Paneang Curry Paste Food

PANANG CURRY PASTE

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.

THAI PANANG CURRY WITH VEGETABLES

Steps:

• If you'd like to serve rice with your curry (optional): Bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you're ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
• To make the curry, warm a large skillet with deep sides over medium heat. Once it's hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
• Add the bell peppers and carrots. Cook until the bell peppers are easily pierced through by a fork, 3 to 5 more minutes, stirring occasionally. Add the garlic and curry paste and cook, while stirring, for 1 minute.
• Add the coconut milk and water, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers and carrots have softened to your liking, about 5 to 10 minutes, stirring occasionally. If you're adding crispy tofu, stir it in now.
• Remove the pot from the heat. Stir in the peanut butter, tamari, sugar and lime juice. Add salt, to taste (I usually add a pinch or two). If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more lime juice.
• Divide rice and curry into bowls and garnish with fresh basil, if using. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.

PANANG CURRY

Steps:

• Heat up a pot with oil. Add in the Panang curry paste and do a quick stir until aromatic. Add in the chicken meat and blend well with the curry paste, then add in the green peas, coconut milk, kaffir lime leaves, water and the seasonings.
• Lower the heat to medium and let it simmer for 8-10 minutes. Serve hot with steamed white rice.

PANANG CURRY

Steps:

• In a medium size pot over medium high heat, add oil and onions and cook until the onions are translucent and soft, about 4-5 minutes.
• Add bell pepper, carrot, potato and broccoli and cook for 5 minutes, until the vegetables are soft but still yielding a crunch.
• Add curry paste - start with 2 tablespoons and add more if you want spicier - and stir. Add coconut milk, water and fish sauce and bring to a bubbling simmer. Cover and simmer for 10 minutes.
• Turn the heat off and stir in peanut butter, tamarind paste, coconut sugar, and chopped basil. For vegans, this is where you would be adding the lime juice.
• Serve with rice.

PANANG CURRY

Steps:

• The first step is to make the curry paste. Start by soaking the chilies in water until they're soft. This could take up to a half hour. When they're soft, cut them open to remove the guts & seeds. Toast the cumin seeds, cilantro seeds and peanuts separately in a pan over medium heat. Roast each until fragrant, about 3-5 minutes. Grind up the seeds together in a stone mortar and pestle until powdered. Remove and set aside. Add your chilies with the salt to the stone mortar and pestle and pound until a paste. This will take awhile - the skins are difficult to mash. Be patient. When your chilies are a uniform paste, add the lemongrass. Pound until a paste. Then add the galangal and coriander roots, and again, smash until paste. Add the peanuts, shallots, garlic and your powdered cumin & cilantro seeds. Mash until paste. Add the shrimp paste and pound to mix well. Set aside. Cut your meat cross-grain into thin slices (about 1.5″ (4cm) long x 1/2″ (1.25cm) tall x 1/8″ (.25cm) thick). Now, on to frying your curry! Heat up your pan first on medium-high heat, then add 1/2 cup of the coconut cream. It should sizzle right away and boil. Add all the paste and mix well. Fry the paste. You want to keep the paste dry, but not too dry that it sticks and burns. Keep adding a little bit of coconut milk when it gets too dry, maybe about 1/4 cup every minute or two. Keep stirring so it doesn't burn. Keep adding coconut cream about 1/4 cup at a time, every minute or two. You should start to see a lot of oil coming to the top of the curry. This is normal and a sign that you're doing it right! Your paste should start to smell really good after 4-5 minutes. You'll start to see a lot of oil rising to the top, especially where it's bubbling. When it does, add your meat. Cook the meat until cooked, add the lime leaves, fish sauce and palm sugar, then keep going about 3-5 minutes so the meat is soft. The consistency of the curry should be similar to the photo. If it's too dry, add a bit more of the coconut milk. Remove and serve. Feel free to garnish with shredded lime leaves and a few leaves of Thai basil. Some fancy restaurants serve it like shown with a bit of thickened coconut cream (thickened with a bit of tapioca flour) which you're welcome to do too!

THAI PANANG CHICKEN CURRY

Steps:

• Gather the ingredients.
• To a food processor work bowl or blender, add all of the curry sauce ingredients. Process until smooth and creamy.
• Pour the sauce into a casserole dish.
• Preheat the oven to 375 F. Add the chicken pieces to the casserole dish along with the cumin seed and lime leaves or bay leaves. Mix well.
• Cover the casserole dish and bake for 45 minutes.
• Remove from the oven and add the tomatoes and peppers.
• Stir well, cover the dish, and return to the oven to bake another 15 to 20 minutes, or until the chicken and vegetables are cooked.
• Taste test, balancing out the flavors if necessary. Sprinkle with fresh basil leaves and serve with plenty of Thai jasmine rice .

PANANG CURRY WITH CHICKEN

Steps:

• Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve.

THAI CHICKEN PANANG CURRY RECIPE (PANANG GAI)

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

PANANG CURRY PASTE

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.

