It's a Thai classic that smells absolutely incredible when you start to cook the curry paste. This is a slightly milder flavour than the red or green Thai curries we sell, with a creamier texture coming from the peanuts. You need a handheld blender to make this recipe. You can choose chicken or vegetable, though the ingredients below will alter slightly if choosing the chicken option
What's in the kit?
The recipe kit includes 2 spice stages for making your Panang curry paste, including dried chillies, kaffir lime leaves, coriander seeds, and cumin seeds. You will also receive a printed recipe card, telling you exactly how to make this dish.
What do I need?
The following list is for the vegetable curry. The chicken curry will vary slightly and can be seen from the link above.
Shallots (1, finely chopped)
Lemongrass (1 stick, chopped)
Garlic (1 clove)
Ginger (thumb-sized piece, grated)
Black peppercorns (5)
Shrimp paste or salt (1/2 tsp)
Roasted peanuts (6 tbsp)
Birdseye chilli (1, optional extra heat)
Vegetable oil (3 tbsp)
Chopped veggies ( 200g e.g. mushrooms/ baby sweetcorn, could use tofu)
Red onion (1, chopped)
Green beans (200g, chopped)
Red pepper (2, chopped)
Coconut milk (2 x 400ml cans)
Soy sauce or fish sauce (4 tbsp)
Sugar (2 tsp)
Rice and sliced lime (to serve)
A handheld blender