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Panang Curry Recipe พะแนงหมู - Hot Thai Kitchen
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- Опубліковано 24 жов 2013
- This is one of the most famous curries in Thailand. Think red curry spiked with spices and enriched with peanuts! You can use store-bought curry paste, but to make it yourself, watch this video:
Panang Curry Paste Recipe: • Panang Curry Paste Rec...
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the UA-cam channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via UA-cam videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitche...
#ThaiFood #ThaiRecipes #AsianRecipes
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
what's the difference between red curry and panang curry?seems like they have the same ingredients and method except for the chicken stock
@@nabeelasarwarkhan1277 panang has peanuts, coriander and cumin. It's also much more dry and mild compared to red curry
I made this recipe last night exactly as it's written out, including the home made curry paste. It was a lot of work to make the paste, but the curry turned out to be incredible! While the curry was cooking, someone in the hallway of our condo building yelled "smells so good!" as they walked by the door. I cook a lot of Thai food and usually use packaged curry pastes, but this just was a whole new level of wonderful.
Lance Schmidt That was me I was walking by and smelt that kush you were Smoking!
Lance Schmidt good for you
I had this for lunch today. Not this exact recipe, but from a restaurant called Thai Chili in Roanoke, TX. I couldn't begin to tell you how good that was. It was almost like I had a bowl of ice cream for lunch.
First time having curry? :P
If your ever in Euless you should try Trinity Street Food
Pain gave me a foundation in Thai cooking. You’re great and I love watching you. Thank you.
And the world shall know pain!
I love how you speak so much in your videos! makes it so interesting to watch. I watch your video daily
I am enjoying your curry videos, and now I am ready to try my hand. Just an FYI, the technique you called julienne is known as "chiffonade" where you thinly slice stacked or rolled leaves or herbs (basil) perpendicular to the roll vs. matchstick-sized cuts of food that is julienne. Thank you for sharing your recipes and technique!
OMG! I just found your channel....it's September 2021!!! Panang is my favorite dish......when I became allergic to milk and couldn't have mac and cheese any more....I made Panang my No. 1 comfort food!!! I fell in love with Champa Thai's version in Honolulu and learned from them how to make it. Thank you, thank you, thank you!
Outstanding !!!
Hi Travis, thanks for your feedback! Yes, I'm trying out a couple of new things (none of us are pros here!) so really appreciate your input!
Hi, Pailin 👋😍
Penang is one of a state name in Malaysia.
I'm from Penang 😊
This curry is one of our famous dish besides asam laksa noodle, char kuey teow noodle, chendol dessert and a lot others. 😊
This looks delicious. I don't usually order this in Thai restaurants, because many Thai dishes (often with peanuts) are too sweet for me (like Satay sauce, Massuman curry, and Pad Thai). But seeing this made me realize that I can order it to be less sweet.
Thank you for both Panang videos. I love Panang curry and you have solved several mysteries for me (yes, peanuts!) as well as shown a great way to cook it. About the name 'Panang,' I always assumed it was named for the Malaysian Island of Penang, in the Strait of Malacca, just to the south of Thailand. The island has a very large Han Chinese population but also a lot of Thai and Malay influences. I've always heard that the capital George Town has the best food in Southeast Asia, at least south of Bangkok.
Mmmm! I gotta visit George Town at some point! Interesting point re: the name, some sources say it comes from the Khmer language!
Thank you for the recipe Pailin! I'm making this tonight for dinner.
Penang is a state in Malaysia. I'm pretty sure the curry is named for that state. and the word Penang in Malay means the areca nut, also knows as betel nut.
I used to wonder this too. Penang is a state in Malaysia, the English form of the Malay word "Pinang." In this case, it's Thai Panang curry. Pronounced similarly, but not related. The regions are really close though!!
Thai has food named Kanom Tokyo and it's not from Japan at all, Lodshong Singapore which also not originated from Singpore. Kanom Jean which is not from China (or what Thai called "Jean"). There are lots of of them.
Read what Teleport Lotary said. Just Ctrl+F. Or, for your convenience, here it is.
...Panang is not Penang lol, having similar pronounce is just coincidence( in Msia the Malysian ppl pronouning Penang as Paanang). This type of curry was originate in Bangkok area, nothing related to Masakan Pulau Pinang at all, It may look similar to rendang or some what kulai but nothing of this Panang curry does not taste like any of those Malaysian curry dishes nor it is relate to Malaysia as you will never find this "Panang" curry in that country....
