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Panang Curry

This curry paste is based on the Kaeng Kua curry paste, which can also be used alone.

So the recipe for this paste is in two parts, for you to make the most of this process.

I have also included the recipe for one sample panang curry meal.

So it's actually 3 recipe !

Ingredients for Kaeng Kua curry paste (2cups)

Dried red chilies (I used California Chilies) 10-14 pods
Galangal sliced thinly then chopped 1/4 cup
Lemongrass sliced thinly then chopped 1/2 – 3/4 cup
Garlic sliced or chopped 1/3 – 1/2 cup
Shallot sliced thinly or chopped 1/2 – 3/4 cup
Kaffir lime zest grated 1-2 tsp
Coriander (Cilantro) root chopped 1 Tbsp
Shrimp paste wrapped in foil or banana leaf and roasted 1 Tbsp
Salt 1 Tbsp

Ingredients for Panang curry paste

Kaeng Kua curry paste 1/4 cup (In parentheses I will give the measurements for 2 cups of Kaeng Kua)
White pepper 1/2 tsp. (4 tsp)
Shallots sliced 1 Tbsp (8Tbsp)
Roasted peanuts or roasted Mung bean 2 Tbsp (16 Tbsp)
Roasted cumin 1/2 tsp (4 tsp)
Roasted coriander seed 1 tsp (8 tsp)

Instructions

Mix every ingredient together in a blender or grinder until the paste is smooth

Ingredients for one panang curry meal, serves 2:

Two chicken breasts or duck, or equivalent of beef, lamb or pork.
Panang curry paste, about ¼ or ⅓ cup
Coconut cream 1-1½ cup
Water or the water part of the coconut milk 1 cup or more
Salt
Fish sauce (or just salt if you dont like it) 2-4 Tbsp
Brown sugar (or palm sugar) 1-2 Tbsp

Note on coconut milk

Do not shake the can of coconut milk before you open it. The hard white part at the top is the coconut cream. If the coconut milk you bought has been shaken or isn’t separated, put the whole can of coconut milk in the refrigerator for 2 hours. You should have the coconut cream floating up on the top and clearer liquid at the bottom. Scoop the cream off to cook the curry paste with and reserve the water. If the cream doesn’t float, I recommend changing the brand of coconut milk next time. It contains either too much starch or binding agent.

Instructions

Cook the coconut cream in the wok or pot over medium-high heat until the coconut cream breaks and gives coconut oil. If the paste doesn't break, add a dash of oil directly (the manufacturer of the coconut milk brand that you used put too much starch to stabilize the coconut cream).
Add Panang curry paste in the cream, reduce the heat to medium and stir continuously for at least 2-3 minutes. The curry paste should release its aroma and you will see patches of oil forming in the wok. If the content gets dry and start burning or sticking too much to the pan, add more coconut cream.
Add the meat to the wok or pot and stir until the curry paste coats the meat
Add the water part that you separated from the coconut milk to get the liquid level until it covers the meat and heat until it boils, then turn the heat to low and simmer until the meat is tender, 30/45 minutes for chick, 1½ hour for beef or lamb, 1 hour for pork.
The water will reduce over time so be sure to check regularly and add ¼ cup water if it gets too dry. Do not add too much water though, we want the curry to be thick not watery.
Once the meat is tender you can season it with fish sauce and palm sugar.Taste it to see if you like the taste, adjust it to your preference. Remember that the curry paste has salty shrimp paste and salt, so do not put ALL of the fish sauce in at once. Add it a little at a time. Do not add sugar in the beginning because it will take longer for the meat to be tender, because sugar will make the meat tougher.
Turn off the heat and serve with rice, roti, toast, bread or vegetables.

Last edited on: 2022-06-20