Panang Curry Recipe พะแนงหมู - Hot Thai Kitchen

today in hot

thai

kitchen

we are going to make Panang

curry

Sawaddee ka welcome to hot

thai

kitchen

today we are 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 it'll be at the end of this video and also in the description of this view and then today we're going to 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 over it. all the ingredients and then on the stove and that's it.

Oh, and you might be wondering. I always give you a Thai lesson. What does Panang mean? Panang doesn't actually have any kind of meaning in the Thai language. It's a name I'm sure exists. a history of the word, if you know what it is, share it with me on our Facebook. Okay, so let's look at our ingredients so that we have a quarter cup of the curry paste that we just made if you're using. store bought curry paste, you probably need a little less because they usually have a more concentrated consistency, not as runny as ours, and then we have coconut milk that separates into three parts, a quarter cup, a half cup, and then a table, two tablespoons of coconut milk to garnish and you see why three separate measures in a second apart from that, we have, of course, our pork.

Today we are going to make penang mole or penang pork because that is the most common type and you can make penang with almost anything we really need. I have 8 ounces of pork tenderloin that I cut finely into small pieces, that's fine and you can use. I'm using tenderloin because it's tender, but you can use other types of pork if you want or chicken and I have a teaspoon and a half of fish sauce again, this is an estimate. If you use store bought pasta it will probably be a little saltier and you may need less and I also have kaffir lime leaves which is very, very important for this. dish it's not a Penang if you don't have kaffir lime leaves I have about five three I'm going to break it into pieces like this these have actually been frozen and this we're going to put in our curry the stems that you can throw in Well, then well, I guess I will also break this one to add to our curry and then I will cut these into fine juliennes to decorate.

I'll remove the stem, it's not necessary, but it just makes it a little bit easier to eat, you just take the stem out and then you're going to julienne it as finely as you can. I'm going to roll this into a kind of cigarette and then we're going to Cut it very, very finely when you think you can't make it any finer, go a little bit finer, it would be very pretty, believe me, if you really try to make it very, very fine, if you have fresh lime leaves it'll be a little bit easier, mine is actually pre-frozen so it's a little bit moist, but that's okay, very good, so we'll save it for our garnish.

Okay, look how pretty it looks for the garnish, and I also have a couple of slices of peace of mind or preachy fat that will also work for garnish, okay, and you can use red pepper or whatever red thing works and that's it, those are all our ingredients, so let's go to the stove and cook this normally in my other curry videos. I always start by rendering the coconut milk to separate the oil and then use that oil to sauté the curry paste. Now you've told me that many times, oh, I can't find the kind of coconut that separates, my coconut doesn't separate.

What I do? This is what you do. I'm going to show you an alternative way to do it, so you start with a little bit of vegetable oil in your pan and then you take care of the curry paste, okay? And when you sauté curry paste, you don't have to wait for the oil to heat up before adding it. It can be heated together with the oil. There are two benefits to the pasta staying: you will have more time to separate the rhythm because the pasta will. get a little bit, it almost coagulates a little bit as it heats up and plus you don't have the risk of overheating the pan and then instantly burning your curry paste so this is our Pro me payment so it's a little bit thicker than the one in the store. bought paste so you just want to do this until the curry paste dries out or if it starts to stick or if it starts to coagulate, okay, now the pace is getting a little bit dry, you're going to add and In a non-stick pan, it's going to start to stick. a little bit to the bottom 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 really help some types of coconut milk separate more easily.

The oil added at the beginning will help change the balance I guess of the coconut milk and make it separate more easily and I'll just continue to cook it until it's dry again and then at this point you'll also add the lime leaves which I almost forgot to add. The oil is already starting to separate. You can start to see these little bubbles over here starting to come out of the pasta. At this point, the oil has separated a little and dried again. We're going to go in with our pork and then you're just going to mix the pork together with the paint quickly and then once it pops up, you're going to cover it completely. then you add the rest of your coconut milk, your fish sauce and then I forgot to mention some sugar.

I'm going to do about a teaspoon and then we can always taste and adjust from there to a teaspoon and a half, I think actually. Okay, you can also do palm sugar if you want, that would be the more traditional way, but the sugar is right here, so I'm cheating a little bit and now you're going to finish cooking the pork and you're almost done, yay. Okay, I think the pork already looks cooked, so let's take this over there and put it on a plate. Okay, let's come here now. Penang is a curry that is actually not very thick, making it the driest of all the curries we have come across.

I have a Thai word for that called click, click, which means not too much sauce, but a little sauce, you know, just enough, so Penang has a traditional side dish that always goes well, which is a little bit of milk fresh coconut. To continue, top with the kaffir lime leaf that we cut before and a little chifa or hot chilies to finish and that is our Panang curry. Penang is not served alone, always with some jasmine rice and if you enjoy the show, please subscribe to the channel and to get the full written

recipe

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