Are you a curry lover? If Thai curry is one of your favorites, you'll probably love this chicken curry panang. Creamy and slightly spicy, this Thai dish has a unique flavor. Prepared with peanuts, spices and creamy coconut milk, this curry panang will seduce you with its appearance and taste. Discover the recipes now.
Ingredients for chicken curry panang
The main ingredients you will need to make a good chicken curry panang are as follows:
- Panang curry paste: Use store-bought or homemade curry paste. Panang curry paste is sold separately. You can also use red curry paste.
- Vegetables: Onion and garlic are needed to start the curry base. You can add any vegetable, especially red peppers.
- 750g Chicken: Chicken (or beef) is recommended for non-vegetarian protein options. Fish and shrimp are good proteins for seafood. Use plain firm tofu if you want to make it vegetarian or vegan. Chickpeas would also be a good choice.
- 40 cl. coconut milk: use a mixture of whole (thick) and light (thin) coconut milk. The whole coconut milk will give you a thicker curry. If you like it this way, use whole coconut milk.
- 40-50 g of natural peanut butter: The chicken panang curry recipe contains peanuts. Use good quality natural peanut butter, unsweetened.
- 2 tbsp. coconut oil
- 2 tbsp. fish sauce: You can use a little fish sauce to create a strong tasting, salty curry.
- Nutmeg: Another specific ingredient in Chicken Panang Curry is nutmeg.
- Thai Basil: Add basil leaves just before serving the curry. Simmer and heat the curry and add basil leaves before serving.
- Salt, Palm Sugar.
Here are the steps to prepare this chicken curry panang:
- Heat a thick-bottomed pan or saucepan. Add the coconut oil and wait for the oil to melt.
- Pour the finely chopped onions into the hot coconut oil until the onion is translucent.
- Add chopped garlic, red and green peppers. Cook for 2 minutes.
- Add chopped galangal and lemongrass to add more flavor to your chicken curry panang.
- Place the vegetables on one side of the pan. Add fresh, cleaned chicken pieces. Cook until chicken browns a bit and changes color.
- Mix chicken and vegetables together.
- Reassemble chicken and vegetable mixture on one side of the pan. Scoop the Thai Panang Curry Paste (or Thai Red Curry Paste) to empty the side of the pan. Stir the paste and fry it in the oil. Wait until the oil separates from the paste.
- Stir in the unsweetened peanut butter, fish sauce and palm sugar. Take Kaffir lime leaves in your palm and crush them. Add the crushed kaffir lime leaves to the pan.
- Cook, stirring regularly for 2 minutes.
- Bring to a boil over low heat. Pour in thick coconut milk while continuing to stir.
- Cook for 5 to 7 minutes or until chicken is fully cooked.
- Add a few Thai basil leaves.
- Finally, turn off the flame. Your chicken curry panang is ready. Serve it with steamed jasmine rice.
You can also serve Thai Panang Curry with rice noodles.