Panang curry, also known as Phanaeng curry, is a popular Thai curry known for its rich and creamy flavor. The ingredients in Panang curry typically include:
Red Curry Paste: The base of Panang curry is made with a red curry paste, which includes ingredients such as red chili peppers, garlic, shallots, lemongrass, galangal, coriander roots, kaffir lime zest, and various spices.
Coconut Milk: This is used to create the creamy and luscious texture of Panang curry.
Meat or Protein: Commonly, Panang curry is made with beef, chicken, pork, or shrimp, though it can be made vegetarian or with other proteins like tofu or tempeh.
Kaffir Lime Leaves: These leaves have a distinctive citrus flavor and are a key ingredient in Thai curries.
Thai Basil Leaves: Thai basil adds a unique flavor to the curry, differentiating it from other types of curries.
Fish Sauce: Adds a savory umami flavor to the curry. You can use a vegan alternative if preferred.
Palm Sugar or Brown Sugar: Used to balance the spiciness and add a touch of sweetness.
Panang Curry Paste: Sometimes, a small amount of Panang curry paste (a slightly different blend from red curry paste) is added to enhance the flavor and color.
Optional ingredients and garnishes can include sliced red chili peppers for extra heat, thinly sliced kaffir lime leaves for decoration, and a drizzle of coconut cream on top for added richness.
It's worth noting that the exact ingredients and their quantities can vary based on personal preferences and regional variations. Additionally, store-bought Panang curry paste can also be used, simplifying the cooking process without compromising on flavor. When preparing Panang curry, adjust the spice level and sweetness to suit your taste preferences.