Panang Curry Combo (Chicken & Shrimp): A Flavorful Thai Delight

If you’re a fan of Thai cuisine, you’re likely familiar with the rich and aromatic flavors of Panang curry. This delightful dish combines the creaminess of coconut milk with the spiciness of red curry paste, resulting in a harmonious balance of flavors that’s both comforting and exciting to the palate. In this article, we’ll guide you through the steps to create a mouthwatering Panang Curry Combo featuring both chicken and shrimp.

Ingredients:

• 200g chicken breast, sliced into thin strips
• 200g shrimp, peeled and deveined
• 2 tablespoons Panang curry paste
• 1 can (400ml) coconut milk
• 1 red bell pepper, sliced
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar or brown sugar
• 1 tablespoon vegetable oil
• Fresh Thai basil leaves, for garnish
• Fresh red chili, sliced, for garnish (optional)

For the Panang Curry Paste:

• 5-6 dried red chili peppers, soaked in hot water and deseeded
• 1 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon white peppercorns
• 1/2 teaspoon shrimp paste (optional)
• 3-4 cloves garlic
• 3-4 shallots
• 1 stalk lemongrass, white part only, finely chopped
• 1 thumb-sized piece of galangal or ginger, sliced
• 1 teaspoon shrimp paste (optional)
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• Zest of 1 kaffir lime (or lime zest)
• 1 tablespoon vegetable oil

Instructions:

1. Prepare the Panang Curry Paste: In a mortar and pestle or a food processor, grind all the Panang curry paste ingredients into a smooth paste. Set aside.

2. Cook the Chicken and Shrimp: In a large wok or skillet, heat the vegetable oil over medium heat. Add the sliced chicken and shrimp, and sauté until they’re cooked and no longer pink. Remove from the wok and set aside.

3. Prepare the Panang Curry: In the same wok, add a bit more oil if needed and then add the Panang curry paste. Stir-fry the paste for a couple of minutes until it becomes fragrant.

4. Add Coconut Milk: Pour in the coconut milk and stir well to combine with the curry paste. Let it simmer gently over medium heat.

5. Add Flavor: Add the fish sauce and palm sugar to the coconut milk mixture, stirring until the sugar is dissolved.

6. Incorporate Chicken and Shrimp: Return the cooked chicken and shrimp to the wok, stirring to coat them with the flavorful curry sauce.

7. Add Vegetables: Add the sliced red bell pepper to the curry and continue to cook for a few minutes until the pepper is slightly tender.

8. Final Touch: Taste and adjust the seasoning if needed. If you prefer a spicier curry, you can add a bit more Panang curry paste or sliced fresh chili.

9. Serve: Once everything is heated through and well combined, remove the wok from the heat. Transfer the Panang Curry Combo to a serving bowl. Garnish with fresh Thai basil leaves and sliced red chili, if desired.

10. Enjoy: Your Panang Curry Combo with chicken and shrimp is ready to be enjoyed. Serve it over steamed jasmine rice for a complete and satisfying meal that captures the essence of Thai cuisine.

The Panang Curry Combo brings together the succulent flavors of chicken and shrimp with the rich and aromatic Panang curry sauce. It’s a delightful dish that’s sure to impress your taste buds and transport you to the vibrant streets of Thailand with every bite.