THE BEST THAI PANANG CHICKEN CURRY
The Best Thai Panang Chicken Curry Recipe - The most amazing red chicken curry we've ever made! This light and healthy dish is better than any takeout option out there, and it's easy to make.
Provided by Sommer Collier
Categories Main Course
Time 32m
Number Of Ingredients 12
Steps:
- Cut the chicken into bite-size pieces. Chop the onions and peppers into rough 1-inch pieces. Mince the garlic. Then crush the kaffir lime leaves to help release their oils.
- Place a 14-inch skillet (or wok) over medium-high heat. Add the coconut oil. Once the oil melts, add the onions. Sauté for 1 minute, then add the peppers and garlic. Sauté another 2-3 minutes.
- Move the veggies to the sides of the skillet and add the panang red curry paste and peanut butter to the center of the pan. Sauté the curry for 2-3 minutes to intensify the flavor, moving around the pan. Then add the kaffir lime leaves, coconut milk, and fish sauce. Stir to blend.
- Stir in the chopped chicken and bring to a boil. Lower the heat and simmer for 10-15 minutes, until the chicken is cooked through and the sauce thickens. Stir occasionally. Remove from heat and stir in the basil leaves. Serve with rice, quinoa, or noodles.
Nutrition Facts : ServingSize 6 ounces, Calories 340 kcal, Carbohydrate 8 g, Protein 24 g, Fat 23 g, SaturatedFat 16 g, Cholesterol 107 mg, Sodium 163 mg, Fiber 2 g, Sugar 4 g
BEST THAI PANANG CURRY RECIPE WITH CHICKEN
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.
Provided by Jyothi Rajesh
Categories Dinner
Time 30m
Number Of Ingredients 17
Steps:
- Heat skillet or deep bottom pan. Add coconut oil and wait until oil melts.
- Sauté finely chopped onions in hot coconut oil until onion is translucent.
- Add roughly chopped galangal, lemon grass.
- Add minced garlic, red and green bell peppers. Cook for 2 minutes constantly stirring.
- Push veggies to one side of the pan. Add washed and cleaned chicken things. Cook until chicken browns a bit and changes colour.
- Mix chicken and veggies together. Continue cooking it for a minute more.
- Again gather chicken veggie mix to one side of the pan. Scoop out Thai Panang curry paste ( or Thai red curry paste) to empty side of pan. Stir the paste and fry it in oil. Wait until oil separates from the paste. Pro-Tip : Do not skip frying curry paste in oil. Flavors cone out and curry turns delicious with this step.
- Stir in unsweetened peanut butter, fish sauce and palm sugar. Nutmeg powder to be added now if using. Take Kaffir lime leaves on your palm and crush it. Add crushed kaffir lime leaves to the pan. Note - If you can't get palm sugar , substitute with brown sugar or jaggery. Crushing kaffir lime leaves helps release its wonderful aromatic oil, making Panang curry flavorsome.
- Cook stirring regularly for 2 minutes.
- Simmer flame. Pour in thick coconut milk. Give it a good stir.
- Let it cook for 5-7 minutes or until chicken is fully cooked.
- Add few Thai basil leaves. Stir.
- Turn off flame. Thai Chicken Panang Curry is ready.
- It's great when served with steamed jasmine rice.
- You can also serve Thai Panang curry with rice noodles.
Nutrition Facts : Calories 460 kcal, Carbohydrate 9 g, Protein 21 g, Fat 38 g, SaturatedFat 21 g, Cholesterol 111 mg, Sodium 271 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHICKEN PANANG CURRY
A red curry made with coconut milk. This goes well with chicken, beef, pork, or just veggies! For this recipe I used chicken, but adjust according to taste. Serve with sticky rice.
Provided by ellabella
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat a wok or large skillet over medium-low heat. Add curry paste; fry until fragrant, about 30 seconds. Pour in coconut milk. Bring to a slow boil. Stir in chicken, fish sauce, brown sugar, Thai seasoning, and garlic. Simmer until sauce starts to thicken and chicken is cooked through, 6 to 8 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
- Stir red bell pepper into the wok; cook until heated through, 3 to 5 minutes. Add lemongrass and basil; stir to distribute flavors, about 1 minute.
