Best Thai Panang Curry Recipe With Chicken
Ingredients
- 1 1/2 lbs chicken thigh boneless, cut into bite size pieces
- 1 white onion finely chopped
- 5 cloves garlic minced
- 1 green bell peppers chopped
- 1 red bell peppers chopped
- 1/2 inch galangal roughly sliced
- 1 inch lemongrass roughly sliced
- 1 tablespoon coconut oil
- 1 small jar Thai Panang curry paste measured to about 4 ½ tablespoons
- 1 tablespoon unsweetened peanut butter
- 2 teaspoon fish sauce
- 1 pinch nutmeg powder optional
- Salt to taste if required
- 2 teaspoon palm sugar or brown sugar
- 6-8 kaffir lime leave crushed
- 2 cups coconut milk thick
- 1/4 cup Thai basil leaves
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.
- Add few Thai basil leaves. Stir.
- Turn off flame. Thai Chicken Panang Curry is ready.
- It’s great when served with steamed jasmine rice.
- You can also serve Thai Panang curry with rice noodles.
This Recipe adapted from >>>> Click Here