Saturday, July 14, 2012

Thai Panang Curry

This curry is delicious and always a crowd pleaser.  It can be pricey to go out for Thai food, but this is pretty inexpensive.  You will not find all these ingredients in your normal grocery store, but most areas have Asian markets and the ingredients are always really cheap. You can adjust this recipe to the way you like it--what your meat and vegetable preferences are, or what you have on hand.  If you are a vegetarian, I would recommend using tofu for your meat, but it can easily be made with just vegetables. 

  • 3 1/2 cups chicken, cooked, cut into inch pieces (or you can use beef, tofu, eggplant)
  • 2 13.5 oz. cans coconut milk
  • 2 Tbsp. Panang Curry paste
  • 2 1/2 Tbsp. brown sugar
  • 2 Tbsp. fish sauce (you can always add a little more if you like a stronger taste)
  • 1 cup vegetables (i used canned Asian vegetables, but I would also recommend fresh red bell pepper or steamed carrots)
  • 10 kaffir lime leaves, taken off the stem, chopped
  • 1/3 cup Thai basil
  • 1/4 cup water
  • cooked rice to serve curry over
coconut milk

keffir lime leaves

panang curry paste


1.  Place half a can of coconut milk into a pan on medium heat.  Heat for 5 minutes to simmer and thicken. 

2.  Add Panang Curry paste into the pan and mix until combined with the coconut milk.  Let simmer for 5 minutes. 

3.  Add cooked chicken to the pan and cook for 2 more minutes. 
4. Add the other half of the can of coconut milk to the pan.

5. Add brown sugar and fish sauce.

6. Add kaffir lime leaves, Thai basil, vegetables, 3/4 of the second can of coconut milk, and water.  Simmer for 5 minutes. 

7. Drizzle with a little of the remaining 1/4 of a can of coconut milk, and serve over rice.