Chicken Panang
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
4
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Calories
565 kcal
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Course
Main Course, Dinner
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Cuisine
Thai
Chicken Panang
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Craving a tantalising trip to Thailand right in your own kitchen? Chicken Panang brings the lush aromas and rich flavours of Thai cuisine to your table.
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Ingredients
For the Panang Curry Paste:
- 2 shallots Chopped
- 3 cloves garlic Minced
- 1 stalk lemongrass Sliced (only the white part)
- 1 red chilli Deseeded and chopped
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/4 tsp white pepper
- 1/4 tsp salt
- 1/4 tsp cinnamon powder
For the Chicken Panang:
- 500 g chicken thighs Sliced
- 2 tbsp oil
- 400 ml coconut milk
- 2 tbsp Panang curry paste From above
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper Sliced
- 100 g green beans Cut into 1-inch pieces
- basil For garnish
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Instructions
- In a mortar and pestle or a food processor, combine the shallots, garlic, lemongrass, red chili, ground coriander, ground cumin, shrimp paste (if using), ground white pepper, salt, and ground cinnamon.
- Grind or process until you have a smooth paste. Set aside.
- Heat the vegetable oil in a pan over medium heat. Add the panang curry paste and cook for a minute until fragrant.
- Add the sliced chicken thighs and cook until they are no longer pink on the outside.
- Pour in the coconut milk and stir well to combine with the chicken and curry paste.
- Add the fish sauce and brown sugar, and give it a good stir.
- Bring the mixture to a simmer and let it cook for about 15-20 minutes, allowing the flavours to meld together and the chicken to cook through.
- Add the sliced red bell pepper and green beans to the pan. Continue to simmer for an additional 5-7 minutes until the vegetables are tender.
- Once the chicken and vegetables are cooked and the sauce has thickened, remove the pan from the heat.
- Serve the Chicken Panang over steamed jasmine rice, garnished with fresh basil leaves.
- Enjoy your delicious homemade Chicken Panang!
Notes
- You can adjust the amount of red chili in the curry paste to control the spiciness according to your taste preferences.
- If you prefer a smoother consistency, you can strain the curry paste before using it.
- Panang curry paste can be quite salty due to the fish sauce, so make sure to taste and adjust the seasoning before serving.
- For an extra burst of flavour, you can also add kaffir lime leaves to the curry while simmering.
- Nutritional facts:
- The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Nutrition Information
Show Details
Calories
565kcal
(28%)
Carbohydrates
13g
(4%)
Protein
24g
(48%)
Fat
48g
(74%)
Saturated Fat
24g
(120%)
Trans Fat
0.1g
Cholesterol
123mg
(41%)
Sodium
739mg
(31%)
Potassium
639mg
(18%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
331IU
(7%)
Vitamin C
10mg
(11%)
Vitamin D
0.1µg
Calcium
63mg
(6%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 565 kcal
% Daily Value*
| Calories | 565kcal | 28% |
| Carbohydrates | 13g | 4% |
| Protein | 24g | 48% |
| Fat | 48g | 74% |
| Saturated Fat | 24g | 120% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 123mg | 41% |
| Sodium | 739mg | 31% |
| Potassium | 639mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 331IU | 7% |
| Vitamin C | 10mg | 11% |
| Vitamin D | 0.1µg | 1% |
| Calcium | 63mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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