Ingredients

• 2 tbsp oil
• 1 tbsp finely chopped galangal
• 1 tbsp finely chopped garlic
• 70 g Panang curry paste
• 200 g bamboo shoots, sliced
• 400 ml coconut milk
• 100 ml coconut cream
• 6–8 kaffir lime leaves (frozen)
• 2 tbsp fish sauce
• 350 g chicken thighs / 400 g fried tofu
• Your preferred vegetables
• 15 Thai basil leaves
• 20 g palm sugar
• 50 g peanuts

To serve:

• Cooked jasmine rice
• Fresh cilantro

Method

1. Slice the chicken thinly / press the tofu, cut into cubes and optionally toss in a little cornstarch.
2. Heat the wok with 2 tbsp oil over medium heat. Add 100 ml coconut cream and stir constantly for 1–2 minutes, until it thickens and small oil pools form. If it starts to brown, lower the heat.
3. Add 70 g Panang curry paste and 1–2 tbsp chopped peanuts. Fry 2–3 minutes, until aromatic and the oil separates.
4. Add 1 tbsp finely chopped galangal and 1 tbsp finely chopped garlic, fry briefly.
5. Gradually stir in 400 ml coconut milk, a little at a time, for a smooth sauce.
6. Remove the central stem from the kaffir leaves, add them together with the bamboo shoots and chicken/tofu. Simmer 6–8 min (chicken) / 2–3 min (tofu).
7. Season with 2 tbsp fish sauce and 20 g palm sugar.
8. Add the vegetables, cook briefly so they remain crisp.
9. Turn off the heat, add the basil leaves.
10. Serve with jasmine rice and fresh cilantro.

Vegetarian variation with tofu

For a vegetarian Panang curry you can replace the chicken with 200 g firm tofu, cut into cubes. Follow the recipe as described and fry the tofu before adding the other ingredients. This Panang curry is just as delicious in a meat-free version.