Recipe: Thai penang curry
When you say Thai curry, most people immediately think of the green or red variety. Very tasty, but Thai cuisine has so much more to offer. Think, for example, of yellow or massaman curry, to which potatoes are added. But for me, the much less well-known penang curry stands head and shoulders above the rest.
Penang curry is made with red curry paste to which you add roasted peanuts. This makes it a fairly mild curry with a nutty and creamy flavor. Like most other curries, you can eat penang with chicken, beef, pork or fish. Here’s a recipe with chicken that I received during my cooking class in Chiang Mai.
How to make Thai penang curry
Put the coriander in a mortar and pound until you have a fine powder. Add the chilies and pound until you have a fine paste. Then add the remaining ingredients. Pound, pound, pound until you can’t see any pieces and everything is a fine paste. Don’t have a mortar, or are you feeling a little lazy? You can also simply put all the ingredients in your food processor and chop until you have a curry paste.
The curry
Place a wok over low heat and heat 2 tablespoons of coconut milk in it until oil appears on the surface. Mix the curry paste into the oil and let it simmer for 1 minute. Add the chicken and stir until the chicken turns white. Add the remaining coconut milk. Then turn up the heat. Add the palm sugar and fish sauce and let everything reduce until you have a thick, creamy sauce. Remove from the heat and add the kafir lime leaves (save a few to garnish the plate). Serve with rice.
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