Curry is a complete scrumptious world, and one among its friendliest members is Panang Curry. Wealthy and barely candy, it’s peanuty, not-too-spicy, and glorious, whether or not you might be searching for a starter curry or one to make an outdated favourite.

I’m a long-time fan of Thai meals (hi there Shrimp Pad Thai!), an affinity that was solidified after Ben and I went to Thailand.

“Curry” is a catch-all title for a style of Thai dishes comprised of greens, protein, and herbs simmered in a fancy sauce produced from coconut milk and curry paste.

Curry pastes differ in coloration, taste, and depth of spice.

• Inexperienced curry, like this Chickpea Curry is distinctly herbaceous and citrusy.
• Crimson curry dishes like Thai Curry Chicken are often spicier. The style of the chilis and spices (like galangal, a detailed relative of ginger and turmeric) stand out, versus the sturdy herbs in inexperienced curry. Crimson curry is essentially the most versatile.
• Panang curry is similar to pink curry, however it’s much less spicy and has the addition of floor peanuts. Panang curry sauce can be often thicker and sweeter than pink curry.

The decrease spice profile and infusion of peanuts make panang curry sauce some of the accessible and fulfilling curries, particularly if you’re new to Thai meals.

• Whereas the precise components and ratios will differ by model, panang curry paste is made from dried chili peppers, lemongrass, kaffir lime, coriander, cumin, and galangal, amongst different components.

Panang curry paste is what you’ll see in genuine panang curry recipes, however it’s considerably troublesome to seek out within the U.S.

• A terrific substitute for panang curry is pink curry, as a result of the 2 style fairly comparable.

Thus, I opted to make this panang curry with an easy-to-find pink curry paste that I doctored with peanut butter, Worcestershire, and a pinch of sugar to imitate the distinct components that make panang curry particular.

How one can Make Panang Curry

Due to the provision of pink curry paste and coconut milk, making panang curry at house is simpler than you suppose!

This panang curry is stuffed with vibrant greens, and you may bulk it up with any protein you get pleasure from.

• I opted for a panang curry hen, however be happy to swap it for beef.
• Or for a vegetarian panang curry recipe, add Crispy Tofu, Air Fryer Tofu, or a can of chickpeas like on this Coconut Curry.

Serve panang curry with brown rice or cauliflower rice, and you’ve got a whole, all-in-one meal.

The Components

• Chicken. Tender chunks of hen breast or thighs keep moist and flavorful within the curry. The hen packs this dish filled with protein, serving to make it extra satisfying.
• Thai Crimson Curry Paste. Crimson curry paste is liable for a lot of this curry’s deep taste. There isn’t a substitute. Thankfully it is extremely straightforward to seek out and most main grocery shops.
• Vegetables. Carrots and pink bell peppers add lovely coloration, texture, and diet. Carrots and pink bell peppers are wealthy in nutritional vitamins.
• Mild Coconut Milk. Helps make the curry creamy and flavorful. I used gentle coconut milk as a wholesome swap.

• Basil. If yow will discover Thai basil, I like to recommend utilizing it for this recipe. Nevertheless, common basil will work too.
• Bamboo Shoots. Delightfully crunchy with a barely candy and earthy taste. You’ll discover them canned within the Asian or worldwide meals aisle.
• Peanut Butter. For a contact of peanut butter taste that additionally helps thicken the curry.
• Soy Sauce + Fish Sauce. These staples of Asian cooking are bursting with umami goodness.
• Worcestershire. One other addition to the umami crew.
• Coconut Sugar. Provides a contact of sweetness to steadiness the spice. When you don’t have coconut sugar available, brown sugar will work too.
• Lime. As an alternative of kaffir lime leaves, that are in genuine recipes however more durable to seek out, I used common lime zest and juice

The Instructions

1. Sauté the onion.

2. Stir within the curry paste.

3. Add the coconut milk and basil, then carry the combination to a boil.

4. Stir within the carrots and bell peppers.

5. Add the hen, bamboo shoots, peanut butter, fish sauce, Worcestershire, and sugar. Let simmer.

6. Take away the curry from the warmth, stirring within the lime zest and juice. Function desired and ENJOY!

Storage Ideas

• To Retailer. Refrigerate leftovers in an hermetic storage container for as much as Four days.
• To Reheat. Rewarm curry in a Dutch oven on the stovetop over medium-low warmth or within the microwave. 
• To Freeze. Freeze leftovers in an hermetic freezer-safe storage container for as much as Three months. Let thaw in a single day within the fridge earlier than reheating. 

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Thai recipes like panang curry encourage me within the kitchen.

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