In Thailand, I fell in love a panang curry with chicken and rice. This curry is made from peanuts and yes, let me have an addiction to peanuts. It's nice and creamy, super flavorful and also easy to recreate at home. Are you going to try it?
Panang curry with chicken and rice
30 minutes
Average
What is Thai panang curry?
Panang curry is a beloved Thai curry with a rich history that originated in southern Thailand, close to the Malaysian border. The name "Panang" refers to the island of Penang in Malaysia, highlighting the influence of Malaysian cuisine on this dish. This dish is distinguished by its unique use of peanuts, which gives it a distinctive taste and texture.
What makes Panang curry truly special is the addition of roasted peanuts in the curry paste. This ingredient gives the curry a slightly nutty flavor and a slightly thicker, richer texture compared to other Thai curries. The paste also consists of ingredients such as red chili peppers, lemongrass and garlic mixed with creamy coconut milk.
The flavor of Panang curry is subtly sweet and creamy, with a mild spiciness softened by the peanuts and coconut milk. It is less spicy than red or green curry, for example, which makes for a softer, more balanced taste experience. Panang curry is often served with beef or chicken, but can also be prepared vegetarian with tofu, for example.
This unique combination of creamy coconut milk, aromatic spices and the subtle nuttiness of peanuts makes Panang curry a delectable, versatile Thai classic. And you make it yourself very easily with this recipe.
Making your own curry paste
Panang curry paste is a popular base for preparing the delicious Thai dish Panang curry. You can easily buy this paste at any toko, where you will find a wide choice of brands and flavors. But did you know that it is even easier and tastier to make your own Panang curry paste? And this really is ready within minutes. Going up and down to the toko will cost you more time and effort 😉
Making your own curry paste does not require an elaborate recipe or complicated techniques. All you need are a few fresh ingredients and a mortar, blender or chopper. By making your own paste, you can tailor the flavors perfectly to your own preferences: add extra chili for some spice, or more garlic and lemongrass for an intense flavor explosion. You decide.
The aroma of fresh herbs, such as lemongrass and lime leaf, fills your kitchen and provides an authentic taste that you won't get from a jar. Plus, making curry paste is a quick and fun way to experiment with Thai cuisine without being tied to a recipe. Try it yourself and discover how easy it is to make a rich, flavorful Panang curry paste that will take your curry to the next level. I'm sure you'll never want anything else after this.
More Thai dishes
After my trip through Thailand, the list of recipes to make is still huge. Previously, I made my absolute favorite: Pad Thai with chicken. That one, too, is finger-licking good.
What you need:
2
1/2 red pepper
3 tbsp unsalted peanuts
1/2 stalk of lemongrass
1 shallot
1 clove of garlic
1 tsp cumin powder
1/2 lime
1 tbsp tomato paste
2 tbsp water
150 gr pandan rice
250 gr chicken breast
2 red pointed peppers
200 ml coconut milk
50 ml chicken stock
1 tsp fish sauce
(optional: 1 tsp cornstarch with 1 tbsp water)
Thai basil or cilantro
salt and pepper
neutral oil for frying
What to do:
1
Put the red pepper along with half of the peanuts, lemongrass, shallot, garlic, cumin powder, lime juice, tomato paste and water in a blender or chopper and chop to a curry paste. If you don't manage to get it completely smooth, a little coarse is also fine.
2
Bring a pan of water to a boil and cook the rice in it according to the package directions.
3
Heat some oil in a pan and fry the curry paste in it for 1 minute. Cut the chicken into strips and add to the pan. Season with salt and pepper and fry until chicken is cooked. Cut the bell bell pepper into strips and add. Fry for 1 minute and then add the coconut milk, broth and fish sauce. Bring to a boil and turn the heat down to low. Let simmer for 10 min.
4
Is the curry a little thin? Then you can mix 1 tsp of cornstarch with water and add it to the curry. If it already has the desired thickness, you can skip this step.
5
Coarsely chop the remaining peanuts and cut the Thai basil into strips.
6
Divide the rice and curry among the plates and garnish with the peanuts and Thai basil.
7
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
