::Authentic Panang Curry::

ANYONE WHO HAS EVER HAD A CURRY IN A THAI RESTAURANT KNOWS THAT, IF DONE WELL, YOU WILL FIND YOURSELF LICKING THE BOWL. NOW YOU CAN LICK YOUR PLATE IN THE COMFORT OF YOUR OWN HOME. YOU WILL HAVE TO MAKE A TRIP TO A SPECIALTY GROCERY STORE, BUT IT'S WORTH IT.

::Panang Curry Paste::

The Panang (Penang) curry paste in this recipe is made up of shallots, galangal, lemongrass, kaffir lime peel, white pepper, cilantro root and shrimp paste. Roasted seeds are usually added and may certainly be pounded into the paste (1-2 tsp of each). Peanuts can also be pounded into the curry paste but in our recipe the peanuts are added to the boiling coconut milk mixture.

Ingredients:

• 5 large dried red spur chiles seeded and soaked
• 10 cloves garlic
  
• 8 fresh Thai chiles
  
• 5 sliced shallots
• 1 tsp finely sliced fresh galangal
• 1 tsp sliced fresh lemongrass
• 2 tbsp finely sliced kaffir lime rind
  
• 1 tsp finely sliced cilantro stems or root
• 2 tsp ground Thai white pepper
• 1 tsp salt (sea salt is preferred)
• 1 tsp Thai shrimp paste
  

Preparation:

1. Pound dried chilies and salt together well in a mortar and pestle. Add galangal, lemon grass, kaffir lime rind and coriander root, continue pounding until mixed.
2. Add shallots and garlic, follow with pepper and shrimp paste. Pound well after each addition.

Cook's notes: This curry paste could also be prepared in a small blender container or food processor.

::Panang Curry::

Panang curry takes it name from the city island off the West coast of Malaysia, which is also known as Georgetown. This type of curry is richer, sweeter, and creamier then the more herbal Thai red or green curries, making it very popular with foreigners.

Peanuts, a unique ingredient in this recipe, are found in only one other Thai curry, Masamam. Beef is the most famous type of Panang curry but chicken, pork, fish or even liver can also be delicious. Vegetables are not usually added to Panang curry, but tiny bitter green eggplants could be a possibility. This is a drier type of curry more like its Indian cousins, with just enough sauce to cover the meat.

Ingredients:

• 3/4 lb (400 grams) beef or chicken
  
• 3 tbsp homemade Panang curry paste
• 2 cups coconut milk
• 6 kaffir lime leaves, torn
• 1/4 cup ground roasted peants
• 1/4 tsp salt
• 3 tbsp palm sugar
  
• 2 1/2 tbsp fish sauce
• 1/2 cup Thai basil
  

Preparation:

1. Wash the beef, cut into pieces about 3 cm (about 1 inch) thick.
2. Heat 1 cup of coconut milk over medium heat until the oil surfaces. Add curry paste, stir constantly for 2 minutes until fragrant and red oil surfaces. Add the beef, and cook for a further 5 minutes or until done. Add the remaining coconut milk.
3. Season to taste with salt, fish sauce and sugar. Add roasted peanuts, stir well. Reduce the heat and simmer for 15 minutes or until the beef is tender. Stir well to combine. Sprinkle kaffir lime leaves on top, and turn off the heat.
4. Add basil in the last 5 minutes.
   

Serves 4.

::COOKS NOTES::

If you live in Ottawa, this is where I went to pick up the ingredients. BestPrice Oriental Market.

::Authentic Yellow Curry::

Yellow curry (gaeng leung or gaeng karee ) is a Thai version of Indian yellow curry, including some dried spices in the curry paste. Yellow curry paste (nam prik gaeng karee) is a mellow sweet-spicy paste blend based on turmeric and curry powder pounded together with coriander, cumin, lemongrass, galangal, shrimp paste, dried red chilies, sea salt, ginger, garlic and shallots. This mild paste is usually used in fish stews or combined with coconut milk, chicken, onions and potatoes for Yellow Chicken Curry.

::Yellow Curry Paste::

Yellow Curry Paste Ingredients:

• 12 dried Thai chilis
• 2 tsp sea salt (or coarse salt)
• 2 shallots, peeled
• 4 cloves garlic, peeled
• 1 thick slice fresh galangal (or dried galangal soaked in water until softened)
• 1 stalk lemon grass, sliced crosswise (discard tough outer leaves and the root end)
• 1 thick slice peeled ginger root
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 2 tsp curry powder
• 1 tsp shrimp paste (kapee)

Preparation:

Dry roast corinder seeds and cumin seeds until fragrant over low flame in a heavy bottom pan (be careful not to burn). Set aside. (See a more detailed explanation of dry roasting spices).

Pound in a mortar and pestle or process in a small blender/food processor container in the following order: dried chiles, sea salt, shallots, garlic, galangal, lemon grass, and gingerroot. Process or pound until smooth but some small pieces can still be seen.

Now add the roasted spices and curry powder. Process or pound again until the seeds are completely broken up into powder and the paste is blended through. Last add the shrimp paste and gently blend in, using the mortar or processer.

::Yellow Curry::

Ingredients:

• 500 grams (about 1lb) chicken (or beef)
• 2 tbsp Yellow Curry Paste (follow link for recipe)
• 3 peeled and boiled small potatoes
• 3 cups coconut milk (3 16-oz. cans Chao Koh brand)
• 2 tbsp fried shallots (already prepared or make your own)
• 1 tsp sea salt

Preparation:

Cut meat into 2 inch thick pieces (chicken) or slices (beef).

Fry the spice mixture in 2 tbsp. of the oil used for frying the shallots (if you are ambitious and have made your own fried shallots use that oil or simply use vegetable oil) adding the coconut cream (see note from Kasma below regarding coconut cream) in small amounts.

Then add the chicken and cook without stirring. Spoon into a pot. Add the coconut milk and salt. Cook the meat until tender, add the potatoes. Remove from heat when done, dip into serving bowl, and sprinkle with fried shallots. Serve with cucumber relish.

::Yellow Chicken Curry::

Yellow Curry with Chicken (Gaeng Ka-Ri Gai) Ingredients

• 3 tbsp yellow curry paste (either from the recipe above or ready made like Nittayai brand)
• 1 lb chicken, cut into 2 inch pieces (cut through the bones with a sharp cleaver if using chicken with bones)
• 2-3 small red potatoes, scrubbed and cut into 2 inch pieces
• 1/2 tsp sea salt
• 1/2 can (16oz) coconut milk, shake before opening to mix seperated milk
• 2 tbsp fried shallots (available ready-made in a plastic jar), optional
• 1 tsp fish sauce, to taste (Golden Boy brand is recommended)

Preparation:

In a small bowl mix the curry paste with 1 Tbsp. of water to dilute. Add to the coconut milk in a medium sized sauce pan. Stir to mix. Add the chicken and potatoes, and 1/2 tsp of sea salt. Bring to a boil over medium-high heat. Cook until the meat and potatoes are cooked through, not simmering on low heat, but let the curry roll on a low boil.

At the end of cooking, taste and add fish sauce to adjust the saltiness. Cook a minute longer. Remove from heat. Garnish with fried shallots (available ready made in a plastic container), if desired. Serve with Thai jasmine rice.