Dry Curry Paste Panaeng Food

PANANG CURRY PASTE

Panang Curry Paste image

A Thai curry paste flavored with dried chiles, roasted peanuts, galangal, makrut lime, garlic, cumin, and shallot.

Provided by Bon Appétit Test Kitchen

Categories Sauce Peanut Lemongrass Chile Pepper Bon Appétit

Yield Makes 3/4 cup

Number Of Ingredients 13

Ingredients

2 dried chiles de árbol, stemmed
2 dried guajillo chiles, stemmed
2 fresh lemongrass stalks, bottom 4" only, tough outer layer discarded, thinly sliced
3 tablespoons roasted peanuts
2 chopped peeled fresh (or frozen, thawed) galangal
6 fresh or frozen makrut lime leaves, finely chopped
1 large shallot, chopped
4 garlic cloves, chopped
2 fresh serrano chiles, chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/2 teaspoons freshly ground pepper
Ingredient info: Look for chiles de árbol, guajillo chiles, and lemongrass at better supermarkets. Galangal and makrut lime leaves are sold at Southeast Asian markets.

Steps:

Place dried chiles in a medium bowl; cover with hot water and soak for 15 minutes. Drain; place chiles and all remaining ingredients in a mini-processor; process until paste forms. DO AHEAD: Can be made 2 months ahead. Store airtight in freezer.

THAI CHICKEN PANANG CURRY RECIPE (PANANG GAI)

THAI CHICKEN PANANG CURRY RECIPE (PANANG GAI) image

THAI CHICKEN PANANG CURRY RECIPE (PANANG GAI) by Thai Food Online Although beef is the most common meat ingredient of panang curry, however chicken, pork, liver and fish can easily be used instead. Usually panang curry does not include any vegetables, but the small bitter eggplant is a great way to infuse some additional flavours. Panang curry originally came from Malaysia, where it was named after a northern Malaysian state and it combines tastes from Malaysia, Myanmar and India. It is a bit thicker than the other popular Thai curries and has a richer taste and creamier texture. Regional variations of Thai Chicken Panang Curry do exist. Parts of Thailand (or even individual cities), which are located on or close to the coast, will often add more shrimp, crab and squid, this is readily available, fresh and cheap. In land, quite often more fish will be added, as this is far easier to obtain fresh in an area that does not have access to freshly caught seafood. Thai Chicken Panang Curry has a very distinctive taste; it is intended to be both spicy and sour at the same time. When a chef gets the recipe right, then this taste is perfectly balanced. Because of this strong flavour, which can be quite challenging even for Thai people, a plate of Thai Chicken Panang Curry is usually eaten quite slowly, allowing the taste buds to recover between spoonfuls. Also due to this taste, it is often ordered as an accompaniment to beer or whisky, much in the way we order bar snacks in the Western World. It is quite a culinary experience to set your taste buds afire with a spoon of spicy Thai Salad, and then drink a little beer to help soothe the burning sensation, and take away the sour taste.

Provided by by Thai Food Online

Time 20m

Number Of Ingredients 10

Ingredients

400g chicken
3 tablespoons panang curry paste
2 tablespoons fish sauce
1 Can of coconut milk
3 tablespoons palm sugar
6 kaffir lime leaves
1 tablespoon of Thai garlic (chopped)
10-15 Thai sweet basil
200g small eggplants
2 large red Thai chillies (sliced for garnish)

Steps:

1. Cut the chicken into edible chunks (about 1 inch). Shred both the kaffir lime leaves and the basil leaves, making sure the basil leaves are shredded quite fine.
2. Heat half the coconut milk in a wok till the oil appears on the surface. Then add the curry paste and stir continuously till the red oil separates.
3. Add the chicken and cook for about five minutes till it's done. Then add the remaining ingredients (apart from kaffir leaves and basil leaves) and stir well. Simmer for about fifteen minutes.
4. Add the shredded kaffir lime leaves and basil leaves and stir fry for a couple of minutes.
5. Garnish with sliced red chillies. Serve hot accompanied by Thai jasmine rice

Nutrition Facts : Calories 376 Protein

PANANG CURRY PASTE

Panang Curry Paste image

This batch curry paste recipe represents the Indian influences of southern Thailand, utilizing plenty of dry spices. The paste will keep in the refrigerator for several weeks. To make the paste, you can use a food processor, but the flavor is much better if you use a mortar and pestle. Use 3 to 4 tablespoons of the Panang curry paste in your curry depending on how spicy you like it.

