This is traditionally a mild curry that is creamy and delicious. If you like your curry with more heat, add more chillies.
Chicken Panang Curry (PaNang)
8 large dried red chillies, soaked and chopped
2 teaspoons coriander seed, roasted
4 shallots, chopped
8 cloves garlic, chopped
4 thumb sized pieces of fresh turmeric
4 thumb sized pieces of galangal (or ginger)
2 teaspoon kaffir lime leaves (fresh if possible)
2 pieces of lemongrass
2 pieces of gingseng
1 cup roasted peanuts (add at the end)
1. Place all dry spices into a mortar and grind them until they turn into powder form.
2. Add chilli and pound until it becomes a paste.
3. Finally, add the remaining ingredients including the peanuts and pound until the texture is smooth.
Panang Curry Ingredients:
500g chicken breast, sliced
2 cups coconut milk
2 tablespoons Panang curry paste
2 teaspoons palm sugar
4 teaspoon fish sauce
2 kaffir lime leaves, sliced finely
1 large red chilli, thinly sliced
1. Boil 2 tablespoons coconut milk in a wok over low heat until oil appears on the surface.
2. Add curry paste and stir until incorporated, then add the chicken and cook until it turns white. Add remaining coconut milk and bring to the boil.
3. Add palm sugar and fish sauce (add more to taste if needed) and leave it to boil until it thickens.
4. Remove from heat. Add kaffir lime leaves and red chillies on top and serve with boiled rice.
1. Don’t buy coconut milk as they dilute it too much making it weak. Buy coconut cream and dilute it by half. Eg. If the recipe calls for 1 cup coconut milk use 1/2 cup of coconut cream and 1/2 cup water.
2. Dried chillies are more mild and fresh chillies have more heat. Green curry uses fresh green chillies making it quite ferocious, where as Red curry and Panang use dried red chillies making it a more palatable dish.
3. Use good quality ingredients and reputable Asian brands.
4. When making the curry pastes, you can cheat by using a food processor or bar mixer. While this may reduce the time and effort of making the paste, it will also reduce the flavour as it’s important to crush the ingredients in a mortar and pestle.
5. Panang is just Red curry with added peanuts.
6. When reducing the sauce, it’s important not to stir or agitate the liquid. Just leave it to reduce and it will thicken nicely.
7. Start the curry off with a low to medium heat so as not to burn the spices. Once all the ingredients are in, you can turn up the heat to reduce the water content and thicken the sauce.
8. You can make a large quantity of curry paste and freeze it in little bags or in icecube trays for up to 3 months.
Beautiful fresh ingredients
Curry Pastes: Green, Panang and Red
Rice sold at the local market