PANANG CURRY
Transport your taste buds to the vibrant streets of Thailand with this aromatic and indulgent Panang Curry recipe. Bursting with rich flavors and fragrant spices, this dish is a true culinary adventure. Tender chicken or tofu simmered in a creamy coconut milk base, infused with the warmth of curry paste and balanced with the subtle sweetness of palm sugar. Garnished with fresh Thai basil each spoonful is a symphony of savory, spicy, and creamy sensations. Whether you’re a seasoned Thai cuisine enthusiast or a newcomer to its delights, this Panang Curry promises to delight and satisfy with every mouthful
INSPIRED BY
Thai
SERVES
4
MY FAVORITE VEGETABLES
Bell pepper
Green beans
Edamame beans
Bean sprouts
Bamboo shouts
Mushrooms
Leeks
Canned pineapple
GOOD FOR
Dinner
TIME
Ο Ο
MY FAVORITE
PROTEIN
Chicken
Beef
Pork
Shrimp
Duck
Tofu
Choose whatever vegetables, carbs, and protein you like the best.
This recipe can fit approximately 500-1000 grams of vegetables and 1000 grams of protein, depending on how much sauce you want in your final dish.
INGREDIENTS
30 gram oil (2 tablespoons)
100 gram red onion, finely chopped (2 small)
100 gram panang curry paste
800 ml coconut milk (2 cans)
4 grams kaffir lime leaves, finely chopped (8 pieces)
50 gram palm sugar (1 block)
30 gram fish sauce (2 tablespoons)
Your choice of carb, protein and vegetables
HOW TO
Sauté onions in the oil for a few minutes until clear
Add curry paste and sauté for a few minutes, to release the oils and aroma
Add coconut milk and stir until mixed with the curry paste
Add kaffir lime leaves
Add your favorite protein and let simmer until its almost fully cooked
Add your favorite vegetables
When your protein is fully cooked add palm sugar and fish sauce to your liking
SERVE
Serve with a sprinkle of sweet thai basil, spring onions and/or crushed peanuts