I am glad that you guys like the look of the Panang and would like to have a go at cooking it. Please find the recipe as followed:
Ingredients:
200 grams raw king prawns (shrimps) – washed, shelled, deveined and slit in the back
1 tbsp. roasted peanuts – ground (with or without)
5 kaffir lime leaves – thinly sliced
1 can of coconut milk 400 ml. (personally I prefer Aroy-D and Chao Koh)
1-2 tsp. palm sugar
1-2 tsp. fish sauce
2 tbsp. cooking oil
Panang Paste:
5 big dried red chillies – soaked in hot water until soften (10-15 mins), deseeded and chopped
2 small dried red chillies
½ tsp. rock salt
1 tbsp. lemongrass – chopped
2 tsp. galangal – chopped
1 ½ tsp. coriander seeds – roasted
½ tsp. cumin seeds – roasted
5 black peppercorns
1 tbsp. shallots – chopped
2 tsp. garlic – chopped
¼ shrimp paste
Panang curry paste:
Roast the black peppercorns, cumin and coriander seeds in a pan over low heat until golden, then crush into powder and set aside.
Soak big dried chillies in hot water to soften, then deseed and chop into small pieces.
In a mortar, crush dried chillies and rock salt into paste. Add the chopped lemongrass and galangal, crush into paste. Add the chopped garlic and shallots, crush for 3 minutes. Add the spice powder and shrimp paste, crush into a fine-textured paste.
Preparation:
Heat the oil in a pot over high heat for 20 seconds, when the oil is hot bring the heat down to low; add the Panang paste and fry for 2 minutes until fragrant.
Bring the heat up to high, add 1cup of coconut milk in a little at a time (1-2 tbsp.) and keep stirring until finish.
Turn the heat down to low; add some sliced kaffir lime leaves and the rest of coconut milk from a tin. Bring the heat down to low, covered and simmering for 5 minutes until the sauce is thickened, then add the prawns. When the prawns are nearly cooked add the ground peanut, fish sauce and palm sugar. (at this point, do not add too much sauces, keep adding tiny bit at a time and taste it). It should be slightly sweet and tiny bit salty.
Turn the heat off and sprinkle with the rest of sliced kaffir lime leaves.
Add the curry in a bowl, decorate with thinly slices of fresh red chillies and Thai holy basil leaves. Serve the curry with steamed jasmine rice.
** if the sauce is too thick add ¼ cup of water into the curry if you prefer.
** if you are unable to cook the paste from scratch. You can buy the ready made paste (Mae Sri, Maeploy, Namjai and Nittaya's paste). Any of these are good for cooking.
Happy Cooking Guys!!!