Red Panang Malaysian Curry Recipe

Prepare chilies

Remove seeds from the dried red chilies if you want moderate heat. Soak the chilies in hot water for 15–20 minutes until pliable, then drain and roughly chop.

Toast and grind spices

In a dry skillet over medium heat, toast 1 tsp ground coriander and 1/2 tsp ground cumin for 30–45 seconds until fragrant. Remove from heat and let cool slightly.

Blend paste

In a small food processor or mortar and pestle add the softened chilies, toasted spices, 4 chopped shallots, 4 garlic cloves, 1 tbs sliced galangal, finely sliced white parts of 2 lemongrass stalks, 1 tsp kaffir lime zest, 1 tsp shrimp paste, 1/2 tsp palm sugar, 1/2 tsp kosher salt and 1 tsp neutral oil. Process or pound until a smooth, cohesive paste forms. Scrape down sides and blend again; add a teaspoon or two of warm water if necessary to get a smooth paste. Taste and adjust salt/sugar—paste should be savory, slightly sweet and aromatic. Set aside.

You can make this paste ahead and refrigerate for up to 3 days or freeze portions for longer storage.

Heat oil and bloom paste

Heat 2 tbs vegetable oil in a large skillet or wok over medium heat. Add 3 tbs of the prepared Panang curry paste and fry, stirring, for 1–2 minutes until fragrant and oil begins to separate from the paste. This step develops the flavors.

Add coconut milk

Pour in 400 ml full-fat coconut milk. Stir to combine and bring to a gentle simmer (do not boil hard).

Cook chicken

Add the 500 g chicken thigh pieces, stirring to coat with the coconut-curry mixture. Simmer gently for 8–10 minutes until the chicken is nearly cooked through.

Season

Stir in 1.5 tbs fish sauce, 1 tsp palm sugar and 1 tsp tamarind concentrate. Taste and adjust: add more fish sauce for saltiness, sugar for sweetness, or a squeeze of lime if brighter acidity is desired.

Add vegetables and finish cooking

Add the sliced red bell pepper, 200 g baby eggplant, and 2 sliced Thai chilies (optional). Continue to simmer for 4–6 minutes until the vegetables are tender but still have texture and the chicken is cooked through.

Add aromatics and herbs

Tear and add 6 kaffir lime leaves (or 1 tsp lime zest) and stir in about 1 cup of basil leaves. Turn off the heat and add 1 tbs lime juice to brighten the curry.

Adjust consistency: if curry is too thick, add 2–4 tbs warm water or a splash of coconut milk. If too thin, simmer briefly to reduce.

Divide steamed jasmine rice among 4 bowls. Spoon the Panang curry over or alongside the rice. Garnish with extra basil leaves, sliced chilies or cucumber/fresh herbs if desired. Serve immediately.