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Chicken Panang
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 565 kcal
Course:
Main Course , Dinner
Cuisine:
Thai
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
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!
Cup of Yum
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
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
% 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.