Panang Curry was next on my Thai expedition. To be honest, I have always been a little confused between Panang and Rendang curry. But after a wee bit of reading the differences couldn’t have been clearer. Rendang curry is essentially Indonesian and Panang is one of the 5 classic Thai curries.
This Thai curry is a milder form of the classic Red Thai curry. The heat is toned down, fewer aromatics, and features coriander instead of Thai basil. Hence the flavours are much, much milder. The slight smokiness added by the peanuts adds an informidable resemblance to Massaman curry. You can pair this curry paste with veggies and proteins alike.
Check out Red Thai curry from scratch
Massaman curry from scratch
Coconut and Lemongrass noodle bowl
Ingredients for the Panang curry paste (serves 4)
- Thai red chillies – 10-15 OR Dried Kashmiri red chillies, de-seeded – 6-8 (I used the latter)
- Lemongrass stalk, chopped – 3 tbsp
- Coriander root – 1 OR Chopped coriander leaves – 3 tbsp
- Salt – 1 tsp
- Brown sugar – 2 tbsp
- Galangal/ fresh ginger, chopped – 1 tbsp
- Garlic, chopped – 2 tbsp
- Onion, chopped – 1/3 cup
- Cumin seeds – 1 tsp
- Coriander powder – 2 tsp
- Green cardamom pods, peeled – 3
- Peanuts – 1/4 cup
- Lemon juice – 1 tbsp
- Kaffir lime leaf – 1 OR Lemon zest – 2 tsp
For the curry
- Coconut oil – 1 tbsp
- Vegetables – 2 cups or Boneless chicken – 400g
- Fresh coconut milk – 3 cups (2 cups second milk of coconut and 1 cup of the first)
- Salt – to taste
- Water – 1 cup
Method
- Start by soak the de-seeded red chillies in water for at least 30 minutes. This makes the chillies easier to grind and takes away some of the biting heat. Drain.
- To chop the lemongrass, remove the tough exterior of the stalk and chop the soft insides.
- Heat a pan and dry roast the peanuts, cumin seeds, coriander powder and cardamom on medium heat for 5-6 minutes. Cool down a bit.
- In a mixer, add the soaked red chillies, lemongrass, ginger, garlic, salt, sugar, chopped onion, coriander, the dry roasted mix, lemon juice and lemon zest. Add 1/2 cup water and blitz. Add some more water if needed. The smoother you make the paste, the smoother and finer the curry would be.
To make the Panang curry
- Heat oil in a pan, add the vegetables or chicken and cook them off.
- Add the curry paste, mix well and cook for 5 minutes.
- Add water and 2 cups of second milk of coconut, bring to a boil and cook on medium-low heat for 10 minutes. Season with salt.
- Turn off the heat and add the first milk of coconut. Cover and rest for about 20 minutes.
- Garnish with some chopped coriander leaves and serve with jasmine rice or steamed rice.
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