Creamy Dreamy Panang Curry
Close your eyes for a second and picture you are sitting down at a bomb Thai restaurant and they bring out a delicious bowl of creamy spicy Panang Curry that makes you sing joy and cry foodie tears of happiness. Now open your eyes and get ready for magic baby!
I have been experimenting for a few times now to perfect this recipe and finally nailed it! I originally was just using a red curry base and wasn’t getting that typical Panang Curry flavor and texture that I love from the restaurants. Decided to get creative and jazz up the typical Red Curry you could find at the stores then magic was made! This dish is all about using fresh spices and peppers to get that spicy Panang Curry goodness you would expect!
Beauty of this dish is you could serve it with any protein and it will be good. I recommend Salmon, Beef, or Chicken! Hope you guys love this as much as I did!!!
Creamy Dreamy Panang Curry
FOR THE PANANG CURRY PASTE:
1 1/2 tbsp Red Curry Paste (I used Thai Kitchen and its PALEO/Whole 30)
1 Chopped Shallot
10 Thai Chilis (This is for Spicy, do half the amount if you want it more mild)
3 Garlic Cloves Chopped
1/2 tsp cardamom seeds
1/2 tsp Cumin Seeds
1/2 tsp Carraway Seeds
1-2 tbsp Olive Oil
FOR THE PANANG CURRY:
2 cans Coconut Milk (I used Aroy-D Coconut Milk)
1/2 Yellow Onion
1 Red & Green Pepper
PANANG CURRY PASTE:
Start off by toasting the Cardamom, Cumin, and Carraway in a small pan on medium heat. Only need to do this for a few minutes then remove from pan.
Add spices to a spice grinder or mortar and pestle and get it to a powder form.
Add the spices and rest of the ingredients (Red Curry Paste, Shallot, Garlic, Thai Peppers) to a small blender or cuisinart and start to pulse. Add in 1 tbsp and pulse more then start to blend. Add in extra oil if needed. You are wanting this to be a paste type texture. Once formed, add to small bowl and set aside.
Grab a large Dutch Oven or Pot (I used a stab 4 qt) and heat it up on Medium or medium high if not using Cast iron.
Once Pan is hot, add in four spoonfuls of the top fatty part of the Coconut Milk can and the Curry paste.
Stir up and you want mixture to combine and dry out a bit. This will bring out the flavors of the spices and peppers.
Once a paste is formed and you feel like its close to burning, mix up the rest of the coconut milk can and pour in half and stir. You want this to bubble a bit and reduce slightly. Will take about 2-4 minutes.
Now add in the rest of the first can and the second can of Coconut Milk and stir up until combined. Let this cook for 10 minutes stirring every so often.
Add in your Onion, Red & Green Pepper slices and stir up. Reduce heat to medium low. Cover and cook for 15-20 minutes stirring every so often.
Once vegetables are soft, you could remove the lid and add in a few dashes of fish sauce, small spoonful of Tamarind Paste, 1/4 Cup Almond Butter and stir up until everything is combined.
Add in 1 tbsp Monkfruit sugar, and nice sprinkle of salt. Stir up.
Throw in a handful of Thai basil that you could rip up by hand and let this simmer for 10-20 minutes to let all of the flavors come together.
Now you are ready to enjoy! Do a taste and if its too spicy, add in more of the almond butter and Monkfruit sugar.
It’s super important you don’t shake or stir the Coconut Milk before starting this recipe. You want that fatty layer for the first step or else you won’t get the paste like consistency correct.
I served mine with some Crispy Skin Salmon, Steamed Broccoli, and Cauliflower rice and it was delicious!
Other solid ideas are using some Sweet Potato Noodles or Zoodles!
- Dave (@mypaleoishlife)