Panang Curry Paste Recipe พริกแกงพะแนง - Hot Thai Kitchen
Make panang curry paste from scratch!
Related videos:
- Red Curry Paste Tutorial:
- Panang Curry Recipe:
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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
#ThaiFood #ThaiRecipes #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 Recipe พะแนงหมู - Hot Thai Kitchen
This is one of the most famous curries in Thailand. Think red curry spiked with spices and enriched with peanuts! You can use store-bought curry paste, but to make it yourself, watch this video:
Panang Curry Paste Recipe:
JOIN US ON PATREON FOR BONUS CONTENT:
MY KITCHEN TOOLS & INGREDIENTS:
WRITTEN RECIPE:
MY COOKBOOK:
CONNECT WITH ME!
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
#ThaiFood #ThaiRecipes #AsianRecipes
Penang Curry Paste – Panang Curry Paste Recipe – How to make Penang Curry Paste from Scratch at Home
Penang Curry Paste – Panang Curry Paste Recipe – How to make Penang Curry Paste from Scratch at Home
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The most commonly found version of Thai Penang curry is Pork and Beef being found in the South of Thailand. With the enormous Western influence and demand for Thai food, Chicken has been used in the Penang curry – Not commonly found in Thailand.
I will show you how to make a Penang Curry Paste from scratch'
This Penang Curry Paste recipe is the real Thai way of how to make PENANG PASTE.
Now a cheats way of making a Penang Paste – use a 2 tbsp red curry paste and add ¼ tsp ground cumin and ¾ tsp ground coriander.
Phanaeng, also spelled phanang, panang, and other variants is a type of red Thai curry that is thick, salty and sweet, with a zesty kaffir lime flavour. The earliest known mention of phanaeng appears in Mom Somchin Rachanupraphan's book Tamra Kap Khao, published in 1890. A popular phanaeng curry dish is pork phanaeng. Wikipedia
#panangpaste #penangpaste #phanaengpaste
Don't forget as with all recipes YOU have to taste along the way of cooking - all recipes may need adjusting to your own tastes. All recipes are full working recipes and as a base they are great - tailor to your own taste. Hope you enjoy cooking as much as i do.
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Thai Panang Curry Recipe With Chicken (using store bought curry paste)
Thai chicken panang curry is a rich curry with complex flavors. You’ll need under 30 minutes to make this bright and hearty Thai Panang Curry.
Detailed Recipe Here -
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