Amazing Thai Panang Curry Recipe! | Wokdown Wednesdays

We love a good pun at School of Wok, so whilst the UK is in lockdown 3.0 our Wok Wednesday series will be temporarily named Wokdown Wednesday! See what we did there? For this week's tutorial, Jeremy is teaching us how to make a rich and spicy Panang chicken curry from his home kitchen.
- Amazing Thai Penang Curry Recipe! | Wokdown Wednesdays -
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[@_Bosley]

Little Theo doesn't know how good he's got it :)

[@evaluna8100]

Bosley I know!! Doesn’t he... I would happily swap places with him and I am 40 years old. 😋😀

[@SchoolofWok]

Haha, he'll appreciate it more the older he gets i'm sure! - Lee

[@dosetti]

Too bad I'm not your neighbor to whom you can serve all the leftovers. The best food recipe channel Mr J.!

[@dandiesel9966]

Jeremy's hand look like hes been through 3 world wars, mad respect mate.

[@SchoolofWok]

Hahaha - Lee

[@lookingfordiscovery]

I couldn't handle spice until I was around 10. Now it's all I want. Little Theo is going to love all your spicy dishes Jeremy.

[@SchoolofWok]

It's so addictive! - Lee

[@originaltommy]

You bring me so much joy. Thank you!

[@ajalikhanz]

1:24 Lol the face you make when you've come to terms with you child not being able to eat chili and realizing now you can't disown them over this.

[@iteerrex8166]

When that coconut milk went in, I was like oh dang that looks guwd. Thanks Jeremy!

[@SchoolofWok]

I wish I could've had some! Was making me hungry editing this video! - Lee

[@funtasticphotographer5693]

Watching this video @6:47pm...😋😋😋

[@marcelflo2765]

Thank you for sharing this beautiful and tasty looking dish Chef

[@SchoolofWok]

Thanks for watching! - Lee

[@jonassmith8546]

Love to see you guys persevering through lockdown, these vids always bring a smile to my face :)

[@SchoolofWok]

Glad you enjoy it! Thanks for the support! - Lee

[@evaluna8100]

I Loveeeeee penang curry.. Nine times out of ten, I will order a prawn penang curry in a Thai restaurant. What I love about this video is that the chef shows us how to make the paste from scratch which is the KEY ingredient. I am definitely gonna try this soon. For those who might not know M&S stocks all of the ingredients that went into the paste. E.g. fresh lemongrass, kafir lime leaves, Thai basil, garlic, ginger, shallots, whole red chillies, coconut milk and the rest. I would guess that other supermarkets also stock it, just that I have definitely bought these at M&S.

[@SchoolofWok]

Glad you like the recipe! Give it a go! - Lee

[@Paterleano]

Jeremy is amazing. Easy to listen to, clear english, informative and talks sense.

[@solma1]

looks so good. love the channel and stay safe jeremy

[@SchoolofWok]

Thanks, you too! - Lee

[@357Tank]

Looks amazing yummy. stay safe Chef Jeremy.

[@SchoolofWok]

Thank you! - Lee

[@hughmacaulay]

This was a truly soulful episode. Thank you, from Hugh in Vancouver.

[@SchoolofWok]

Thank you! Glad you liked it! - Lee

[@mgw622]

I've always loved panang curry but never knew anything about its history, even when I was living in Thailand... Love learning more about the dish, it looks delicious!

[@SchoolofWok]

Glad you enjoyed the video! - Lee

[@deliasmith3856]

Great home video! I love Thai curry. Its so much better homemade 😋 😌 😍

[@SchoolofWok]

It really is! - Lee

[@satyr1349]

Wünderbar! I really need to recreate this recipe. Was great to see Jeremy continuing from home. My brother was so pleased at Xmas with his gift of a school of wok's cleaver he used it for the entire prep for Xmas lunch (wish I'd bought myself one at same time to save on shipping)). Take care of yourselves everyone!

[@SchoolofWok]

Brilliant! I'm glad your brother was pleased with the cleaver! - Lee

[@Queen_of_Hearts-Sharnell]

Panang curry was the first really authentic Asian dish I ever had. At the time and place I grew up, as close as we got was before La Choy, even. It was Chung King. Canned Chinese food. I moved to Dallas where I was exposed to multiple cultures at 19. First time my husband brought Panang home it was nothing like I had ever smelled or tasted. I am still chasing that recipe from Tukta Thai in Dallas. I will give yours a go. No one does it like they do, but it is still yummy to try! I think I have their Waterfall recipe figured out to my taste. (Nam Tok) I only go to Dallas about every 4 years, but that is my #1 culinary destination every time.

