Panang Curry Recipe
Green bell peppers, red bell peppers, lime leaves. Served with jasmine rice.
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Ingredients
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Curry
Rice
Garnish / Finishing
Method
Rice
- 1
Rinse and Cook Rice
Rinse jasmine rice under cold water until the water runs mostly clear to remove surface starch. Combine rinsed rice, 2.5 cups water, and 0.25 tsp salt in a medium saucepan. Bring to a boil uncovered over medium-high heat. Once boiling, reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let stand covered for 10 minutes. Fluff with a fork before serving.
Curry
- 2
Prepare ingredients
Julienne the green and red bell peppers into 1/4-inch strips. Tear kaffir lime leaves into smaller pieces (discard stems). If using chicken, slice thinly across the grain into bite-sized strips; if using tofu, press and cut into 1/2-inch cubes. Measure out curry paste and other ingredients so they are ready.
- 3
Bloom curry paste
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium heat. Add 3 tablespoons Panang curry paste and cook, stirring constantly, 1 to 2 minutes until fragrant and the oils begin to release (paste will darken slightly).
- 4
Add coconut milk
Pour in 1 cup of the coconut milk and stir to combine with the paste. Bring to a gentle simmer and cook 2–3 minutes, stirring, until the mixture is smooth and glossy.
- 5
Cook protein
Add the sliced chicken or tofu to the pan. Stir to coat with the curry-coconut mixture and simmer 4–6 minutes (chicken should be cooked through; tofu should be heated and absorb flavors). If the mixture reduces too quickly, add up to 1/4 cup water or stock to maintain sauciness.
- 6
Finish curry base
Stir in the remaining 1 cup coconut milk and 1 cup water or stock. Add 6 torn kaffir lime leaves and bring to a gentle simmer. Cook 3–4 minutes to combine flavors.
- 7
Add vegetables
Add the julienned green and red bell peppers and simmer 2–3 minutes more so they remain tender-crisp.
- 8
Season and balance
Stir in 1.5 tablespoons fish sauce (or soy sauce), 1 teaspoon palm sugar, and 1 tablespoon fresh lime juice. Taste and adjust: add up to 1/2 teaspoon additional salt or more fish sauce for saltiness, more lime juice for acidity, or a pinch more sugar if needed. If the curry is too thick, add up to 1/4 cup water or stock.
- 9
Finish with herbs and garnish
Remove from heat and stir in 1 cup Thai basil leaves until wilted. Transfer curry to a serving bowl and sprinkle with 2 tablespoons crushed peanuts if using. Serve immediately with jasmine rice and lime wedges. Offer extra basil and lime wedges alongside.
