I recently had Panang curry at an Oriental Restaurant and instantly fell in love with it. Panang Curry is also called Penang Curry and is a good variation of Thai Red Curry. I use the readymade Thai Red Curry Paste along with peanut butter to make a deliciously sublime coconut-based curry that is so tasty that you can keep having it.
Here’s how to make panang curry:
Panang Curry Recipe
- 500 gms. prawns or chicken
- 1/2 cup stock seafood or chicken stock or water
- 2 tbsp. Thai red curry paste
- 1/2 tsp. turmeric powder
- 400 ml. coconut milk
- 1 tbsp. oil
- 1 tbsp fish sauce or oyster sauce
- 1 tbsp. palm sugar or jaggery
- 3 tbsp. peanut butter
- 2 tbsp. toasted peanuts for garnish
- 1 green pepper chopped
- cilantro chopped for garnish
- salt to taste
If using prawns, peel and devein the prawns. Use the heads and shells to make a stock. Keep aside. If making chicken panang curry, use 2 chicken breasts sliced.
Heat oil in a pan.
Add Thai red curry paste and tumeric and fry for a minute.
Now add peanut butter and mix well. Cook for 2 minutes more.
Add coconut milk, fish sauce, sugar and salt.
Add the seafood or chicken stock or water along with chopped green pepper and cook the sauce well.
Now add the prawns/chicken and cook for a couple of minutes more. Taste and adjust seasoning.
Garnish with roasted peanuts and coriander leaves.
Serve hot with jasmine rice or any other boiled rice. Your Panang curry is ready to eat.
- You can make the same recipe with chicken or tofu
- You can add red chilli powder or sliced red chillies if you like it spicy.
- Prawn/chicken stock adds more depth of flavour but if you don't have it just use veg stock or water.
- You can use any vegetables in place of green pepper like red, yellow peppers, mushroom, zucchini, broccoli etc.
Do tag #rachnacooks if you make Panang curry and share pictures. I would love to know if you tried out this easy recipe.
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