Best 2 Authentic Panang Curry With White Rice Recipes
Get ready to embark on a culinary journey to the heart of Thailand with our guide to creating the most authentic Panang Curry, a dish that embodies the perfect balance of flavors and textures. This rich and creamy curry, often served with fluffy steamed white rice, is a symphony of aromatic spices, tender meat, and a hint of sweetness. Whether you're a seasoned cook or just starting your culinary adventure, this comprehensive guide will take you step by step through the process of crafting this delightful dish, ensuring a taste that will transport you straight to the bustling streets of Bangkok.
Check out the recipes below so you can choose the best recipe for yourself!
AUTHENTIC PANANG CURRY WITH WHITE RICE
Spicy Panang Curry is a popular Thai restaurant staple. My favorite is a simplified version made with plain vegetables, but chicken, beef or pork may be added. Add steamed white rice and you have a complete meal. Watch out! This dish tends to be spicy! Note to squeamish: Use a little less curry paste and add a bit more coconut milk to temper the hot!
Provided by astartrekfreak
Categories Curries
Time 35m
Yield 8 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Slice meat (if using) into thin slivers. Spray a large skillet with cooking spray, and fry meat until two-thirds done, then remove and set aside.
- Stir fry vegetables until crisp-done and add to meat.
- Add 1/4 cup coconut milk to pan and bring to boil. Add 1/2 can of curry paste. Lower heat and mix well.
- Add meat and vegetables back in and stir until meat is cooked, but tender.
- Add remaining coconut milk and curry paste. Continue mixing on low heat.
- Stir in fish sauce, 1/2 of frozen lemongrass, and sugar.
- Cook an additional few minutes until coconut milk thickens.
- Serve over white rice and garnish with additional lemongrass flakes.
CHUCK AND HEATHER'S PANANG CURRY
This is a good slow heat curry that will make you sweat! For less or no heat, cut or omit the chile paste. Serve with rice.
Provided by Chuck Mac
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Slice beef against grain into 1/4-inch slices.
- Heat a wok or large skillet over medium-high heat; whisk 1/2 cup coconut milk and curry paste together until simmering, 1 to 2 minutes. Stir in 1/4 cup coconut milk; return curry mixture to a simmer. Repeat with remaining coconut milk returning mixture to a simmer with each addition, 7 to 8 minutes altogether.
- Stir chile paste and beef into curry mixture; simmer just until beef is slightly pink in the center, 4 to 5 minutes. Stir in basil and sugar; cook until beef is soft and cooked through, 3 to 5 minutes more. Serve with cooked rice.
Nutrition Facts : Calories 477.3 calories, Carbohydrate 30.8 g, Cholesterol 35.6 mg, Fat 38.9 g, Fiber 1.6 g, Protein 21.8 g, SaturatedFat 25.3 g, Sodium 309.5 mg, Sugar 1.5 g
Tips:
- Use fresh, high-quality ingredients whenever possible. This will ensure that your curry has the best flavor.
- Don't be afraid to experiment with different ingredients. There are many variations of panang curry, so feel free to add or omit ingredients to suit your taste.
- Pay attention to the cooking time. Panang curry should be cooked until the chicken is tender and the sauce has thickened.
- Serve panang curry with jasmine rice. This is the traditional way to serve this dish.
- Garnish with fresh herbs, such as cilantro or Thai basil. This will add a pop of color and flavor to your dish.
Conclusion:
Panang curry is a delicious and flavorful dish that is sure to please everyone at your table. With its creamy, rich sauce and tender chicken, it is a perfect meal for any occasion. So next time you're looking for a new and exciting dish to try, give panang curry a try. You won't be disappointed!
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