Thai Panaeng Curry (Thai • Dairy free • Vegan Option • Gluten free)

Panaeng Curry Creamy, spicy, sweet, salty & nutty. Fragrant with spices and bursting with fresh herbs like lemon grass and Thai basil. You will fall in love with this curry the very moment you taste it. Make it vegan or make it with chicken. This curry is equally amazing either way.

I found the first ever recorded recipe for Panaeng Curry at ThaiFoodMaster, and was so psyched to try it. It was very good, but being used to the food from Thai restaurants here in Boston, we missed not having crispy vegetables in the curry. Also it took way too long to make that authentic version. So I referred to a few other cookbooks & websites, tried & re-tried the recipes, till we finalized on a recipe that resulted in an equally amazing curry with less than half the work required.  Are you ready to try it? It is easy, requires one pot and comes together in less than 60 mins.

DID YOU KNOW?

  • The Staple diet of Thailand is rice and fish. Meat based curries such as this were instead derived from people and cultures of the Islamic world, principally Persia and India and also, Indonesia and Malaysia.
  • Galangal, similar to ginger, promotes digestion, stimulates appetite and can be use to treat chronic bronchitis and cough. Galangal combined with poor man’s ginseng is used against hiccups.


Cuisine: Thai
Serves: 4 Adults

Ingredients Quantity
To Grind
Dry Red Chillies (Remove seeds for a mild curry) 7-12
Salt 1 tsp
Soy bean paste 1 tsp
Garlic 1 tbsp
Lemongrass (chopped) 1 tbsp
Galangal (chopped) 1 tbsp
Coriander Root (chopped) 1 tsp
Shallots (Diced) 3 tbsp
Nutmeg (ground) 1/2 a nutmeg
Roasted Peanuts 1/4 cup
Coriander powder 1 tsp
Cumin powder 1 tsp
Other Ingredients
Oil 2 tbsp
Palm Sugar 2 tbsp
Coconut cream 1 cup
Boneless chicken thighs (Skip for vegan version) 1 lb
Green Beans 1 cup
Red Pepper (Julienned) 1 cup
Thai Basil Leaves 1 cup
Coconut Milk (Full Fat) 2 cups
Fish Sauce (Soy sauce for vegan version) 2 tbsp

Instructions

  1. Soak dry red chillies in warm water till they turn soft. Remove seeds for mild curry.
  2. Once the chillies are soft, blend with all the ingredients under ‘To Grind’. Your Panaeng Curry Paste is ready. Wasn’t that easy as ABC?
  3. Heat a pot on medium heat and add the oil.
  4. When oil is hot, add the ground paste and palm sugar. Keep stirring till the paste looks shiny and oil starts to separate. (Takes around 5 mins)
  5. It is very important to cook the paste till oil separates as we want to roast the paste and not boil it.
  6. Now add 1 cup coconut cream, 1-2 tbsp at a time. Each time you add the cream, wait for oil to separate before you add the next tbsp of cream. This way we  again make sure that the cream is roasted and not boiled.
  7. Add chicken and cook covered for 5 mins. Skip this step for vegan version.
  8. Add green beans, red pepper, Thai basil and stir.
  9. Add coconut milk and fish sauce. (Use soy sauce for vegan version)
  10. Cover and cook on medium-low for 10-15 mins (Till chicken is cooked).
  11. Uncover and simmer on low for around 10 mins till oil separates from the curry.
  12. Serve Panaeng curry with aromatic Thai Jasmine Rice. Garnish with peanuts and julienned basil.

References

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