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Panang Prawn Curry is one of my favourite dishes. It’s creamy, spicy, flavourful and colourful. I like to cook this curry with Prawn because I generally preferred seafood over meat, though, you can cook the curry with beef, lamb, pork or chicken as well.
In this post, I will be guiding you step by step on how to make a Panang Curry with different kinds of meat. I will also be writing in detail about how to cook it in the traditional way. But before we started, let’s read a little about the origin of the dish.
About Panang Curry
Panang Curry is believed to be influenced from Rendang Curry dish. It’s from Malaysia, Indonesia and Singapore.
Rendang Curry is originally from Minangkabau people, from the West of Sumatra island. Later on, it becomes a popular dish among Malaysian, Indonesian and Singaporean.
The original Rendang dish from Indonesia has a dark brown colour, with very little liquid in the curry. Once the dish came over to Malaysia, it changed appearance. The dish is more liquid and more colourful. Rendang dish became more popular when it arrived to Malaysia. The province that Rendang curry was popular is at Thailand and Maylaysia border ( kelantan Terengganu and Perlis).
Thai people believe that Rendang curry influences Panang curry dish. We think that the name “Panang” is coming from “Penang” which is the city of Malaysia, next to the Thai border. However, there is no reliable, prove for the name. It’s just a myth that we believe in Thailand.
Panang Prawn Curry Recipe
Before we jump into the recipe, I want to give you a couple of links below that may be useful for this dish.
Panang Curry Recipe
- 250 g Prawn, or other kind of meat you prefer
- 220 ml Tale part of coconut milk. You can read in the link above: how to make coconut milk. In the content I explain about different parts of coconut milk.
- 180 ml Coconut cream
- 70 g Panang Curry Paste
- 1/2 -1 tbsp Fish sauce Depends on how salty your curry paste is. You can taste and add a little at a time.
- 3/4 tbsp Coconut sugar
- 3-4 Leaves Kaffir lime leaves finely chopped
- Prepare the meat or seafood that you decided to use. In my case, I use prawn so I need to clean, peel and devein.
- IF YOU ARE USING RED MEAT, READ THIS PART. Put 200ml of tale, part coconut milk in a pot and place over medium heat. Put the meat of your choice in the pot immediately after coconut milk. Gently stir for 20 minutes and don't let the coconut milk boil. Afterward, put the pot aside.
- Put half of the coconut cream in a pan and stir over medium heat. When the cream starts to bubble, add curry paste and keep stirring until the curry absorbs all of coconut cream. Add another half of the cream and stir constantly. Don't let the curry burn and stick to the pan. It will take around 10 minutes. You will see that there is red oil floating on the top slightly.
- Add 200 ml tail, part of coconut milk (Skimmed or add 1:1 coconut milk and water) and then the prawn, in the pan. If you are using red meat, you can add meat and its soup inside instead.
- Leave the curry to cook for another 20 minutes until 1/4 of the liquid has evaporated.
- Add finely chopped kaffir lime leaves before turn off the stove. Serve hot with steamed rice.
I hope you enjoy making Panang Curry dish! buon appetito 🙂