Panang Curry Beef Recipe พะแนงเนื้อ - Thai Recipes - Hot Thai Kitchen
A classic, much loved Thai curry, and a very quick one to cook: panang curry! Instead of being soupy like most other Thai curries, this one is more of a saucy curry with a thick, rich, luscious, flavourful sauce. In this video I also give you a recipe for how to make a semi-homemade panang curry paste using store-bought red curry paste as a base. Enjoy!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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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.
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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
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How to Make Panang Curry with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
Thai Panang Curry is the ULTIMATE comfort food! Make it for your next date night — it’s the dish that made Jet's wife, Ali, want to marry him! #ReadyJetCook
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Panang Chicken Curry
RECIPE COURTESY OF JET TILA
Level: Intermediate
Total: 40 min
Active: 25 min
Yield: 4 to 6 servings
Ingredients
6 cups (1440 ml) full-fat coconut milk, with 3 tablespoons of the cream separated out
4 tablespoons (60 g) panang curry paste
1/2 cup (95 g) brown onion, sliced thin
4 makrut lime leaves, fine chiffonade
1 1/2 to 2 pounds (680 to 910 g) chicken breast, sliced thin
1/2 tablespoon (10 g) tamarind paste
2 teaspoons (10 ml) fish sauce
1 teaspoon sugar
1 red bell pepper, sliced
1 zucchini, sliced into 1/4-inch rounds
1 cup (240 g) canned bamboo shoots, sliced
1/2 cup (95 g) Thai sweet basil leaves, roughly chopped
Directions
In a heavy bottomed pot, heat the 3 tablespoons of the thick coconut cream to high for about 1 minute. When the cream starts to sizzle, stir in the curry paste into the cream like building a roux. Add the onion and half of the makrut lime leaf chiffonade. Stir-fry the paste until the paste starts to thicken, dry out, and become fragrant, about 1 minute. If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving. Cook the paste until it has the consistency of peanut butter.
Stir in the remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil. Allow the curry to boil until it reduces by about 25% or coats the back of a wooden spoon, 10 to 15 minutes.
Reduce the heat to a simmer. Add the chicken, tamarind paste, fish sauce and sugar. When the chicken is about halfway cooked, about 5 minutes, add the bell pepper and zucchini. Let simmer until the chicken is cooked through, about 5 minutes. Add the bamboo shoots and Thai basil leaves. Taste and adjust seasoning. Serve immediately over jasmine rice and garnish with a few ribbons of the remaining makrut lime leaf.
Cook’s Note
Never shake the can of coconut milk! You want the cream to naturally separate and rise to top. You can use that natural coconut cream like cooking oil to fry your curry pastes!
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How to Make Panang Curry with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
Thai Panang Chicken Curry Recipe with Paste
Panang Chicken curry is a rich, creamy, and mildly spiced Thai dish. It is usually prepared with Panang curry paste, coconut milk, and fresh herbs. The recipe I have shared here shows you how to make an ultimate Panang Curry with chicken with clear step-by-step instructions. This Panang Curry is easy to make a dish and it takes only under 30 minutes. And it is a delicious curry with bursting flavors that tastes great over rice or noodles.
Panang Curry is one of the traditional Thai red curries that is usually thick, creamy, and mildly sweet. Especially the freshly ground curry paste, coconut milk, fish, and peanut sauces make this curry unique from other Thai curries. Not to mention, the bold flavors from the galangal, kaffir lime leaves, and Thai basil leaves make this curry delicious and flavorsome.
Ingredients:
500 gm Chicken, boneless
¼ cup Onion, chopped
¼ cup Green Bell Pepper
¼ cup Red Bell Pepper
¼ cup Yellow Bell Pepper
1 tbsp Galangal, chopped
¼ cup Panang Curry Paste
1 tsp Peanut Sauce
1 tsp Fish Sauce
2 tsp Brown Sugar
1 tsp Salt
1 cup Coconut Milk
¼ cup Oil
¼ cup Thai Basil Leaves
What to expect in this video?
0:00 Introduction
0:13 Panang Chicken Curry making
2:49 Final output
3:01 Recipe notes
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Authentic Panang Curry Made Easy | No More Thai Takeout! | Siam Chili Panang Curry Set
#1 Delicious Curry must be 'Panang Curry', Thai's popular cuisine for curry lovers. Its amazing and complex flavors are made from a variety of ingredients. From herbs such as chili, kaffir lime leaves to curry paste and multiple seasonings. Siam Chili brings you the prepared and portioned recipe to you so you could make the delicious Panang curry at home anytime you wish. With Siam Chili Panang Curry Set, all you need to do is to add water and your choice of protein. Guaranteed easy and surely delicious!
Please visit siamchili.com.
Real Deal Thai Panang Chicken Curry - Marion's Kitchen
Thai Panang Chicken Curry along with all my tips for making curry paste from scratch in a blender.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
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