Recipe: Panaeng Curry

Type: Curry

Thai Pronounciation: >>>Click

Other Possible Names: Thai Curry , Coconut Curry , Phanang Curry , Panang Curry, , , ,

About:

PaNaeng Curry Recipe is very similar to Red Curry recipe. A slight difference is Chili Paste ingredients. In Red Curry Paste, Cumin is one of key ingredients while we do not use cumin in PhaNang Curry Paste. Panaeng Curry is sometimes called Phanang Curry. These two names come from the various spelling choice available when translating Thai to English.


Panaeng Curry

Ingredients

Substitute Ingredient(s)

  • You can use milk or cream instead of Coconut Milk.

Preparation

  1. Fry and stir 1 tablespoon of PhaNang Curry Paste in 1-2 tablespoons of Vegetable Oil for 30-60 seconds. Then add 1 cup of Pork slices. Keep stirring until Pork is cooked. ( Tip: Try to use less oil? When keep stirring Pork, add a little bit of water. So, the pan would not burn when we keep cooking Pork with a tiny amount of oil that is left on the pan.)
  2. Add your choice of vegetable, then add 1-2 cup of Coconut Milk.
  3. Wait until Coconut Milk is boiled, then season it with Sugar and Fish Sauce.
  4. (Optional) Take 7-10 Bergamot Leaves, then slice each leaf to small strips. Add it to the pot. (You can also add Chili if you like.)
  5. Turn off the stove, and your PhanNang curry is now ready to be served.
  6. -Tip: Vegetable is hard to be cooked? (i.e. Eggplants)
  7. Add water after vegetable is added, and wait until vegetable turning soft before add Coconut Milk or Milk or Cream. (If you keep boiling Milk for too long, it would destroy quality, texture and taste of your Curry.)



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