This Thai Panang Curry is a fantastically versatile dish, it is more of a broth with a lots of crunchy veg. Make as spicy as you like and add rice noodles so it is a bit more substantial.
You can make it with fish, chicken, pork or just with the vegetables. The Panang curry paste does though have shrimp paste in it so will not be suitable for a strict vegetarian diet.
Now normally I will always make my own pastes and sauces, however for this I buy on-line from an Asian site. It is rich and certainly got a kick and the 400 gram tub will last for ages.
This can be quite a fiery, even with 1 tbsp of paste it has a little kick. In our house, I like it hotter than my wife, so I make up as per the recipe, then dissolve a teaspoon of additional paste in a little hot water then put in my bowl. Then get the tissues and cold water ready.
Once all the veg is prepared this is a quick meal to cook and the short cook time ensures nice crisp veg. Quantities will be enough for 4 people, I make for 2, then chill the remainder and just give a quick blast in the microwave the following day.
Finally, I use cheap frozen shrimp and white basa fillets from the supermarket freezer cabinet. You can substitute these for big prawns, or a firm fish like cod or monkfish.
You will need a big wok or saucepan with a lid.
Thai Panang Curry Recipe
Thai Panang Curry is a fantastically versatile dish, it is more of a broth with a lots of crunchy veg.
4
servings15
minutes20
minutes335
kcalIngredients
2 tbsp Sunflower oil
5 Cloves of garlic thinly sliced
2 inches Ginger, scraped and sliced
1 Onion Medium
1 tbsp Panang curry paste (see link below)
2 tbsp Soft brown sugar
1 Stock pot/cube Chicken or vegetarian or 300 millilitre of home made stock.
400 ml Tin of coconut milk
200 g Firm white fish fillets cut into inch chunks
1 Big carrot, skin on and sliced thin
250 g Frozen shrimp/Prawns
200 g Mini sweet corn
200 g Sugar snap peas
200 g Tender stem broccoli or medium head of broccoli.
Directions
- Chop onion into small chunks.
- Scrape the skin off the ginger with the edge of a spoon and slice thinly.
- Put to one side with the sliced carrot and garlic.
- Take the tender stem broccoli and cut in half, stalk and head. If you a using a normal head of broccoli, chop the head into small florets and the stalk into slices.
- Place in microwaveable dish with a small amount of water, cover in clingfilm and microwave on full power for 1.5 minutes. The broccoli should still be nice and crisp. Put aside with the sugar snap peas and mini corn (halved)
- Dissolve the curry paste sugar and stock cube in 300 millilitres of hot water.
- Pour the oil into a large wok or pan and heat, once nice and hot add the onions garlic ginger and carrot, move around the pan so it softens but does not start to brown, at most for a minute.
- Next add the broccoli, sugar-snap peas and corn. again, stir around cover for a very short while so a little steam is created in the pan, but you need to keep stirring. You are looking for the veg to start to soften but not brown, if it does it will have a bitter taste.
- Now add the stock mixture and tin of coconut milk, stir so it is all incorporated, then bring to a boil and turn down. place a lid on the pan, and cook for a 2 minutes.
- Next add the fish and prawns, stir into the curry and cover.
- I would cook for a maximum of 3 minutes, but have a quick check that the fish is cooked. If your prawns were raw, they should now nice and pink and the veg still crisp.
I serve the curry on a bed of rice noodles, cook as per instructions but I would put them on when I add the fish to the curry, they normally take a maximum of 3 minute, strain then put in a bowl, then pour a good helping of the curry on top.
