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Panang Curry - real, from scratch
Recipe video above. This is a stunning Panang Curry made entirely from scratch. It's for people who adore real Thai food, can handle the heat and understand that you just can't replicate the fresh flavour of a real Penang Curry using paste from a jar! Not even using my favourite Maesri curry paste that I'll happily use for Thai Red and Green Curry.It calls for a trip to the Asian store but once you have the ingredients, it's straightforward to make. See SPICINESS note in notes section below - yep, it's spicy, and it can't be avoided!
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●colander
- ●blender
- ●frying pan
- ●pan
📝 Preparation Steps
1
Prawn stock:
2
Simmer - Peel and devein prawns, reserving heads and shells. Bring chicken stock to a simmer in a small pot on high heat. Add prawn heads & shells, bring back to a simmer, then reduce to low heat. Simmer uncovered for ⏱️ 15 minutes, periodically crushing the heads lightly with a potato masher and skimming off any orange scum.
3
Strain into a jug, discarding heads. You should have just over 300 ml (1 1/4 cups) of stock. Leave undisturbed to let the sediment settle (~ ⏱️ 5min+).
4
Curry paste:
5
Cut chillies in half then tap / squeeze out seeds (use a chopstick if needed for stubborn seeds). Discard seeds (spicy!). Chop chilli.
6
Soak dried chillis in 2 cups of boiling water for ⏱️ 30 minutes. Drain in a colander, reserve soaking liquid.
7
Peanuts - Put peanuts in a tall jar that comfortably fits the head of a stick blender (or use a small blender). Cover the jar opening with your hand and pulse until finely ground.
8
Blitz paste - Add drained chillis and remaining Curry Paste ingredients, along with 1/4 cup of the reserved chilli soaking liquid. Blend, scraping down the sides as you go, for about ⏱️ 30 seconds until smooth, using extra chilli water only if needed to help blend.
9
Cooking:
10
Cook curry paste - Heat oil in a large deep frying pan over medium-low heat. Cook curry paste for ⏱️ 5 minutes, stirring constantly. The paste should be drier, darker, smelling aromatic and no longer raw.
11
Sauce – Add 1 cup (250 ml) prawn stock, being careful to pour off just the clearer liquid and leaving the sediment behind. Stir in the coconut cream, sugar, fish sauce and salt. Mix in the green beans.
12
Simmer for ⏱️ 2 minutes until the sauce thickens and the beans are half cooked.
13
Add prawns, stir, then simmer for another ⏱️ 2 minutes until the prawns are cooked. Stir in the Thai basil leaves. The final taste should lean mostly savoury and sweet, and medium spiciness.
(packed) finely sliced kaffir lime leaves ( (~ 6 leaves) - Note 7)1 tbspThai basil leaves ( - Note 8)12Thai basil leaves (, 3 leaves per serving - Note 8)
14
Serve over jasmine rice garnished with chopped peanuts, chilli and more Thai basil leaves!
(packed) finely sliced kaffir lime leaves ( (~ 6 leaves) - Note 7)1 tbspThai basil leaves ( - Note 8)12Thai basil leaves (, 3 leaves per serving - Note 8)
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