So delicious, made it last night. I love your recipes so much thanks for sharing them. Do you have recipe for beef tomato chow mien
I think now that coconut oil is available in a tub, which it hasn't been before until recently, it's a good solution for sautéing the curry paste! I have never tried Trader Joe's coconut milk, so I don't know how it ranks compared to others, but if you think it tastes good, and the end product tastes good, then it's perfectly fine!
Omg I finally made this with
chicken--it is so scrumpdillyicious.
Love the way you sometimes talk to your food.
Looks so good I will try it and the past also thank so much may God Bless 🙏
Made it today minus the kaffer lime (couldn't find). Came out good. 🙂
Wow ! great cooking and presentation
The name originates from Penang Island, Malaysia where this style of curry is thought to have been a favourite. Penang or Pinang means Betel nut in Malay. A type of hard nut chewed as a mild intoxicant that grows as a tall elegant palm tree widespread in Penang island. Great tasting curry widely eaten in Thailand, especially the southern parts like Phuket or Khao Lak.
+Addy Suksri
Not unrelated.
+calam I'm Thai and I've never read those information before. I find your comment very fascinating--sounding like something you making it up yourself. First, they're not pronounced the same. Panang and Pinang are etymologically irrelevant as Panang is pronounce with hard P and the last vowel is 'ae' as in BANG, unlike Pinang which last vowel sound is short 'a' as in Rung, Sung, and Hung. Second, this dish is most likely influenced by Indian or Khmer cuisine. Panang พะแนง in Khmer means cross sitting.
+tthesweetestsinn
Go tell it so someone who is interested.
+calam Wow, remember not to kick your dog out of frustration...
+Jeff K
Hey buddy. Don't worry I would never kick you.
I love Thai curries... and watching you're presentation ;), thank's for showing!.
I love your cooking and excellent English. I would add green beans, red bell pepper pieces, zucchini, mini corn, and a bit of peanut butter to this so there is a good supply of vegetables as well. Panang is my favorite Thai and I make it all the time -- just LOVE the flavors.
This looks amazing and beautiful and is my favorite. Thank you so much
I'm sure I'm not the only one who's noticed all the improvements. You're getting better each episode, so keep it up! Your success means more content for your subscribers, and more delicious Thai meals for me :-)
วันนี้ทำแกงพะแนงไก่คะ ทำตามทุกขั้นตอนคะ
We love your instructionals...and your food!
Just made it Palin. It came out so yummy. I did chicken. And it taste just like the restaurants. Thank you so much.
Add a dash of peanut butter and it's amazing.
I have not been able to find Kaffir lime leaves. So i made the Curry without it. Tastes just as good as in a Thai Restaurant.
I just visited a place in Malaysia called Penang. Food is heavenly in this place. May be that is a origin of this recipe name.
I love all your shows...keep up the great work!!!!
Penang is one of the small town in Malaysia. They have a wonderful food.. yummy...
The word Panang (Pa-naeng) was recorded in history hundered years ago before the word Penang (Pi-nang) as a town in MY was named. Before that local called Penang as Pulau Ka-Satu. It's just coincident that the spelling are close, yet you can easily see (or hear) that the pronciation are different.
@@bend.6091 I love all the food from Penang.. they have a delicious food. Super yummy 😋
I’m wondering if you can tell me how to fix my curry when it gets oily? I was using Mae Ploy and following your directions and it turned out soo soo good but lots of oil separation after cooking it. I used sliced thin chicken breast for the meat. Any advice please?!?
Yep. 100% gonna cook this for my folks this weekend. Love Panang.
Do you also have a video on just making the red curry? I see in this and many more videos that it's already made.
I visited Thailand some years ago on a 23 day roundtrip. Love the food, and love your videos.
Rob from the Netherlands. hobby cook.
Thanks Pailin. Inspire me a lot.
It looks deliciuous. I'm gonna try this tomorrow!
Seems to be the same ingredients for the thai green curry, can I ask what is the real difference.
Did you use the Aroy-D 100% coconut milk in the carton? That type should separate, BUT not all Aroy-D brand coconut milk separate (like some stuff in the cans). 15 minutes should be enough (it should be really thick and almost dry at this point, yes?) Some types of coconut milk simply don't separate due to processing, so don't worry too much about it, it's why I wanted to show you this method!
looks soooo good...
yay! I'm going to try this recipe tomorrow. Love the artwork you have got on the wall! :)
panang curry is my favorite, I'm so ready to try this!
