Panang Curry Salmon Recipe Recipe For Chicken

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PANANG CHICKEN CURRY



Panang Chicken Curry image

Provided by Jet Tila

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

6 cups (1440 ml) full-fat coconut milk, with 3 tablespoons of the cream separated out
4 tablespoons (60 g) panang curry paste
1/2 cup (95 g) brown onion, sliced thin
4 makrut lime leaves, fine chiffonade
1 1/2 to 2 pounds (680 to 910 g) chicken breast, sliced thin
1/2 tablespoon (10 g) tamarind paste
2 teaspoons (10 ml) fish sauce
1 teaspoon sugar
1 red bell pepper, sliced
1 zucchini, sliced into 1/4-inch rounds
1 cup (240 g) canned bamboo shoots, sliced
1/2 cup (95 g) Thai sweet basil leaves, roughly chopped

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.

EASY PANANG CURRY WITH CHICKEN



Easy Panang Curry with Chicken image

Panang curry with chicken represents the diversity of Thailand's South. Panang refers to the island of Penang in Northern Malaysia bordering Southern Thailand. Use 4 tablespoons Panang curry paste from my recipe (posted on this site) or 5 tablespoons pre-made curry paste if time does not permit making your own paste. Serve with steamed jasmine rice.

Provided by Wiley

Categories     World Cuisine Recipes     Asian     Thai

Time 35m

Yield 4

Number Of Ingredients 9

1 tablespoon vegetable oil
¼ cup Panang curry paste
4 cups coconut milk
10 ounces boneless chicken breast, cubed
2 tablespoons palm sugar
2 tablespoons fish sauce
6 kaffir lime leaves, torn
2 fresh red chile peppers, sliced
1 small bunch Thai basil leaves

Steps:

  • Heat oil in a wok or large pot over medium-low heat. Add curry paste; cook and stir until fragrant, about 5 minutes. Pour in coconut milk; bring to a boil. Add chicken; cook until almost cooked through, about 5 minutes. Stir in palm sugar, fish sauce, and lime leaves. Simmer until sauce flavors combine, about 5 minutes.
  • Ladle chicken and sauce into a large bowl. Garnish with red chile peppers and basil.

Nutrition Facts : Calories 597.2 calories, Carbohydrate 17.8 g, Cholesterol 36.6 mg, Fat 53.2 g, Fiber 3.1 g, Protein 19.4 g, SaturatedFat 43.7 g, Sodium 896.4 mg, Sugar 9.1 g

PANANG CURRY



Panang Curry image

This is a coconut-based curry that has a nice spicy kick. Non-traditional vegetables add great texture and flavor to an already fantastic flavor. Best served with rinsed and steamed basmati rice.

Provided by uwjester

Categories     World Cuisine Recipes     Asian

Time 28m

Yield 4

Number Of Ingredients 9

2 tablespoons cooking oil
3 skinless, boneless chicken breast halves, cut into 1-inch strips
1 (14 ounce) can coconut milk
2 tablespoons Panang-style red curry paste
1 russet potato, cut into 1/2-inch cubes
2 cups frozen peas and carrots
2 tablespoons fish sauce
1 tablespoon white sugar
10 kaffir lime leaves, cut into 1/4-inch pieces

Steps:

  • Heat oil in a skillet over medium heat. Add chicken breast; cook just until no longer pink in the center; about 3 minutes. Transfer chicken to a plate.
  • Whisk coconut milk and curry paste together in skillet until combined. Add potato; simmer until potatoes begin to soften, about 10 minutes. Stir cooked chicken, peas and carrots, fish sauce, sugar, and lime leaves into the curry mixture; simmer until potatoes are soft, about 10 minutes more.

