PANANG CURRY PASTE
- 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
This is a very traditional Thai Panang Curry Paste. It only takes about 2 tablespoons for most dishes. You can freeze the rest for future use. The first person to review this made numerous substitutions. I am so glad she made it anyway. I, strongly, believe if you don't have an ingredient - SUBSTITUTE!!! It is so much better than not trying something new.
Provided by Ambervim
Yield 1 Cup
Number Of Ingredients 13
- 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.
- Place on sheet in tablespoon lumps to freeze. Then place in airtight bag. Can be made 2 months ahead.
Nutrition Facts : Calories 298.6, Fat 21.7, SaturatedFat 3, Sodium 2093.2, Carbohydrate 20.5, Fiber 5.9, Sugar 2.8, Protein 12.1
PANANG CURRY PASTE
This batch curry paste recipe represents the Indian influences of southern Thailand, utilizing plenty of dry spices. The paste will keep in the refrigerator for several weeks. To make the paste, you can use a food processor, but the flavor is much better if you use a mortar and pestle. Use 3 to 4 tablespoons of the Panang curry paste in your curry depending on how spicy you like it.
Provided by Wiley
Number Of Ingredients 15
- Place red chile peppers in a bowl and cover them with warm water. Let sit until rehydrated, about 10 minutes. Drain.
- Place green chile peppers, coriander seeds, cumin seeds, mace, and cardamom in a large, dry skillet over medium heat. Toast until fragrant, 2 to 3 minutes.
- Transfer red chile peppers and toasted spices to a mortar and pestle. Add shallots, garlic, lemongrass, cilantro root, peppercorns, lime leaves, galangal, shrimp paste, and salt. Pound together into a coarse paste.
Nutrition Facts : Calories 53.7 calories, Carbohydrate 11.9 g, Cholesterol 0.5 mg, Fat 0.7 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 399.5 mg, Sugar 3.1 g
PANANG CHICKEN CURRY
- In a heavy bottomed pot, heat the 3 tablespoons of the thick coconut cream to high for about 1 minute. When the cream starts to sizzle, stir in the curry paste into the cream like building a roux. Add the onion and half of the makrut lime leaf chiffonade. Stir-fry the paste until the paste starts to thicken, dry out, and become fragrant, about 1 minute. If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving. Cook the paste until it has the consistency of peanut butter.
- Stir in the remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil. Allow the curry to boil until it reduces by about 25% or coats the back of a wooden spoon, 10 to 15 minutes.
- Reduce the heat to a simmer. Add the chicken, tamarind paste, fish sauce and sugar. When the chicken is about halfway cooked, about 5 minutes, add the bell pepper and zucchini. Let simmer until the chicken is cooked through, about 5 minutes. Add the bamboo shoots and Thai basil leaves. Taste and adjust seasoning. Serve immediately over jasmine rice and garnish with a few ribbons of the remaining makrut lime leaf.
- 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
An excellent & authentic recipe from the pros @ the original Thai cookery school in Chang Mai, Northern Thailand!
Provided by stevebent
Yield Serves 3
Number Of Ingredients 0
- Put some water on to boil for your spaghetti/rice/noodles, and cook as per instructions. Put half the coconut milk into a wok and fry for 3-5 mins, stirring continuously, until the coconut oil begins to separate out.
- Then add the curry paste and fry for 1-2 mins, until you get the aroma of the paste.
- Add the pork and cook until the outside is cooked.
- Then add the rest of the thick coconut milk and bring to the boil.
- Simmer and add the palm sugar along the side of the wok until it melts.
- Then add the soy sauce, fish sauce and lime leaf pieces.
- Stir to combine (if using) add half the basil leaves.
- Turn off the heat and serve garnished with the shredded lime leaves, red chillies, coconut milk and (if using) the remaining basil leaves.
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
Yield 1 2/3 cups
Number Of Ingredients 9
- 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.
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AUTHENTIC THAI RECIPE FOR PANANG CURRY PASTE
4.5/5 Total Time 30 minsCategory Recipe ComponentsCalories 75 per serving
- Toast the cumin, coriander, mace, cardamom, and green chilies until lightly browned and aromatic.
- Remove the seeds form the chilies, then grind them up with all the dried spices using a vegetable chopper or by hand with a mortar and pestle. Set this aside.
- Chop and prepare all the fresh herbs, grind then together as fine as you can. Add the dry ingredients, salt, and shrimp paste one at a time and continue grinding until you have a smooth and creamy paste.
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Top Asked Questions
What can I make with panang curry paste?It’s a quick-and-easy recipe starring Panang curry paste, coconut milk, fish sauce, red chile peppers, and Thai basil leaves. Try it with sliced chicken breast, chicken thigh, pork, or tofu; and add veggies, like broccoli and red bell peppers, if you like. An authentic curry dinner is ready in no time. Read the full recipe after the video.
How do you make Panang chicken curry?This Panang chicken curry has potatoes, peas, and carrots to add texture to an already fantastic flavored coconut dish. 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 a skillet until combined.
How do you cook curry paste?Add onion, garlic, and ginger; season with salt. Cook, stirring often, until onion is translucent and starts to soften, about 3 minutes. Add curry paste and cook, stirring and scraping bottom of pan constantly, until paste is fragrant and slightly darkened and mixture starts to stick to pan, about 3 minutes.
How to make galangal curry paste?Galangal however is more traditional. It is so simple to make your own Panang curry paste. Quite simply you just blend or pound with a mortar and pestle until you have a thick paste. No toasting spices or cooking necessary. Store the curry paste in the fridge for up to 2 weeks or freeze in portions for later.