A thai panang curry is of course tastiest in Thailand itself, but did you know that it is also very easy to make at home? When I spent four months in Thailand, I tried so many curries that I can say with certainty that I have a preference for some typical curries. Back then I was not a vegetarian let alone vegan, but I already ate very little meat back then, especially outside the Netherlands. I practically always ate tofu in those four months. And the favorite was fried tofu with vegetables and cashews. So simple but tasteful. Available on every street corner.
English recipe below
Panang curry recipe for creamy effect
When I had a bit more of a craving for something spicy, I always went for a panang curry recipe. Always check carefully with any panang curry paste to make sure there isn’t a hidden animal ingredient like fish sauce in there somewhere. A panang curry is characterized by the curry paste being slightly creamier and sweeter than green, yellow or red curry. This is due to the addition of peanuts. In this recipe, I add a little extra peanut butter which makes the flavors blend even better in the curry.
Did you know that my four months in Thailand was the very first time I went on a really long trip? I went to volunteer at Thai Child Development Foundation for over 1.5 months and set up a pony club there with a friend. All very low key. Now when I see all that the foundation does, I am proud that I was one of the first to contribute there. Wondering where I was sitting? You can find more information on the Thai Child Development Foundation website. Definitely a must visit when you go that way! By the way, you can also stay overnight at Eco-Logic , support the foundation right away.
By the way, are you curious about other Thai curry after the Panang curry? Then try this delicious authentic Thai green curry.
Panang curry
Ingredients
- 3 cm ginger
- 3 garlic cloves
- 1 onion
- 1 red pepper
- 500 g broccoli
- 1 large root
- 5 fresh lime leaves
- 3 stalks of pak choi
- 1 tbsp panang curry paste
- 1 tbsp peanut butter may be with pieces
- 1 tsp ground cumin
- 1 tsp turmeric
- 400 ml coconut milk
- 5 fresh lime leaves
- 1 tbsp soy sauce
- fresh coriander
- 200 g tofu
- 3 tbsp sunflower oil
- 2 tbsp soy sauce
Preparation
- Do you use dried lime leaves? Soak them in lukewarm water for 10 minutes beforehand! Prepare whole grain rice as directed on package
- Chop the ginger without peel along with the garlic. Also chop the onion and red pepper. Then set aside the ginger, garlic and onion. Put on a pan of water until it boils (or put water in the kettle).
- Meanwhile, until the water boils, cut the florets of the broccoli and the stem into small pieces. Is the water boiling? Then add the broccoli florets & stems. Cook for up to 3 minutes and drain. Cool the broccoli by immediately rinsing with cold water. This is how you stop the cooking process.
- While (or after) cooking the broccoli, peel the carrot and chop into small cubes or slightly larger if you like more of a bite. Nothing must everything is allowed. Also, cut the pak choi in advance and set it aside.
- Grab a wok pan or frying pan and fry the onion along with the garlic, ginger and red pepper. This is already going to smell good! Next, add the carrot and broccoli. Let fry for a moment.
- Now add the panang curry paste and the peanut butter. Mix well with the vegetables, and now add the spices as well. Mix well.
- Then pour the coconut milk into the vegetables with curry and peanut butter mixture. Stir well to allow all the spices and flavors to mix well. This is also the time to add the lime leaves, pak choi and soy sauce and simmer with them.
- Let the mixture simmer on very low heat for 5 to 10 minutes. Meanwhile, cut the tofu into wedges as large as you like. Take a saucepan and pour oil into it. This can perfectly well be sunflower oil. Before adding the tofu to the pan, let the oil warm up a bit.
- Fry the tofu well to create a light brown color around all the tofu cubes/ strips. Then deglaze with soy sauce and cook for another 1 to 2 minutes. Now remove from the fire.
English recipe
Panang Curry ENG
Ingredients
- 3 cm ginger
- 3 garlic cloves
- 1 onion
- 1 red pepper
- 500 g broccoli
- 1 large carrot
- 5 fresh lime leaves
- 3 stems paksoi
- 1 tbsp panang curry paste
- 1 tbsp peanut butter is allowed with pieces
- 1 tsp ground cumin
- 1 tsp turmeric
- 400 ml coconut milk
- 5 fresh lime leaves
- 1 tbsp soy sauce
- fresh coriander
- 200 g tofu
- 3 tbsp sunflower oil
- 2 tbsp soy sauce
Preparation
- Do you use dried lime leaves? Soak them in lukewarm water for 10 minutes beforehand! Prepare wholemeal rice as described on the package
- Chop the peeled ginger together with the garlic. Also chop the onion and red pepper into pieces. Then separate the ginger, garlic and onion. Put a pan with water on it until it boils (or put water in the kettle).
- Meanwhile, until the water boils, cut the florets from the broccoli and the stem into small pieces. Is the water boiling? Then add the broccoli florets & stems. Let it boil for a maximum of 3 minutes and drain. Let the broccoli cool down by rinsing immediately with cold water. This will stop the cooking process.
- During (or after) cooking the broccoli, peel the carrot and chop it into small cubes or slightly larger if you like a bite more. Nothing is allowed. Also cut the pak choi and set it aside.
- Grab a wok pan or a frying pan and fry the onion together with the garlic, ginger and red pepper. This smells good already! Then add the carrot and broccoli. Leave to fry with the carrot and broccoli.
- Now add the panang curry paste and the peanut butter. Mix well with the vegetables, and now add the herbs. Mix well.
- Then add the coconut milk to the vegetables with the curry and peanut butter mixture. Stir well so that all the herbs and flavours can mix well. This is also the time to add the lime leaves, pak choi and soy sauce and simmer with it.
- Let the mixture simmer for 5 to 10 minutes on very low heat. In the meantime, cut the tofu into pieces as large as you like. Grab a saucepan and pour oil into it. This can be sunflower oil. Let the oil warm up for a while before you put the tofu in the pan.
- Fry the tofu well, so that a light brown colour appears around all the tofu cubes/ strips. Then extinguish with soy sauce and let it fry for another 1 to 2 minutes. Now remove from the fire.
