Central Thailand

Panang curry

Name: Panang curry
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 dried red chillies soaked dried red chilli; 3 shallots; 5 cloves garlic; 1 stalk lemongrass; a thumb galangal; 1 1/2 tsp toasted coriander seeds; 1/2 tsp toasted cumin seeds; 3 tbsp roasted peanuts; 1 tsp shrimp paste; 1 1/2 cups thick coconut milk; Chicken, boneless, boneless, thinly sliced; 8 leaves very finely shredded kaffir lime leaves (makrut lime leaves); 1/2 sliced red bell pepper (red capsicum, red pepper); 1 1/2 tbsp fish sauce; 1 tbsp palm sugar jaggery; a handful basil leaves; 2 tsp cooking oil (vegetable oil)

Thicker, richer and more peanutty than red curry, with ribbons of lime leaf. It clings like it means it.

40 minTime

31 gProtein each

mediumSpice

The thick one1 chapter · 1 min read

Make it your way

Grandma's wayThick, nutty, lime leaf scented.

The original

451kcalsame

31 gproteinsame

5 gfibresame

40minutessame

Panang curry with chicken.

Per serving, worked out from the ingredient table.

Ingredients

Dried red chilli6 dried red chillies, soaked

Shallots3

Garlic5 cloves

Lemongrass1 stalk

Galangala thumb

Coriander seeds1½ tsp, toasted

Cumin seeds½ tsp, toasted

Peanuts3 tbsp, roasted

Shrimp paste1 tsp

Thick coconut milk1½ cups

Chicken, bonelessboneless, thinly sliced

Kaffir lime leaves (makrut lime leaves)8 leaves, very finely shredded

Red bell pepper (red capsicum, red pepper)½, sliced

Fish sauce1½ tbsp

Jaggery1 tbsp palm sugar

Basil leavesa handful

Cooking oil (vegetable oil)2 tsp

Method

4 steps

1Grind the chillies, shallots, garlic, lemongrass, galangal, toasted seeds, peanuts and shrimp paste into a thick paste.
2Heat oil and half the coconut milk until it splits. Fry 4 tbsp paste for 3 to 4 minutes.
3Add the chicken and toss in the paste, then add the rest of the coconut milk, most of the lime leaves and the pepper. Simmer until the chicken is cooked through with no pink.
4Season with fish sauce and palm sugar. Finish with basil and the rest of the lime leaf.

Serve it like this

Spoon into a shallow bowl so the thick sauce shows off, top with a tangle of lime leaf threads and a drizzle of coconut cream. Rice on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Central Thailand

Panang curry

Thicker, richer and more peanutty than red curry, with ribbons of lime leaf. It clings like it means it.

40 minTime

31 gProtein each

mediumSpice

The thick one1 chapter · 1 min read

Make it your way

Grandma's wayThick, nutty, lime leaf scented.

The original

451kcalsame

31 gproteinsame

5 gfibresame

40minutessame

Panang curry with chicken.

Per serving, worked out from the ingredient table.

Ingredients

Dried red chilli6 dried red chillies, soaked

Shallots3

Garlic5 cloves

Lemongrass1 stalk

Galangala thumb

Coriander seeds1½ tsp, toasted

Cumin seeds½ tsp, toasted

Peanuts3 tbsp, roasted

Shrimp paste1 tsp

Thick coconut milk1½ cups

Chicken, bonelessboneless, thinly sliced

Kaffir lime leaves (makrut lime leaves)8 leaves, very finely shredded

Red bell pepper (red capsicum, red pepper)½, sliced

Fish sauce1½ tbsp

Jaggery1 tbsp palm sugar

Basil leavesa handful

Cooking oil (vegetable oil)2 tsp

Method

4 steps

1Grind the chillies, shallots, garlic, lemongrass, galangal, toasted seeds, peanuts and shrimp paste into a thick paste.
2Heat oil and half the coconut milk until it splits. Fry 4 tbsp paste for 3 to 4 minutes.
3Add the chicken and toss in the paste, then add the rest of the coconut milk, most of the lime leaves and the pepper. Simmer until the chicken is cooked through with no pink.
4Season with fish sauce and palm sugar. Finish with basil and the rest of the lime leaf.

Serve it like this

Spoon into a shallow bowl so the thick sauce shows off, top with a tangle of lime leaf threads and a drizzle of coconut cream. Rice on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Panang curry

Make it your way

Ingredients

Method

Panang curry

Make it your way

Ingredients

Method

Make it a meal