[@pter7531]

You neeeeveeeeer woooook alloooone!

[@SchoolofWok]

Hahaha - Lee

[@maggiebrinkley4760]

How lovely to see Theo's handprinted art on your fridge! The colours he used are so bright and cheerful - like his Dad's colourful curry! I'm definitely going to try this at the weekend. Thanks!

[@SchoolofWok]

Hope you enjoy the curry! - Lee

[@MinhNguyen-mo5fp]

Look so good & healthy J . Thank you 😊 👍🏻👏

[@fruitgums]

Please do a Panang white curry, our uncle Steve, bless his soul, was from Panang and my Wife loves it

[@stubru66]

Chopping ginger. "give that a slap" 🤣 well done Jeremy, love your channel mate

[@colinmills3175]

Jeremy what about using peanut butter? I love it 😻 Colin from Reading

[@inocenciotensygarcia1012]

I love to watch you cook and you teach so well as you go along. I want to try cooking all your dishes. You mentioned on one of your videos that you were repeating the way to to smash your garlic and it doesn’t matter because it will always keep reminding us on how to do it the correct way in order to execute that plate at the end. Also love your accent. Thank you so much for teaching us. I’ve been cooking on my channel for a year and I’m always trying to make them better. I play music from Epidemic Sound, I bought the ZoomH5 hand recorder and LED lights with tripod including my laptop and camera.😊👍🏼❤️

[@SchoolofWok]

Every time I chop garlic now I can hear Jeremy in my head, haha. We’ll check out your channel, thanks! - Chris

[@glocknertroll]

Thai food helps to stay happy during lockdown :-)

[@miloscvoimsus1118]

Amazing Recipe, Thank You.

[@SchoolofWok]

Thanks! - Chris

[@mimoochodom2684]

Now that is one delicious dish.

[@SchoolofWok]

Looks amazing, right! - Lee

[@delwilliams6389]

I can’t reply to my own comment. But yes, cooking chicken with the bone makes a lot of difference. I’m really going to try this. An amazing recipe. Marry me.

[@delwilliams6389]

I don’t mean to be over the top. You ARE quite cute. But you really inspire, I have tried to master Asian cooking for over 20 years. It’s often not getting the ingredients but I’ve been able to do it on occasion. I resorted to Thai takeout. They remembered us. Ahh, Mister Bach likes spicy. omg yes and they did it.

[@jimi6strings]

One of your kitchen lights is out. 😊

[@steefani4350]

looks so yummy, great recipe

[@SchoolofWok]

It does look good doesn’t it! - Lee

[@no_chefs_here3194]

looks amazing!!

[@SchoolofWok]

I wish I could've had some! - Lee

[@mphillimore2]

Looks like a nice curry, though I wouldnt have it on the bone myself. I love the authenticity of these dishes - keep it going :) Would definitely book a course with you to do an authentic chow mein I think once the **** is over. :)

[@delwilliams6389]

yes, I think keeping the bone improves the taste

[@epbarron]

Great Job Jeremy 🤙

[@SchoolofWok]

Thanks! - Lee

[@Imotheb]

You are the best Jeremy :D

[@SchoolofWok]

Thank you! - Lee

[@Thegirlwhomakesart]

Brilliant videos and clearly made for the home chef. Would be nice with some videos where you cook dishes on a real gas wok Jeremy to get the wok hei flavor and how to cook with flames 🔥.

[@SchoolofWok]

We have plenty of videos where we use a gas hob in our kitchen at the school. Check out or previous videos! - Lee

[@Bladesmobile]

Get that wokdown anger out 😂😂

[@SchoolofWok]

👀👀 - Lee

[@nourmohammed6521]

My husband loves Thai food and coconut milk in food. Will have to try it as it looks so so amazing . Hope Corona situation ends soon.

[@SchoolofWok]

Definitely give this one a try! - Lee

[@rohitkumarjaiswal7287]

Amazing

[@SchoolofWok]

Thank you! - Lee

[@ulsterman2021]

Which brand of coconut milk will give you the thick consistency?

[@mintysingularity]

What is the model of your induction burner?

[@obitoxshinobi8978]

nice kitchen 👌

[@SchoolofWok]

Thanks! - Lee

[@RoelandHoekstra]

Galangal is a also very good to save in the freezer. Just like fresh chili's or lemon grass. So in lockdown now you can still use it :). Question. why don't you roast the spices before putting them into the foodprocessor. My experiences is that it brings them alive :)

[@SchoolofWok]

Hmm, not sure why Jeremy doesn’t roast them. Maybe because he cooks the paste off in the pan for a while before adding any of the other ingredients - Lee

[@delwilliams6389]

I have to learn this. My husband will be so in love with me.

