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Panang Curry Recipe Guide

This document provides a recipe for Panang curry. It lists the ingredients needed to make the curry paste including ginger, garlic, chillies, onions, bell peppers, pineapple, basil, soy sauce, peanuts, and salt. It then lists the main curry ingredients such as broccoli, carrots, tofu and lime zest. The preparation instructions note that the chillies should be rehydrated before blending the paste. The paste is then sauteed before coconut milk and water are added along with the vegetables. Salt and sugar are added to taste before simmering for 10-15 minutes.

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Mugdha Joshi
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62 views2 pages

Panang Curry Recipe Guide

This document provides a recipe for Panang curry. It lists the ingredients needed to make the curry paste including ginger, garlic, chillies, onions, bell peppers, pineapple, basil, soy sauce, peanuts, and salt. It then lists the main curry ingredients such as broccoli, carrots, tofu and lime zest. The preparation instructions note that the chillies should be rehydrated before blending the paste. The paste is then sauteed before coconut milk and water are added along with the vegetables. Salt and sugar are added to taste before simmering for 10-15 minutes.

Uploaded by

Mugdha Joshi
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Panang   Ingredients 

Curry  Curry Paste


● Ginger, 1 ½ inch
● Garlic, 10 cloves [minced]
● Dehydrated red chillies, 7-8
● Onion, ½ [cubed]
● Red bell pepper, ½ [diced]
● Yellow bell pepper, ¼ [diced]
● Pineapple, 3 cubes [optional]
● Basil, 4 leaves [optional]
● Soy sauce, 1 tbsp.
● Peanuts, 4 [ground]
● Pepper, 1 tsp. [freshly ground]
● Salt to taste

Other Ingredients
● Broccoli, 9-10 florets
● Carrots, 1-2 [sliced thinly]
  ● Red bell pepper, ¼ [chopped]
● Yellow bell pepper, ¼ [chopped]
    ● Tofu, cubed [optional]
● Lime zest, ½ of a lime
● Water, 1-2 cups [preferential]
● Vegetable oil, 1 tbsp.
  
 
 
 
 
10. Let it simmer for 10-15 minutes, and then 
you can enjoy it with steamed rice! 
Preparation 
CURRY PASTE 
Tips 
1. Take the dehydrated red chillies and put 
them in a pot of water. Put the water on  ● It will be bland before adding sugar 
medium heat and let it come to an  and salt to taste (in step 9), so you’ll 
eventual boil. Let it boil for around 15  have to add in quite a bit. Keep 
minutes, then switch off the heat. Let the  tasting while doing this, because it 
chillies rest in the water for at least 2  really depends on your flavor profile. 
hours.  I tend to lean more towards the salty 
side, so I add in a rather large amount 
2. Once the chillies are rehydrated, make  of salt and a bit less sugar.  
small slits and take out the seeds and off   
the pedicel. 
● We add pineapple chunks to the 
3. Put the chillies in a blender, along with  paste to bring out a balance between 
the rest of the curry paste ingredients.  the soy sauce and garlicky flavors. 
Blend them together to create a thick,  This is optional, of course.  
rough paste.  
 
4. Add 1 tablespoon of water to the paste 
and blend it again. 
CURRY PREPARATION 
5. Put a fairly large pan on the stove and 
turn up the heat to a medium low. Add 
the vegetable oil and wait for a few 
seconds. Then, toss in the fresh curry 
paste and ​sauté​ it for 3 minutes.  
6. Add one tin of coconut milk and stir 
continuously. Add in the other tin after 
the first one has started to bubble. 
7. Put in the water until you are satisfied 
with the thickness (but make it a little 
thinner, because it thickens with time). 
8. Add in the vegetables and tofu and fold 
them into the curry. Add the lime zest as 
well. 
9. Add in salt and a couple of teaspoons of 
sugar to taste. 

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