Wonderful, thank you.
How do I make vegetarian version of this? Should I pre-cook the vegetables? What type of vegetables are better for Penang curry ?
Hi there's a section in the recipe re "How can panang curry be made vegan/vegetarian?" Cheers! Adam
Hi Wil, thanks for helping me answer!
hi, i've tired this one, so good and really rich the flavor, thank you
Awesome! Thanks for giving it a shot :)
I think that Panang curry is named for the same city in Malaysia.
Love your videos.
Where can a person get lime leaves? Are they readily available at an Asian market?
I followed your recipe exactly, and the result was really good. Many thanks Ms. Pai Lin. You are an amazing cook and instructor.I used the brand Kara, uht natural coconut cream (Santan kelapa-murni). I'm not sure if it is actually coconut milk. But I liked the result. (Please forgive my bad English.)
Congrats! I'm glad it turned out well!
I like panang. it's delicious
i love this vido good job
Watching this in 2018!!! Love you Pai
Could be! Good observation! And "drool-worthy" will be my new favourite adjective :)
I may be wrong but the name is from the city Penang which is now in Malaysia. That might explain why there are more dried spices in panang curry than other Thai curries since Malaysian curries (or gulai as I think they call it) usually feature very strong Indian influences. Of course, I'm not saying one is better than the other as both are magnificent in their own way. Virtually all curries whether Thai, Indian, Malay, Jamaican, etc are drool-worthy!
I pinned this recipe. I love Penang curry. Imma make it soon. 🤤
It's usually the brand of curry paste, you can't do anything that will make it more spicy. Try using less paste, but if that gives a dish with weak flavours, then you might need to switch brand. What brand are you using?
Thanks! I made it to hang there cuz before it was just plain, boring wall...didn't look good on camera!
Hey Steven! Good to see you on here :)
I wanna buy the curry paste. what brand do you recommend and where to get it. Thank you
I have a ready-made imported Penang Curry paste I'm looking forward to cooking with but before I tip in any lovely vegetables and tofu etc I have to be certain that a Penang Curry is not fiery hot when it comes to chilli heat: can anybody here please tell me if a Penang Curry is like battery acid/under the tongue destruction or if it's like a milder Thai Yellow Curry or a Rendang curry? I don't mind a bit of kick but I don't like the chili heat that just sets your entire tongue and mouth on fire. Thank you! :D Great video and great channel, still watching all these years later xo
Penang is not Panang - I think you may have a Malaysian curry paste, not a Thai curry paste.
As far as heat goes, it really depends on the manufacturer.
@@wnose Thanks for letting me know about both things-- it may be a spelling error on my part as to how 'Penang' is spelled on the packet. I will double check. As it stands, I did discover that this particular curry is NOT ultra spicy. What's interesting is 'google': one result says 'hot' and another says 'popular starter curry for children due to its mild heat'. Ahhh, good ol' google.
delicious panang
curry ouyyyyyyyyyyyyyyyy
Cute Pai
Penang is an Island in Malaysia.....
How is the curry paste made? Does it it require special spices or ingredients that I can get at any large grocer? I absolutely love this dish! Looks great!
Penang is in Malaysia, and they have a fusion of Chinese and Indian foods.
Usually people add Thai Palm sugar and it is different from cane sugar and tastier.
I read someone said Panang means Penang in Malaysia. The curry has the influence by food in Penang and I can believe that because the ingredients for Panang curry is pretty much used in Malay food.
gk891 seems to agree with your hypothesis!
the frame of elephants is so cute! and such an odd place to have it hanging too x)
I thought the same thing. If it was my kitchen, those elephants would be full of oils 😜
Everybody,
If I can find fresh lime leaves in the little town of Armstrong, BC, then YOU can find it wherever you are.
Pai Lin, I can’t believe you can’t get fresh lime leaves at Grandville or anywhere else in Vancouver.
Using dried lime leaves is nothing better than using silage.
Using frozen lime leaves is like using grass clippings. There’s no flavor bc the volatile oils have been broken during freezing.
when you think you can't go any finer...go finer!
Just discovered your YT channel and have one question regarding Panang curry. My son ordered this in a restaurant in Reno and I asked our server how to make it and the only difference was they use coconut cream and milk. Is there a big difference between the two? I bought all the ingredients today and hope to make it tomorrow.
Somethin about a women cookin really turns my crank, you and your recipe look great. I love the heat to asian cuisine, those prichi pha peppers......are they available at most asian super markets?
