Thread: Panang Curry Recipe

Thai panang curry is commonly ordered by both Thai and westerners in restaurants across the world. The curry actually uses red curry paste with additional spices of coriander and cumin and pounded roasted peanuts (is usually added when fry the curry paste with oil). These additional spices, roasted peanuts and fresh kaffir lime leaves enhance a beautiful aroma and strong fragrance that distributes a distinctive flavor to the dish. If you are limited for time, a great shortcut is to purchase a quality panang curry paste or if NOT available, simply purchase a quality red curry paste and additionally add 1 teaspoon of ground coriander seed, ½ teaspoon of ground cumin and pounded roasted peanuts when fry the red curry paste with oil. Making this Thai curry is rather quick and easy compared to other curry recipe as there is not much preparation involved. Simply cook the panang curry with your choice of meat, most commonly chicken without skin on is used, preferably fillet. Pork, beef or prawns are also great alternatives.