Panang curry

Panang Curry is a thick, medium spicy and a creamy curry with nutty flavor.  It originated from the island of Penang. It is a healthy, wholesome and delicious curry with lots of fresh vegetables, Tofu and Thai flavors. This curry tastes delicious when cooked with a homemade Panang curry paste. I have used all the ingredients available in local grocery stores and the curry has authentic Panang curry taste. This is a favorite dish for my family. The recipe is quick and simple. Once you try this recipe, you will always make it from scratch!!

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Ingredients:

Ingredient	Quantity
For making Panag Curry paste
Finely chopped Onion	½ Cup
Ginger	2 Tbsp
Garlic	2 Tbsp
Lime zest	1 Tbsp
Lemon grass	2 Tbsp
Coriander stems	¼ Cup
Coriander seeds	1 Tbsp
Cumin Seeds	1 Tbsp
Peppercorns	5-6
Red chillies soaked in hot water	10-12
Peanut Powder	3 Tbsp
Salt	½ Tbsp
For making Curry:
Coconut Milk	500 ml/ 1 Can
Panang Curry paste	3-4 Tbsp
Carrots	1 Cup
Broccoli	1 Cup
Mushrooms	½  Cup
Extra-firm Tofu	½ Cup
Colored bell peppers	½ cup
Thai basil leaves	7-8
Oil	2 tbsp
Brown Sugar/sugar/jaggery	2 tbsp
Salt	As per taste
Lime juice	½ lemon

Recipe:

For making Panang Curry paste:

• Soak dry red Chillies ( seeds removed) in hot water
• Dry roast Coriander seeds and Cumin seeds separately on a low flame till they become aromatic
• In a blender jar make fine powder of Coriander seeds, Cumin seeds and Peppercorns
• Transfer  it in a bowl
• In a blender jar, add soaked chillies, onion, ginger and garlic, lime zest and lemon grass
• Blend to make a paste
• Add Salt, spice powder and peanut water
• Add about 2 tbsp of water if needed
• Panang curry paste is ready

For making Panang Curry:

• Heat a wok and add a tablespoon of oil 
• Pan fry Tofu and keep aside
• Add a tablespoon of oil and add Panang curry paste
• Cook the curry paste till the raw smell disappears
• Add vegetables and saute for a minute
• Add mushrooms
• Add Coconut milk
• Let the vegetables cook for 5 minutes on a low flame
• Add salt as per taste
• We have already added salt in Panang curry paste
• Add sugar
• Add Tofu and basil leaves
• Turn off the gas flame and squeeze lime juice
• Serve this curry with Jasmine rice 

Tips:

• Add Vegetables of your choice
• If galangal is available replace it with Ginger
• You may also add kaffir lime leaves to enhance the flavor
• After adding Coconut milk it is important to simmer the gas flame
• Add lime juice at the time of serving
• The color of the curry depends on the quantity of panang curry paste added
• If you want a spicier curry add curry paste according to your taste
• You can make the paste and freeze it 
• It will stay fresh for a month in a deep fridge

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