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Panang Curry Recipe

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This recipe for Panang Curry is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 to 1 ½ cup coconut cream (just the solid part)
¼ to ⅓ cup Panang curry paste
12 to 16 ounces chicken or beef sliced into a bite-sized pieces
1 cup water or the watery part of the coconut milk
Salt
2 to 4 tablespoons fish sauce
1 to 2 tablespoons palm sugar (or brown sugar for substitute)
Makrut lime leaves, chiffonade for garnish
Directions:
Directions:
Cook the coconut cream in a skillet over medium-high heat until the coconut cream breaks and gives you coconut oil. Add Panang curry paste into the coconut cream, reduce the heat down to medium and stir continuously for at least 2 to 3 minutes until the curry paste releases its aroma. If the contents get dry, add more coconut cream or coconut milk.

Add meat to the cooked curry paste and stir until the curry paste coats all the meat.

Add the watery part from the coconut milk to get the liquid level until it covers the meat and heat until it boils, then turn the heat to low and simmer until the meat is tender. If you are using chicken, 30 to 45 minutes. If you are using beef, 1 hour to 1 ½ hours. The water will reduce over time, so make sure to add a little bit more. The water does always not need to cover the meat. Stir the pieces of meat to cook evenly. Do not add too much water. The curry should be thick, not watery.

Once the meat is tender, season it to taste with fish sauce and palm sugar.

Turn off the heat, plate it, and garnish with makrut lime leaves.
Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
Make sure your coconut cream does not have any stabilizers added. Do not shake the can of coconut milk before you open it. The hard white part at the top is the coconut cream. If the coconut milk you bought has been shaken or is not separated, put the whole can of coconut milk in the refrigerator for an hour. You should have the coconut cream floating up on the top and clearer liquid at the bottom. Scoop the cream off to cook with the curry paste with and reserve the water.

 

 

 

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