Panaeng curry

A beautifully authentic dish made with the spicy and robust panaeng curry paste.
pestle and mortar

Recipe from: 14 November 2012
Preparation time: 45 min
Cooking time: 20 min


  • 3 - 6
    dried large red chillies - soaked
  • in water for 10 minutes then chopped
  • (seeds removed)
  • 1 - 2
    stalks lemongrass - finely sliced from the thick end
  • 1 1/2
    fresh galangal - finely sliced
  • 1/4
    zest of a lime
  • 1
    coriander root - chopped
  • 1 1/2
    roasted ground peanuts
  • 1/2
    coriander seeds
  • 1/2
    cumin seeds
  • 1/2
    white peppercorns
  • 3
    shallots or 1 French shallot -
  • finely chopped
  • 1
    garlic - finely chopped
  • 1/4
  • 1
    shrimp paste
  • For the curry:
  • 1 - 2
    cooking oil
  • 100
    chicken, beef - thinly sliced against
  • the grain or seafood of your choice or any raw vegetables
  • 2
    panaeng curry paste (see above)
  • 150
    coconut cream
  • 100
    coconut milk
  • 4
    kaffir lime leaves - halved and shredded as finely as possible
  • 10 - 15
    pea aubergines or bite size pieces
  • of baby aubergine
  • 1
    palm sugar
  • 1 1/2
    fish sauce
  • 2
    red chillies - julienne (seeds removed)
Servings: Change Serving


For the paste:
Combine all the ingredients from toughest and driest, to softest and wettest last, in a pestle and mortar.

Pound together until you have a fine paste. Try to ensure you don’t have any large pieces of the ingredients in the paste.
If time does not allow, you can use a food processor. Just be aware that your paste will not be as fine as when you use a pestle and mortar and therefore your paste won’t be as fragrant.

For the curry:
Add the oil to a wok or deep based pot and add 2 tablespoon of yellow curry paste, stir vigorously until fragrant.

Add coconut cream - about 100ml, stir well until oil separates from the paste (rises to the top).

Add meat, fish or main raw vegetables and fry for about 1 minute. Continue to add coconut cream if the curry gets too dry.

Add coconut milk, kaffir lime leaves, aubergines, sugar and fish sauce.

Stir occasionally until everything is cooked through. If the curry is still too wet let it reduce until it’s thick and the oil comes to the top.

Serve over rice and add julienne red chillies for garnish.

Reprinted with permission of Damian Ettish.

Read more on: thai food  |  boil  |  sauté  |  vegetables  |  chicken  |  asian


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