Thai Panang Curry from Scratch
Make a rich coconut Panang curry with homemade chili paste, Thai basil and your choice of prawns or chicken. Serve it over jasmine rice with chopped peanuts.
By Cookin' KitchenUpdated
- Total: 1 hour
- Servings: 4 servings
Recipe
Thai Panang Curry from Scratch
Make a rich coconut Panang curry with homemade chili paste, Thai basil and your choice of prawns or chicken. Serve it over jasmine rice with chopped peanuts.
Cookin' · https://cookin.club/recipes/thai-panang-curry-from-scratch
- Prep
- 30 minutes
- Cook
- 30 minutes
- Total
- 1 hour
- Servings
- 4
Ingredients
For 4 servings
Protein — choose one
Prawn stock
Curry paste
Curry
Serving and garnishes
Equipment
- Small pot
- Potato masher
- Jug
- Colander
- Tall jar
- Stick blender
- Small blender
- Large, deep frying pan
Instructions
Prawn stock
Step 1: Peel and devein the prawns, reserving the heads and shells. Bring the chicken stock to a simmer in a small pot over high heat. Add the prawn heads and shells and bring back to a simmer, then reduce the heat to low. Simmer uncovered for 15 minutes, periodically crushing the heads lightly with a potato masher and skimming off any orange scum.
Step 2: Strain into a jug and discard the heads. You should have just over 300 ml (1 1/4 cups) of stock. Leave undisturbed for about 5 minutes or longer to let the sediment settle.
Curry paste
Step 3: Cut the chilies in half, then tap or squeeze out the seeds; use a chopstick if needed for stubborn seeds. Discard the seeds and chop the chilies.
Step 4: Soak the dried chilies in 2 cups of boiling water for 30 minutes. Drain in a colander and reserve the soaking liquid.
Step 5: Put the peanuts in a tall jar that comfortably fits the head of a stick blender, or use a small blender. Cover the jar opening with your hand and pulse until the peanuts are finely ground.
Step 6: Add the drained chilies and the remaining curry paste ingredients, along with 1/4 cup of the reserved chili soaking liquid. Blend, scraping down the sides as you go, for about 30 seconds until smooth. Use extra chili water only if needed to help blend.
Cooking
Step 7: Heat the oil in a large, deep frying pan over medium-low heat. Add the curry paste and cook for 5 minutes, stirring constantly. The paste should be drier, darker, aromatic and no longer raw.
Step 8: Add 1 cup (250 ml) of prawn stock, pouring off only the clearer liquid and leaving the sediment behind. Stir in the coconut cream, sugar, fish sauce and salt. Mix in the green beans.
Step 9: Simmer for 2 minutes until the sauce thickens and the beans are half cooked.
Step 10: Add the prawns and stir, then simmer for another 2 minutes until they are cooked. Stir in the Thai basil leaves. The finished curry should taste mostly savory and sweet, with medium spiciness.
Step 11: Serve over jasmine rice, garnished with chopped peanuts, chili and more Thai basil leaves.
Notes
For the chicken version, use 350 g (12 oz) thinly sliced chicken, skip the prawn-stock steps and cook the chicken as you would the prawns. If using peeled prawns, use 350 g (12 oz) and skip making the stock.
For a less spicy meal, choose another curry; the chilies are a key source of flavor in this one.
Keep leftovers refrigerated for up to 3 days or frozen for up to 3 months. Store the basil separately, since it degrades once stirred into the curry.
About this recipe
This Thai Panang curry pairs homemade chili-peanut paste with coconut cream, green beans and Thai basil. Choose prawns or chicken, and serve the curry over jasmine rice.
Dried Chinese chilies give the paste its color and flavor. Deseed them thoroughly, and expect a spicy curry; reducing the chilies also reduces the sauce flavor.
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