Authentic Thai Pa Neang Curry Recipe (Chicken & Vegan Options)

Ingredients

🌶️ For the Pa Neang Curry Paste:

• 10-15 large dried red chilies (seeded, soaked in warm water until soft)

• 5-8 garlic cloves

• 1/2 tsp black peppercorns

• 1/2 tsp cumin seeds

• 1/2 tsp coriander seeds

• 1/2 tsp cloves

• 1/2 tsp salt

• 1 tbsp roasted peanuts

• 1 tbsp chopped shallots

• 1 tbsp sliced galangal

• 1 tbsp sliced lemongrass (finely sliced)

• 1 tsp turmeric

• 1 tsp kaffir lime zest (finely chopped)

• 1 tsp chopped coriander root

• 1 tbsp fermented soy bean paste (essential for the authentic or vegan umami flavor)

🍲 For the Pa Neang Curry (Serves 1):

• 1 tbsp Pa Neang curry paste (from the recipe above)

• 250 ml (1 cup) mixed coconut milk + water

• 1 tbsp baby eggplant

• 1 tbsp sliced kaffir lime leaves (stem removed)

• 1 tsp palm sugar

• 1 tbsp ground roasted peanuts

Choose Your Protein & Vegetables:

• For Chicken Version: 50 g sliced chicken + 50 g eggplant or vegetables of your choice

• For Vegan Version: 60 g firm tofu or soy protein (soaked and chopped) + 50 g vegetables (eggplant, mushrooms, or mixed veg)

Choose Your Seasoning:

• For Chicken Version: 1 tbsp fish sauce

• For Vegan Version: 1 tbsp soy sauce or vegan fish sauce

Step-by-Step Instructions

Part 1: Preparing the Curry Paste

1. Grind the dry spices: In a mortar and pestle, pound the black peppercorns, coriander seeds, cumin seeds, cloves, and salt until they become a fine powder.

2. Add the fresh herbs: Add the soaked dried chilies, garlic, shallots, galangal, lemongrass, turmeric, kaffir lime zest, coriander root, and roasted peanuts.

3. Pound into a paste: Continue pounding all the ingredients together until a smooth and aromatic curry paste forms. Mix in the fermented soy bean paste and pound again until fully incorporated.

Part 2: Cooking the Curry

1. Start the curry base: Pour about 1/2 cup of the mixed coconut milk into a wok and heat over low heat. Stir continuously until the coconut milk begins to separate/split and the aromatic oil rises to the surface.

2. Cook the paste and protein: Add the Pa Neang curry paste and stir until fragrant. Add your protein (sliced chicken or tofu/soy protein), your chosen vegetables, and the baby eggplant. Stir-fry until the chicken turns white (or tofu absorbs the flavors) and the red oil from the curry paste begins to appear.

3. Add the remaining liquid: Pour in the rest of the coconut milk mixture, increase the heat to medium, and bring it to a gentle boil.

4. Season and simmer: Add palm sugar, your chosen savory sauce (fish sauce or soy sauce), and ground roasted peanuts. Simmer for about 5 minutes, or until the protein and vegetables are fully cooked through.

5. Finish the dish: Turn off the heat and sprinkle the thinly sliced kaffir lime leaves on top before serving.

Experience Authentic Thai Cooking in Chiang Mai!

Making your own Pa Neang curry paste completely elevates the dish. If you want to dive deeper into the world of Thai herbs and spices, taking a hands-on class is the best way to learn!

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