Panang Chicken Curry Recipes

BEST THAI PANANG CURRY RECIPE WITH CHICKEN

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.

CHICKEN PANANG CURRY

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.

PANANG CURRY WITH CHICKEN

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.

PANANG CHICKEN CURRY

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.

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.

CHICKEN PANANG CURRY

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.

CHICKEN PANANG CURRY

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.