She Strengthens

Discover the Rich Flavors of Panaeng Curry

Panaeng curry, a beloved Thai dish, is a symphony of flavors and textures that will tantalize your taste buds. This slightly sweet and thick curry is characterized by the presence of peanuts in the curry paste, which adds a rich and nutty flavor. You can easily customize the recipe by substituting chicken with beef, other meats, or even vegetables, adjusting the cooking time accordingly.

A Recipe Fit for Royalty

This recipe has earned me a reputation among my friends and family, who rave about its flavor and request it frequently. One friend even declared it the best dish anyone has ever cooked for him! While it may take some time to prepare, the end result is well worth the effort.

Preparing the Curry Paste

To make the curry paste, start by boiling peanuts in water for 60 minutes to soften and sweeten them. Next, roast coriander seeds, cumin seeds, white peppercorns, and freshly grated nutmeg in a small pan over medium-high heat until fragrant. Grind the spices together using a spice grinder or mortar and pestle.

Adding Aromatic Flavors

Prepare the lemongrass by removing the outer leaves and chopping away the top two-thirds of the stalk. Slice the remaining lemongrass into thin rounds, taking care to avoid the pith. Use the peel of kaffir limes, reserving the actual limes for other purposes.

Blending the Ingredients

Add all the ingredients to a food processor, blending on medium speed for 5-10 minutes or until the desired consistency is reached. Alternatively, you can use a blender or mortar and pestle to achieve the perfect blend.

Cooking the Curry

In a wok over high heat, bring one cup of coconut cream to a rolling boil and add the curry paste. Fry the paste in the cream for 5-6 minutes, stirring frequently, until the mixture thickens. Add fish sauce, lime leaves, and sugar, stirring for one minute or until the sugar is dissolved.

Adding the Finishing Touches

Add more coconut cream to thin the mixture, then mix in the chicken and cook for 5 minutes, stirring frequently. Add the remaining coconut cream, peanuts, red pepper, and chillies (if using), and cook for one more minute. Stir in the basil and remove from heat.

Serving Suggestions

Garnish with lime wedges, sprigs of Thai basil, red pepper slivers, shredded lime leaves, or a couple of tablespoons of coconut cream. Serve immediately with jasmine rice or fresh rice noodles that have been boiled for 10-20 seconds.

Ingredients:

For the curry paste:

• 1/3 cup raw, unsalted peanuts
• 15-20 birds eye red chillies, halved and deseeded
• 1/3 cup coriander roots, roughly chopped
• 3 shallots, peeled and thinly sliced
• 4 cloves garlic, peeled and thinly sliced
• 2 stalks lemongrass
• 1 tbsp galangal, peeled and chopped
• Peelings of two kaffir limes
• 3/4 tsp coriander seeds
• 3/4 tsp cumin seeds
• 1/2 tsp white peppercorns
• 1/2 tsp freshly grated nutmeg
• 1 tsp salt
• 1 tsp shrimp paste

For the curry:

• 2 cups coconut cream
• 3-4 tbsp curry paste (to taste)
• 2 tbsp fish sauce
• 3 lime leaves, destemmed and thinly ribbonned
• 1 1/2 tbsp palm sugar, grated
• 1 lb chicken (either white or dark meat), cut into 3/4″ cubes
• 1/3 cup unsalted raw peanuts, coarsely crushed (optional)
• 1/2 red pepper, cut into thin strips (optional)
• 4 birds eye red chillies, halved and deseeded (optional)
• Handful (about 20 leaves) Thai basil