Thai Panang Curry

I first tasted Panang Curry not in Thailand but at Mamagoto, a now famous Thai Restaurant in Delhi. Unlike the Thai Red/Green/Yellow curry, this one has a distinctive taste of peanuts mixed with coconut milk. The addition of peanuts mixed with other spices makes the curry thicker and adds a punch to the taste. I loved the taste so much that I had to try experimenting with it.

Although I tried my version with chicken, this recipe can be easily adapted to a vegetarian or even a prawn/fish/lamb version.

Try our other Thai options Satay Chicken with Peanut Dip and Thai Green Curry

And if you love noodles, you have to try Thai Style Noodles

Here is also a dessert you might be interested in Mango Coconut Milk Pudding

 

Get the recipe for Panang Curry Paste here

Ingredients:

400 gms chicken

3 tbsp Panang Curry Paste

2 onions, sliced

1 tsp garlic sliced

1/2 inch ginger/galangal pounded

3-4 kaafir lime

Basil leaves

1 red/yellow bell pepper

1 cup mushroom, diced

1 cup coconut milk

2 tbsp oil

Salt, to taste

Peanut butter, optional

Ingredients: 

Heat oil in a wok, add the onions, garlic and galangal. Fry till golden and a nice aroma wafts. 

Then add the chicken and Panang Curry Paste. I have another post in this blog for the Panang Curry Paste recipe. You can make that, or buy from a jar. But homemade is best.

Fry till the chicken is almost cooked.

Add the bellpepper and mushrooms. You can also add any other vegetable you prefer.

Add the basil.

Now add coconut milk and bring to a boil, simmer for about 5 minutes. Tada, Thai Panang Curry is ready.

*Check the taste once and add a spoon of peanut butter at the end and give it a nice mix if you want. If it is too spicy you can also add a spoon of sugar.