Panang curry recipe

Name: Panang curry recipe
Total time: 1800 s
Yield: 4 people
Cuisine: American
Ingredients: 500 grams of fatty beef; 1,000 grams of coconut milk; 200 grams of Panang curry paste; 20 grams of shrimp paste; 10 kaffir lime leaves; 1 red chili pepper

ยำยำ คุกกิ้งคลาส @cook_115697299

The Story of Panang Curry
The Origin of "Panang"
The name "Panang" comes from an ancient way of cooking. In the past, it referred to a technique of crossing a chicken's legs (cross-legged) while grilling it. As the chicken grilled over a low fire, it was basted with a rich coconut curry paste until the flavors soaked deep into the meat. Today, it has evolved into the creamy, thick curry we love.
What Makes It Special?
Rich & Thick: Unlike other Thai curries, Panang is known for its thick, concentrated sauce that coats the meat perfectly.
Peanut Aroma: A unique secret is the addition of roasted ground peanuts, which gives the sauce its signature nutty aroma and creamy texture.
Balanced Flavor: It offers a smooth blend of sweet and salty with a mild spice level, making it a favorite for people all over the world.
How to Enjoy It
Serve with Jasmine Rice: The rich sauce is best enjoyed with warm, fluffy steamed rice.
Fresh Herbs: Top with finely shredded kaffir lime leaves to bring out a refreshing citrus aroma.
Side Vegetables: Eat it with fresh cucumbers or local greens to balance the richness of the coconut milk.

ยำยำ คุกกิ้งคลาส @cook_115697299

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Ingredients

30 minutes

4 people

500grams of fatty beef
1,000grams of coconut milk
200grams of Panang curry paste
20grams of shrimp paste
10kaffir lime leaves
1red chili pepper

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Steps

30 minutes

1

Slice the meat, wash it thoroughly, and drain it in a sieve. Wash the kaffir lime leaves and red chili peppers, then thinly slice them and set aside.
2

Prepare a pan and heat over medium-low heat. Divide the coconut milk into 4 portions. Pour the first portion into the pan and stir until the oil separates. Then add the curry paste and shrimp paste and stir well. Add the meat and stir until cooked. Add the remaining coconut milk, turn the heat to medium, and simmer continuously.
3

Stir until the coconut milk reduces, then add the third portion of coconut milk and continue stirring. Remember to stir to prevent the curry from sticking to the pot or pan.
4

Season the dish with palm sugar, fish sauce, and the prepared chicken seasoning powder. At this stage, add a little kaffir lime leaves and some red chili peppers (don't add them all, save some for garnish). Finally, pour in the coconut milk (part 4) and simmer until the curry thickens.
5

Stir the broth in the pan, then turn off the heat. Taste and adjust the seasoning to your liking. Ladle into a bowl, garnish with kaffir lime leaves and red chili peppers, and serve immediately. It's delicious with hot steamed rice.

Tips

"The secret to a perfect Panang is slowly frying the thick coconut cream with the curry paste until the oils break and release a rich aroma. Finish with finely shredded kaffir lime leaves for that authentic, fragrant touch."

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