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Panang Curry

Panang curry is one of the most distinctive and popular Thai curries. It is known for its rich and creamy texture, with a sweet and slightly spicy flavor, thanks to the coconut milk and Panang curry paste. Panang curry typically includes meats such as beef, pork, or chicken. Though similar to red curry, Panang curry is milder and has a thicker, more fragrant sauce, often enhanced with roasted peanuts to add depth to its texture. The origins of Panang curry are thought to be influenced by ancient Thai cuisine, with elements from Western culinary practices introduced during trade in the past, leading to its unique and balanced taste.

Ingredients:

• 300 grams of beef (or chicken)
• 100 grams of Panang curry paste
• 500 ml coconut milk (divided into 2 portions)
• 4 kaffir lime leaves (torn into pieces)
• 2 red chili peppers (sliced diagonally)
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar
• 2 tablespoons ground roasted peanuts
• 1 tablespoon vegetable oil
• 1 cinnamon stick

Instructions:

1. Heat the vegetable oil in a pan over medium heat. Add the Panang curry paste and stir-fry until fragrant.
2. Add the first portion of coconut milk and simmer until the oil separates. Add the meat and stir-fry until cooked.
3. Pour in the remaining coconut milk and simmer until the meat becomes tender and the sauce thickens.
4. Season with fish sauce and palm sugar. Stir in the ground roasted peanuts and mix well.
5. Add the torn kaffir lime leaves and sliced red chili peppers. Stir everything together and cook until fully combined.
6. Serve with steamed rice.