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Gaeng Panang (แกงพะแนง): Thick Thai Panang Curry
More recipes: Thai recipes · Curry recipes · All Asian recipes
50 Mintotal
4servings
420kcal
ThaiCuisine
Gaeng Panang (แกงพะแนง): Thick Thai Panang Curry
Laura Chen
4
15 Minuten
35 Minuten
420
Thai
Main course
Panang curry is a creamy, slightly sweet Thai curry with a thick sauce. It is milder than many other curries and rich with peanut and coconut milk. Cooks usually make it with chicken, beef or shrimp.
Ingredients
Ingredients
- 500 g chicken breast or beef, cut into strips
- 2 tbsp panang curry paste
- 400 ml (1 2/3 cups) coconut milk
- 1 tbsp fish sauce or soy sauce
- 1 tsp palm sugar
- 1 tsp kaffir lime leaves, finely shredded
- 1 tbsp peanuts, chopped
- 1 red bell pepper, cut into strips
- 1 tbsp vegetable oil
Instructions
Method
- Heat the vegetable oil in a pan and fry the panang curry paste until fragrant.
- Add half of the coconut milk and stir well.
- Add the meat and cook until done.
- Add the remaining coconut milk, the fish sauce or soy sauce, palm sugar, bell pepper and lime leaves.
- Simmer for 10 minutes, until the sauce thickens.
- Garnish with the chopped peanuts and serve hot with rice.
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More recipes: Thai recipes · Curry recipes · All Asian recipes