Indulge your senses in the rich, aromatic depths of authentic Thai Panang Curry. This creamy, coconut-milk-based curry boasts a complex symphony of flavors, from the subtle sweetness of red chilies to the earthy warmth of galangal and the vibrant zest of kaffir lime leaves. Unlike many Westernized versions, our recipe focuses on achieving the true, nuanced taste of this classic Thai dish, using fresh ingredients and traditional techniques. Prepare to be transported to the bustling street food markets of Thailand with every tantalizing bite.
The secret to a truly exceptional Panang Curry lies in the careful balance of ingredients and precise cooking methods. This recipe will guide you step-by-step through creating a dish that is both impressive and surprisingly easy to make at home. So, gather your ingredients and let's embark on a culinary journey to create a Panang Curry that will become your new family favorite.
Tools Needed
- wok
- grater
Ingredients
- Thai Soldier long beans (or yard-long beans, green beans)
- Onion
- Sweet bell peppers
- Carrots
- Cilantro (or Papo/Kulantro)
- Tiger shrimp (or chicken, beef, pork, tofu)
- Coconut milk
- Panang curry paste
- Kaffir lime leaves
- Palm sugar
- Fish sauce
- Cornstarch
- Avocado oil
- Thai blue butterfly pea flowers (for rice)
- Rice
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Cut the long beans into 2-inch pieces. Slice the onion and bell peppers. Prepare the carrots (matchstick cut or grated). Chop the cilantro.
- If using shrimp, drain and shell. If using tofu, dice. If using other meats, chop or slice thinly.
Step 2. Cook the Curry Base
- Heat avocado oil in a wok until hot. Add onions and meat (except shrimp or tofu). Stir-fry until cooked.
- Add the long beans and stir-fry for 3 minutes.
- Add coconut milk, panang curry paste, kaffir lime leaves, palm sugar, and fish sauce. Mix until the paste and sugar dissolve. Add tofu (if using).
- Add shrimp (if using) and stir until cooked.
Step 3. Thicken and Finish the Curry
- Add the cornstarch mixture and stir quickly until the sauce thickens.
- Add sliced peppers and carrots. Let them steam cook for 5 minutes.
- Stir everything together, remove from heat, and garnish with cilantro.
Step 4. Serve
- Serve over rice (preferably Thai blue rice).
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- For Thai blue rice, steep dried butterfly pea flowers in the cooking water.
- Substitute ingredients if needed: Yard-long beans or regular green beans can replace Thai Soldier beans. Papo or kulantro can substitute cilantro.
- Any meat or vegetarian option works well with this recipe.
Nutrition
- Calories: approximately 600-800
- Fat: 35-50g
- Carbs: 60-80g
- Protein: 25-35g
FAQs
1. Can I substitute coconut milk?
While full-fat coconut milk is best for richness, you can use light coconut milk, but the curry will be less creamy. Consider adding a tablespoon of coconut cream at the end for extra richness.
2. What if I don't have all the Thai ingredients?
Many ingredients can be substituted. For example, you can use regular ginger instead of galangal, and regular chilies if you don't have Thai chilies. Adjust the amount to your spice preference.
3. Where can I find Thai blue rice?
Thai blue rice, also known as Butterfly Pea flower rice, is increasingly available in Asian grocery stores and online retailers. If you can't find it, regular jasmine rice is a delicious alternative.
This Garden-Fresh Thai Panang Curry, served alongside vibrant Thai blue rice, offers a truly unforgettable culinary experience. The fragrant spices and creamy coconut milk create a harmonious balance of flavors that will leave you wanting more. Enjoy this delicious and relatively easy-to-make dish, and savor the taste of Thailand in your own kitchen!