Since I got back from Thailand, I’ve been eating this curry like it’s my job! You might recall I mentioned in a previous post that I went to Thai cooking school in Koh Samui. We got to pick three recipes to learn and Panang Curry was right at the top of my list!
It might be dreary and grey in London but when I take a mouthful of this curry I’m instantly transported back to that beautiful tropical island paradise. It makes my taste buds happy!
It’s surprisingly simple to make and once you have your spice paste ready, it’s just a matter of minutes before you’re munching on a dish that’s absolutely delicious.
If you’re anything like I was, you might think Thai food is best left to the experts. I always thought it was a complicated cuisine that I wouldn’t be able to get right but I’m so glad I was proven wrong. It’s actually incredibly simple. The real key is to make your own spice paste and understand the flavours that are going into the food you’re making.
One ingredient that really takes things to the next level and in my opinion can’t be left out if you want that authentic flavour is kaffir lime leaf. I found some at the Thai supermarket in the frozen section. It really is worth the extra effort to hunt some down.
I recommend making a much larger quantity of the paste as it stores well in the fridge. Seeing as you already have the paste made, it makes for a quick and delicious week night meal that will be a favourite with the whole family.
The recipe is made with chicken but I also regularly make a vegetarian option. To make it vegetarian just leave out the chicken and add extra vegetables. I hope you love it! I haven’t had take out from my local Thai since I got back from my trip and with recipes this good I don’t think I will be!
- Spice Paste
- 10 black peppercorns
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 3 slices red chilli
- 2 garlic cloves
- 3 slices of galangal (or ginger if can’t get galangal)
- 2 kaffir lime leaves, finely sliced
- ½ teaspoon sea salt
- 2 small shallots, finely diced
- ½ tablespoon coriander root, chopped
- 4 slices lemon grass
- ½ teaspoon shrimp paste
- ½ tablespoon fresh turmeric (optional)
- 1 tablespoon coconut oil
- 2 tablespoons panang spice paste
- 1 red chilli, thinly sliced
- 150ml coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar
- ½ zucchini (courgette), cut into strips
- ½ cup green beans, chopped
- ½ red pepper, finely chopped
- 30g chicken breast
- 4 kaffir lime leaves
- Add coriander seeds, cumin seeds and peppercorn to a mortar and pestle and pound until you have a fine spice mixture
- With the remaining spice mixture ingredients add one ingredient at a time and pound
- Heat oil in a wok on a high heat, add curry paste and chilli and leave to cook for a couple of minutes
- Add half of the coconut milk and bring to a low boil for 1 minute
- Add the remaining coconut milk and bring to the boil
- Add fish sauce and palm sugar, stir well
- Add zucchini, green beans + red pepper and leave to cook for approx 3 minutes
- Add chicken and submerge in curry mixture. Leave to cook for approx 5 minutes or until chicken is cooked
- Remove from heat and sprinkle with kaffir lime leaves + three slices of red chilli
- Serve with rice and eat while hot