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Gaeng Panang (แกงพะแนง) – Thick and Creamy Panang Curry
More recipes: Thai recipes · Curry recipes · All Asian recipes
Gaeng Panang (แกงพะแนง) – Thick and Creamy Panang Curry
Laura Chen
4
15 Minuten
35 Minuten
420
Thai
Main course
Panang curry is a creamy, slightly sweet Thai curry with a thick sauce. It is milder than other curries, with a rich peanut flavor and plenty of coconut milk. It is often served with chicken, beef or shrimp.
Ingredients
Ingredients
- 500 g chicken breast or beef (cut into strips)
- 2 tbsp Panang curry paste
- 400 ml coconut milk
- 1 tbsp fish sauce or soy sauce
- 1 tsp palm sugar
- 1 tsp makrut lime leaves (finely sliced)
- 1 tbsp peanuts (chopped)
- 1 red bell pepper (cut into strips)
- 1 tbsp vegetable oil.
Instructions
- Heat the vegetable oil in a pan and fry the Panang curry paste in it
- Add half of the coconut milk and stir well
- Add the meat and cook until done
- Add the remaining coconut milk, the fish sauce or soy sauce, palm sugar, bell pepper and lime leaves
- Simmer for 10 minutes, until the sauce thickens
- Garnish with chopped peanuts and serve hot with rice.
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More recipes: Thai recipes · Curry recipes · All Asian recipes