Panang Chicken Curry
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
1 hr 5 mins
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Servings
4
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Calories
637 kcal
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Course
Main Course
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Cuisine
Thai
Panang Chicken Curry
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Panang Chicken Curry is just one of the delicious supercharged South East Asian Curries I make on the regular. So full of flavour but without toasting your tastebuds with chilli heat. I always make my Thai Panang Curry milder than say a green or red curry, because it can't always he about hot hot spice - sometimes we need to appreciate the sweeter, more fragrant side of Thailand.
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Ingredients
For the paste
- 5 dried red chillies
- 1 lemon grass stalk (white only - chopped)
- 1.5 cm piece of galangal (chopped)
- 1 tbsp fresh turmeric (peeled & chopped) or 1 teaspoon powdered turmeric
- 3 garlic cloves (chopped)
- 2 shallots (peeled and chopped)
- 3 coriander roots and stems (chopped)
- 1 tsp shrimp paste
- 4 kaffir lime leaves (finely sliced)
- 1/2 tsp ground cumin
Other ingredients
- 1 tbsp coconut oil
- 700 g skinless & boneless chicken thighs (trimmed of fat and cut into chunks)
- 1 cup coconut milk
- 1/2 tsp salt
- 2 tbsp fish sauce
- 1 tsp palm sugar (or white sugar)
- fresh coriander leaves (for garnish)
Instructions
- Soak the dried chillies in freshly boiled water for about 5 minutes to soften.
- Using a stick blender or pestle & mortar, grind everything together until you have a smooth paste. If you're using a pestle & mortar grind the whole ingredients in the order they appear and then stir in the other ingredients. Set the paste aside. If you're using a blender, add a little water to get the paste smooth.
- In a wok, heat the coconut oil over a moderate heat until hot. Add the spice paste and fry for 5 minutes. Add the chicken and stir fry for 3-4 minutes.
- Pour in the coconut milk, fill up the can 3/4 full with water and add that then add the fish sauce and sugar and bring to a simmer.
- Reduce the heat to medium/low and simmer gently for 40 minutes. In the last 10 minutes, turn up the heat and let the sauce reduce until thick and just separated. This may take longer or shorter - just use your judgement! Sprinkle over the coriander and serve alongside plenty of Jasmine rice.
Nutrition Information
Show Details
Calories
637kcal
(32%)
Carbohydrates
14g
(5%)
Protein
33g
(66%)
Fat
51g
(78%)
Saturated Fat
27g
(135%)
Cholesterol
186mg
(62%)
Sodium
1193mg
(50%)
Potassium
709mg
(20%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
304IU
(6%)
Vitamin C
4mg
(4%)
Calcium
53mg
(5%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 637 kcal
% Daily Value*
| Calories | 637kcal | 32% |
| Carbohydrates | 14g | 5% |
| Protein | 33g | 66% |
| Fat | 51g | 78% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 186mg | 62% |
| Sodium | 1193mg | 50% |
| Potassium | 709mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 304IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 53mg | 5% |
| Iron | 6mg | 33% |
* 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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