Panang Curry - Recipe for an Authentic Curry - Mummum.dk (2024)

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Panang Curry - Recipe for an Authentic Curry - Mummum.dk (1)

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Panang curry

Recipe for people Recipe for2people

Preparation time

10 minutes

Preparation time

20 minutes

Total time

30 minutes

Description

Easy recipe for a real Panang Curry, like the ones you get in Thailand. A delicious curry served with boiled rice. It is so good for dinner and also good if you have guests and want to invite them to real Thai food.

Ingredients list

  • 400 g. chicken breast
  • 2 tbsp. coconut oil
  • 2 fed garlic
  • 2 cm. fresh ginger
  • 1 stk. Red bell pepper
  • 200 g. green beans
  • 3 tbsp. panang curry paste
  • 10 stk. dried lime leaves
  • 400 ml. coconut milk
  • 2 tsk. sugar
  • 2 tsk. fish sauce
  • salt
  • 200 g. ris

Course of action

  1. Cut chicken into thin strips. Peel ginger and chop into very fine pieces. Press the garlic in a garlic press.
  2. Heat a wok or pan with oil and add ginger, garlic and curry paste. Cut it short.
  3. Add chicken and lime leaves and fry.
  4. Cut the ends off the green beans and cut the bell pepper into strips. Add them and sauté until the beans have become softer.
  5. Add sugar and fish sauce.
  6. Turn off the flame and add the coconut milk (important that it does not boil, as most coconut milk will tend to separate).
  7. Taste with possibly more sugar/fish sauce.
  8. Serve the dish with boiled rice and possibly fresh coriander.

Rate this dish

Recipe for Panang Curry

Here you get an easy and simple recipe for homemade panang curry with rice.One of our absolute favorites in Thai food. It's a wonderful dinner with lots of flavor. Serve with cooked rice and some fresh chilli on top. Then you have a real, authentic Thai meal.

We often use green beans and bell peppers in our panang curry. But you can also easily use sugar peas, mini maize or bamboo shoots. As for the choice of vegetables, the only limit is your imagination.

ALSO READ:One-pot Thai soup with chicken

Recipe for an authentic Curry

Panang Curry - Recipe for an Authentic Curry - Mummum.dk (3)

Where can I buy Panang curry paste and kafir lime leaves?

We recommend that you go hunting in an Asian supermarket. Here in Aalborg, we have a few. And here we shop a few times a month and fill up the warehouse. You can't dust off kafir lime leaves elsewhere and they also often sell a fantastic curry paste. Although it may sound difficult that you have to shop in such places, it is worth it. It's a completely different taste experience.

But if you don't feel like it, you can also use a regular red curry paste and omit the lime leaves. This Panang is with chicken, but you can also make it with pork or beef strips.

Panang Curry - Recipe for an Authentic Curry - Mummum.dk (4)

Does it matter which coconut milk I use?

We recommend using a good fat coconut milk for this recipe. It can be made with a light version, but it is now best with a full-fat coconut milk. Here you can also buy a good one in an Asian supermarket. But otherwise, those from the regular supermarkets are also super nice with the dish.

On ourInstagram profileWe also post daily authentic food inspiration. So feel free to follow along there or drop us a comment if you have any wishes for future recipes.

Tags used in this recipe

Fresh gingerChicken breastRisSugarDry goodsPanang curry pasteCoconut milkFish saucePreservesCoconut oilDried lime leavesCondimentsGreen beansVegetablesGarlicFresh corianderMeatHerbsChickenRed bell pepperAsianGluten freeLactose-freeFallSpringSommerWinter

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Comments

  1. Have you found fresh kaffir lime leaves anywhere? Or are they dried?

    Response

    1. Hi Stine,

      We use dried. Bought in an Asian supermarket, where they are frozen. We think it's so easy when they just sit in the freezer 🙂

      Hug

      Response

  2. What does it mean when it says 2 cm of ginger? ?

    Response

    1. That you need 2 cm. of a piece of ginger 🙂 That's about 1 tbsp. grated ginger.

      Hug

      Response

    2. Do you really need 1 can of coconut milk per person - that alone corresponds to a whole meal in itself in terms of calories?

      Response

  3. It's probably just me overthinking the recipe... But it doesn't really say how things should be cut - I'm especially thinking of garlic, ginger, chilli, kaffir lime leaves. I immediately think that garlic=pressed, ginger=grated, chili=finely chopped (or is it chili spice?), kaffir lime leaves=thin strips (maybe?). I hope you can clear it up a bit for me! 🙂 . Really want to make it, I just want to make it correctly too! 😀.

    Response

    1. Hi Camilla,

      No, you are right. It is not clear from the recipe. I have written it for now so there is no doubt 🙂
      Lime leaves come in whole 🙂 Hope it's a success – it's one of our favorite dishes!

      Hug

      Response

      1. But can buy panang curry paste in a normal supermarket

        Response

        1. Hello,

          Yes, in larger supermarkets such as Bilka and Føtex 🙂

          Kh

          Response

  4. Just for info, do Bilka and Føtex sell dried kafir leaves?

    Response

  5. Løvbjerg also has kafir lime leaves...

    Response

  6. How much chili (fresh) do you need? It does not appear in the recipe. Only that it must be finely chopped.

    Response

    1. Hi Malene,

      We have removed chilli as there is already chilli in the curry paste. It's also deleted from the progress now 🙂 Sorry for the confusion!

      Kh

      Response

  7. Pills in kaffir lime open the leaves before serving or can they be eaten??

    Response

    1. Hi Anja,

      We pick them up yes 🙂

      Kh

      Response

  8. Can you use red curry paste instead of panang curry paste? And can you use ginger powder and are kafir lime leaves very important (can't find them anywhere).

    Response

    1. Hey Malu,

      You can do that, but it does not give the same taste, as the spice composition is different.
      And you can use ginger powder. If you leave out the lime leaves, it makes a huge difference - but if you can't get hold of them, then of course there are no other options.

      We usually buy all the things in Asian supermarkets. There you can buy a large bag of kafir lime leaves, which are stored in the freezer. There are plenty of rounds 🙂 Otherwise, Bilka also has both curry paste and lime leaves.

      Kh

      Response

  9. Hi, can you use something else instead of fish sauce?

    Response

    1. Hello,

      Then I would just leave it out 🙂

      Kh

      Response

  10. Are they raw beans or frozen?

    Response

    1. Hello,

      Fresh 🙂

      Kh

      Response

  11. Menu also has Kaffir Lime Leaves. But apart from that, it's always delicious to go exploring in the Asian shops?

    Response

  12. Doesn't it get very strong with 3 tablespoons of curry paste?

    Response

    1. Hi Tina,
      If you use it from the supermarket, it doesn't. If you use the real Thai paste, you can judge for yourself how much you want to add 🙂
      Kh

      Response

  13. Super delicious dish, thank you🙏😋

    I've made it a few times and it gets very strong for me and I don't quite know why… Tried with only 2 tbsp of Panang Curry paste (from Asian store) and 7 leaves… So how do I get it down in strength?

    Etc. Helle

    Response

    1. Hello Helle,

      It is a bit difficult to adjust the strength of the curry paste you buy. All you can do is add even less of the curry paste.
      Otherwise, you have to make a homemade paste, but that is also quite extensive.

      Kh

      Response

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Panang Curry - Recipe for an Authentic Curry - Mummum.dk (2024)

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