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Panang Curry

Yields1 ServingPrep Time10 minsCook Time10 minsTotal Time20 mins

I learned how to make an authentic Panang Curry in Thailand at the Asia Scenic cooking school and it was the highlight of my trip! To be able to learn how to make the curry paste from scratch is something that I have always wanted to do. This is the best Panang Curry that I have ever made and it's definitely because of the homemade Panang Curry paste! You must give this curry a try!

Curry Paste
 5 count garlic cloves
 1 count shallot
 1/4 tsp turmeric powder
 1 count thumb-size piece galangal (10 g)
 1 tsp coriander seeds
 1 tbsp lime zest
 1 count lemon grass stalk (white part only)
 10 count large dried red chili peppers
 2 tbsp roasted peanuts
Panang Curry
 12 oz fried tofu
 2 cups light coconut milk (or 14 oz can)
 2 tbsp Panang curry paste
 1 count lime (peeled and sliced thinly)
 1 tbsp palm sugar
 3 tsp fish sauce (or more to taste)
 
Curry Paste
1

Blend all the ingredients for the curry paste together with a 1/4 cup of water until a paste forms. You will be able to have more curry paste leftover as you only use 2 tbsp for this recipe. Store in the fridge for a couple weeks.

Panang Curry
2

In a medium pan, boil the coconut milk on medium heat.

3

Add 2 tbsp (or more to taste) of curry paste to the coconut milk and stir around for a couple minutes.

4

Add the fish sauce and palm sugar. Also, add in the tofu and simmer for about 5 minutes. Enjoy over rice!

Nutrition Facts

1 servings

Serving size

6 servings

Amount per serving
Calories221
% Daily Value *
Total Fat 16g21%

Saturated Fat 5g25%
Trans Fat 0g
Cholesterol 0mg
Sodium 456mg20%
Total Carbohydrate 11g4%

Dietary Fiber 3g11%
Total Sugars 5g
Protein 10g
Potassium 124mg3%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.