Panang Curry (พะแนง)

My partner and I visited a local Thai restaurant last weekend, and it was there we first sampledd Phanaeng curry. We love trying out different dishes, so if it was on the menu of the other Thai restaurants we have visited before, I am not entirely sure why we've never had Phanaeng until last Friday. Mind you most restaurants only offer Thai Red or Thai Green curry!

The Phanaeng we sampled was excellent. Like most Thai dishes, there are a variety of meat option and we went for chicken. The curry was creamy and nutty with a hint of sweetness. It also has a subtle heat. The key ingredient for this dish is founded peanut, which is not used in other Thai curry dishes. As soon as we got home we were researching for ingredients and made plan to reinvent this delectable dish at home!

Serves 2

4 boneless & skinless free-range chicken thighs, sliced 

1 can of coconut milk

1 tsp of palm sugar

2 tbsp of fish sauce

3 kafir lime leaves

For the curry paste:

2 tsp coriander seeds, toasted

1/2 tsp cumin seeds, toasted

1 large red chilli, chopped

A tumble of fresh ginger, cut into matchsticks 

2 lemongrass, brused and sliced

A handful of fresh coriander, chopped

2 cloves of garlic, peeled

1 small onion, chopped

1 tsp shrimp paste

4 tablespoon of ground roasted peanuts

1. Grind the toasted cumin coriander seeds in a mortar & pestle until powdered. 

2. Put all the curry paste ingredients into a food processor (including the seeds powder) and blitz it until it is of a smooth, paste texture.

3. Heat up a frying pan on medium heat. Add the curry paste and cook for 5 minutes. Keepstirring so it doesn't stick and burns. 

4. Pour in 1/2 of coconut milk and cook for further 5 minutes. 

4. Add the chicken, kafir lime leaves, fish sauce and Palm sugar. Keep on cooking for another 10 minutes until the meat is cooked through.

5. If the consistency is too dry and you prefer a wetter curry, add more coconut milk in to the frying pan. I made mine quite dry this time.

Well, that's it! Here is a delicious curry, best serves with plain steamed rice! Enjoy!