Drycurrypastepanaeng Recipes

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PANANG CURRY

This is a coconut-based curry that has a nice spicy kick. Non-traditional vegetables add great texture and flavor to an already fantastic flavor. Best served with rinsed and steamed basmati rice.

Provided by uwjester

Categories     World Cuisine Recipes     Asian

Time 28m

Yield 4

Number Of Ingredients 9



Panang Curry image

Steps:

  • Heat oil in a skillet over medium heat. Add chicken breast; cook just until no longer pink in the center; about 3 minutes. Transfer chicken to a plate.
  • Whisk coconut milk and curry paste together in skillet until combined. Add potato; simmer until potatoes begin to soften, about 10 minutes. Stir cooked chicken, peas and carrots, fish sauce, sugar, and lime leaves into the curry mixture; simmer until potatoes are soft, about 10 minutes more.

Nutrition Facts : Calories 451.9 calories, Carbohydrate 25.5 g, Cholesterol 51.3 mg, Fat 33.4 g, Fiber 5.1 g, Protein 29.1 g, SaturatedFat 20.3 g, Sodium 824 mg, Sugar 3.8 g

2 tablespoons cooking oil
3 skinless, boneless chicken breast halves, cut into 1-inch strips
1 (14 ounce) can coconut milk
2 tablespoons Panang-style red curry paste
1 russet potato, cut into 1/2-inch cubes
2 cups frozen peas and carrots
2 tablespoons fish sauce
1 tablespoon white sugar
10 kaffir lime leaves, cut into 1/4-inch pieces

PANANG CURRY PASTE

A Thai curry paste flavored with dried chiles, roasted peanuts, galangal, makrut lime, garlic, cumin, and shallot.

Provided by Bon Appétit Test Kitchen

Categories     Sauce     Peanut     Lemongrass     Chile Pepper     Bon Appétit

Yield Makes 3/4 cup

Number Of Ingredients 13



Panang Curry Paste image

Steps:

  • Place dried chiles in a medium bowl; cover with hot water and soak for 15 minutes. Drain; place chiles and all remaining ingredients in a mini-processor; process until paste forms. DO AHEAD: Can be made 2 months ahead. Store airtight in freezer.

2 dried chiles de árbol, stemmed
2 dried guajillo chiles, stemmed
2 fresh lemongrass stalks, bottom 4" only, tough outer layer discarded, thinly sliced
3 tablespoons roasted peanuts
2 chopped peeled fresh (or frozen, thawed) galangal
6 fresh or frozen makrut lime leaves, finely chopped
1 large shallot, chopped
4 garlic cloves, chopped
2 fresh serrano chiles, chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/2 teaspoons freshly ground pepper
Ingredient info: Look for chiles de árbol, guajillo chiles, and lemongrass at better supermarkets. Galangal and makrut lime leaves are sold at Southeast Asian markets.

PANANG CURRY PASTE

A lot of people find comfort and time savings using a prepared curry paste while this recipe is easy and keeps awhile in the refrigerator. Add to prepared noodles or stir into a coconut milk mixture. Use as you would prepared curry paste even though this one will be fresher.

Provided by Member 610488

Categories     Vegetable

Time 5m

Yield 1 2/3 cups

Number Of Ingredients 9



Panang Curry Paste image

Steps:

  • Put everything into a food processor and blend until smooth. There will be green flecks from the cilantro. Taste, it should be tomato with a sharp after-bite of "heat". If it is too acid from the tomato paste, add more salt and pepper. Maybe it's not hot enough, add more sambal. If it's not herby enough, then add more cilantro and blend again. The ground caraway gives that low, back of the tongue smoothness to the curry. If you don't taste that, then add more caraway.
  • So, you really should be able to taste all the ingredients both separately and as a whole, that is, you will be able to identify the flavors as being what they are within the context of the whole of the panang paste. Remember, this is the base for the dish, so it is going to be intense.

1 teaspoon sambal oelek
2 teaspoons lemongrass
1 teaspoon ground caraway
1 1/2 teaspoons garlic, chopped
3 stalks fresh cilantro, with stem
1/4 cup lime juice
1 cup tomato paste
1/2 tablespoon salt and pepper
1/3 cup vegetable oil

PANANG CURRY PASTE

This batch curry paste recipe represents the Indian influences of southern Thailand, utilizing plenty of dry spices. The paste will keep in the refrigerator for several weeks. To make the paste, you can use a food processor, but the flavor is much better if you use a mortar and pestle. Use 3 to 4 tablespoons of the Panang curry paste in your curry depending on how spicy you like it.

