Panang Curry - real, from scratch
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RecipeTin Eats · by Nagi★ 5.0 (18)

Panang Curry - real, from scratch

NUTRITION · PER SERVING60M COOK
CAL 49%·PRO 100%
CARBS 67G27% OF CAL
6G FIBER49G OTHER12G TOTAL SUGAR
FAT 53G48% OF CAL
27G SAT26G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A real panang curry made from scratch with shrimp, coconut cream, peanuts, and fresh aromatics. Authentic and complex, serve with rice.

mainthaicurryshellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 700g/ 1.4 lb whole raw prawns/shrimp ((ie shell on), medium ~8cm / 3"long - Note 1)
  • 350g / 12 oz boneless, skinless chicken thighs (, cut into 7mm/ 1/3" slices)
  • 1 1/2 cups chicken stock/broth (, low-sodium (not fish/seafood - Note 2))
  • 2/3 cup dried Chinese chillies (not Thai!) ((24 x 6cm/2.5" long, 1/2 cup (15g) once deseeded chopped) - Note 3)
  • 3 tbsp roasted peanuts unsalted
  • 2 lemongrass stems (, finely grated (2 x 20cm/8" lengths) - Note 4)
  • 2 eschalots (, roughly chopped (1/2 cup))
  • 1 tbsp galangal, finely grated ((~1.5cm / 0.6" piece) - Note 5)
  • 5 garlic cloves (, finely minced)
  • 1 1/2 tbsp shrimp paste in bean oil ( - Note 6)
  • 1/2 tsp each ground coriander, cumin, nutmeg
  • 1 tbsp (packed) finely sliced kaffir lime leaves ( (~ 6 leaves) - Note 7)
  • 3 tbsp canola oil
  • 1 1/4 cups coconut cream (, full-fat (standard Aus 270ml small can ok))
  • 3 1/2 tsp white sugar
  • 4 1/2 tsp fish sauce
  • 1/4 tsp cooking/kosher salt
  • 200g/7oz green beans (, trimmed, cut in half (~1 1/2 cups))
  • 12 Thai basil leaves ( - Note 8)
  • Jasmin rice
  • 2 tbsp unsalted peanuts (, finely chopped)
  • Red cayenne peppers (, finely sliced (optional))
  • Thai basil leaves (, 3 leaves per serving - Note 8)
PREP
30M
SODIUM
1228MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.