Panang Curry

July 20, 2016 2 Comments

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.





2 Responses

Herdís D Baldvinsdottir
Herdís D Baldvinsdottir

August 07, 2021

I made chicken Panang two days ago. It was amazingly tasty thanks to Nitsa´s paste. Tonight I will cook crying tiger beef, can´t wait :) I will definetly become a regular customer. Thank you Nitsa.

Wayne Lodwig
Wayne Lodwig

May 07, 2021

First delivery this week and made chicken Panang. I must admit the result was astonishing. A stunning curry taken to another level by Nitsa’s Panang paste. I have already placed another order based on the taste, quality and level of service. So looking forward to making many more over the coming weeks – thank you so much

Leave a comment

Comments will be approved before showing up.


Also in Recipe Blog

Massaman roast chicken
Massaman roast chicken

January 07, 2022

This is a totally delicious way to serve roast chicken as well as being very simple to prepare. Cooking a whole chicken this way is practised in various forms throughout Asia, sometimes pot roasted, sometimes over hot coals and with many different curry pastes. Often cooked in the home, rather than restaurants, which is probably the reason why many Westerners are not familiar with the dish. Well, now is the time to change that and I promise you that you won't regret it!

Continue Reading

Mixed seafood in Thai green curry paste with black rice
Mixed seafood in Thai green curry paste with black rice

December 07, 2021

This is a dish that is incredibly easy and quick to prepare. If you have a bag of frozen seafood in the freezer and the whole dish can come together in the time it takes to cook the rice. Talking of rice, I find myself increasingly turning to black rice

Continue Reading

Serving presentation for Thai Jungle curry
Thai Jungle Curry or Kaeng Pa

October 03, 2021

This is as fiery as it gets for a Thai curry, it is way more spicy than most people can handle. It is also one of the simplest Thai curries to prepare, Jungle curries, or more accurately, forest curries, were traditionally made with whatever was to hand so your choice of meats and vegetables comes down to whatever you wish to put in it.

Continue Reading

★ Judge.me Reviews

Let customers speak for us

1950 reviews
97%
(1898)
2%
(42)
0%
(4)
0%
(1)
0%
(5)
J
Crying Tiger Sauce
Joseph Szavay (Bethnal Green, GB)
Panang paste

The paste is unbelievable, will definitely be using it again

S
Thai Green Curry Paste
Suzanne Curtis (Brentwood, GB)
Fantastically authentic

I brought several different sachets to see which one I liked, I also took the opportunity to source the coconut milk that was recommended rather than go with the watery supermarket stuff that is available. Oh boy, when I finished the meal of green chicken curry both my husband and I said that it was the most delicious Thai curry we had ever had. It was full of flavour and packed with attitude. I will not hesitate to order again.

C
Thai Red Curry Paste
Christine Hinds (Northampton, GB)
Very authentic

I have been using various thai pastes from My Thai for sometime and have never been disappointed. They are very authentic and easy to use. I prefer a thicker sauce so use a little less coconut milk. Highly recommended.

A
Thai Yellow Curry Paste
Anonymous (Welling, GB)
Most amazing Thai paste!!

This is the 5th time we have ordered from My Thai Curry and time after time we are never disappointed! Nitsa brings such different flavours and aromatics to this paste that you couldn’t replicate in a supermarket! My partner and I love it! Please give her a try! Thank you again for your amazing products!

J
Chiang Mai Curry Paste
Jon Moreton (Neasden, GB)
My Thai Curry

The whole service provided by My Thai curry is second to none. Within 48 hours of ordering on line , and envelope full of fresh mouthwatering pastes, dropped through my letter box. You can’t ask for more

Judge.me Verified Reviews Badge
1939
Verified Reviews