Quick and Easy Thai Panang Curry Just Like You’ll Find in Bangkok

When you think of curry, what color comes to mind? Most westerners automatically think yellow because Indian curries have long been the easiest to find. However, in more recent decades, an increasing number of Americans are being introduced to Thai curries, of which Panang curry is a particular favorite. This particular recipe is on the red side but also popular is green curry, although it is traditionally a little sweeter and often much spicier.

Royal Free Photo

 Ingredients You’ll Enjoy in Thai Curries

Before getting into this amazingly simple recipe for authentic Panang curry, the one thing you should know is that some ingredients are found in all (or most!) Thai curries. Those ingredients would include Thai basil, Thai peppers, coconut milk, lemongrass, shrimp paste, garlic, shallots and galangal. At this point, you are probably asking what on earth galangal is, but if you were to visit any Thai kitchen, you’d find that no self-respecting chef would be without a ready supply on hand. Don’t mistake galangal for ginger, however, as it’s a rhizome of similar appearance. You’ll find the taste a bit more piney than ginger and it’s definitely sweeter.

Making Panang Curry at Home Even in Thailand!

Some families go on vacation while eating out only some of the time. If you are on a vacation in Bangkok, this is where you’ll want to try your hand at mastering any of the Thai curries you’ve sampled thus far. It’s definitely where you’ll find all the ingredients you need for the authentic recipe we’re about to discuss. Also, don’t forget to check out which wines go best with Panang curry because it doesn’t always follow that white wines go best with seafood and chicken. Check with a local wine delivery Bangkok merchant and you’ll be able to discover what wines are served at tables in Thai homes and restaurants. What meal is complete without a glass of wine anyway?

The Recipe You’ve All Been Waiting For!

For a list of ingredients, check out this site. You may not have all the ingredients on hand, but like that Thai wine, you can usually find Thai merchants who will deliver if you are in Bangkok. Start by slightly browning or sautéing your meat, usually chicken or beef, cut into small chunks. Next, it is suggested that you add sliced red peppers and continue cooking for just a few minutes more. Take these out and you’re ready for the next step which is to quickly stir garlic and Thai peppers into the pan and after just a few moments, add Panang curry paste. You can find this at any grocer back at home or in Thailand if that’s where your culinary excursion begins. You’ll sear these three ingredients until you smell that delightful aroma. Add your coconut milk and Kaffir lime leaves at this point and bring to a boil. Put your meat back in with the liquid and add Thai basil leaves.

Let that simmer for about 10 minutes and voila! You’re now ready to sit down to one of the most delightful Thai dishes with that lovely glass of wine. Wasn’t that easy?