Thai Panang Curry Paste
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
50 mins
-
Servings
2 people
-
Calories
816 kcal
-
Course
Main Course
-
Cuisine
Thai
Thai Panang Curry Paste
Report
Creamy, rich and delicious Panang Curry with homemade curry paste.
Share:
Ingredients
Panang Curry Paste
- 10-15 bird's eye dried chillies
- ⅓ cup roasted peanuts
- 2 tablespoon coriander stems
- 2 lemongrass stalks
- 3 garlic cloves finely chopped or crushed
- 2 shallots finely chopped
- 1 tablespoon finely grated fresh ginger
- 1 lime juiced
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon white peppercorn
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon black pepper
- 1 teaspoon salt
Panang Curry
- 2 tablespoon coconut oil
- 2 tablespoon Panang curry paste
- 400 ml coconut milk
- 150 ml water
- 2 tablespoons soy sauce
- 1 teaspoon brown sugar
- 5-6 kaffir limes leaves
- Fresh chopped vegetables of your choice.
- 250 g firm tofu
Add to Shopping List
Instructions
Panang Curry Paste, skip if using store-bought one
- Using gloves, cut the chillies down the side with scissors, remove the seeds, finely slice them and leave them soaking while you prepare the rest of the ingredients.
- Briefly toaste the cumin and coriander seeds in a pan.
- Cut the bottom half of the lemongrass stalks and finely slice it, you will see it has a purple colour inside, this is the part you need for the curry paste and add them to the blender. Add the roasted peanuts, chopped coriander stems, garlic, shallots, ginger, lime juice, spices, toasted seeds and salt.
- Add the hydrated red chillies to the blender and blend all the ingredients for 30-40 seconds. Keep blending until you have the desired consistency.
- The paste will be ready to use or to keep in the fridge for later use. You can as well freeze it at this point.
Preparation for the Panang Curry
- Heat the coconut oil in a pan into medium heat. Add the curry paste, stir and leave it cooking for a couple of minutes while you keep stirring.
- Add the coconut milk, water, soy sauce, brown sugar, kaffir limes and the fresh vegetables of your choice. For this recipe, we use carrot, red bell pepper and bamboo shoots.
- Cut the tofu into cubes and add them into the curry. Leave simmering for around 20 minutes before serving. If the curry gets too thick, you can add more water or coconut milk.
- Add crushed peanuts on the top before serving. Serve with rice or noodles if preferred.
Nutrition Information
Show Details
Calories
816kcal
(41%)
Carbohydrates
28g
(9%)
Protein
26g
(52%)
Fat
73g
(112%)
Saturated Fat
50g
(250%)
Polyunsaturated Fat
8g
Monounsaturated Fat
10g
Sodium
2317mg
(97%)
Potassium
892mg
(25%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
64IU
(1%)
Vitamin C
11mg
(12%)
Calcium
288mg
(29%)
Iron
12mg
(67%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 816 kcal
% Daily Value*
| Calories | 816kcal | 41% |
| Carbohydrates | 28g | 9% |
| Protein | 26g | 52% |
| Fat | 73g | 112% |
| Saturated Fat | 50g | 250% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 2317mg | 97% |
| Potassium | 892mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 64IU | 1% |
| Vitamin C | 11mg | 12% |
| Calcium | 288mg | 29% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
