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
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.”
????????Following me on my Social media
????Instagram:
????Facebook:
????TikTok:
❤️YouTube:
???? Patreon Exclusive Photo and Video ????
Beware of fake accounts on Instagram. Both mine and Adam's accounts. Someone created our fake account. Used to scam others.
We only have these 2 accounts.
@theholistictrainer @itsmesaiiofficial
Thai Panang Chicken Curry - Super Easy & Quick Delicious Thai Curry
This quick and easy Thai Panang Curry is very quick and easy to make even if you only have red curry paste available. Easy print recipe is at
Watch how to make this authentic recipe - you can almost smell the aroma! As always be sure to check the spiciness by adding the paste in parts and tasting.
Sticking with a constant brand of Thai Curry Paste is important because different brands can vary greatly in the level of spiciness. If you change brands then you will never be quite sure how much paste to add to reach the level of spice you like.
The same holds true for seasoning with fish sauce or salt - always add less to begin with and gradually add more - tasting often. Salt needs time to incorporate so give the dish a good stir and time to cook between adding salt and tasting the dish.
GET A CLOSER LOOK AT THE MAIN EQUIPMENT OR INGREDIENTS:
CONNECT WITH ME AT:
Facebook -
Twitter -
Instagram -
Pinterest -
Yummly -
I really hope you give my recipe a try and look forward to reading your comments.
Panang Curry
This recipe is not for everyone!!
It's a real Panang Curry recipe for curry connoisseurs who adore real Thai food and can handle the heat. It's made using a homemade Panang Curry paste which is easy to make but will likely call for a trip to the Asian store. But if you truly want the best, it's worth it. You can't get good Panang curry in jars!
Make this creamy coconut Panang curry with either prawns/shrimp or chicken. Both are great.
Recipe ⬇️⬇️⬇️ or PRINT:
Panang curry – yep, it’s SPICY!!
PROTEIN – CHOOSE ONE:
700g/1.4 lb whole raw prawns/shrimp *recommended* (sub 350g/12oz peeled)
350g / 12 oz skinless chicken thighs, thinly sliced
1 1/2 cups chicken stock/broth, low-sodium (not fish/seafood)
CURRY PASTE:
2/3 cup dried Chinese chillies** (not Thai!, too spicy!)
3 tbsp roasted peanuts unsalted
2 lemongrass stems, finely grated
2 eschalots, roughly chopped
1 tbsp galangal, finely grated (sub ginger)
5 garlic cloves, finely minced
1 1/2 tbsp shrimp paste in bean oil (sub 2 tsp crumbled belacan)
1/2 tsp each ground coriander, cumin, nutmeg
1 tbsp (packed) finely sliced kaffir lime leaves
CURRY:
3 tbsp canola oil
1 1/4 cups coconut cream, full-fat
3 1/2 tsp white sugar, 4 1/2 tsp fish sauce, 1/4 tsp cooking/kosher salt
200g/7oz green beans, trimmed, cut in half (~1 1/2 cups)
12 Thai basil leaves
SERVING: Jasmin rice, 1 tbsp unsalted peanuts finely chopped, red cayenne peppers, finely sliced (optional), extra Thai basil
1. Cut chillis in half, shake out seeds, chop, soak in boiling water 30 min. Drain (keep water). Blitz peanuts, then add remaining paste ingredients with ¼ cup chilli water. Blitz until smooth.
2. Prawn stock (skip if using chicken) – Put heads & shells and chicken stock in saucepan, simmer on medium 15 min, crushing shells with potato masher. Drain (should have 1 1/4c), ditch heads.
3. In deep skill, heat oil and cook curry paste 5 min until darkens and no longer wet. Add stock, coconut cream, fish sauce and salt. Bring to simmer, add beans, simmer 2 min. Add prawns or chicken, cook 2 min. Stir in basil leaves, serve over jasmin rice with garnishes!
* I think prawns/shrimp make the best Panang curry, plus can re-purpose the heads to make a quick stock that takes it from awesome to stellar! But chicken is a close second. :)
** You need 1/2 cup chillis once chopped. DO NOT use Thai or Indian dried chillies unless you can handle very, very spicy curries! Chinese chillies are milder. Don’t reduce chillies, they are key to Panang curry sauce flavour.
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
Thai Chicken Panang Curry Recipe
Full Recipe -
Ingredients
2 tablespoons vegetable oil
14 ounces boneless chicken thighs (400 g, rinsed, and cut into ½-inch pieces)
½ cup sliced red bell peppers
½ cup sliced yellow bell peppers
1 cup florets of broccoli
4 tablespoons Panang curry paste
1 tablespoon palm sugar
5-6 Kaffir lime leaves (chopped)
2 bird's eye red chilies (chopped)
2 cups coconut milk
1 cup water
salt to taste
1 tablespoon fish sauce
handful Thai basil
Instructions
Heat vegetable oil in a pan over medium-high heat.
Once the oil is hot, add chicken pieces and saute until they turn light brown in color (3-4 minutes), stirring frequently.
Add red bell peppers, yellow bell peppers, and broccoli florets to the pan and saute for 2 minutes.
Move the chicken and vegetables to the side of the pan.
Add Panang curry paste and saute for a minute, stirring continuously.
Now mix the paste with the chicken and veggies.
Add palm sugar and cook for another minute.
Reduce the heat to low.
Add Kaffir lime leaves, bird’s eye red chilies, and coconut milk, and mix well.
Let the curry simmer for 10-12 minutes, stirring occasionally.
Now add water and mix well. Cook until the curry comes to a gentle boil.
Add fish sauce and a handful of torn Thai basil leaves and mix well. Serve hot.
Notes
You can increase or decrease the chilies as per your taste and preference.
If Thai basil is not available, you can use regular sweet basil (Italian basil).
Some people use cornstarch to make the curry slightly thicker. I never use it but if you like a thicker curry, dissolve 1 tablespoon of cornstarch in 3 tablespoon of water, make a slurry and add it to the curry.
#chicken #panang #curry #thai #flavourful #panangcurry #thairecipe #traditional #chickencurry #thaicurry #nonvegthaicurry #coconut #restaurant #resataurantstyle #homemade #basil #broccoli #tasty #easyrecipe #thaifood #friedchicken #frychicken #thaipaste #traditionalstyle