Name: Colonial Kitchen and Bar Thai Restaurants Panang Curry Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 pieces dried red chilies (seeds removed, soaked); 2 pieces fresh red chilies (deveined); 2 stalks lemongrass (tender white part, sliced); 1 inch galangal (peeled, chopped); 1 tbs kaffir lime zest (or lime zest); 3 pieces shallots (peeled); 4 cloves garlic cloves; 3 roots cilantro roots (or stems); 1 tsp white peppercorns; 1 tsp coriander seeds; 1 tsp cumin seeds; 1 tsp shrimp paste; 1 tsp palm sugar (or brown sugar); 1 tsp salt; 1 tbs vegetable oil; 2 cups coconut milk; 3 tbs Panang curry paste (from above); 1 lb chicken thighs (boneless, skinless, thinly sliced); 1.5 tbs fish sauce; 1 tsp palm sugar (or brown sugar); 6 leaves kaffir lime leaves (thinly sliced); 1 cup Thai basil leaves (or regular basil); 1 piece red bell pepper (thinly sliced); 1 tsp vegetable oil; 2 tbs roasted peanuts (crushed, for garnish); 1 piece lime (optional, for serving); 3 cups jasmine rice (cooked)

Method

Panang Curry Paste

Prepare chilies

Remove stems and seeds from dried red chilies. Soak them in hot water for 15–20 minutes until softened, then drain and roughly chop. If using fresh red chilies, remove seeds and chop.

Toast whole spices

In a small dry skillet over medium heat, toast coriander seeds, cumin seeds, and white peppercorns for 1–2 minutes until fragrant. Transfer to a mortar or spice grinder and grind to a fine powder. Set aside.

Pound or blend paste

In a mortar and pestle (traditional) or a small food processor, combine soaked/chopped chilies, sliced lemongrass (white part only), chopped galangal, kaffir lime zest, shallots, garlic, cilantro roots (or stems), toasted ground spices, shrimp paste, palm sugar, salt and 1 tablespoon vegetable oil. Pound or pulse until you achieve a smooth, thick paste. This will take 5–10 minutes by mortar or 1–2 minutes in a processor, scraping sides as needed.

Adjust consistency

If the paste is too dry, add up to 1 teaspoon water or additional oil to achieve a spreadable paste. Taste and adjust salt or sugar as needed. Set paste aside.

Curry

Separate coconut milk

Shake the can or carton of coconut milk and pour into a bowl. Let it sit for a minute so the thicker cream separates slightly; use the thicker cream first for frying the paste.

Fry the paste

Heat 1 teaspoon vegetable oil in a medium skillet or wok over medium heat. Add 3 tablespoons Panang curry paste and fry, stirring constantly, for 1–2 minutes until aromatic. Add 3/4 cup of the thick coconut cream and continue to cook, stirring and simmering, until the oil begins to separate from the paste and the mixture is glossy, about 2–3 minutes.

Add chicken

Add the thinly sliced chicken thighs to the pan, stirring to coat with the paste and coconut mixture. Cook for 2–3 minutes until the chicken is mostly sealed on the outside.

Simmer with coconut milk

Pour in the remaining coconut milk (about 1 1/4 cups) and bring to a gentle simmer over medium-low heat. Scrape any browned bits from the bottom. Reduce heat to maintain a gentle simmer and cook for 6–8 minutes until chicken is cooked through and the sauce has slightly thickened.

Season

Stir in fish sauce (1 1/2 tablespoons) and 1 teaspoon palm sugar. Taste and adjust: add more fish sauce for saltiness or more sugar for sweetness. Add thinly sliced red bell pepper and torn kaffir lime leaves. Cook for 1–2 more minutes until pepper is just tender-crisp.

Finish

Turn off the heat and stir in Thai basil leaves. Let them wilt into the hot curry for 30–60 seconds. If desired, squeeze a little lime juice to brighten the flavor.

Garnish

Transfer curry to a serving bowl and sprinkle crushed roasted peanuts on top. Add extra basil leaves and a few slivers of kaffir lime leaf for aroma.

To Serve

Serve Panang curry hot with steamed jasmine rice (about 3 cups cooked serves 3–4). Offer lime wedges on the side.