Panaeng curry
2 servings
Prep: 45 mins,
Cooking: 20 mins
A beautifully authentic dish made with the spicy and robust panaeng curry paste.
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Ingredients (27)
3 - 6 | dried chillies — red, soaked |
water | |
(seeds removed) | |
1 - 2 | lemongrass |
1 1/2 Tbs | galangal — thinly sliced |
1/4 tsp | lime — zest only |
1 Tbs | fresh coriander — root, chopped |
1 1/2 Tbs | peanuts — roasted, ground |
1/2 tsp | coriander — seeds |
1/2 tsp | cumin — seeds |
1/2 tsp | peppercorns — white |
3 | shallots — french shallot |
finely chopped — finely chopped | |
1 Tbs | garlic — cloves, finely chopped |
1/4 tsp | salt |
1 tsp | shrimp paste |
For the curry:
1 - 2 Tbs | oil |
100 g | chicken — or beef, thinly sliced |
mixed seafood — grains or vegetables |
panaeng curry paste (see above)
150 ml | coconut cream |
100 ml | coconut milk |
4 | kaffir lime leaves — shredded |
10 - 15 | aubergine — chopped |
aubergine — baby | |
1 Tbs | palm sugar |
1 1/2 tsp | fish sauce |
2 Tbs | red chilli — julienned |
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