Spicy and Delicious Panang Curry with homemade paste
Make this delicious and spicy Panang curry today with a homemade paste. This curry tastes so good with tofu and vegetables. You'll want to make a big batch for the next day as well.
Full recipe instructions:
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Ingredients
16 oz [397g] firm tofu drained
¼ cup [~40g] red bell pepper sticks
¼ cup [~40g] green bell pepper sticks
¼ cup [~30g] bamboo shoots strips
½ cup [~60g] baby corn
1 ½ cups [~300ml] coconut milk separated
1 [15g] palm sugar round about 1 tablespoon, roughly chopped
2 tablespoon fish sauce plus more to taste
¼ teaspoon mushrooms seasoning
salt to taste
water
Curry paste
½ tablespoon cumin seed
½ tablespoon coriander seed
10-15 dried chile used Thai chile, seeds removed & softened in hot water
1 [70g] medium-sized shallot
3 garlic clove
1 lemongrass stalk white part only, roughly chopped
1 tablespoon cilantro root
2 tablespoons toasted peanuts
5 slices galangal
5 lime leaves stems removed, roughly chopped
1 2-inx3-in kelp square soak in 3 tablespoons water to soften
#panangcurry #veganthai #asianrecipes
Panang Curry
This recipe is not for everyone!!
It's a real Panang Curry recipe for curry connoisseurs who adore real Thai food and can handle the heat. It's made using a homemade Panang Curry paste which is easy to make but will likely call for a trip to the Asian store. But if you truly want the best, it's worth it. You can't get good Panang curry in jars!
Make this creamy coconut Panang curry with either prawns/shrimp or chicken. Both are great.
Recipe ⬇️⬇️⬇️ or PRINT:
Panang curry – yep, it’s SPICY!!
PROTEIN – CHOOSE ONE:
700g/1.4 lb whole raw prawns/shrimp *recommended* (sub 350g/12oz peeled)
350g / 12 oz skinless chicken thighs, thinly sliced
1 1/2 cups chicken stock/broth, low-sodium (not fish/seafood)
CURRY PASTE:
2/3 cup dried Chinese chillies** (not Thai!, too spicy!)
3 tbsp roasted peanuts unsalted
2 lemongrass stems, finely grated
2 eschalots, roughly chopped
1 tbsp galangal, finely grated (sub ginger)
5 garlic cloves, finely minced
1 1/2 tbsp shrimp paste in bean oil (sub 2 tsp crumbled belacan)
1/2 tsp each ground coriander, cumin, nutmeg
1 tbsp (packed) finely sliced kaffir lime leaves
CURRY:
3 tbsp canola oil
1 1/4 cups coconut cream, full-fat
3 1/2 tsp white sugar, 4 1/2 tsp fish sauce, 1/4 tsp cooking/kosher salt
200g/7oz green beans, trimmed, cut in half (~1 1/2 cups)
12 Thai basil leaves
SERVING: Jasmin rice, 1 tbsp unsalted peanuts finely chopped, red cayenne peppers, finely sliced (optional), extra Thai basil
1. Cut chillis in half, shake out seeds, chop, soak in boiling water 30 min. Drain (keep water). Blitz peanuts, then add remaining paste ingredients with ¼ cup chilli water. Blitz until smooth.
2. Prawn stock (skip if using chicken) – Put heads & shells and chicken stock in saucepan, simmer on medium 15 min, crushing shells with potato masher. Drain (should have 1 1/4c), ditch heads.
3. In deep skill, heat oil and cook curry paste 5 min until darkens and no longer wet. Add stock, coconut cream, fish sauce and salt. Bring to simmer, add beans, simmer 2 min. Add prawns or chicken, cook 2 min. Stir in basil leaves, serve over jasmin rice with garnishes!
* I think prawns/shrimp make the best Panang curry, plus can re-purpose the heads to make a quick stock that takes it from awesome to stellar! But chicken is a close second. :)
** You need 1/2 cup chillis once chopped. DO NOT use Thai or Indian dried chillies unless you can handle very, very spicy curries! Chinese chillies are milder. Don’t reduce chillies, they are key to Panang curry sauce flavour.
Panang Curry Paste พริกแกงพะแนงคนไกลบ้าน - Episode 175
Recipes, pictures, videos, blog, and more:
♥♥♥ Ingredient List Below ♥♥♥
7 large dried California chili peppers
1 teaspoon salt
2 teaspoons galangal
1 tablespoon lemongrass
1 tablespoon kaffir lime peel zest
1 tablespoon cilantro stem
10 garlic cloves
2 tablespoons shallots
1 teaspoon white pepper
1 teaspoon shrimp paste
2 teaspoons coriander seed
1 teaspoon cumin seed
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Quick and Easy Thai Red Curry | Aromatic, Fresh & Full of Flavour!
Today I'm going to show you how to make my quick and easy Thai red curry. Its an easy Thai curry made with shop-bought red curry paste, chicken and coconut milk. So fresh and aromatic!
Full printable recipe inc hints and tips available on our site:
Ingredients for the Thai Red Curry:
1 tbsp vegetable oil
1 onion peeled and chopped
3 chicken breasts about 720g chopped into bitesize pieces
2 cloves minced garlic
1 tsp minced ginger
1 tsp lemongrass paste
1 chicken stock cube crumbled
1 red pepper sliced
4 tbsp red Thai curry paste
14 oz 400g tin coconut milk
2 tsp fish sauce
1 tbsp palm sugar or light brown muscovado sugar
8 oz 225g tin of bamboo shoots, drained
10 fresh Thai basil leaves
1 tbsp fresh lime juice about half a lime
To serve:
Boiled rice
5-6 Fresh Thai basil leaves
4 sprigs fresh coriander cilantro
2 Thai chillies thinly sliced
1 lime sliced into wedges
#ThaiFood #Curry #Recipes
Panang Curry Paste Recipe • How To Make Thai Panang Curry Paste |ThaiChef Food
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#ThaiCurryShrimp #PanangRecioe #ThaiChefFood
????ingredients
5 pcs. Big Dried chili
3 pcs. Small Dried Chili
3 tbsp. Vegetable oil
3 tbsp. Water
60 g. Shallot
50 g. Garlic
10 g. Galangal
10 g. Lemongrass
3 pcs. Kaffir lime leaves
2 pcs. Coriander root
1 tsp. Coriander seed
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