CHICKEN PANANG CURRY

Steps:

• In a wok over medium high, heat oil and brown the chicken in batches. (As not to overcrowd the pan). Reserve browned chicken on a plate.
• Add more oil to the wok, and sauté shallots, garlic, red chilis and ginger for one minute until fragrant. Add the peppers, onion, and lemongrass constantly stirring until vegetables are soft.
• Return chicken and its juices to the wok and add the curry paste, peanut butter, fish sauce, and sugar, cook for 1 more minute. Add the coconut milk, coconut cream, lime juices, zest, and basil. Stir well, and allow to simmer (do not boil) until sauce is slightly reduced (10 minutes).
• Taste for seasoning and adjust (salt & pepper) as required. Serve hot with a side of jasmine rice.

PANANG CURRY

Steps:

• Heat oil over medium-high heat in large non-stick skillet. Saute onions for 2 minutes, then add bell peppers, garlic and ginger and saute for 2 minutes more.
• Add curry paste and peanut butter and saute for 1 minute. Add 1 ½ cans of coconut milk. Whisk cornstarch into remaining 1/2 can coconut milk then add to the pan. Stir well.
• Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.
• Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.
• Serve over hot cooked rice.

BEST THAI PANANG CURRY RECIPE WITH CHICKEN

Steps:

• Heat skillet or deep bottom pan. Add coconut oil and wait until oil melts.
• Sauté finely chopped onions in hot coconut oil until onion is translucent.
• Add roughly chopped galangal, lemon grass.
• Add minced garlic, red and green bell peppers. Cook for 2 minutes constantly stirring.
• Push veggies to one side of the pan. Add washed and cleaned chicken things. Cook until chicken browns a bit and changes colour.
• Mix chicken and veggies together. Continue cooking it for a minute more.
• Again gather chicken veggie mix to one side of the pan. Scoop out Thai Panang curry paste ( or Thai red curry paste) to empty side of pan. Stir the paste and fry it in oil. Wait until oil separates from the paste. Pro-Tip : Do not skip frying curry paste in oil. Flavors cone out and curry turns delicious with this step.
• Stir in unsweetened peanut butter, fish sauce and palm sugar. Nutmeg powder to be added now if using. Take Kaffir lime leaves on your palm and crush it. Add crushed kaffir lime leaves to the pan. Note - If you can't get palm sugar , substitute with brown sugar or jaggery. Crushing kaffir lime leaves helps release its wonderful aromatic oil, making Panang curry flavorsome.
• Cook stirring regularly for 2 minutes.
• Simmer flame. Pour in thick coconut milk. Give it a good stir.
• Let it cook for 5-7 minutes or until chicken is fully cooked.
• Add few Thai basil leaves. Stir.
• Turn off flame. Thai Chicken Panang Curry is ready.
• It's great when served with steamed jasmine rice.
• You can also serve Thai Panang curry with rice noodles.

PANANG CURRY PASTE

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

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.

PANEANG CURRY PASTE

Steps:

• Pound all ingredients with a mortar an pestle until completely smooth, adding the peanuts last. (Or being a lazy cuss I use the blender).
• Although recipe makes enough for a curry dish with only 2 servings, you can make as much as you like and refrigerate or freeze in small portions.
• This is an adopted recipe.

PANANG CURRY

Steps:

• Put some water on to boil for your spaghetti/rice/noodles, and cook as per instructions. Put half the coconut milk into a wok and fry for 3-5 mins, stirring continuously, until the coconut oil begins to separate out.
• Then add the curry paste and fry for 1-2 mins, until you get the aroma of the paste.
• Add the pork and cook until the outside is cooked.
• Then add the rest of the thick coconut milk and bring to the boil.
• Simmer and add the palm sugar along the side of the wok until it melts.
• Then add the soy sauce, fish sauce and lime leaf pieces.
• Stir to combine (if using) add half the basil leaves.
• Turn off the heat and serve garnished with the shredded lime leaves, red chillies, coconut milk and (if using) the remaining basil leaves.

PANANG CHICKEN CURRY

Steps:

• In a heavy bottomed pot, heat the 3 tablespoons of the thick coconut cream to high for about 1 minute. When the cream starts to sizzle, stir in the curry paste into the cream like building a roux. Add the onion and half of the makrut lime leaf chiffonade. Stir-fry the paste until the paste starts to thicken, dry out, and become fragrant, about 1 minute. If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving. Cook the paste until it has the consistency of peanut butter.
• Stir in the remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil. Allow the curry to boil until it reduces by about 25% or coats the back of a wooden spoon, 10 to 15 minutes.
• Reduce the heat to a simmer. Add the chicken, tamarind paste, fish sauce and sugar. When the chicken is about halfway cooked, about 5 minutes, add the bell pepper and zucchini. Let simmer until the chicken is cooked through, about 5 minutes. Add the bamboo shoots and Thai basil leaves. Taste and adjust seasoning. Serve immediately over jasmine rice and garnish with a few ribbons of the remaining makrut lime leaf.