Thai Panang Paneer Curry

          This is the vegetarian version of the popular Thai Panang curry that is originally prepared with chicken / mutton. Today I prepared it with paneer, using my homemade panang curry paste. This is quite an amazing curry that has some intense flavor and aroma coming from the lemongrass, kaffir lime leaves and coconut milk. The gravy has a creamy consistency and is spicy, sweet and sour. It is best relished with steamed rice.

Thai Panang Curry Paste - 

• 1 small onion, chopped
• 5-6 garlic cloves
• 1" galangal / ginger, sliced
• 8-10 dry red chilies, soaked in water for 10-15 minutes
• 1/4 cup coriander roots, chopped
• 1/2 tsp. lime zest
• 2-3 lemongrass (bottom part), sliced
• 4-5 kaffir lime leaves
• 2 tbsp. roasted peanuts, powdered
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1/2 tsp. pepper powder
• 2 tbsp. tomato ketchup 
• 1 tsp. tamarind paste
• 1 tsp. sugar 
• salt to taste

           Blend all the above mentioned ingredients to a smooth paste by adding some water. Store in an airtight container to be used later.





Thai Panang Curry 

• 200 gms paneer, cubed
• 2-3 tbsp. oil
• 3/4 cup panang paste
• 1 cup coconut milk
• 2-3 green chilies, slit 
• salt to taste

         
          Heat oil in a pan / kadai and add the panang paste. Cover and cook on a medium flame for 2 minutes. Add salt, chilies, paneer cubes and coconut milk. 

          Simmer, covered on a medium flame for 2-3 minutes. Switch off the flame and transfer to a serving dish. Enjoy with plain steamed rice.

Thai Panang Chicken Curry

         Today I would like to share this amazing recipe that I prepared using my homemade Panang Curry Paste. As mentioned earlier, I had the opportunity of relishing this dish recently and really fell in love with it. 

          It has such an intense and aromatic flavor, coming from the lemon grass, kaffir lime leaves and the coconut milk. The gravy has a creamy consistency and is spicy, sweet and sour. It is best relished with plain steamed rice. So check out the step by step pictorial recipe to prepare this Oriental delicacy.

Thai Panang Curry Paste - 

• 1 small onion, chopped
• 5-6 garlic cloves
• 1" galangal / ginger, sliced
• 8-10 dry red chilies, soaked in water for 10-15 minutes
• 1/4 cup coriander roots, chopped
• 1/2 tsp. lime zest
• 1 lemongrass (bottom part), sliced
• 4-5 kaffir lime leaves
• 1/2 tsp. shrimp paste (opt)
• 2 tbsp. fried peanuts, powdered
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1/2 tsp. pepper powder
• 2 tbsp. tomato ketchup 
• 1 tsp. tamarind paste
• salt to taste

           Blend all the above mentioned ingredients to a smooth paste by adding required quantity of water. Store in an airtight container to be used later.






Thai Panang Curry with Chicken 

• 500 gms chicken with bones, curry cut
• 2-3 tbsp. oil
• 3/4 cup panang paste
• 1/2 cup water
• 1 cup coconut milk
• 5-6 kaffir lime leaves
• 2-3 green chilies 
• salt to taste

         
          Heat oil in a pan and add the panang paste. Cover and cook on a medium flame for 2 minutes.

          Add the chicken and mix well. Cover and cook for 2-3 minutes. Then add 1/2 cup water, salt, chilies and kaffir lime leaves.

          Mix everything well and simmer, covered till the oil starts to float on the surface and the chicken is almost tender. 

          Add 1 cup coconut milk and simmer, uncovered on a medium flame for 2-3 minutes. Switch off the flame and serve with plain steamed rice.

                   Heat oil & add panang paste. Cover & cook on a med. flame for 2 min.

                                Add chicken & mix well. Cover & cook for 2-3 minutes. 

                                Add 1/2 cup water, salt, chilies & kaffir lime leaves.

                   Mix well & simmer, covered, till oil starts to float on the surface and
                   chicken is almost tender. 

                             Add 1 cup coconut milk & simmer, uncovered for 2-3 minutes. 

                                Serve with plain steamed rice.

Thai Panang Mutton Curry

          Today I was able to dish out this amazing Thai Panang Curry with the prepared homemade Panang Curry Paste that I made recently. (The recipe can be found in my website). As mentioned earlier, I had the opportunity of tasting this curry recently and really fell in love with it. 

