Panang Curry - real, from scratch
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Dried chilli soaking
30 mins
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Servings
4 - 5
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Course
Main Course
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Cuisine
Thai
Panang Curry - real, from scratch
Description
Panang Curry starts with a carefully prepared paste combining soaked, deseeded dried Chinese chillies, ground roasted peanuts, finely grated lemongrass and galangal, minced garlic, shrimp paste, shallots, and a blend of ground coriander, cumin, and nutmeg, accented by sliced kaffir lime leaves. This paste forms the flavor base for the curry. When using prawns, prawn stock made from prawn heads and shells is simmered with chicken stock to infuse the sauce. Coconut cream, sugar, fish sauce, and salt balance richness, sweetness, and savory notes.
Green beans and Thai basil leaves are added toward the end to lend fresh vegetable texture and herbal aroma. The curry's heat level reflects authentic Thai standards—mild to medium spicy by local measures but likely hotter to Western palates, thanks to the dried chili used. This dish is best served with fragrant jasmine rice to complement its creamy, spicy flavors.
The recipe advises using Chinese dried chillies for appropriate heat, preparing lemongrass and galangal fresh or substituting where necessary, and points out making prawn stock only if using shell-on prawns. Leftovers can be refrigerated for three days or frozen for longer storage, keeping basil separate to preserve its flavor. This detailed approach results in a curry with complex layers of spice, aroma, and texture.
Ingredients
Protein - choose ONE:
- 700g/ 1.4 lb prawns ie shell on), medium ~8cm / 3"long - Note 1, whole, raw, aka shrimp
- 350g / 12 oz chicken thighs cut into 7mm/ 1/3" slices, boneless, skinless
For prawn stock (shrimp):
- 1 1/2 cups chicken stock low-sodium (not fish/seafood - Note 2, or broth
Curry paste:
- 2/3 cup dried Chinese chilli 24 x 6cm/2.5" long, 1/2 cup (15g) once deseeded chopped) - Note 3, not Thai variety
- 3 tbsp peanut roasted unsalted
- 2 lemongrass finely grated (2 x 20cm/8" lengths) - Note 4, stems
- 2 shallot roughly chopped (1/2 cup, aka eschalots
- 1 tbsp galangal ~1.5cm / 0.6" piece) - Note 5, finely grated
- 5 garlic finely minced, cloves
- 1 1/2 tbsp shrimp paste Note 6, in bean oil
- 1/2 tsp Coriander ground
- 1/2 tsp cumin
- 1/2 tsp nutmeg
- 1 tbsp (packed) kaffir lime leaves ~ 6 leaves) - Note 7, finely sliced
Curry:
- 3 tbsp canola oil
- 1 1/4 cups coconut cream , full-fat (standard Aus 270ml small can ok)
- 3 1/2 tsp white sugar
- 4 1/2 tsp fish sauce
- 1/4 tsp kosher salt cooking salt
- 200g/7oz green beans , trimmed, cut in half (~1 1/2 cups)
- 12 basil leaves Note 8, Thai variety
SERVING and GARNISHES
- jasmine rice
- 2 tbsp peanuts finely chopped, unsalted
- cayenne pepper finely sliced (optional, red
- basil leaves 3 leaves per serving - Note 8, Thai variety
Instructions
Prawn stock:
- Simmer - Peel and devein prawns, reserving heads and shells. Bring chicken stock to a simmer in a small pot on high heat. Add prawn heads & shells, bring back to a simmer, then reduce to low heat. Simmer uncovered for 15 minutes, periodically crushing the heads lightly with a potato masher and skimming off any orange scum.
- Strain into a jug, discarding heads. You should have just over 300 ml (1 1/4 cups) of stock. Leave undisturbed to let the sediment settle (~ 5min+).
Curry paste:
- Cut chillies in half then tap / squeeze out seeds (use a chopstick if needed for stubborn seeds). Discard seeds (spicy!). Chop chilli.
- Soak dried chillis in 2 cups of boiling water for 30 minutes. Drain in a colander, reserve soaking liquid.
- Peanuts - Put peanuts in a tall jar that comfortably fits the head of a stick blender (or use a small blender). Cover the jar opening with your hand and pulse until finely ground.
- Blitz paste - Add drained chillis and remaining Curry Paste ingredients, along with 1/4 cup of the reserved chilli soaking liquid. Blend, scraping down the sides as you go, for about 30 seconds until smooth, using extra chilli water only if needed to help blend.
Cooking:
- Cook curry paste - Heat oil in a large deep frying pan over medium-low heat. Cook curry paste for 5 minutes, stirring constantly. The paste should be drier, darker, smelling aromatic and no longer raw.
- Sauce – Add 1 cup (250 ml) prawn stock, being careful to pour off just the clearer liquid and leaving the sediment behind. Stir in the coconut cream, sugar, fish sauce and salt. Mix in the green beans.
- Simmer for 2 minutes until the sauce thickens and the beans are half cooked.
- Add prawns, stir, then simmer for another 2 minutes until the prawns are cooked. Stir in the Thai basil leaves. The final taste should lean mostly savoury and sweet, and medium spiciness.
- Serve over jasmine rice garnished with chopped peanuts, chilli and more Thai basil leaves!
Notes
- This Panang curry is authentically spicy, typically medium-hot by Thai standards but may be quite hot for Western tastes; adjust by choosing milder curries if preferred.
- Use Chinese dried chillies for color and flavor, avoiding other chili varieties that may be excessively spicy.
- If using peeled prawns or chicken, omit prawn stock-making steps and adjust ingredient quantities accordingly.
- Lemongrass and galangal should be fresh for best flavor; substitute lemongrass paste or a combination of ginger and lime zest if needed.
- Leftovers keep well refrigerated for up to 3 days or frozen for 3 months; add fresh basil leaves when serving to retain their flavor.
User Reviews
Overall Rating
5
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