off the stem of snow peas,and remove the  "String"
  5. Wash and cut into bite size of Meat (Chicken , Beef)
    *To peel raw shrimp,pull off the head and legs and leave the last tail. De-vein by making a shallow slit down the middle of the back to expose the black intestine (To butterfly,make the slit deeper).Lift out the black vein.And rinse it out under cold running water.
    *Tofu cut into diced coarse 1 inch cubes. And heat the oil in a wok over medium heat .Saute the tofu until golden brown on each side.Remove the tofu from the wok and set them aside on a separate plate lined with the paper towels.

 

Cooking:

  1.  A  pot over medium heat 
  2. Pour the green curry sauce 
  3. Add Meats or Proteins ,stirring to incorporate .When the curry sauce comes to a boil, reduce heat to medium or medium-low and simmer 5 minutes, or until meats is cooked through.Stir occasionally.
  4. Add  vegetables ,Fresh long chilies , plus shredded kaffir lime. Simmer until vegetables are cooked to your like
  5. Serve  with  Rice on the side.Top each portion with shredded kaffir lime

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