Nutrition Facts : Calories 451.9 calories, Carbohydrate 25.5 g, Cholesterol 51.3 mg, Fat 33.4 g, Fiber 5.1 g, Protein 29.1 g, SaturatedFat 20.3 g, Sodium 824 mg, Sugar 3.8 g

PANANG CURRY WITH CHICKEN



Panang Curry with Chicken image

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

5 tablespoons Panang curry paste
cooking oil
4 cups coconut milk
⅔ pound skinless, boneless chicken breast, cubed
2 tablespoons palm sugar
2 tablespoons fish sauce, or to taste
6 kaffir lime leaves, torn
2 fresh red chile peppers, sliced
¼ cup fresh Thai basil leaves

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

PANANG CURRY WITH CHICKEN



Panang Curry With Chicken image

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. Recipe from All Recipes

Provided by Lavender Lynn

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

5 tablespoons panang curry paste
cooking oil
4 cups coconut milk
2/3 lb chicken breast, skinless, boneless, cubed
2 tablespoons palm sugar
2 tablespoons fish sauce, to taste
6 kaffir lime leaves, torn
2 fresh red chili peppers, sliced
1/4 cup fresh Thai basil

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 1224.1, Fat 55.4, SaturatedFat 47.8, Cholesterol 48.5, Sodium 863, Carbohydrate 166.2, Fiber 1, Sugar 160.3, Protein 20.2

CHICKEN PANANG CURRY



Chicken Panang Curry image

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

1/2 cup peanut sauce
2 teaspoons curry powder
1 tablespoon oil
1 lb cooked chicken, cut into bite size pieces
1/4 cup coconut milk
4 kaffir lime leaves
1/4 cup coconut cream
1 tablespoon fish sauce (optional)
1 tablespoon lime juice
2 teaspoons soft brown sugar

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

CHICKEN PANANG CURRY



Chicken Panang Curry image

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

1 tablespoon red curry paste, or more to taste
2 (14 ounce) cans coconut milk
4 skinless, boneless chicken breasts, cubed
2 tablespoons fish sauce
2 teaspoons brown sugar
1 tablespoon Thai seasoning
1 clove garlic, crushed
1 red bell pepper, thinly sliced
1 stalk lemongrass, bottom third only, peeled and minced
¼ cup Thai basil leaves, torn into bite-size pieces

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



Panang Chicken Curry image

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

3 1/2 cups canned unsweetened coconut milk, divided
1 tablespoon Thai red curry paste
1 teaspoon Thai red curry paste
8 kaffir lime leaves (substitute 1 T. fresh lime juice plus 1/2 tsp. grated lime peel for each leaf if unavailable)
3/4 cup thinly sliced onion
6 leaves Thai basil (substitute regular basil leaves if unavailable)
1 1/2 lbs boneless skinless chicken breast halves, cut into 1/4- to 1/3-inch slices
1/2 large red bell pepper, cut into 2x1/4-inch strips
4 teaspoons tamarind paste
2 teaspoons fish sauce
4 teaspoons sugar
4 teaspoons cayenne (or to taste)
2 cups steamed rice

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

PANANG CURRY SALMON



Panang Curry Salmon image

I love the Panang Salmon at the local Thai restaurant and wanted to be able to make it myself. This is an adaptation of the recipe on the Mae Ploy Curry Paste container. Coconut milk comes in a 16 oz can and a slightly smaller size. Coconut milk varies in quality as well--some thicker than others. Experiment until you find a brand you like. So far, my favorite is AROY-D from Thailand. If you can only find the smaller size, just use less water. This ratio of curry paste to liquid is moderately spicy--adjust to your tastes. If you don't know--start with half of what is called for.

Provided by SharleneW

Categories     Curries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup panang curry paste (I used Mae Ploy brand)
1 tablespoon canola oil
16 -20 ounces salmon fillets, cut in 4 serving size portions
1 (16 ounce) can coconut milk, divided
1/2-3/4 cup water
1 3/4 teaspoons sugar
fresh kaffir lime leaf (garnish)
sliced chile (garnish, Thai red chilies are nice and spicy!)

Steps:

  • Stir-fry curry paste in soybean oil.
  • Add 1 cup of coconut milk. Stir until blended thoroughly and bubbling. Add salmon and continue cooking for 2-3 minutes.
  • Turn salmon and add remaining coconut milk and water, gently mix.
  • Heat until boiling and continue cooking at medium heat until salmon is done (3-4 minutes).
  • Sprinkle sugar over, mix in and adjust seasoning to taste.
  • Serve with Thai Jasmine rice and freshly steamed vegetables (broccoli, green beans, bell peppers or peas and carrots are what I have commonly seen).

Nutrition Facts : Calories 603.2, Fat 27.8, SaturatedFat 19.5, Cholesterol 51.6, Sodium 127.7, Carbohydrate 64.8, Fiber 0.2, Sugar 62.8, Protein 24.4

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