Pairs well with Panang Curry
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Panang Curry
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A fast and flavorful Thai Panang curry that is saucy but not soupy, combining the richness of herbs, spices, and coconut milk. It can be made with any protein or as an all-vegetable version.
00:10:00 total
Serves 4
easy
Main Various
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Ingredients
- Panang curry paste - watch the video to see (watch the video to see exact quantity)
- Coconut milk - watch the video to see (use full-fat for richness)
- Protein (chicken, beef, tofu, or vegetables) - watch the video to see (choose any protein or all-vegetable option)
- Fish sauce - watch the video to see (for seasoning)
- Palm sugar or brown sugar - watch the video to see (to balance flavors)
- Kaffir lime leaves - watch the video to see (adds citrus aroma)
- Thai basil leaves - watch the video to see (for garnish and flavor)
- Oil - watch the video to see (for cooking)
Instructions
- Prepare Ingredients: Gather all ingredients including curry paste, coconut milk, protein or vegetables, fish sauce, sugar, kaffir lime leaves, and Thai basil.
- Cook Curry Paste: Heat oil in a pan over medium heat. Add Panang curry paste and stir-fry briefly until fragrant.
- Add Coconut Milk: Pour in coconut milk and stir to combine with the curry paste, creating a rich sauce.
- Add Protein or Vegetables: Add your choice of protein or vegetables to the pan and cook until done.
- Season: Add fish sauce and sugar to balance the flavors. Stir in kaffir lime leaves.
- Finish and Garnish: Cook for a few more minutes until sauce thickens slightly. Garnish with Thai basil leaves before serving.
