Panang Curry with Chicken Recipe – Thai Special
Panang Curry with Chicken is a rich and creamy Thai dish that combines tender chicken with a thick, flavorful coconut-based curry sauce. Infused with fragrant ingredients like Panang curry paste, kaffir lime leaves, and a touch of sweetness, this dish offers a perfect balance of savory, spicy, and slightly sweet flavors. Served with steamed rice, it makes for a comforting and satisfying meal. Let’s dive into this delicious recipe!
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
For the Curry:
- 1 lb (450g) chicken breast or thighs, sliced thinly
- 1 tablespoon vegetable oil
- 2 tablespoons Panang curry paste
- 1 can (13.5 oz) coconut milk (full-fat for richness)
- 1 tablespoon fish sauce (or soy sauce as a substitute)
- 1 tablespoon palm sugar (or brown sugar)
- 4-5 kaffir lime leaves, torn into pieces
- 1/2 cup water or chicken broth (adjust for consistency)
- 1/2 cup red bell pepper, sliced (optional)
- 1/4 cup Thai basil leaves (optional)
For Garnish:
- Fresh Thai basil leaves
- Sliced red chilies (optional)
Cook the Curry:
Heat vegetable oil in a large pan over medium heat.
Add Panang curry paste and stir-fry for 1-2 minutes until fragrant.
Pour in half of the coconut milk and stir well, allowing the curry paste to blend smoothly into the milk.
Add the sliced chicken and cook for 3-5 minutes, stirring occasionally, until the chicken is lightly cooked.
Simmer the Curry:
Pour in the remaining coconut milk, followed by fish sauce, palm sugar, and kaffir lime leaves.
Stir well and let the curry simmer for 8-10 minutes, allowing the flavors to meld.
If the curry is too thick, add water or chicken broth to reach your desired consistency.
Add red bell peppers (if using) and let simmer for 2 more minutes.
Serve:
Turn off the heat and stir in Thai basil leaves.
Transfer the curry to serving bowls and garnish with fresh basil and sliced red chilies.
Serve hot with steamed jasmine rice.
Recipe Notes:
Protein Variation : Swap chicken with shrimp, beef, tofu, or vegetables.
Panang Curry Paste : Can be found in Asian grocery stores or substituted with red curry paste in a pinch.
Adjusting Spice Level : Add more curry paste for extra heat, or reduce for a milder taste.
Sweetness Balance : Adjust palm sugar based on personal preference.
Serving Tip : Serve with Thai sticky rice or jasmine rice for an authentic experience.
