Thai Panang Curry Recipe With Chicken (using store bought curry paste)
Thai chicken panang curry is a rich curry with complex flavors. You’ll need under 30 minutes to make this bright and hearty Thai Panang Curry.
Detailed Recipe Here -
Thai Panang Curry Chicken | Coconutty, Spicy, and Easy To Make
Chicken Panang Curry - one of my mom's favorite dishes. Every time I cook this dish, she would eat more than one plate. I mean, what's not to love about this creamy, spicy, and coconutty dish. It's full of flavor and spices, and the best part is it is so comforting and easy to make. Serve it over Jasmine rice, and you will have a savory bowl that punches with flavors.
Ingredients:
Panang Curry Paste: 2 cans (4 oz each)
Coconut Milk: 1 can (14 oz) - Don't shake the can
Coconut oil or cooking oil: 1 tsp
Chicken: 2.5 lbs
Water: 1/2 cup
Palm Sugar: 30 g
Soy Sauce: 3 tsp
Green Peas: 1 1/2 cup
Thai Basil
Kaffir Lime Leaves (if you can't find the fresh one, dried version works as well)
Steps:
Add one can of Panang Curry paste with oil on a medium-high heat wok. Saute the curry paste for about 2-5 mins or until you can smell the aroma.
Open the coconut milk can and scoop the thick cream part that rises to the top. Add it to the wok with the curry paste. Stir until the two ingredients get sizzling and thicken. This will enhance curry paste flavor.
Pour chicken onto the wok, mix them well with the curry paste. Add the rest of the coconut milk. Once the chicken is cooked, add another can of the Panang Curry paste. Stir the paste until it is fully dissolved.
Add water and give it a quick stir. Lower the heat and add the rest of the ingredients: palm sugar, soy sauce, Thai basil leaves, green peas, and kaffir lime leaves. Adjust it to taste. Let it simmer for about 5-10 mins.
Splash a little bit of coconut milk and chopped kaffir lime leaves when served.
Enjoy
#comfortfood #delicious #spicy #easyrecipe #dinnerrecipe
panang curry chicken# panang curry# panang curry chicken recipe/by paratee dong
creamy delicious panang curry recipe using red curry paste, coconut milk ,fish sauce and palm sauce
THAI RED CURRY Recipe: How to Cook Authentic PANANG CHICKEN
Original Panang Chicken Recipe: How to Cook Authentic Thai Red Curry
Hello everyone, today I’m sharing a traditional Chicken Panang recipe for all my followers to enjoy. ???? It doesn’t require many ingredients, and it’s easy to make. I’ll be sharing tips on how to make our curry come out delicious. Stay tuned! ????
#CookingAdventures #PanangChickenMagic
Ingredients ????
500g Chicken breast
60g Panang Chili paste ♥️
250g Coconut cream
150g Coconut milk ????
45g Fish sauce
1+1/2 Tbsp Coconut sugar ????
5-7 Kaffir lime leaves
2 Red Chili Peppers ????️
????Cooking advice “Always taste the food before seasoning; your coconut might vary in saltiness or sweetness. Panang is supposed to be creamy and sweet with a hint of saltiness.”
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How to Make PANANG CURRY (there's a reason it's so popular)
Panang curry is one of my favourite dishes to make. It's one of the most popular curry dishes in Thailand and it's a real flavour bomb. It's also a great dish for learning how to season and flavour your dish, especially when you're cooking with a bunch of intense ingredients.
Panang Curry Recipe:
- Coconut milk: 500 ml / 17 oz
- Panang curry paste: 2 Tbsp. (adjust to your liking)
- Your meat of choice (Chicken thighs, breasts or pork): 500g / 0.9 lb cut up into bite sized pieces. You can also cook this dish without meat and just use more vegetables instead. Eggplant/Aubergine works great for this.
- Vegetables: I'm using one red bell pepper cut up into thin strips.
- Kefir lime leaves: about 6, halved without the stems
- Thai basil: about 15 leaves, cut up
- Fish sauce: 2 tsp. (adjust to your liking)
- Sugar: 2 tsp.
- Salt to taste
- Lemon juice. Just a squeeze. (optional)
Steps:
1. Heat up 4 Tbsp. of coconut milk in the bottom of a wok or pan.
2. Add your curry paste and sauté in the coconut milk like you would in oil. Beware not to burn the paste.
3. When the curry paste has combined with the coconut milk, add your kefir lime leaves and sauté for a bit longer.
4. Add 2 tsp. of sugar and around 2 tsp. of fish sauce. Taste the curry and adjust to your liking.
5. Add your meat to the curry. For chicken you should let it cook for around 15 minutes, for pork around 30 until tender.
6. Give the curry another taste and add your vegetables, which is in my case the bell pepper, together with the Thai basil leaves.
7. Let it cook until the vegetables soften up.
8. Give your curry another taste and season with salt. Add more curry paste, fish sauce, sugar and lemon juice as needed.
9. Serve with rice and enjoy!
Contents:
0:00 The art of seasoning and flavouring dishes
0:46 About Panang curry
0:53 About the ingredients for Panang curry
4:01 What to look for when tasting your curry
5:16 Adding sugar and fish sauce
5:46 Adding meat
6:44 Adding vegetables
7:35 Adding sugar and lemon juice
7:50 Final tastes
8:12 Adding salt
8:36 Cooking rice
9:00 Final thoughts
#Panang #Thai #Curry #Cooking #Wok #Tasty #Seasoning #Asia #Panang #Recipe
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.
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- Amazing Thai Penang Curry Recipe! | Wokdown Wednesdays -
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