Panang Curry Recipe

I LOVE curry, I mean in the UK you'd be hard pressed to find many people who don't but recently I have been tempted away from my beloved Indian to Thai and Malaysian curries. 

I love the tangy spiciness of them and that wonderful frisson between the spiciness of the chilli with the creaminess of the coconut milk. Here's a recipe for a Chicken Panang curry thats becoming a firm favourite of mine, and if you've got a blender to hand it's dead easy too.

Ingredients 

Serves 4 

Curry Paste

3 cloves of garlic
1 small onion quartered
1- 2 red chillies chopped (depending on how hot you want it)
1 tin of coconut milk
4 Tbsp of tomato puree
1 Thumb of sliced ginger
1 Tbsp of dark soy sauce
2 Tbsp of fish sauce
1 Tbsp of Paprika

1 Tbsp of Chilli powder
1/2 Tsp of Ground Coriander
1/2 Tsp of Ground Cumin
1/2 Tsp of Turmeric
1/2 Tsp of Cinnamon
1/8 Tsp of Nutmeg
Juice of Half a Lime

Curry

8 Skinless and Boneless Chicken Thighs cut into chunks
1 Sliced red pepper
3 Tomatoes quartered
2 Kaffir Lime leaves (or Bay leaves)

To Serve

Basil leaves
4 Lime Wedges
Thai Jasmine Rice



Recipe 

Place all the curry paste ingredients in a food blender or blend in a large mixing bowl with a hand blender and blend well.

Pour all that lovely sauce into a large pot, if you think you want your curry to be a bit saucier then add a bit of good quality chicken stock. Now add your chicken, tomatoes and red bell pepper and simmer for about 45 minutes on the stove. If you like your vegetables a bit firmer then don't add them till halfway through.

Now taste your curry, if it needs a bit more saltiness add a bit more fish sauce or soy sauce and if it's too spicy add a bit more coconut milk or yoghurt.

Sprinkle with basil leaves, a lime wedge and serve with a big bowl of thai jasmine rice.

Enjoy!

Photos by Noel Deasington