Spicy Panang Curry with Coconut Rice
Experience the vibrant flavors of Thailand with this authentic Spicy Panang Curry. This dish combines your choice of beef, pork, or a medley of fresh vegetables, all simmered in a rich coconut milk and Panang curry paste sauce. The addition of fish sauce, lemongrass, and sugar creates a perfectly balanced taste profile that dances on your palate. Served over fluffy white rice, this complete meal is not for the faint-hearted; but with tips to adjust spiciness, everyone can enjoy its delightful kick. Perfect for family dinners or impressing guests, this recipe brings Thai restaurant quality right into your home kitchen.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Cooking Spray
as needed (For cooking)
Beef or Pork
1 lb (Sliced into thin slivers)
Stir Fry Vegetables
1 (16 ounce) bag (Frozen)
Coconut Milk
1 (13.5 ounce) can (Canned)
Panang Curry Paste
4 ounces (Or more to taste)
Fish Sauce
2 tablespoons
Frozen Lemongrass
1 teaspoon (Or to taste)
Sugar
3 tablespoons
White Rice
2 cups (Steamed)
Instructions
1
Begin by slicing the beef or pork into thin slivers and set them aside.
2
Spray a large skillet with cooking spray and heat it over medium-high heat.
3
Add the sliced meat to the skillet and sauté until it's about two-thirds cooked through. Remove the meat from the skillet and set aside.
4
In the same skillet, add the frozen stir fry vegetables and stir fry until they are crisp yet tender.
5
Add 1/4 cup of coconut milk to the skillet with the vegetables and bring the mixture to a boil.
6
Gradually add 1/2 of the Panang curry paste to the boiling coconut milk, stirring well to combine, and then lower the heat.
7
Return the cooked meat to the skillet, and stir until everything is well coated and the meat is cooked through but still tender.
8
Stir in the remaining coconut milk and add additional curry paste to taste, mixing thoroughly over low heat.
9
Incorporate the fish sauce, half of the frozen lemongrass, and the sugar into the curry, stirring to combine.
10
Allow the curry to simmer for a few additional minutes until the coconut milk thickens slightly.
11
Serve the curry hot over steamed white rice, garnishing with additional lemongrass flakes if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Panang Curry with Coconut Rice?
It is a vibrant Thai-inspired dish featuring meat or vegetables simmered in a rich, spicy coconut milk sauce flavored with Panang curry paste and served over steamed white rice.
What types of meat can I use in this recipe?
The recipe recommends using one pound of either beef or pork sliced into thin slivers.
Can I make this recipe vegetarian?
Yes, you can substitute the meat with a medley of fresh vegetables or extra stir-fry vegetables and ensure your curry paste is vegetarian-friendly.
How do I adjust the spiciness of the curry?
You can control the heat by gradually adding the Panang curry paste; use less for a milder flavor or more for a stronger kick.
What kind of vegetables are best for this dish?
This recipe specifically calls for a 16-ounce bag of frozen stir-fry vegetables for convenience and texture.
How much Panang curry paste should I use?
The recipe suggests starting with 4 ounces, adding half initially and then the rest to taste later in the cooking process.
Is the coconut milk used all at once?
No, the coconut milk is added in two stages: first 1/4 cup to boil with the vegetables, and then the remainder later to create the sauce.
What is the role of fish sauce in this recipe?
Fish sauce provides an essential salty, umami depth that balances the sweetness of the coconut milk and sugar.
Can I substitute the fish sauce?
While fish sauce is traditional, you can substitute it with soy sauce or a vegan fish sauce alternative if necessary.
Why is sugar added to the curry?
Three tablespoons of sugar are added to balance the heat of the curry paste and the saltiness of the fish sauce.
How do I prepare the lemongrass?
The recipe uses 1 teaspoon of frozen lemongrass, which is stirred into the curry while it simmers.
Can I use fresh lemongrass instead of frozen?
Yes, you can use finely minced fresh lemongrass if frozen is unavailable, adjusting the amount to your taste.
What is the first step in cooking the meat?
Begin by slicing the beef or pork into thin slivers and sautéing them in a skillet until they are about two-thirds cooked.
Do I need to thaw the frozen vegetables?
No, you can add the frozen stir-fry vegetables directly to the skillet and sauté until they are crisp yet tender.
How do I thicken the curry sauce?
Allow the curry to simmer for a few additional minutes after all ingredients are combined until the coconut milk thickens slightly.
What kind of rice is recommended?
The dish is traditionally served over 2 cups of steamed white rice, such as Jasmine rice.
Can I use brown rice?
Yes, you can serve this curry over steamed brown rice for a nuttier flavor and extra fiber.
Is this a quick meal to prepare?
Yes, thanks to the use of frozen vegetables and pre-made curry paste, it is designed to be a convenient Thai-quality meal at home.
How should I store leftovers?
Store any remaining curry and rice in an airtight container in the refrigerator for up to 3 to 4 days.
Can I freeze Panang curry?
Yes, the curry can be frozen, though the texture of the stir-fry vegetables may become softer upon reheating.
How do I reheat the leftovers?
Reheat the curry on the stove over low heat or in the microwave, adding a splash of water if the sauce has thickened too much.
What heat setting should I use for sautéing?
Use medium-high heat for sautéing the meat and vegetables to ensure they cook quickly without becoming soggy.
Do I need oil to cook the meat?
The recipe suggests using cooking spray in a large skillet to prevent the meat and vegetables from sticking.
What if I don't have Panang curry paste?
Red curry paste is the closest substitute, though Panang paste is generally sweeter and creamier.
How many servings does this recipe provide?
Based on the ingredients like 1 lb of meat and 2 cups of rice, it typically serves 3 to 4 people.
Is this dish gluten-free?
Most ingredients are naturally gluten-free, but you must check the labels on the curry paste and fish sauce to ensure they are certified gluten-free.
Can I add lime leaves to this curry?
While not in the base recipe, adding thinly sliced Kaffir lime leaves is a traditional way to enhance the aroma of Panang curry.
What should I garnish the dish with?
You can garnish the final dish with additional lemongrass flakes or fresh Thai basil if available.
Is this dish suitable for kids?
It can be if you reduce the amount of curry paste significantly to minimize the spiciness.
Why do I remove the meat and then add it back?
Removing the meat while cooking the vegetables prevents it from overcooking and becoming tough while the sauce base is prepared.