Digital Garden

Panang Curry

3 min read

A rich and creamy Thai curry with a perfect balance of sweet, savory, and spicy flavors, served with fragrant basmati rice infused with kaffir lime and ginger.

Serves: 4 people | Time: ? minutes

Ingredients

For the Curry:

  • Protein of choice (chicken, beef, tofu, or shrimp): 400 g
  • Panang curry paste: 4 tbsp
  • Coconut milk: 1½ cans (600 ml)
  • Vegetable oil: 2 tbsp
  • Vegetables (optional, e.g., red bell pepper, green beans): 1½ cups, sliced
  • Kaffir lime leaves: 5-6, torn into pieces
  • Fish sauce: 3 tbsp
  • Brown sugar: 1½ tbsp
  • Crushed peanuts: 3 tbsp
  • Fresh lime juice: Juice of 1 lime (plus extra wedges for serving)
  • Fresh basil leaves (optional): For garnish

For the Aromatic Rice:

  • Basmati rice: 2½ cups
  • Water or a mix of water and coconut milk: 2½ cups
  • Kaffir lime leaves: 2 leaves
  • Fresh ginger: 4-5 thin slices

Instructions

Prepare the Aromatic Rice:

  1. Wash the basmati rice until the water runs clear.
  2. Add the rice to the rice cooker with 2½ cups of water (or a mix of water and coconut milk).
  3. Add the kaffir lime leaves and ginger slices to the rice cooker.
  4. Cook according to the rice cooker instructions. Fluff the rice with a fork once done.

Cook the Panang Curry:

  1. Prepare Ingredients:

    • Slice the protein and vegetables into bite-sized pieces.
    • Tear the kaffir lime leaves to release their aroma.

  2. Cook the Curry Paste:

    • Heat the vegetable oil in a large pan or wok over medium heat.
    • Add the Panang curry paste and sauté for 1-2 minutes until fragrant.

  3. Incorporate the Coconut Milk:

    • Stir in half the coconut milk and cook for another 2-3 minutes, stirring constantly, until the oil starts to separate.

  4. Add the Protein and Vegetables:

    • Add the protein and cook until partially cooked (3-4 minutes for chicken/beef or 2 minutes for shrimp/tofu).
    • Add the vegetables (if using) and cook for 2 more minutes.

  5. Simmer the Curry:

    • Pour in the remaining coconut milk and bring to a gentle simmer.
    • Add the kaffir lime leaves, fish sauce, and brown sugar.
    • Simmer for 10 minutes, or until the protein is fully cooked and the vegetables are tender.

  6. Finish the Dish:

    • Taste and adjust seasoning with more fish sauce or sugar if needed.
    • Stir in the crushed peanuts for added texture and flavor.
    • Squeeze in the fresh lime juice just before serving.
    • Garnish with fresh basil leaves, if desired.

Tips

  • Consistency Check: The curry should be rich and creamy, coating the back of a spoon without being too runny or overly thick.

  • Balancing Flavors: Adjust the balance of sweet, salty, and sour by tweaking the brown sugar, fish sauce, and lime juice to your preference.

  • Customizing Spice Level: For more heat, add sliced Thai chili peppers or a bit more curry paste.

  • Meal Prep: This curry reheats beautifully, making it great for leftovers or meal prep.

  • Serving Suggestion: Pair with a light Thai cucumber salad or a side of steamed greens for a complete meal.

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