In case you love panang curry, you’ll love this simpler home made model. This Thai-inspired dish tastes like the type you’d get at a restaurant, however it makes use of simpler components.
In case you don’t often purchase lemongrass or kaffir lime leaves, you’re in the appropriate place. Thai eating places usually use these things, however this panang curry recipe goals to ship an analogous taste with simplified components. (Like contemporary herbs and pantry staples.)
It’s excellent for busy weeknights!
This straightforward panang curry recipe is impressed by one from a restaurant in Downtown Kansas Metropolis. (Strive Baramee Thai in case you’re native!) The important thing to this straightforward recipe is a Thai crimson curry paste, so I’ve examined it with three totally different manufacturers.
Right here’s how they stack up:
- Mekhala Thai Purple Curry Paste. (Extremely advocate!) I purchased this model from Complete Meals, and it’s additionally vegan-friendly. That is our favourite possibility of the three manufacturers examined as a result of it makes this curry style just like the one from our favourite Thai restaurant. I exploit 4 teaspoons for this recipe, however if you wish to improve it to 2 tablespoons, will probably be fairly spicy. Be at liberty to style and modify as you go!
- Thai Kitchen Thai Purple Curry Paste. This model is discovered at Goal and most grocery shops however is just not my favourite. It’s vegan and has a gentle taste with a smoky aftertaste. In case you like spicy meals, this one is just not spicy. For a noticeable spice stage, you’ll want so as to add additional spice to this recipe, like cayenne pepper or crushed crimson pepper flakes.
- Mae Ploy Thai Panang Curry Paste. I purchased this on Amazon as a result of I figured it could create essentially the most authentic-tasting dish. Nevertheless, this paste has an off-putting taste that I didn’t take pleasure in as a lot as the opposite two manufacturers. This one contains shrimp paste, so it’s not vegetarian-friendly.
Whichever paste you utilize, this recipe may be adjusted to style as you go. It’s a good suggestion to begin with much less paste and add extra to your liking if wanted.
Vegetarian Tip
Curry paste can embrace fish sauce or shrimp paste, so in case you want a vegetarian recipe, store for one labeled plant-based or vegan. The Mekhala and Thai Kitchen manufacturers pictured above are each vegan.
Any greens and proteins pair effectively with this sauce. We at all times use crimson bell peppers, however you could possibly additionally add broccoli, shallots, cauliflower, or carrots.
Add baked tofu for a vegan dish. In case you want a meat-based dish, use baked rooster breasts or thighs.
Tips on how to Make Panang Curry
Drizzle olive oil into a big, deep skillet over medium warmth. Saute the onion and bell peppers till they begin to soften, 3 to five minutes.
Subsequent, add 4 teaspoons of curry paste and finely mince one clove of garlic and about 1-inch of contemporary ginger into the pan utilizing a microplane.
(The quantity of curry paste will decide the spice stage in case you’re utilizing my favourite Thai curry paste; see the ingredient notes above!)
Stir briefly, simply till the pan smells aromatic. Then, add in an entire can of full-fat coconut milk. Use your spatula or a whisk to assist the curry paste dissolve into the liquid.
Season the sauce with one teaspoon of tremendous sea salt. Then add 1 heaping tablespoon of creamy peanut butter, two tablespoons of maple syrup, the zest from one lime (use the identical microplane you used for the garlic and ginger), and one tablepsoon of contemporary lime juice.
Convey the sauce to a simmer.
Optionally available Thickener
Whisk 2 teaspoons of cornstarch or arrowroot starch right into a 1/2 cup of water. While you add this to the simmering sauce, it would thicken barely. For a runnier sauce, skip the added starch and simply add the water. It’s scrumptious both means.
Stir in an enormous handful of freshly chopped cilantro or Thai basil leaves. (I want cilantro.)
