It is a type of Thai curry that is thick, full of peanut, coconut milk, and zesty kaffir lime flavor. If anytime we go to a Thai restaurant, our default choice of curry is Panag curry.
A popular Panang curry dish is chicken Panang curry. For vegetarians and vegans, there are vegetarian/vegan alternatives made with imitation shrimp paste called Kapi Chae in Thailand, and the fish sauce can be substituted with strong vegetable stock or soy sauce. Tofu can be used in place of meat. In Thailand, this curry is usually eaten with rice.
Our favorite protein choice for Panag curry is roasted duck. Sharing my version of the recipe, which we found is as great as our favorite Thai restaurant.
Prep time: 15 mins
Cooking time: 20 mins
Serving: 2 to 3
2 cups of boneless roasted duck (take the meat off from the bone and chopped it into small pieces).
1/4 cup red bell peppers
1/4 cup green bell peppers
1/4 cup yellow bell peppers
1/4 cup green beans
1/4 cup mushrooms
1/4 cup pineapple
1/4 cup carrots
1/4 cup peas
1 chopped jalapeno
1 can coconut milk
1 tablespoon fish sauce
1 tablespoon sesame oil
1 tablespoon oil
3 kaffir lime leaves
2 tablespoon Thai Panag Curry paste
1/2 teaspoon sugar
Take a wok like frying pan with a tablespoon of oil on medium-high heat.
Add all the veggies and fry for 4 to 5 mins.
Add Panag curry paste and mix well with the veggies.
Then add the coconut milk, fish sauce, sesame oil, and one can of water to incorporate everything together.
Bring it to a boil.
Then add the chopped roasted duck meats and the lime leaves to the gravy. Add sugar and taste it for your level of slat and sweet adjustment.
Let it cook for 5 to 8 mins until the gravy is a little thick.