Panang Curry
Rounding out the classic Thai curries is panang curry. Panang curry is somewhat similar to red curry, but differentiates itself by the addition of roasted peanuts -- this gives it a nutty and rich flavor that is further enhanced by using coconut cream (other curries sometimes use coconut milk, giving it a more soupy texture). Panang curry also tends to be a bit sweeter than other curries, hence the larger amount of sugar. I don't have roasted peanuts and so I added a bit of chunky peanut butter, which gives a similar effect. I over-reduced the curry somewhat, so it ended up splitting a bit more than I would have liked (it is supposed to split a tiny bit), making it not quite as visually appealing. But it still tastes great! The addition of peanut butter in particular makes a huge difference.
Active Time: 25 min
Total Time: 35 min
Ingredients
> chicken thigh (2/3 lb, cubed)
> red bell pepper (1/2, cut into slivers)
> Thai eggplant (3, cut into slices)
> onion (1/2, thinly sliced)
> panang curry paste (3 tbsp)
> shallots (1, thinly sliced)
> ginger (1 tsp, grated)
> garlic (2 cloves, finely minced)
> water (1 cup)
> coconut cream (14 oz)
> peanut butter (1-2 tbsp)
> fish sauce (1 tbsp)
> sugar (2-3 tbsp)
> lime juice (1 tbsp)
> Thai basil (~1 cup, torn)
Instructions
1. Fry the shallot, ginger, garlic, and curry paste over medium heat with some neutral oil for a couple of minutes, or until the curry paste starts to dry out.
2. Add the water and mix to dissolve. Then add the coconut cream, peanut butter, fish sauce, and sugar. Mix to dissolve and bring up to a simmer.
3. Add chicken thigh, and simmer over medium-low to medium heat for about 8-10 minutes.
4. Add eggplant, bell pepper, and onion, and continue to simmer for about 8-10 minutes.
5. Remove from the heat. Stir in Thai basil and lime juice. Adjust for seasoning (fish sauce for salt, sugar for sweetness, lime juice / zest for acidity) as necessary. Serve with rice and optionally top with cilantro or more Thai basil.
Notes/Tips:
> As with most Thai curries, feel free to use whatever vegetables / protein you prefer. I happened to have some Thai eggplant and red bell pepper, so I prepared it with that. But really, try adding zucchini, bean sprouts, carrots, and other root vegetables.
> Make sure to keep the pot at a simmer (don't let it boil) and stir somewhat frequently. Although coconut cream isn't technically dairy it's still functionally making a creamy sauce. The sauce should separate a little bit, but if you're not careful it can separate too much.
> Adjust the amount of curry paste that you add based on how concentrated it is. Some pastes (like the one I used) are much more concentrated and only a little bit is needed. Others are wetter and need longer frying to "dry out". Aim for around ~2,500mg of sodium total; I find that's a good benchmark to hit.
> Panang curry is traditionally served with roasted peanuts -- I pretty much never have roasted peanuts and to simplify the dish a bit ... I just added peanut butter. Which worked remarkably well -- it's subtle but you can taste the difference and it adds a lovely richness to the curry.