Provided by Wiley

Categories     Side Dish     Sauces and Condiments Recipes

Time 22m

Yield 6

Number Of Ingredients 15



Panang Curry Paste image

Steps:

  • Place red chile peppers in a bowl and cover them with warm water. Let sit until rehydrated, about 10 minutes. Drain.
  • Place green chile peppers, coriander seeds, cumin seeds, mace, and cardamom in a large, dry skillet over medium heat. Toast until fragrant, 2 to 3 minutes.
  • Transfer red chile peppers and toasted spices to a mortar and pestle. Add shallots, garlic, lemongrass, cilantro root, peppercorns, lime leaves, galangal, shrimp paste, and salt. Pound together into a coarse paste.

Nutrition Facts : Calories 53.7 calories, Carbohydrate 11.9 g, Cholesterol 0.5 mg, Fat 0.7 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 399.5 mg, Sugar 3.1 g

10 dried red chile peppers
4 large green chile peppers
1 tablespoon coriander seeds
½ teaspoon cumin seeds
4 pieces mace
2 pods cardamom
2 shallots, thinly sliced
5 cloves garlic, chopped
2 tablespoons thinly sliced lemongrass
2 tablespoons peeled and chopped cilantro root
2 tablespoons crushed black peppercorns
6 kaffir lime leaves, chopped
1 tablespoon peeled and chopped galangal
1 teaspoon shrimp paste
1 teaspoon salt

DRY CURRY PASTE (PANAENG)

Make and share this Dry Curry Paste (Panaeng) recipe from Food.com.

Provided by Latchy

Categories     Thai

Time 20m

Yield 6 tablespoons

Number Of Ingredients 10



Dry Curry Paste (Panaeng) image

Steps:

  • Using a pestle and mortar or grinder blend all ingredients together until they form a smooth paste.
  • You should have about 6 tablespoons.

10 dried long red chilies, deseeded and chopped
5 shallots, chopped
2 tablespoons chopped garlic
2 stalks lemongrass, chopped (only the white part)
1 inch galangal, chopped
1 teaspoon coriander powder
1 teaspoon ground cumin
3 coriander roots, chopped
1 teaspoon shrimp paste
3 tablespoons roasted peanuts

PANANG CURRY PASTE WITH BEEF & VEGGIES, SLOW COOKER

This is a spicy curry dish from Thailand with the Panang Curry paste being is a little milder then the other curries. The typical Panang curry uses for meat, but I add some vegetables as well. And using the Slow Cooker makes for a perfectly nice and taste curry dish.

Provided by SkipperSy

Categories     Thai

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 16



Panang Curry Paste With Beef & Veggies, Slow Cooker image

Steps:

  • PREPARATION-.
  • Remove the seeds from the hot chili pepper and cut into small pieces, set aside.
  • Scrap off the skin from the carrot, cut into rounds, set aside.
  • Chop up the basil leaves, set aside.
  • Remove the seeds from the red/green/yellow pepper and cut into pieces, set aside.
  • Using other vegetables of your choice, clean as required, cut into bite size pieces, set aside.
  • .
  • COOKING INSTRUCTIONS-.
  • Heat oil in a pan or wok, add the curry paste, then add the coriander and cumin powder and stir fry for a minute or two.
  • Add the meat and braise on all sides.
  • Then add the coconut milk, lower heat and simmer for a few minutes.
  • Next add the meat and coconut milk to a Slow Cooker.
  • Add the hot pepper, anchovies, sugar, peanut butter and stir/mix into the meat/coconut milk and place the cover on.
  • Now set the Slow Cooker to cook for 3 hours on the high temperature setting.
  • Half way through the cooking time, add the carrots.
  • At about 2 hours add the carrot and a quick stir.
  • At about 2 ½ hours add the balance of the vegetables, a quick stir and put the cover back on.
  • When finished stir in Bijol seasoning for color, if desired.
  • Serve with rice in individual bowls or plates, topped with a few basil leaves and enjoy!
  • .
  • NOTES-.
  • This is a milder curry paste then the other Thai curries, using 1 tablespoon should be enough and if you add some hot peppers as well. At around 2 ½ hours the meat is tender, but at 3 hours more so... depending on the cut of meat used. Finally temperatures for different Slow Cookers will vary, so cook accordingly for a nice meal.

