Panang curry, with its rich, creamy texture and unique blend of sweet, savory, and subtly spicy notes, is a true celebration of Thai flavors. Unlike its watery counterparts, this curry, hailing from central Thailand, embraces the richness of coconut cream and the captivating aroma of roasted peanuts.
Whether you’re a seasoned chef or a curious home cook, this post will guide you through each step to create the most flavorful panang curry sauce. Get ready to be transported to the heart of Thailand with every delicious bite!
The Ingredients that Make Panang Curry Shine
The beauty of Panang curry lies in its harmonious blend of fresh ingredients and aromatic spices. Here’s what you’ll need:
For the Paste:
- Dried red chilies: 5-7, stemmed and seeded (Adjust to your spice preference)
- Shallots: 2, roughly chopped
- Garlic: 4 cloves, peeled
- Galangal: 1-inch piece, peeled and sliced
- Lemongrass: 1 stalk, white part only, roughly chopped
- Kaffir lime peel: 1 teaspoon, finely grated
- Coriander seeds: 1 tablespoon
- Cumin seeds: 1 teaspoon
- Peppercorns: 1 teaspoon
- Shrimp paste: 1 teaspoon (optional, adds umami depth)
For the Sauce:
- Coconut cream: 1 can (13.5 oz)
- Peanut butter: 2 tablespoons, smooth
- Fish sauce: 2-3 tablespoons, to taste
- Palm sugar: 1-2 tablespoons, to taste (can substitute with brown sugar)
- Meat of your choice: 1 lb, sliced (chicken, beef, tofu, or vegetables)
- Bell peppers: 1, sliced
- Kaffir lime leaves: 2-3, torn
- Thai basil leaves: a handful for garnish
- Oil: 2 tablespoons