          It had such an intense and aromatic flavour, coming from the lemon grass, kaffir lime leaves and the coconut milk. The gravy had a creamy consistency and was spicy, sweet and sour. It is best relished with plain steamed rice. (The recipe of the curry paste is given below for your reference). So check out the step by step pictorial recipe to prepare this Oriental delicacy.

• 500 gms. mutton with bones
• 2-3 tbsp. oil
• 1 tbsp. garlic, chopped
• 1/2 cup Panang curry paste
• 1/2 cup thick coconut milk
• 1 cup thin coconut milk
• 1/2 cup water (opt)
• 5-6 kaffir lime leaves
• 2-3 fresh red chilies (opt)
• salt to taste
• 1 tsp. sugar
• 1 tsp. tamarind paste

          Pressure cook the mutton for 20-25 minutes on a low flame after the first whistle. Drain the stock and keep the mutton pieces separately.

          Heat oil in a pan and sauté the garlic till it changes color. Add the panang paste. Cover and cook on a medium flame for 2 minutes.

          Add the thick coconut milk and the lime leaves. Continue to simmer for a further 1-2 minutes. 

          Then add the drained mutton pieces, salt, sugar, thin coconut milk and the chilies. (Add water if you need a thin gravy).

          Mix everything well and simmer till the oil starts to float on the surface. When done, add the tamarind paste and give it a stir. Switch off the flame and serve with hot steamed rice.

                                Heat oil & sauté garlic till it changes color. 

                          Add panang paste. Cover & cook on a med. flame for 2 minutes.

                          Add thick coconut milk & lime leaves. Simmer for a 1-2 minutes. 

                                Add drained mutton pieces, salt, sugar, chilies

                                & thin coconut milk. (Add water if you need a thin gravy).

                                Mix well & simmer till oil starts to float on the surface. 

                         When done, add tamarind paste & give it a stir. Switch off flame.

                               Serve with plain steamed rice.






Thai Panang Curry Paste - 

• 1 small onion, chopped
• 5-6 garlic cloves
• 1" galangal, sliced
• 8-10 dry red chilies, soaked in water for 10-15 minutes
• 1/4 cup coriander roots, chopped
• 1/2 tsp. lime zest
• 1 lemongrass (bottom part), sliced
• 4-5 kaffir lime leaves
• 1/2 tsp. shrimp paste
• 1-2 tbsp. fried peanuts, powdered
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1/2 tsp. pepper powder
• 1-2 tbsp. tomato ketchup 
• salt to taste

          Blend all the above mentioned ingredients to a smooth paste by adding required quantity of water. Store in an air-tight container to be used later.





Note:

1. For a vegetarian version, just skip the shrimp paste.

2. If shrimp paste is unavailable, go for homemade fried and ground prawns.

Thai Panang Curry Paste

          A lot of ingredients goes into making this aromatic and flavourful curry paste from which many lip-smacking Thai gravy dishes - both veg. and non-veg. can be dished out. So if you can get hold of all the mentioned ingredients, then go ahead and make this homemade style curry paste instead of opting for a store-bought one. It is worth the effort. This paste can be stored in an air-tight container in the freezer for 1-2 months. It can be frozen in ice cube trays too, which later can be used in soups and broths. 

          I recently had the opportunity of having a Thai Panang Mutton Curry and I really fell in love with this dish. It was very tasty and flavourful. So I wasted no time in gathering all the required ingredients and made a curry paste. I will surely make a dish out of this paste very soon. So be tuned in. It can also be incorporated in our Indian gravies too. Why not? That would really be a new creation. 

• 1 small onion, chopped
• 5-6 garlic cloves
• 1" galangal, sliced
• 8-10 dry red chilies, soaked in water for 10-15 minutes
• 1/4 cup coriander roots, chopped
• 1/2 tsp. lime zest
• 1 lemongrass (bottom part), sliced
• 4-5 kaffir lime leaves
• 1/2 tsp. shrimp paste
• 1-2 tbsp. roasted peanuts, powdered
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1/2 tsp. pepper powder
• 1-2 tbsp. tomato ketchup 
• salt to taste

          Blend all the above mentioned ingredients to a smooth paste by adding required quantity of water. Store in an air-tight container to be used later.






Note:
1. For a vegetarian version, just skip the shrimp paste.
2. If shrimp paste is unavailable, go for homemade fried and ground prawns.

                Blend all ingredients to a smooth paste by adding required quantity of water. 

                   Oops!!! forgot to add peanut powder & tomato ketchup. So I added later
                   to the paste & mixed well.

                               Store in an air-tight container to be used later.