Panang Curry from The Robin Hood pub, Bangkok

Panang curry takes it name from the state in Peninsular Malaysia by the Strait of Malacca. Panang curry is richer, sweeter and creamier then other Thai red or green curries. Peanuts, which are a key ingredient, are found in only one other Thai curry, the Massaman Curry. At The Robin Hood, they make Panang Curry with shrimp or chicken, but beef is otherwise the most famous type.

Ingredients:

• 3/4 lb medium shrimp, peeled and de-veined
• 3 tbsp homemade Panang curry paste or prepared curry paste
• 2 cups coconut milk
• 6 kaffir lime leaves, torn
• 1/4 cup ground roasted peanuts
• 1/4 tsp salt
• 3 tbsp palm sugar
• 2 1/2 tbsp fish sauce
• Slices of fresh red chili for garnish

Preparation:

1. Heat 1 cup of coconut milk over medium heat until the oil surfaces. Add curry paste, stir constantly for 2 minutes until fragrant and red oil surfaces. Add the beef, and cook for a further 5 minutes or until done. Add the remaining coconut milk.
2. Season to taste with salt, fish sauce and sugar. Add roasted peanuts and kaffir lime leaves. Stir well to combine.
3. Transfer to a serving dish, garnish with red chilies. Serve hot.