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