Feb 7, 2013

Panang Curry

I finally decide to try making curry.  My absolute favorite curry is the panang curry from a local Thai restaurant.  So... I googled until I found a recipe that had good reviews.  I pretty much followed the recipe exactly and it was amazing.  SO good.  Tasted just like at the restaurant.

It was also super easy to make but finding the ingredients was a challenge because my small town doesn't have a Thai grocery store.  I first went to an Indian grocery store (embarrassing).  They were very helpful but had no idea what I was talking about except for the palm sugar.  I bought the palm sugar there as a thank you to them for not laughing at my ignorance.  I actually think it is cane sugar (says "Jaggery" on the container), not sure if that's the same thing?  When I run out I will go to the Thai grocery store and get palm sugar.

Here's what you need that you may not be able to find at your local grocery store:

-Panang curry paste (this tub was $2.99 and will last a LONG time)
-Palm Sugar (my cane sugar was $2.99 and will also last quite a while)
-Fish sauce ($1.49)
-Kaffir lime leaves (optional, I used lime zest instead)
-Thai basil leaves (optional, I did not use)

I took a picture of some of the ingredients so you have an idea what you are looking for.


When I did finally find the Thai grocery store they had everything I needed and were very helpful.

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PANANG CURRY
Prep time: 15 minutes - Cook time: 20 minutes - Serves: 4

via  (picture taking slacker)

  • 5 tbsp panang curry paste
  • cooking oil (I used canola)
  • 4 cups coconut milk
  • 1 pound boneless, skinless chicken breasts, cubed 
  • 2 tbsp palm sugar
  • 2 tbsp fish sauce
  • 6 kaffir lime leaves, torn (I used zest of 1 lime instead)
  • 2 fresh red chile peppers, sliced (I did not use)
  • 1/4 cup fresh Thai basil leaves (I did not use)
  • 4 cups cooked white rice

In a large skillet, fry the curry paste in the oil over medium heat until fragrant (2-3 minutes).  Stir the coconut milk into the curry paste and bring to a boil.  Add the chicken and reduce to simmer; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes.  

Stir the palm sugar, fish sauce, and lime into the mixture.  Simmer together for 5 minutes.  Taste and adjust saltiness by adding more fish sauce if necessary.

Serve over cooked white rice.  Garnish with sliced red chile peppers and Thai basil leaves.

Caution:  This probably depends on the curry paste you use but this particular brand made for some SPICY curry.