Panang Curry
A peanut-enriched curry paste fried directly in thick coconut cream until the oil separates, rather than simmered in thin coconut milk — the technique that gives panang its rich, clinging sauce, thicker and sweeter than red or green curry.
Meat
⚠ Contains: Peanut, Shellfish, Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 lb chicken thighs, sliced
- 4 dried red chilies, soaked
- 2 stalks lemongrass, chopped
- 1-inch piece galangal
- 2 kaffir lime leaves, plus more for garnish
- 4 shallots
- 4 cloves garlic
- 1 tsp shrimp paste
- 1/2 cup roasted peanuts, plus more for garnish
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 cups coconut cream
- 2 tbsp fish sauce
- 1 tbsp palm sugar
Steps
- Blend the soaked chilies, lemongrass, galangal, kaffir lime leaves, shallots, garlic, shrimp paste, half the peanuts, cumin, and coriander into a smooth paste.
- Heat a thick layer of the coconut cream in a pan until the oil begins to separate, then fry the curry paste in it until deeply fragrant.
- Add the chicken and cook until it's coated and starting to firm up.
- Pour in the remaining coconut cream, fish sauce, and palm sugar, and simmer until the chicken is cooked through and the sauce is thick.
- Garnish with the remaining crushed peanuts and shredded kaffir lime leaves before serving.