Nutrition Facts : Calories 1693, Fat 177, SaturatedFat 73.7, Cholesterol 224.7, Sodium 100.5, Carbohydrate 4.3, Fiber 0.9, Sugar 1.7, Protein 21.3

2 tablespoons oil
1 -2 tablespoon panang curry paste (to taste)
1 teaspoon cumin powder
1 teaspoon coriander powder
2 lbs beef, chunks (stewing meat)
1/2-3/4 cup unsweetened coconut milk
1 small hot chili pepper (optional)
1 tablespoon anchovies or 1 tablespoon fish sauce
1/2 teaspoon sugar
1 1/2 tablespoons peanut butter
1 small carrot
1/2 cup fresh basil or 1 tablespoon dry basil
1 mild pepper (red, green, yellow)
2 cups broccoli or 2 cups other vegetables
1 teaspoon red food coloring (Bijol seasoning, coloring optional)
8 basil leaves (to garnish)

PANANG VEGETABLE CURRY

Homemade Panang Curry Paste is the spicy backbone of this velvety vegetarian curry from southern Thailand.

Provided by Bon Appétit Test Kitchen

Categories     Dinner     Coconut     Tofu     Curry     Cauliflower     Squash     Fall     Winter     Healthy     Potluck     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 21



Panang Vegetable Curry image

Steps:

  • Heat oil in a large heavy wide pot over medium heat. Add shallots, Panang Curry Paste , and ginger; stir until shallots begin to soften, 2-3 minutes. Add 1/3 cup coconut milk; stir until browned, about 4 minutes.
  • Add remaining 2 cups coconut milk, 1 1/2 cups vegetable stock, lime leaves, and chiles; stir to blend, scraping up browned bits. Add kabocha squash to pot, set on sides so all pieces fit in a single layer. Bring to a boil, reduce heat to medium-low, cover, and simmer until squash is almost tender, 15-20 minutes. Remove squash from pot; stir in cauliflower, carrots, and peppers. Return squash to pot, placing on top of vegetables; cook until all vegetables are tender, 10-15 minutes. Transfer squash to a plate.
  • Stir tamarind concentrate, half of basil, fish sauce, and lime juice into pot; add tofu. Cover and simmer until heated through, about 2 minutes, adding more stock if too thick. Season to taste with salt.
  • Divide curry among bowls; top each with 1 wedge of squash; sprinkle remaining basil and peanuts over. Serve curry with steamed jasmine rice.

2 tablespoons vegetable oil
2 large shallots, thinly sliced
2 tablespoons Panang Curry Paste
2 tablespoons chopped peeled ginger
2 1/3 cups canned unsweetened coconut milk, divided
1 1/2 cups (or more) vegetable stock
8 fresh or frozen makrut lime leaves
2 dried chiles de árbol
1 4-pound kabocha squash, cut into 8 wedges, seeded, or 2 acorn squash, quartered, seeded
1 small head of cauliflower (about 1 1/2 pounds), cored, broken into 1"-2" florets
1 pound carrots, peeled, cut on a diagonal into 1/2" slices
2 red bell peppers, cut into 1/2" squares
1/4 cup liquid tamarind concentrate or 2 tablespoons tamarind paste mixed with 2 tablespoons water
1/2 cup thinly sliced fresh basil, divided
2 tablespoons fish sauce (such as nam pla or nuoc nam)
1 tablespoon fresh lime juice
1 12-ounce package firm tofu, drained, patted dry, cut into 1" cubes
Kosher salt
1/4 cup chopped peanuts
Steamed jasmine rice
Ingredient info: Unsweetened coconut milk, chiles de árbol, and fish sauce are sold at better supermarkets. Kaffir lime leaves and tamarind concentrate can be found at Southeast Asian markets.

PANEANG CURRY PASTE

Make and share this Paneang Curry Paste recipe from Food.com.

Provided by drhousespcatcher

Categories     Thai

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9



Paneang Curry Paste image

Steps:

  • Pound all ingredients with a mortar an pestle until completely smooth, adding the peanuts last. (Or being a lazy cuss I use the blender).
  • Although recipe makes enough for a curry dish with only 2 servings, you can make as much as you like and refrigerate or freeze in small portions.
  • This is an adopted recipe.

4 tablespoons peanuts (boiled or roasted and cooled)
10 long dried Thai chiles, stemmed and soaked
1/4 teaspoon salt
1 teaspoon coriander, root scraped and chopped
1 1/2 tablespoons galangal, grated
1 tablespoon lemongrass, chopped
3 tablespoons shallots, chopped
2 tablespoons garlic, chopped
1/2 nutmeg, coarsely pounded and briefly roasted

PANANG CURRY WITH TOFU AND VEGETABLES

After much improvising and research, this is by far the best Panang I have ever had. So flavorful that no extra seasonings like pepper need to be added.

