Panang curry is a type of Thai curry dish that is characterized by its thick, creamy texture and distinctive flavour. The dish originated in Thailand and is now enjoyed throughout the world.
The most popular version of Panang curry is a milder, sweeter version of red curry. It is made with ingredients such as coconut milk, red curry paste, fish sauce, kaffir lime leaves, and palm sugar. The dish was first created in the early 1900s in the region of Central Thailand.
The original dish was made with a variety of fresh ingredients, including dried chilies, garlic, shallots, and galangal root. It was also cooked with a variety of meats, including chicken, beef, pork, and fish.
Today, the dish has evolved and is often cooked with a variety of vegetables, including potatoes, carrots, bell peppers, and bamboo shoots. The dish has also become much milder, as the heat of the chilies can now be adjusted to suit individual tastes.
Recipe for Making a Tasty Panang Curry at Home
1 tablespoon vegetable oil
1 medium onion, diced
2 cloves garlic, minced
2 tablespoons red curry paste
1 can coconut milk
2 tablespoons fish sauce
1 teaspoon palm sugar
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground cardamom
2 tablespoons tamarind paste
2 tablespoons soy sauce
2 kaffir lime leaves, finely chopped
2 cups diced vegetables (such as potato, carrot, bell pepper, and bamboo shoots)
1/2 cup cooked protein (such as chicken, beef, pork, or fish)
Kitchen Equipment Needed
15 minutes preparation time
20 minutes cooking time
Thinly sliced red chili peppers
Optional Extra Spice
For an extra kick of heat, you can add a teaspoon of freshly ground chili peppers or 1/4 teaspoon of red pepper flakes to the curry before serving.
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