A simple guide on preparing Panang Curry at home

The Panang Curry, also referred to as Phanaeng or Panaeng, is one of the most symbolic Thai dishes, served in every Western Thai Restaurant. Its creaminess, firm texture and tick taste are some of the features that make it one of the most popular curry choices in the Thai cuisine.

 

History

 

The Panang Curry originates from Thailand and is believed to take after the name of the city Penang, which is located off Malaysia’s west coast.

 

Ingredients Used in Panang Curry

 

Whether you’re ordering this delicacy at the best Thai restaurant in London or during a vacation in Thailand, you’ll find that the two qualities the Panang Curry preserves, no matter where served, are its spiciness and creaminess. Some of the ingredients that help achieve its signature taste include coconut milk, Thai fish sauce, basil, red chilli, curry paste, kaffir lime leaves, roasted ground peanuts and beef, pork fillet or chicken depending on the chef’s preferences.

 

Flavour of Panang Curry

 

The Panang Curry is known for its creamy and thick texture, combined with its salty, sweet and nutty taste. The exotic flavour is enhanced by the fish sauce, red chillies and ground peanut, used to prepare it.

 

Preparation

 

Chefs at most Thai restaurants follow a standard recipe to prepare it, sometimes adding a twist to upgrade its symbolic taste. The traditional recipe for Panang Curry is the following:

 

  • Pour two cups of thick coconut milk in a wok to fry, leaving aside about two tablespoons of the milk, which will be later used for garnishing the dish.

 

  • Fry the coconut milk, stirring periodically for about five minutes until it begins separating. Ensure that the heat is moderated so that the milk doesn’t stick to the wok.

 

  • The next step is adding the Panang curry paste (the Nittaya brand is highly recommended and is available at most stores). Cook the paste in the coconut milk, frying for about two minutes.

 

  • Ensure that the paste is well cooked then add your choice of meat (beef, chicken or pork). Cook the meat until it is well done.

 

  • As the meat cooks, shred some basil leaves and red chillies and place them aside for garnishing once the curry is done.

 

  • The next step is adding the palm sugar on the side of the wok and letting it melt into the mixture. Afterwards, add the kaffir lime leaves and the fish sauce and stir.

 

  • Keep stirring until the ingredients in the wok are combined, then throw in the fresh basil leaves.
  • Turn off the stove and plate the curry.

 

  • Serve it garnished with the two tablespoons of coconut milk, shredded chillies and basil leaves.

 

At most Thai restaurants in Covent Garden, the Panang Curry is served alongside jasmine rice, spaghetti or Roti bread. As every Thai restaurant recognises this dish as an integral part of Thai culture, you will find it on the menu as a speciality in almost every Thai Restaurant in London.

 

If you are a fan of Massaman Curry, I am sure that you will love this amazing Panang Curry as well. Don’t hesitate, and visit Thai Square, one of the best restaurants in Covent Garden now. Remember to check out our latest promotions, we have the best restaurant deals in London.

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