Why It Works
- Heating the coconut cream till it breaks creates an fragrant, oily base to fry the curry paste, an integral step that intensifies the aromatics.
- Cooking the squash straight within the curry sauce infuses it with taste whereas sustaining a pleasantly agency texture.
Panang curry is a staple of Malaysian and Thai cuisine, famend for its ultra-rich sauce and well-balanced sweetness, which comes from coconut cream and peanutty panang curry paste. Whereas historically made with beef, this plant-based model swaps in winter squash, remodeling the dish right into a comforting autumn dish that may be served as a essential, a facet, or as a part of a multi-part meal. Not like green curry and different fiery curry recipes, panang is milder and thicker by comparability. Its sauce clings to the principle ingredient, whether or not it is meat, seafood, or, as on this model, nutty kabocha or purple kuri.
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Kabocha squash is good on this dish due to its creamy but agency texture and nutty taste, however different squashes and pumpkins akin to purple kuri, acorn, and butternut squash would work, too. The pure sweetness of assorted winter squashes pairs fantastically with the daring flavors of panang curry paste, whereas coconut cream provides a velvety richness that coats every dice of squash in a superbly spiced sauce.
The Vital Step for Nice Panang Curry
One of many keys to an ideal panang curry is the step of “breaking” the coconut cream. Heating it till it separates into its fatty and watery elements permits the curry paste to fry within the fats, which deepens the flavors and enhances the paste’s pure aromatics. This system creates a strong basis for the curry, making certain that the flavors meld collectively fantastically.
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The Key Components within the Curry
This recipe’s steadiness of candy, spicy, and savory parts is central to its enchantment. Palm sugar is conventional however mild brown sugar works simply high-quality to mood the warmth of the curry paste and steadiness the briny fish sauce. Makrut lime leaves and Thai basil add sturdy licorice and pungent citrus-herbal notes that reduce by means of the richness of the curry. Lastly, roasted peanuts provide a crunchy distinction to the graceful, creamy sauce and tender squash. Additionally they improve the peanut taste that is conventional in traditional panang curry paste however might be lacking from business panang curry pastes, which frequently omit peanuts now due to meals allergy symptoms and substitute them with mung beans.
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The completed dish is hearty and finest served with steamed jasmine rice and as part of a family-style meal or Thai-inspired Thanksgiving feast with a roasted fowl and my sweet chili glazed Brussels sprouts.
This Straightforward 30-Minute Panang Curry Recipe Options Nutty Winter Squash
Prepare dinner Mode
(Preserve display awake)
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One 13.5-ounce can (400ml) coconut cream, akin to Savoy model (see notes), divided
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2 to three tablespoons (33g to 50g) store-bought panang curry paste like Mae Ploy (or Maesri for vegetarian) or homemade (see notes)
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1 small kabocha or purple kuri squash, about 1 1/2 to 2 kilos (0.7 to 1kg), stemmed, halved, seeded, and reduce into 1-inch cubes
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1/2 cup (118ml) water, plus further water as wanted
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3 tablespoons (38g) grated palm sugar or mild brown sugar
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2 tablespoons (30ml) fish sauce
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Thai lengthy purple chili (25g) or Fresno chili (30g), stemmed, seeded, and reduce lengthwise into skinny strips
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3 makrut lime leaves (1g), deveined and reduce into chiffonade
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1/2 cup (12g) Thai candy basil leaves
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2 tablespoons (18g) roasted peanuts finely chopped or crushed in a mortar and pestle
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In a 2-quart saucepan, warmth 1/4 coconut cream over medium-high warmth till it breaks and appears oily. Add 2 tablespoons curry paste for a milder curry or 3 tablespoons for a spicier curry. Stir till paste deepens in colour and is aromatic, about 2 minutes.
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Add squash, remaining coconut cream (reserve 2 tablespoons to drizzle on high for presentation when you’d like), water, palm or brown sugar, and fish sauce. Stir, carry to a boil, cut back warmth to medium, cowl, and prepare dinner till squash is fork-tender, about 10 minutes. Peel needs to be sturdy and flesh ought to nonetheless maintain its form. Simmer uncovered till curry is thickened to the consistency of a bisque, about 3 minutes.
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Take away from warmth, stir in half the purple chili and basil leaves, and switch to a big serving bowl or particular person serving bowls. High with makrut lime leaves, peanuts, remaining chiles, and a drizzle of reserved coconut cream, if desired.
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Particular Tools
2-quart saucepan
Notes
Recipe can simply be doubled.
To make this dish vegetarian, use skinny (mild) soy sauce as a substitute of fish sauce and use a curry paste with out shrimp paste, akin to Maesri model.
Fresno, serrano, or jalapeño can be utilized instead of Thai lengthy chili. For gentle curry, use 1/4 purple bell pepper.
Use a premium unsweetened coconut cream, akin to Savoy model, that’s pure coconut cream. Keep away from utilizing manufacturers with added thickeners akin to guar gum, as these will not thicken effectively.
Make-Forward and Storage
Make curry by means of step 2, let cool, cowl, and hold refrigerated in a single day. Reheat curry on the range over medium warmth and proceed with step 3 earlier than serving.
Preserve leftovers lined in fridge for as much as 3 days. Reheat gently on range. Coconut milk curries shouldn’t be frozen as the feel will probably be affected.
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