The Best Thai Chicken Panang Curry
User Reviews
5
The Best Thai Chicken Panang Curry
Description
The Best Thai Chicken Panang Curry features bite-sized chicken thighs cooked with aromatic Thai staples such as galangal, lemongrass, and kaffir lime leaves. Starting with sautéed onions and garlic in coconut oil, the recipe builds complexity by frying the Panang curry paste until the oil separates, which intensifies its flavor. Peanut butter adds a mild nuttiness and body to the sauce alongside the creamy coconut milk, while palm sugar and fish sauce balance the curry’s savory and sweet notes. The inclusion of red and green bell peppers provides a tender-crisp texture and a touch of color.
The curry offers medium-level spiciness suitable for those accustomed to Thai flavors, with options to adjust heat. It is commonly served alongside steamed jasmine rice to complement its rich, fragrant sauce. The fresh basil leaves stirred in at the end bring a subtle herbaceous brightness to the dish.
Frying the curry paste is a crucial step to deepen flavor. Crushing kaffir lime leaves before adding them releases aromatic oils that enhance the curry’s freshness. Alternatives like brown sugar can replace palm sugar, and coconut oil substitutes include vegetable or canola oils if necessary. For increased heat, adding birds-eye chilies is suggested. Adjust fish sauce carefully as it can affect saltiness, potentially negating the need for extra salt. Note that Panang curry paste typically contains peanuts, so avoid this recipe if you have peanut allergies.
Ingredients
- 1 ½ lbs chicken thigh boneless, cut into bite size pieces
- 1 white onion finely chopped
- 5 cloves garlic minced
- 1 green bell pepper chopped
- 1 bell pepper chopped, red
- ½ inch galangal roughly sliced
- 1 inch lemongrass roughly sliced
- 1 tablespoon coconut oil
- 1 thai panang curry paste measured to about 4 ½ tablespoons, small jar
- 1 tablespoon peanut butter unsweetened
- 1 teaspoons fish sauce
- 1 pinch nutmeg optional, powder
- salt if required, to taste
- 2 teaspoon palm sugar or brown sugar
- 6-8 kaffir lime leaves crushed
- 1 can coconut milk 14 oz
- ¼ cup basil leaves Thai variety
Instructions
- 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.
- Turn off the flame. Add Thai basil leaves. Stir.
- It’s great when served with steamed jasmine rice. You can also serve with rice noodles.
Notes
- Fry the curry paste until oil separates to develop deeper curry flavor.
- Crush kaffir lime leaves before adding to release their aroma effectively.
- Use coconut oil for the authentic flavor, substituting with vegetable or canola oil if unavailable.
- Adjust fish sauce carefully as it contributes saltiness; add salt only if needed.
- Substitute palm sugar with brown sugar or jaggery if necessary.
- Incorporate birds-eye chilies for added spiciness if desired.
- Avoid this recipe if allergic to peanuts since Panang curry paste commonly contains peanuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 9g | 3% |
| Protein | 21g | 42% |
| Fat | 38g | 58% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 111mg | 37% |
| Sodium | 271mg | 11% |
| Potassium | 534mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 860IU | 17% |
| Vitamin C | 44.4mg | 49% |
| Calcium | 35mg | 4% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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