Drycurrypastepanaeng Recipes
PANANG CURRY
This is a coconut-based curry that has a nice spicy kick. Non-traditional vegetables add great texture and flavor to an already fantastic flavor. Best served with rinsed and steamed basmati rice.
Provided by uwjester
Categories World Cuisine Recipes Asian
Time 28m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a skillet over medium heat. Add chicken breast; cook just until no longer pink in the center; about 3 minutes. Transfer chicken to a plate.
- Whisk coconut milk and curry paste together in skillet until combined. Add potato; simmer until potatoes begin to soften, about 10 minutes. Stir cooked chicken, peas and carrots, fish sauce, sugar, and lime leaves into the curry mixture; simmer until potatoes are soft, about 10 minutes more.
Nutrition Facts : Calories 451.9 calories, Carbohydrate 25.5 g, Cholesterol 51.3 mg, Fat 33.4 g, Fiber 5.1 g, Protein 29.1 g, SaturatedFat 20.3 g, Sodium 824 mg, Sugar 3.8 g
PANANG CURRY PASTE
A Thai curry paste flavored with dried chiles, roasted peanuts, galangal, makrut lime, garlic, cumin, and shallot.
Provided by Bon Appétit Test Kitchen
Categories Sauce Peanut Lemongrass Chile Pepper Bon Appétit
Yield Makes 3/4 cup
Number Of Ingredients 13
Steps:
- Place dried chiles in a medium bowl; cover with hot water and soak for 15 minutes. Drain; place chiles and all remaining ingredients in a mini-processor; process until paste forms. DO AHEAD: Can be made 2 months ahead. Store airtight in freezer.
PANANG CURRY PASTE
A lot of people find comfort and time savings using a prepared curry paste while this recipe is easy and keeps awhile in the refrigerator. Add to prepared noodles or stir into a coconut milk mixture. Use as you would prepared curry paste even though this one will be fresher.
Provided by Member 610488
Categories Vegetable
Time 5m
Yield 1 2/3 cups
Number Of Ingredients 9
Steps:
- Put everything into a food processor and blend until smooth. There will be green flecks from the cilantro. Taste, it should be tomato with a sharp after-bite of "heat". If it is too acid from the tomato paste, add more salt and pepper. Maybe it's not hot enough, add more sambal. If it's not herby enough, then add more cilantro and blend again. The ground caraway gives that low, back of the tongue smoothness to the curry. If you don't taste that, then add more caraway.
- So, you really should be able to taste all the ingredients both separately and as a whole, that is, you will be able to identify the flavors as being what they are within the context of the whole of the panang paste. Remember, this is the base for the dish, so it is going to be intense.
DRY CURRY PASTE (PANAENG)
Make and share this Dry Curry Paste (Panaeng) recipe from Food.com.
Provided by Latchy
Categories Thai
Time 20m
Yield 6 tablespoons
Number Of Ingredients 10
Steps:
- Using a pestle and mortar or grinder blend all ingredients together until they form a smooth paste.
- You should have about 6 tablespoons.
PANANG CURRY PASTE WITH BEEF & VEGGIES, SLOW COOKER
This is a spicy curry dish from Thailand with the Panang Curry paste being is a little milder then the other curries. The typical Panang curry uses for meat, but I add some vegetables as well. And using the Slow Cooker makes for a perfectly nice and taste curry dish.
Provided by SkipperSy
Categories Thai
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- PREPARATION-.
- Remove the seeds from the hot chili pepper and cut into small pieces, set aside.
- Scrap off the skin from the carrot, cut into rounds, set aside.
- Chop up the basil leaves, set aside.
- Remove the seeds from the red/green/yellow pepper and cut into pieces, set aside.
- Using other vegetables of your choice, clean as required, cut into bite size pieces, set aside.
- .
- COOKING INSTRUCTIONS-.
- Heat oil in a pan or wok, add the curry paste, then add the coriander and cumin powder and stir fry for a minute or two.
- Add the meat and braise on all sides.
- Then add the coconut milk, lower heat and simmer for a few minutes.
- Next add the meat and coconut milk to a Slow Cooker.
- Add the hot pepper, anchovies, sugar, peanut butter and stir/mix into the meat/coconut milk and place the cover on.
- Now set the Slow Cooker to cook for 3 hours on the high temperature setting.
- Half way through the cooking time, add the carrots.
- At about 2 hours add the carrot and a quick stir.
- At about 2 ½ hours add the balance of the vegetables, a quick stir and put the cover back on.
- When finished stir in Bijol seasoning for color, if desired.
- Serve with rice in individual bowls or plates, topped with a few basil leaves and enjoy!
- .
- NOTES-.
- This is a milder curry paste then the other Thai curries, using 1 tablespoon should be enough and if you add some hot peppers as well. At around 2 ½ hours the meat is tender, but at 3 hours more so... depending on the cut of meat used. Finally temperatures for different Slow Cookers will vary, so cook accordingly for a nice meal.
Nutrition Facts : Calories 1693, Fat 177, SaturatedFat 73.7, Cholesterol 224.7, Sodium 100.5, Carbohydrate 4.3, Fiber 0.9, Sugar 1.7, Protein 21.3
CORNISH PASTY
Traditional meat and vegetable pastry.
Provided by Barrie Malson
Categories World Cuisine Recipes European UK and Ireland English
Yield 6
Number Of Ingredients 11
Steps:
- In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 10 minutes. Let cool and slice. Sift flour, salt, and baking powder together in a bowl. Add butter, and rub to the consistency of coarse crumbs. Mix in water. If dough is sticky, add more flour.
- Roll dough out until about 1/4 inch thick. Cut out six circles, each about 5 inches round. Do not stretch the dough.
- Mix meat and vegetables together, and salt and pepper to taste. Cover half of each pasty base with the filling. Moisten pastry edges, fold pastry over the filling. Press edges together with a fork. Transfer raw pasties to a baking sheet, brush tops with milk, and make a small slit in each top to allow steam out.
- Bake at 450 degrees F ( 230 degrees C) for 10 minutes. Turn oven down to 350 degrees F (175 degrees C), and bake for 35 minutes.
Nutrition Facts : Calories 557.6 calories, Carbohydrate 51 g, Cholesterol 100.6 mg, Fat 27.3 g, Fiber 3.6 g, Protein 26.1 g, SaturatedFat 14.3 g, Sodium 359.5 mg, Sugar 2.5 g
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