Panang curry is rich and creamy with underlying notes of peanut and coconut base, and yet it is spicy, with a distinctly unique flavor of Thai herbs and Panang curry paste. One of Thailand’s most famous and well-known curries, Panang is a favorite, along with Mussamun curry, green curry and red curry.
Panang curry paste typically includes dried chili peppers, galangal, lemongrass, kaffir lime leaves, cilantro, coriander seeds, garlic and shallots. You can make your own curry paste from scratch or use canned curry paste.
Panang can also be gluten free. Instead of any kinds of protein like chicken, beef or pork, grilled salmon and steamed mixed vegetables topped with Panang curry paste is a healthy option.
For Curry paste:
• 2 stems of lemongrass, chopped into small pieces
• 2 shallots, diced
• 2 garlic cloves, chopped
• 3-4 leaves of cilantro, chopped
• 1 cup of dried red chili, soaked with water until wet and soft
• 1-2 kaffir lime leaves, chopped
• 1 Galangal, diced
• Salmon fillet
• Bell pepper
• Sliced red chili peppers and Thai basil to garnish
• 2 cans of coconut milk
• ½ cup blended peanuts
• 2 teaspoons sugar
• 1 teaspoon salt
• Lime leaves
• Blend all of the curry paste ingredients together and add 1 teaspoon of salt until mix is a paste.
• Fry 2 tablespoons of the curry paste in oil over medium heat until fragrant.
• Stir the 2 cans of coconut milk into the curry paste and bring to a boil.
• Put half cup of blended peanuts into the mixture.
• Add 2 teaspoons of sugar, 1 teaspoon of salt and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more salt if necessary.
• Grill salmon filet, steam mixed vegetables and top with Panang sauce.
• Garnish with sliced red chili peppers and Thai basil leaves to serve. Sprinkle additional dried pepper on the dish, for extra spice.