Your very beautiful and have delicous recommendations.... subbed :) but it would would really help if you added a quick ingredient/step process in the description for a quick second glance if we've already seen the video...
Your videos are getting better. The white paper on the fridge to provide a background for text was a great idea. The background music while you were at the stove made it little hard to hear you, though - kind of distracting. The camera work is definitely improving, too!
Oh, and the recipes rock! ;)
Excellent!
thank you soooo much . i like it.
Early Malays called Penang Island Pulau Ka-Satu, meaning 'The First Island', because it was the largest island encountered on the trading sea-route between Lingga and Kedah.
nice video good recipes
My Favorite!! Thai Jasmine Houston Texas!
I like this recipe, but I will also add bell peppers, yellow onions, carrots, bamboo shoots and cashews.
Can you post recipe for veggie / tofu Penang curry
the elephants are so cute!
Thanks! I made it myself :)
@3.00: I love that knife you're using!
That's what I heard! Thanks! However, the question still remains: why was the curry named panang?
Phanaeng (Thai: พะแนง, pronounced [pʰā.nɛ̄ːŋ]), also spelled phanang, panang, and other variants) is a type of red Thai curry that is thick, salty and sweet, with a zesty makrut lime flavour.[1] The earliest known mention of phanaeng appears in Mom Somchin Rachanupraphan's book Tamra Kap Khao (ตำรากับข้าว), published in 1890.
By Wiki.
Almost for sure there’s nothing to do with Penang Malaysia. 😊
@PailinsKitchen Nicely done. I do most of the coconut cook with the curry and one part almost before serving (just for the taste). Gives the same result I think. Have a yellow mango salad recipe ?
I'm Sold. I'm subscribing! 👍🏻 Very informative and good quality videos. Great Job.
All these years I thought that this curry was named after Penang Island! You know, with a variant spelling. Thought I detected Indian influence + Chinese + Thai in it!
I love panang. It is my favorite dish of all food. My question is does just any grocery stores sell all the ingredients? Where do I find the lime leaves? oh I want to make this dish for my family. They do not know what they are missing :-)
Question: I see Chef Pai start with a vegetable oil, yet later in this an
another panang recipe I saw of hers she tries to get to coconut oil by
having coconut milk separate. Why not just use coconut oil from the very
beginning? One potential problem she mentions is canned coconut milk is
sometimes harder to work with in this regard. Why vegetable oil?
Hi Bobby, Adam here - and if she adds vegetable oil when also using (broken) coconut milk it means that the coconut oil isn't creating enough oil for what she needs. Cheers!
Nice video right there! Do you know how to make Jan Pad Phoo/ Jan Pad Poo? I love this dish but I really can't figure out how its made. I even tried google translate but still doesn't work anyway. Thanks!
Palin I can I double the panang receipe
Hi Jan, Adam here - and believe so, but if you want to ask her that one directly rather that put it out to the community (as she doesn't see the comments on here once the post is more than a week old as per her note above), you can check out all the options to get hold of her at hot-thai-kitchen.com/contact . Cheers! (and this might help if you haven't checked it out already hot-thai-kitchen.com/panang-curry/ )
I heard that in the past, this dish would be cooked only with chicken meat since it was brought to south east Asia from India or middle east. When cooked with whole chicken, sometime cook have to cross it's leg to fit in the pot, hence the name of the dish.
Interesting!
From the name alone, it might be hard to conclusively pin down its origin to Penang. But for me, the method involving frying the paste till the oil separates is a key hint that this curry style originates on the Malay peninsular. This frying of spice paste (called rempah) till the separation of the oil is a very standard feature of Malay style cooking and associated styles like Peranakan cooking which is dominant in Penang. Other hints are the use of cumin and coriander seeds which again feature more heavily in Malay/Peranakan cooking. My guess would have to be that this curry probably originated from Penang, and the name was "Thai-ified" to Panang.
Do you consider Mae Ploy to be a good curry paste brand? I've cooked with it and was pretty satisfied with the taste. Also, I bought a very good tasting and cheap light coconut milk from Treader Joe's and used coconut oil from the tub to start the curry on. What do you think of that approach (I was happy, but Thai food isn't what I grew up on)?
Lovely... Just wish it wouldn't take so long to watch!!!!
Looks so gooooood. Thanks for sharing :D
Lovely lady. Subscribed because this pregnant lady is craving for panang curry lol
I got a tub of Penang curry paste in my fridge for ages and haven't touched it 🦍This video will help me out hopefully