Panang Curry

July 20, 2016

Panang Curry Serving Presentation

Sometimes also spelt as Panaeng Curry this is one of my favourite dishes. Actually to my mind the correct spelling of the dish should be "Panaeng" but Google thinks otherwise! It's sometimes stated that this dish originates from the Malaysian island of Penang. I don't buy that at all but it's a fight I will leave to others!

I'm cooking this with beef. I think that this is a dish that benefits from slower cooking, so although it can be cooked quickly using rump steak I prefer to use braising steak or similar. This will produce a dish where the melting texture of the slow cooked beef and the richness of the sauce is a heavenly combination! I'm garnishing it with some kaffir lime leaf and some mild red chillies. For around 500g of beef you need 1 pouch of Panang paste and 1 can of coconut milk. The pastes are complete but it is always a good idea to have a little lime juice to hand to adjust sweetness, if needed, to your personal taste at the end of cooking. You also adjust saltiness by adding a little more fish sauce or salt if required. I’m often asked about using a slow cooker for Thai curries, any recipe using coconut milk in a slow cooker has to be adapted so please read this article here first. Slow cooker curry.

Ingredients for Panang Curry


Make  sure you’re using the “right” type of coconut milk as it will make or break this or any other coconut based curry. Quick guide here, Coconut Milk Summary or if you would like to see the difference between different brands of coconut milk the full article is here; Cooking Thai Curry with Coconut Milk. Just use half a can to start with, if it has separated in the can to a thick part at the top of the can then use the top part. You can add the remaining coconut liquid later depending on how thick you want your curry to be. The "traditional" method of heating the milk until it separates from it's oil and using it to cook the paste is not something I recommend as can be be  hard to achieve consistent results with canned coconut milk.

Add the paste to the pan and heat for a minute or two until it starts to cook.
Heat-sauce-in-pan

Add half the coconut milk, stir through until it starts to bubble.
Add coconut milk to pan and stir

Add the meat and heat while stirring.
Add-meat-to-pan-and-cook-in-the-sauce

Add the rest of the coconut milk ensuring the meat is just covered, add water if needed. Cover pan with a tight fitting lid. You can continue to cook this on the hob or transfer to the oven at 160C. If cooking on the hob use a low heat, checking and stirring from time to time to prevent it sticking, add water if need be. Cooking time will depend on the cut of meat, about 90 mins for braising steak. It should be tender, almost falling apart. If the coconut milk has released too much oil for your taste then just scoop some from the top.

Adjust with coconut milk

Apart from serving it as a "normal" Thai curry in the top picture, this is a popular way of serving it in our house, usually while watching a football game or movie. Tastes great in a baguette or grilled sourdough bread! The origins of Panang curry suggest anyway that it was originally a very dry curry, most likely cooked as grilled meats over charcoal, so maybe this is not a too outrageous way to eat a Panang curry, tastes great and that, for me anyway, is reason enough:-) Enjoy!

Serving-Presentation-2 Panang Curry


UPDATE. Comments box added.





Leave a comment

Comments will be approved before showing up.


Also in Recipe Blog

Thai red curry noodles serving presentation 1
Thai Red Curry Noodle Soup

August 31, 2020

This is such a quick and easy dish to make and yet so versatile and packed full of flavour. You can substitute prawns for chicken and mix and match on the veggies as well, whatever way you do it you’re in for a treat! Using the quantities below this will easily serve 3 hungry people, but it also scales up easily and you..

Continue Reading

Duck breast red curry with pineapple new image
Thai Duck Red Curry with Pineapple

February 10, 2020 6 Comments

(Updated). Meltingly tender duck combines wonderfully with the sharp and sweet flavours of pineapple and coconut in a Thai red curry sauce. I’m not normally a fan of pineapple in savoury dishes (put it on my pizza at your own risk!) but it really does work with this dish. I used to cook this with duck legs but so many people have told me they prefer to use duck breast so I have updated the recipe to reflect that fact. This also has the benefit of allowing the breast to be served pink with the...

Continue Reading

Serving-Presentation-1-Pork-&-Lemongrass-Meatballs-in-Thai-Red-Curry-Sauce from mythaicurry.com
Pork & Lemongrass Meatballs in Thai Red Curry Sauce

February 02, 2020

These pork and lemongrass meatballs provide a wonderful contrast to the Thai red curry sauce. Really easy to make and as a red curry is one of the milder curries this can be enjoyed by the whole family. A big pot of them also goes down well at summer barbecues, assuming summer arrives:-)

Continue Reading

★ Judge.me Reviews

Let customers speak for us

1676 reviews
98%
(1635)
2%
(33)
0%
(3)
0%
(1)
0%
(4)
Delicious red curry paste

This is definitely the best red Thai curry paste I've ever used, I made it with the duck breast using the recipe on the website and was blown away with how fresh the curry was. Also all the other tips on the website have truly revolutionised my Thai curry game, frozen kaffir lime leaves and finding the right coconut milk is a must! Thank you for your delicious pastes, I will be trying the massaman next

Penang paste

Great balanced paste, made a tasty duck curry

Fantastic flavour

Really really impressive paste, delicious results and so easy to use

Crying Tiger Sauce

Fast Efficient Service

Love these pastes. Amazing genuine flavour guaranteed very time. Order turnaround is so fast and reliable.

Judge.me Verified Reviews Badge
1665
Verified Reviews