Then, add in your favourite cooked protein and modify the seasoning to style. I at all times add yet one more tablespoon of maple syrup (as a result of Panang curry tends to be on the sweeter aspect) and extra salt. Relying on the kind of salt you utilize, chances are you’ll want so as to add a 1/2 teaspoon or 3/4 teaspoon extra.
The flavour of this sauce will probably be diluted barely once you serve it over a mattress of cooked jasmine or brown rice. Stir in peanuts for added crunch, after which this panang curry is able to serve.
Storage Tip
Leftover panang curry may be saved in an hermetic container within the fridge for as much as 5 days.
In search of extra curry recipes? Strive Rooster Curry Soup, Candy Potato Lentil Curry, or Coconut Chickpea Curry for extra concepts.
- 1 tablespoon olive oil
- ½ crimson onion , sliced
- 2 bell peppers (any coloration)
- 1 garlic clove , minced
- 1 inch knob contemporary ginger , minced
- 4 teaspoons crimson curry paste (see notes)
- 1 (15 ounce) can full-fat coconut milk
- 1 heaping tablespoon peanut butter
- 2 to three tablespoons maple syrup
- 1 tablespoon contemporary lime juice , plus the zest from the lime
- 1 teaspoon tremendous sea salt , plus extra to style
- 2 teaspoons arrowroot or cornstarch (elective thickener)
- ¼ cup contemporary cilantro or basil , chopped
- 1 pound baked tofu (or cooked protein of alternative)
- chopped peanuts , for garnish
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Drizzle the olive oil in a big, deep skillet over medium-high warmth. Saute the onion and bell peppers till they begin to soften, about 3 to five minutes.
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Use a microplane to finely mince the garlic and ginger into the pan. Add the curry paste and stir briefly, about 1 minute.
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Subsequent, add the entire can of coconut milk, peanut butter, 2 tablespoons of maple syrup, the zest from one lime, the tablespoon of lime juice, and 1 teaspoon of tremendous sea salt. Stir effectively, breaking apart any seen clumps of curry paste or peanut butter. Convey the liquid to a delicate simmer.
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Whilst you wait on the sauce to simmer, add the two teaspoons of arrowroot or cornstarch to a ½ cup of water in a small bowl. Use a whisk or fork to stir till the starch has dissolved, then pour the combination into the simmering sauce. This can thicken the sauce barely, however this step is elective. If you wish to skip the starch, add ½ cup of water to the sauce for a runnier consistency.
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Add the freshly chopped basil or cilantro, alongside along with your favourite cooked protein, and stir till the herbs have wilted. Now style and modify the flavour of the sauce. I often add one other tablespoon of maple syrup, as a result of Panang curry is on the sweeter aspect, and one other ¾ teaspoon of tremendous sea salt, however this may differ primarily based in your style buds and the kind of salt you utilize. (White desk salt will style totally different than kosher salt or pink salt.) Be aware: Add ¼ teaspoon of salt at a time till the sauce tastes flavorful, and bear in mind will probably be diluted barely when served over rice.
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When you’re pleased with the flavour, serve this panang curry over cooked rice and garnish it with chopped peanuts and further herbs, in case you like. Leftovers may be saved in an hermetic container within the fridge for as much as 5 days.
Curry Paste Be aware: This recipe tastes greatest once you use Mekhala crimson curry paste. I discovered it at Complete Meals, however you may also order it on-line. Making this with Thai Kitchen’s crimson curry paste received’t be practically as flavorful. See the total publish above for the opposite curry paste I examined with this recipe.
Sweetener Be aware: I exploit maple syrup to maintain this recipe vegan and naturally sweetened. Brown sugar may be swapped, or you should utilize honey in case you don’t want a vegan dish.
Energy: 361kcal | Carbohydrates: 18g | Protein: 11g | Fats: 29g | Saturated Fats: 21g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 4g | Sodium: 672mg | Potassium: 588mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2653IU | Vitamin C: 80mg | Calcium: 82mg | Iron: 5mg
In case you do that straightforward panang curry recipe, please go away a remark and star ranking under, letting me understand how you prefer it.
