Panang Curry Recipe

Prepare dry spices

Toast cumin seeds and white peppercorns in a dry skillet over medium heat until fragrant, about 1 minute. Remove and let cool.

If using dried red chilies, remove stems and seeds (leave some seeds for heat if desired). Soak chilies in hot water for 15 minutes until softened, then drain.

Add toasted cumin, white pepper, drained chilies, chopped lemongrass, chopped galangal, turmeric, kaffir lime zest (or shredded leaf), shallots, garlic, coriander root, shrimp paste, palm sugar and salt to a small food processor or mortar and pestle.

Add 2 tsp neutral oil to help emulsify. Pound with mortar and pestle or process in short pulses until you obtain a smooth, thick paste. Scrape down sides and continue until paste is uniform. This makes roughly 4–5 tbsp paste; measure 3 tbsp for the curry and refrigerate the remainder for another use.

Heat 1 tbsp oil in a wide skillet or wok over medium heat. When hot, add the prepared Panang curry paste and fry for 1–2 minutes, stirring constantly, until fragrant and oil begins to separate from the paste.

Pour in 100 ml (about 1/4 of the can) of the coconut milk. Stir to combine with the paste and simmer gently for 2–3 minutes until slightly thickened.

Add the sliced protein (chicken or tofu) and cook, stirring, for 2–3 minutes until the outside is coated and beginning to firm. If using chicken, cook until just opaque on the outside.

Add the remaining coconut milk (about 300 ml) and bring to a gentle simmer (do not boil vigorously).

Add eggplant and bell pepper. Simmer gently for 6–8 minutes, until vegetables are tender and chicken is cooked through (internal temp 74°C / 165°F) or tofu is heated through.

Season with fish sauce and 1 tsp palm sugar. Taste and adjust: add more fish sauce for saltiness, more sugar for balance, or a squeeze of lime if desired.

Tear kaffir lime leaves into the curry, stir in chopped roasted peanuts and simmer for 1 minute to meld flavors.

Turn off heat and stir in Thai basil leaves until wilted.

Serve the Panang curry hot over steamed jasmine rice. Garnish with extra chopped peanuts, a whole basil sprig, and lime wedges on the side.