Nutrition Facts : Calories 537 calories, Carbohydrate 13.6 g, Cholesterol 58.5 mg, Fat 46.6 g, Fiber 2.9 g, Protein 28.3 g, SaturatedFat 37.9 g, Sodium 694.9 mg, Sugar 3.7 g
PANANG CHICKEN CURRY
Steps:
- In a heavy bottomed pot, heat the 3 tablespoons of the thick coconut cream to high for about 1 minute. When the cream starts to sizzle, stir in the curry paste into the cream like building a roux. Add the onion and half of the makrut lime leaf chiffonade. Stir-fry the paste until the paste starts to thicken, dry out, and become fragrant, about 1 minute. If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving. Cook the paste until it has the consistency of peanut butter.
- Stir in the remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil. Allow the curry to boil until it reduces by about 25% or coats the back of a wooden spoon, 10 to 15 minutes.
- Reduce the heat to a simmer. Add the chicken, tamarind paste, fish sauce and sugar. When the chicken is about halfway cooked, about 5 minutes, add the bell pepper and zucchini. Let simmer until the chicken is cooked through, about 5 minutes. Add the bamboo shoots and Thai basil leaves. Taste and adjust seasoning. Serve immediately over jasmine rice and garnish with a few ribbons of the remaining makrut lime leaf.
PANANG CURRY WITH CHICKEN
Panang curry with chicken represents the diversity of Thailand's southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand. Use 4 tablespoons curry paste from a fresh curry paste recipe or 5 tablespoons pre-made curry paste if time does not permit making your own paste
Provided by wiley
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve.
Nutrition Facts : Calories 596 calories, Carbohydrate 18.5 g, Cholesterol 46 mg, Fat 51.2 g, Fiber 3.1 g, Protein 22.3 g, SaturatedFat 43.5 g, Sodium 980.5 mg, Sugar 9.4 g
CHICKEN PANANG CURRY
Make and share this Chicken Panang Curry recipe from Food.com.
Provided by PiceSeasGirl
Categories Curries
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix the peanut sauce and the curry powder.
- Heat the oil in a wok or large frying pan; add the onion and the peanut/curry mixture.
- Stir over medium heat for 2 minutes.
- Add the coconut milk and bring to a boil.
- Add the chicken and lime leaves to the pan; reduce the heat and cook for 15 minutes.
- Remove the chicken with a wire mesh strainer or slotted spoon.
- Simmer the sauce for 5 minutes or until it has reduced and quite thick.
- Return the chicken into the pan.
- Add the coconut cream, fish sauce (optional), lime juice and brown sugar; cook for 5 minutes.
- Serve with Rice.
Nutrition Facts : Calories 364.6, Fat 17.1, SaturatedFat 8.2, Cholesterol 85.1, Sodium 99.7, Carbohydrate 22.8, Fiber 0.4, Sugar 21.4, Protein 29
PANANG CHICKEN CURRY
Adapted from November 2010 issue of Bon Appetit. This is the closest recipe I have found to my favorite Thai restaurant. Cook longer (about 1 hr., rather than the 6-8 minutes recommended) for softer chicken and better melding of flavors.
Provided by Hungry Chefs
Categories Curries
Time 40m
Yield 1 large bowl, 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1/2 Celsius coconut milk, Thai red curry paste, and kaffir lime leaves in heavy large skillet over medium-high heat. Stir until mixture thickens, about 2 minutes.
- Stir in remaining 3 Celsius coconut milk, onion, and basil sprigs; bring to boil. Continue to boil until slightly thickened, about 5 minutes.
- Reduce heat to medium-low. Add chicken, bell pepper, tamarind paste, fish sauce, and sugar. Simmer until chicken is cooked through, stirring often, 6 to 8 minutes.
- Serve with steamed rice.
Nutrition Facts : Calories 489.2, Fat 31.5, SaturatedFat 25.7, Cholesterol 72.6, Sodium 308.4, Carbohydrate 25.8, Fiber 1.3, Sugar 5.4, Protein 28.8
CHICKEN PANANG CURRY
An authentic thai recipe.
Provided by chiwong
Time 25m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Make the rice in a rice cooker or some other method.
- Heat the sunflower oil in a wok until very hot. Then add the curry paste and fry for 30-45 seconds.
- Carefully add the coconut milk, brown sugar and fish sauce. Simmer for 5 minutes.
- Add the chicken, red pepper and kaffir lime leaves. Simmer for a further 8-10 minutes.
- If the curry has reduced down too much and become too thick, salty or concentrated, add water a tablespoon at a time to thin it out.
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