One of my friends said that he loves Thai cooking so much but one of his favourite dishes that he can't master is "Panang curry". He would love to know how to make it and asked me what did he do wrong?. The answer can be many reasons. It could be ingredients (curry paste, fish sauce or even coconut milk) as I have always had my favourite cooking products that I thought they are good :) The other reason could be because you did not put the ingredients in the right order. Could be anything!
First of all you need to know that Panang curry MUST have shredded Kafir lime leaves otherwise it won't smell right. Secondly you need to ensure that the coconut oil is done correctly. You need to make sure the coconut oil is separated from the milk and that you have an oily surface. And lastly, Panang curry always tastes better if left overnight (optional).
The recipe below may not be the best Panang curry recipe in the world but this is how I have been taught by my mother. But I guarantee it is authentic and it tastes the way Panang curry should taste.
Ingredients for 2 serves
1. Meat of your choice (Chicken, pork or beef) 400g
2. Panang curry paste ( I used Mae Ploy brand) 2-3 table spoon or to taste
3. Coconut milk (Chao koa brand) 500ml
4. Fish sauce (to taste)
5. Sugar (to taste)
6. Shredded Kafir lime leaves (2-3 big leaves)
7. Peanut oil 2-3 table spoons
Directions
1. Put 2-3 tablespoons of peanut oil in a pan, add 2-3 tablespoons of Panang curry paste and fry on low heat for 2-3 minutes. Make sure that it is LOW heat otherwise you might burn the curry paste and it will taste bitter. When it starts smelling nice and fragrant, the paste is ready.
2. To separate the coconut oil. Add about 200 ml coconut milk to the curry paste and let it simmer for another 3-4 minutes. Stir occasionally and when you see a lot of little bubbles it means the coconut oil is separated from the milk.
3. Add meat of your choice. Mix well with coconut milk and curry paste in the pan for a couple minutes then add the rest of the coconut milk and stir well.
4. Have a taste. Normally pre-made curry paste has quite a lot of salt, so you have to taste it to ensure that your Panang curry wont taste too salty. Add a little bit of fish sauce if need be, followed with about 1 1/2 tablespoons of sugar.
5. Have another taste, why not?? I think if you talk to 95 Thai persons out of 100 they will have a similar way of cooking. We love tasting our food. Don't be shy to have a taste until you get it right: if it is too salty add a little bit more sugar. And if it is too sweet, add a little bit more fish sauce.
6. When it tastes right to you, the last step is to add shredded Kafir lime leaves and a slice of red chilli to garnish.
Keep in mind that Panang Curry tastes absolutely delicious if left overnight.
Enjoy!!!
