PANANG CURRY

Panang curry is a type of red curry specific to Thailand and Laos. It’s less spicy and more aromatic than the standard red curry. It’s bursting with rich and creamy flavor from the homemade curry paste with fresh ingredients and coconut milk

INGREDIENTS FOR PANANG CURRY PASTE:

• 7-10 dried chilis soaked in water for at least an hour to soften (can use fresh chilies)

• 1 teaspoon of salt

• 1 teaspoon of toasted cumin seeds

• 1.5 teaspoons of toasted coriander seeds

• ¼ teaspoon of white peppercorns (can also use black peppercorns)

• 3 tablespoons of chopped lemongrass (only the bottom part)

• 1 tablespoon of chopped galangal

• 1.5 teaspoons of kaffir lime zest

• 1 teaspoon of cilantro roots

• 3 tablespoons of chopped garlic

• ¼ cup of chopped shallots

• 1 teaspoon of shrimp paste

• 2 tablespoons of roasted peanuts

INSTRUCTIONS:

1. Using a heavy-duty mortar and pestle or a spice grinder, grind all of the above ingredients

INGREDIENTS FOR PANANG CURRY CHICKEN:

• 3 - 4 tablespoon of panang curry paste

• 1 1/2 teaspoon of sugar

• 1 - 2 teaspoons of fish sauce

• ¾ cup of coconut milk

• 250 grams of sliced chicken

• 3 thinly sliced kaffir lime leaves

• Spur chilies or any other type of red chili (sliced for garnish)

INSTRUCTIONS:

1. Saute the curry paste in some vegetable oil until aromatic

2. Add the sliced chicken and saute

3. Add coconut milk, fish sauce, sugar and cook until the chicken is done

6) Garnish with thinly sliced kaffir lime leaves and spur chili slice and serve hot with jasmine rice