Panang curry

A friend of ours asked me how I make Panang curry. On the next day, I went to the Asian market to get the ingredients necessary for this recipe. This curry is one of my favorite curries to make. It has such a lingering harmonious taste and so refreshing at the same time! You can make a meat version with this recipe or  a vegetarian version. Just replace the meat with tofu (I like fried tofu!!!).

Panang curry is not red curry. The traditional way is made by using the cream of the coconut milk, and provides a thicker, pastier curry than the red curry, which is more of a soup curry. Furthermore, Panang curry is fried in coconut milk, as opposed to red curry, which is boiled. If you don't have the time or the will to make the curry yourself ( ^_^ ), you can probably find Panang curry in an Asian market. But trust me, the homemade version is much better, and much more rewarding! I made the beef version this time.

So this post is especially for you Alex!

You will need:

• 1 can (400ml) of coconut milk
• 1 tbsp shredded kaffir lime leaves
• 2 tsp palm sugar
• 2 cups of sliced beef or pork. Cut your meat cross-grain into thin slices.
• 2 tbsp fish sauce

For the curry paste you will need:

• 1/3 cup big dried chillies, soaked until soft with seeds removed
• 1 tsp salt
• 2 tsp galangal, cut into matchsticks
• 2 tbsp lemongrass, cut into thin rounds
• 1 tbsp coriander root
• 1 tsp toasted coriander seeds
• 1 tsp toasted cumin seeds
• 2 tbsp garlic, chopped
• 2 tbsp shallots, chopped
• 1 tbsp roasted peanuts
• 1 tsp shrimp paste

First, you need to make the curry paste. Soak the chilies in water until they're soft. This could take half an hour! When soft, cut them open to remove the seeds.

Toast the cumin and coriander seeds in a pan over medium heat until fragrant, about 3-5 minutes. Grind the seeds together in a stone mortar and pestle until powdered. Remove and set aside.

Add the salt and chilies in the stone mortar and pestle and pound until you get a paste consistency. This can take awhile - be patient! When you get the paste consistency, add the lemongrass and pound again until you get a paste. Then add the galangal and coriander roots, and again, pound until you get a paste consistency.

Add the peanuts, shallots, garlic and powdered cumin & coriander seeds. Mash until you get a paste. Add the shrimp paste and pound to mix well. Set your curry paste aside.

Heat-up your pan first on medium-high heat, and add 1/2 cup of the coconut cream. It should sizzle right away and boil. Add the paste and mix well.

Fry the paste. You want to keep the paste dry, but not too dry that it sticks and burn. Keep adding a little bit of coconut milk when it gets too dry, maybe about 1/4 cup every minute or two. Keep stirring so it doesn’t burn. Keep adding coconut cream about 1/4 cup at a time, every minute or two. You should start to see a lot of oil coming to the top of the curry. This is normal and a sign that you’re doing it right!

Your paste should start to smell really good after 4-5 minutes. You’ll start to see a lot of oil rising to the top, especially where it’s bubbling. When it does, add your meat. Cook the meat until cooked, add the lime leaves, fish sauce and palm sugar, then keep going about 3-5 minutes so the meat is soft. The consistency of the curry should be similar to the photo. If it’s too dry, add a bit more of the coconut milk. Remove and serve.

Feel free to garnish with shredded lime leaves and a few leaves of Thai basil. I for myself served it with roasted peanuts and coriander leaves. Some serve it with a bit of thickened coconut cream (thickened with a bit of tapioca flour) which you’re welcome to do too! Now enjoy with a bowl of glutinous rice!!!
 

Note:

1. If you want this curry to be hotter, try adding the small chilies. 
2. By slicing the meat thin and cross-grain, will allow it to be more tender and absorb the flavor quicker.