Panang Curry - Cooking class in Phuket

Jeff and I had countless delicious meals during our Thailand visit. One of the most memorable was at cooking class in Phuket were we learned Panang curry. It's similar to red curry but uses dried chilies instead of fresh and has the addition of peanuts.  Once you try making the curry paste at home, you'll never want to use store bought again.

Curry paste ingredients:

• 5 large, mild dried chilies soaked in water and seeds removed
• 2 cm galangal chopped
• 1 stalk lemongrass chopped
• 1/2 t lime zest
• 1 t cilantro root chopped
• 8 cloves garlic
• 5 shallots
• 1/2 t black pepper
• 2 t shrimp paste
• 1 t salt
• 1 t ground coriander
• 1 t ground cumin
• 1 t ground turmeric

Curry Paste Directions:

1. Blend chili and salt together in food processor. Add galangal, lemongrass, lime zest, cilantro root and blend together. Add garlic, shallot, shrimp paste, pepper, coriander, cumin, turmeric and grind into paste.

Curry ingredients:

• 3 T curry paste (above)
• 2 T vegetable oil
• 3 T finely chopped peanut
• 2 cup coconut milk
• 500 g sliced chicken
• 2 t sugar
• 2 T soy sauce
• Finely sliced kaffir lime leaf, sliced red chili, chopped peanut for garnish

Directions:

1. Heat vegetable oil in large pan and add curry paste. Stir until fragrant (~2 mins), reduce heat, and add chopped peanut.
2. Add half of coconut milk and bring to low boil for 30 seconds. Add remaining coconut milk, bring to boil, add chicken and submerge in coconut milk. Let chicken cook without stirring too much.
3. If curry is too thick, add a little water and return to boil. Add sugar and soy sauce. Garnish with lime leaf, chili, and peanuts.

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