today on hot thai kitchen we are making Panang curry
Sawaddee ka welcome to hot Thai kitchen today we're going to make a very popular curry called
panang curry now last week we made a Panang curry paste from scratch if you missed that video the
link will be at the end of this video and also in the description of this view and then today we're
going to actually turn this space that we just made into the actual curry so it's such a simple
curry so I'm just going to go through all the ingredients and then over to the stove and it's
done oh and you might be wondering I always give you a Thai lesson what does Panang mean Panang
doesn't actually have any sort of meaning in Thai language it's a name I'm sure there's a history to
the word if you know what it is please share it with me on our Facebook all right so let's look
at our ingredients so we've got a quarter of a cup of the curry paste that we just made if
you're using store-bought curry paste you probably need a little bit less because they usually have
a more concentrated consistency not as liquid as ours and then we've got coconut milk that's
separated into actually three parts quarter cup half cup and then a table two tablespoons
of coconut milk for garnish and you see why three separate measurements in a second other than that
we have of course our pork we're doing penang mole or penang pork today because that's the
most common type and you can make penang with just about anything really we've got 8 ounces
of pork tenderloin that I've sliced thinly into bite-sized pieces ok and you can use I'm using
tenderloin because it's tender but you can use other types of pork if you'd like or chicken and
I have a teaspoon and a half of fish sauce again this is an estimate if you're using store-bought
paste it's probably going to be a little bit saltier and you may need less and I also have
kaffir lime leaves which is very very important to this dish it's not a Penang if you don't have
kaffir lime leaves I have about five three i'm going to tear into chunks like this these have
actually been frozen and this we're going to throw into our curry the stems you can toss
okay and then well I guess I'll tear this one too so that we're going to throw into our curry and
then these ones I'm going to finely julienne for garnish I'm removing the stem you don't have to
but just makes it a little bit easier to eat just pull out the stem and then you're going to finely
finely julienne it as fine as you can I'm going to roll this up into a cigarette type thing and
then we're going to really really finely slice it when you think you can can't go any finer go
a little finer it would be really pretty trust me if you really put an effort into making this very
very thin if you have fresh lime leaves it'll be a little easier mine is actually previously
frozen so it's a bit wet but it's alright so good okay so we're going to keep that for our garnish
okay see how pretty that is for garnish okay and I also have a couple of slices of spiritual ease
or preachy fat that's also just going to be for garnish as well okay and you can use red bell
pepper or anything red will do and that is it that's all our ingredients so let's go to the
stove and cook this stuff so normally in my other curry videos I always start out with rendering the
coconut milk so that it separates oil then use that oil to saute the curry paste now a lot of
you have told me that oh I can't find the kind of coconut that separates my coconut doesn't separate
what do I do here's what you do I'm going to show you an alternative way to do it so you start out
with some vegetable oil in your pan and then you saw to your curry paste in it okay and when you
saute curry paste you don't have to wait for the oil to get hot before you add it it can heat up
together with the oil there are two benefits to that the paste will be you'll have more time to
sort of separate the pace because the paste does get a little bit it almost coagulates a little
bit as it heats up and also you don't have the risk of overheating the pan and then instantly
burning your curry paste so this is our Pro me pay so it's a little bit chunkier than store-bought
paste so you just want to do this until until the curry paste is dried up or if it starts to stick
or if it starts to kind of coagulate okay so now the pace is getting a little bit dry you're going
to add and in a non-stick pan it'll actually start to stick to the bottom a little bit and then and
then you're going to add about 1/4 cup of coconut milk and then you're going to cook this until the
coconut milk dries up and this will actually help some types of coconut milk separate more easily
the added oil in the beginning will kind of help shift the the equilibrium I guess
of the the coconut milk and make it separate more easily and just going to keep cooking
it until it dries up again and then at this point you're also going to add your
lime leaves which I almost forgot to add the oil is starting to separate already
you can start to see these the little bubbles around here starting to come out of the paste
alright at this point the oil has somewhat separated it's dried up again we're going
in with our pork and then you're just going to toss the pork together with
the paint quickly and then once it kind of pops up together to get it
all covered then you add your the rest of your coconut milk your fish sauce
and then I forgot to mention a little bit of sugar I'm going to do about a teaspoon and then we can
always taste and adjust from there teaspoon and a half I think actually okay you can also
do palm sugar if you like that would be the more traditional way but the sugar is right here so I'm
cheating a little and then now you're just going to finish cooking the pork and you're almost done
yay okay I think the pork looks done now so we're going to take this over there and plate it all
right we're going to come over here now Penang is a curry that's actually not very soupy so it's the
driest of all curry we even have a Thai word for that it's called click click which means not too
much sauce but a little bit of sauce you know just enough okay so Penang has some traditional garnish
that always goes with it all right which is a little bit of fresh coconut milk just to go on
top the kaffir lime leaf that we cut earlier and some prick Chifa or spur chilies to finish it off
and that is our Panang curry Penang is no good it by itself always with some jasmine rice and if you
enjoy the show please subscribe to the channel and for the full written recipe of all this
you can visit hot thai kitchen calm and I will see you next time for your next delicious Thai
you