Provided by Van Dana

Categories     World Cuisine Recipes     Asian

Time 1h2m

Yield 4

Number Of Ingredients 14



Panang Curry with Tofu and Vegetables image

Steps:

  • Combine water, brown rice, soy sauce, and salt in a rice cooker. Cover and cook according to manufacturer's directions, about 35 minutes.
  • Heat vegetable oil in a wide skillet over medium heat. Add curry paste; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, fish sauce, white sugar, and lime leaves. Reduce heat to medium-low and simmer, covered, until flavors combine, about 5 minutes. Stir in tofu, broccoli, red bell pepper, and carrots. Cook and stir until vegetables are tender but not soft, 1 to 2 minutes.
  • Serve panang curry over brown rice.

Nutrition Facts : Calories 765.2 calories, Carbohydrate 90.6 g, Fat 38.5 g, Fiber 8.4 g, Protein 20.6 g, SaturatedFat 21.3 g, Sodium 749.3 mg, Sugar 7.8 g

3 cups water, or as needed
2 cups brown rice
1 tablespoon soy sauce, or to taste
½ teaspoon salt
1 tablespoon vegetable oil
2 ½ tablespoons panang curry paste
1 (14 ounce) can coconut milk
1 tablespoon vegetarian fish sauce
1 tablespoon white sugar
5 kaffir lime leaves
8 ounces fried tofu, cubed
2 cups broccoli florets
½ red bell pepper, chopped into 1-inch pieces
¼ cup diagonally sliced carrots

PENANG RED CURRY PASTE

From my food preservation yahoo group. Thai Red Curry and Penang Curry are similar. The difference is that the Penang version carries with it flavors from distant places - Malaysia, Burma, India (Penang is a state in northern Malaysia). Try this homemade red curry recipe with beef, chicken, tofu, wheat gluten, or beans and vegetables - you'll love its aroma and unique blend of flavors!

Provided by dicentra

Categories     Asian

Time 10m

Yield 4-8 serving(s)

Number Of Ingredients 20



Penang Red Curry Paste image

Steps:

  • Place all ingredients (except garnish) in a food processor. Process well to form a paste.
  • Add up to 1 more can coconut milk to the paste (this will create a curry sauce).
  • Add meat, fish, tofu, wheat gluten, beans or vegetables, and cook either in a wok / large frying pan, or in a covered casserole dish in the oven.
  • Bake meat based penang curry at 375 degrees F. for at least 1 hour, or until meat is well done.
  • Garnish your Penang Curry dish with the fresh basil leaves.

Nutrition Facts : Calories 264.3, Fat 20, SaturatedFat 16.6, Sodium 1253, Carbohydrate 21.2, Fiber 6.4, Sugar 10.8, Protein 6.3

4 tablespoons tomato paste
1 small onion, peeled and quartered
1 tablespoon galangal, peeled and sliced (or substitute ginger)
3 garlic cloves
1 tablespoon soy sauce
1 teaspoon dark soy sauce
2 tablespoons fish sauce (if unavailable, substitute regular soy sauce)
1 teaspoon shrimp paste
1 tablespoon paprika
2 tablespoons chili powder
1 tablespoon coriander seed, ground
1 -2 red chili pepper, depending on how spicy you want it, deseeded
1/2 teaspoon turmeric
1 tablespoon cumin
2 kaffir lime leaves
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 (14 ounce) can coconut milk
1/2 lime, juice of

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From bonappetit.com


PANANG CURRY PASTE – BRASSWOK.COM
In this order, add galangal, lemongrass, Kaffir lime zest, coriander root, garlic, and shallots. With each addition pound until well combined. Add roasted peanuts and pound until smooth. Add shrimp paste and pound until completely incorporated and smooth. Use within a day or fry in oil and coconut milk and store in the freezer for up to 6 months.
From brasswok.com


KROEUNG, THE BASIS OF CAMBODIAN FOOD - A WANDERING FOODIE
4 shallots finely chopped. 1 teaspoon salt. Instructions. Combine all ingredients and grind it to a paste with a blender (put the softer/easier to grind ingredients in first since the liquid that forms will help to process the other harder ingredients).
From awanderingfoodie.com


PANANG RED CURRY CHICKEN RECIPE WITH HOMEMADE PANANG …
Today, I will show you my Thai panang (red curry) chicken recipe, or Gaeng Panang. Together, we will make this panang chicken curry from scratch, including a...
From youtube.com


PORK PANANG CURRY RECIPE: BEST 5 VARIATIONS - SKTEAM RECIPES
Step 1: In a large pan, heat oil over medium-high heat. Add the pork and cook until browned. Add the Thai green curry paste and stir until fragrant. Step 2: Add the broccoli florets and onions to the pan, cooking in batches if necessary to avoid overcrowding.
From skteamrecipes.com


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