Panang Curry

Pork panang curry

パネーンカレー♡タイカレーは簡単 by Tabéyōyō

What is Panang curry?

Panang curry is a variety of red curry that is common in central Thailand. The curry was influenced by Indian curry hence the addition of cumin and coriander seed to the typical Thai red curry paste. The original Panang curry is cooked with a whole chicken in one pot. However, with the rise of economic Thai curry shops that cook everything in big batches and at a fast pace, the slice pork variety of the dish is more common today.

When dining at Thai restaurants outside of Thailand, I often prefer to explore other menu options other than Thai curry (any Thai curry) since, despite its complex taste and texture, with the quality of today’s premade curry paste, it is easier than ever to prepare them at home. Your local Thai restaurant is likely also use premade curry paste.

What are the key ingredients of Panang curry?

The key ingredients of Panang curry are

• Coconut milk (list of recommended brands below)

• Red curry paste/Panang curry paste (list of recommended brands below)

• Roasted peanut

• A choice of protein (commonly used: sliced pork, chicken tights)

• Cumin (if red curry paste is used)

• Coriander seed (if red curry paste is used)

Optional ingredients for garnish

• Kaffir lime leaves

• Red pepper

Seasoning to taste

• Fish sauce (if not available, please do not use soy sauce; opt for salt instead)

• Palm sugar or any other sweetener

Instruction on the side of curry paste packages should work fine. Usually, it goes as 1) heating a few tablespoons of vegetable oil, 2) stir-frying curry paste, 3) adding protein, and 4) adding coconut milk. Any instructions that direct you to stir-fry the curry paste before adding any liquid ingredients (water or coconut milk) will give you a desirable result.

How to obtain the right curry consistency

You can obtain the right curry consistency by avoiding treating the paste as a premade roux (adding it afterward as a seasoning/thickening additive). Stir-frying the curry paste is crucial for an excellent curry consistency that is not too soupy.

If you feel fancy, you can take it to the next level by extracting oil from coconut milk instead of vegetable oil. You can do this by boiling coconut milk on medium to low heat until you can see the oil separated (usually take 5-10 minutes). Stir-frying the curry paste in this oil will help you obtain a colorful, fragrant curry that can be found in a sit-down, higher-end restaurant in Thailand. This method works with any coconut-based Thai curry.

Coconut oil separation

How to choose coconut milk

The best way to choose quality coconut milk is by avoiding coconut milk with thickening additives such as guar gum or xanthan gum or those that are diluted with water. Look for 100% coconut milk in the ingredient list.

How to choose Panang curry paste

This may sound cocky but look for those that are products of Thailand; additionally, you can look for the below ingredients on the package for authentic taste.

Red curry paste:

• Red chili pepper

• Shallot

• Garlic

• Lemongrass

• Galangal

• Kaffir lime zest

• White peppercorn

• Shrimp paste

Panang curry paste:

• Red curry paste’s ingredients

• Cumin

• Coriander seed

How to enjoy Panang curry

Panang curry often serves with Jasmine rice. Other recommended side dishes are a Thai fried omelet (Kai Jeow) or crispy fried chicken.

Typical Thai dinner with Panang curry

パネーンカレー♡タイカレーは簡単 by Tabéyōyō

Coconut oil separation

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Pork Panang Curry

Yield: 4

Author: Kornravee S.

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

Ingredients

• 4 cups of coconut milk
• 3 tbsp of Red curry paste/Panang curry paste (cut this amount in half for a milder taste)
• 1/4 cup of roasted peanut
• 1 lb of sliced pork
• 1/2 tsp of ground cumin (if red curry paste is used)
• 1/2 tsp of coriander seed (if red curry paste is used)
• 1 tbsp of fish sauce
• 1/2 tbsp of palm sugar
• 8 kaffir lime leaves
• 2 Korean red pepper or 4 Thai chili pepper, or 1/2 red bell pepper

Instructions

1. Julienne cut red pepper (or cut diagonally across for smaller size pepper)
2. Cut kaffir lime leaves across the stem into thin strips
3. Crush roasted peanut with mortar and pestle until a paste is formed
4. Boil 1/4 cup of coconut milk over medium heat, stirring regularly to avoid burning, and keep on stirring until oil separates. Add more coconut milk and repeat if the oil is not enough to cook curry paste (about 1-1 coconut oil to curry paste is recommended)
5. Add curry and peanut paste to the pan, and stir thoroughly until fragrant (add cumin and coriander seed during this step if red curry paste is used instead of Panag curry paste)
6. Add pork, stir, and cook through. Add a little bit of coconut milk if the pan becomes too dry
7. Once the pork is cooked, add the rest of the coconut milk and simmer for 10-15 minutes. Stir occasionally to prevent burning
8. Add fish sauce and sugar to taste
9. Garnish with red pepper and kaffir lime leaves from steps 1. and 2.

Recommended Products:

Panang curry paste

Palm sugar

Fish sauce

Coconut milk

Red curry paste

Cumin ground

Coriander seed

Nutrition Facts

Calories

817.99

Fat

77.69 g

Sat. Fat

52.73 g

Carbs

10.81 g

Fiber

1.42 g

Net carbs

9.4 g

Sugar

2.08 g

Protein

26.63 g

Sodium

452 mg

Cholesterol

81.65 mg

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