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Panang Curry
Chef Manolito
Full Youtube video on how to prepare this recipe:
youtu.be/8ECNX4EotwM

THINGS YOU MIGHT NEED:
Mortar and Pestle: amzn.to/3fU5oQN

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Ingredients
  • 80g Chicken Breast, sliced into bite-size
  • 1½ tsp Fish Sauce
  • ½ Palm Sugar
  • ¼ Thai Basil Leaves
  • 1 leaf of a Kaffir lime
  • ½ Red spur chillies
  • 1 tbsp Roasted Peanuts, ground
  • 3 tbsp Vegetable Oil
  • ¼ Thick Coconut Milk
  • subheading: Thin Coconut Milk (½ cup):
  • ¼ cup Thick Coconut Milk
  • ¼ cup water
  • subheading: Panang Curry Paste (40g):
  • 2 large Dried Chillies
  • 1 tsp Sea Salt
  • 1 tbsp Thai Shallot
  • 1 tbsp Thai Garlic
  • 1 tsp Galangal (Thai ginger)
  • ½ tbsp Lemongrass
  • 1 tsp Coriander Root
  • 1 tsp Coriander seeds, ground
  • 1 tsp Kaffir Lime Zest
  • ½ tsp Cumin, ground
  • 10 Peppercorns
  • ½ tsp Shrimp Paste
  • 1 tbsp Roasted Peanuts, ground
Steps
  1. subheading: Prepare Ingredients:
  2. Finely chop kaffir lime leaves, red spur chillies for garnish
  3. Finely chop dried chillies, shallots, garlic, galangal (Thai ginger), lemongrass and coriander root for Panang Curry paste
  4. Zest kaffir lime skin or peel kaffir lime and finely chop skin.
  5. subheading: Panang Curry Paste:
  6. Place all ingredients for Panang Curry paste into a mortar and pestle.
  7. Pound ingredients together until everything is finely incorporated and smooth paste forms.
  8. subheading: Thin Coconut Milk Mixture:
  9. Mix thick coconut milk and water together. Then add fish sauce and sugar.
  10. Stir until sugar dissolves and mixture is well incorporated.
  11. subheading: Panang Curry:
  12. Pour vegetable oil in pan over medium heat. Once the oil is hot, transfer the Panang Curry paste from the mortar and pestle to the pan and stir.
  13. Slowly add thick coconut milk and continue to stir.
  14. Add the chicken and continue to stir.
  15. Slowly add thin coconut milk and continue to stir.
  16. Add the kaffir leaves and simmer over low heat until meat is tender
  17. Once the meat is cooked, remove from stove and garnish with Thai basil leaves and red spur chillies.
Notes
 

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