[@anders1481]

F* amazing thanks mate

[@femgoth]

I'm definitely cooking this. Unfortunately, I love spice, but an allergic to chili, so might try it with a spicy basil.

[@cyn4476]

Dried ginger can bring up the spice level as well. 👍

[@SchoolofWok]

That's unfortunate! - Lee

[@femgoth]

@@SchoolofWok I get through quite a lot of sechuan pepper these days.

[@Magicsam87]

How many servings are your recipes?

[@noordinaryjoe1414]

Spooky! I literally just ate a Panang curry!!!

[@SchoolofWok]

We're watching you. - Lee

[@c9sus4]

'can't find this recipe, thanks.

[@home2barry]

What can you use instead of lemongrass / lemon / lime?

[@Bladesmobile]

Original source lemon shower gel?!!!!

[@davidhalldurham]

Just a suggestion: rather than lift the chicken up to cut through the bone, keep a rubber mallet in your kitchen to whack on the back of your cleaver. It's much safer.

[@paulbickley658]

I love that single metal knife. Where did you get it?

[@satyr1349]

Its their own creation at school of wok. The channel has links to the website & store.

[@SchoolofWok]

Check the links in the description! - Lee

[@paulbickley658]

The one on the website doesn't have a hole in the blade.

[@diaryofafounder]

Where did you buy that kitchen knife?

[@iljaj6021]

Its their own merch, if you go on their amazon page or website you should find it there

[@evaluna8100]

I would fry the chicken, potatoes and carrots first before throwing in the paste, given how long those take to cook properly. 😀

[@SchoolofWok]

Definitely fry the paste off first, and cook the rest of it in the paste. It'll absorb the flavour better and you also need to cook off the spices first to release all of the oils! - Lee

[@matthewbrunke4082]

Penang is not in Thailand LMAO. Malaysia my friend. Close... but not the same.

[@sujatamehtaw1823]

I m vegetarian what should I use instead of fish sauce and which other vegetables I can use

[@SchoolofWok]

You can use soy sauce instead of fish sauce. I would maybe use sweet potato or even normal potato to fill it out a bit more! - Lee

[@mickh8519]

A different take on a Panang curry, not the usual

[@mattwanwrght8378]

Is the recipe online please ?

[@SchoolofWok]

The recipe is linked in the description! - Lee

[@richardwindsornomura]

No Galangal???? Essential trip Jeremy!!!!! you dont have any in the freezer?? Uncle roger says "Haiya!!!" Also your wife needs to get the chopper out and give you anther buzz!! looking a bit fluffy there!

[@SchoolofWok]

We have brought shame to the channel! - Lee

[@osgeld]

mic is a little hot so it sounds like Im listening to AM radio but other than that, for a studio to home presentation well done

[@SchoolofWok]

Absolutely, the next few will be similar. As soon as I heard the audio I told Jez to turn down the record volume haha! - Lee

[@almightyz125]

I want that knife bro

[@appalachiafishingclub]

You can buy one in the description

[@philipsawyers719]

How does this differ from massimum Curry.?

[@evaluna8100]

They are quite similar actually. As a customer, the only difference I found is that massaman curry has roasted peanuts in it and is a bit milder compared to penang curry. Penang curry has the right amount of heat and spiciness for me. 😀

[@philipsawyers719]

@@evaluna8100 thank u so much for your reply. Great content

[@delwilliams6389]

no sugar!

[@g.gregorio8644]

Actually it's called Panang and it's pronounced Pa-Neng.

[@SchoolofWok]

Oops! My mistake, I'll amend that. Thanks for letting me know! - Lee

[@matthewbrunke4082]

Also. Take your watch and ring off when you cook. It's not hygienic

[@selvadasgovind3046]

Panang not Penang.

[@delwilliams6389]

marry me

[@chijavier1869]

You never washed your hands?????

[@SchoolofWok]

It is edited out - Lee

[@chijavier1869]

School of Wok Ok but you should show such professional kitchen practice...you know for awareness esp with the current health situation we’re all in.

[@kenli6485]

This is a normal chicken curry dish, but not Tail panang curry, it has a much thicker sauce with some peanuts and not many vegetables. please see what others have done

[@rohitchaddha9]

pls make short videos.

[@ofon2000]

I like your video, but the end product definitely does not look authentic. Good looking dish and I love your channel, however!

[@sandrasousa9439]

Too slow and talkative

[@BobSmith-zj5lt]

wayyyyyyyyyyyyyyyyyy toooooooooooooooo muchhhhhhhhhhhhhhhhhh of a lectureeeeeeeeeeeeeeeeeeeee