Provided by Wiley

Categories Side Dish Sauces and Condiments Recipes

Time 22m

Yield 6

Number Of Ingredients 15

Ingredients

10 dried red chile peppers
4 large green chile peppers
1 tablespoon coriander seeds
½ teaspoon cumin seeds
4 pieces mace
2 pods cardamom
2 shallots, thinly sliced
5 cloves garlic, chopped
2 tablespoons thinly sliced lemongrass
2 tablespoons peeled and chopped cilantro root
2 tablespoons crushed black peppercorns
6 kaffir lime leaves, chopped
1 tablespoon peeled and chopped galangal
1 teaspoon shrimp paste
1 teaspoon salt

Steps:

Place red chile peppers in a bowl and cover them with warm water. Let sit until rehydrated, about 10 minutes. Drain.
Place green chile peppers, coriander seeds, cumin seeds, mace, and cardamom in a large, dry skillet over medium heat. Toast until fragrant, 2 to 3 minutes.
Transfer red chile peppers and toasted spices to a mortar and pestle. Add shallots, garlic, lemongrass, cilantro root, peppercorns, lime leaves, galangal, shrimp paste, and salt. Pound together into a coarse paste.

Nutrition Facts : Calories 53.7 calories, Carbohydrate 11.9 g, Cholesterol 0.5 mg, Fat 0.7 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 399.5 mg, Sugar 3.1 g

PANANG CURRY PASTE

Panang Curry Paste image

A lot of people find comfort and time savings using a prepared curry paste while this recipe is easy and keeps awhile in the refrigerator. Add to prepared noodles or stir into a coconut milk mixture. Use as you would prepared curry paste even though this one will be fresher.

Provided by Member 610488

Categories Vegetable

Time 5m

Yield 1 2/3 cups

Number Of Ingredients 9

Ingredients

1 teaspoon sambal oelek
2 teaspoons lemongrass
1 teaspoon ground caraway
1 1/2 teaspoons garlic, chopped
3 stalks fresh cilantro, with stem
1/4 cup lime juice
1 cup tomato paste
1/2 tablespoon salt and pepper
1/3 cup vegetable oil

Steps:

Put everything into a food processor and blend until smooth. There will be green flecks from the cilantro. Taste, it should be tomato with a sharp after-bite of "heat". If it is too acid from the tomato paste, add more salt and pepper. Maybe it's not hot enough, add more sambal. If it's not herby enough, then add more cilantro and blend again. The ground caraway gives that low, back of the tongue smoothness to the curry. If you don't taste that, then add more caraway.
So, you really should be able to taste all the ingredients both separately and as a whole, that is, you will be able to identify the flavors as being what they are within the context of the whole of the panang paste. Remember, this is the base for the dish, so it is going to be intense.

CHICKEN PANANG CURRY

Chicken Panang Curry image

An authentic thai recipe.

Provided by chiwong

Time 25m

Yield Serves 2

Number Of Ingredients 0

Ingredients

Steps:

Make the rice in a rice cooker or some other method.
Heat the sunflower oil in a wok until very hot. Then add the curry paste and fry for 30-45 seconds.
Carefully add the coconut milk, brown sugar and fish sauce. Simmer for 5 minutes.
Add the chicken, red pepper and kaffir lime leaves. Simmer for a further 8-10 minutes.
If the curry has reduced down too much and become too thick, salty or concentrated, add water a tablespoon at a time to thin it out.