Best 2 Chicken Panang Curry Recipes
Tantalize your taste buds with the exotic flavors of Chicken Panang Curry, a delightful dish that embodies the culinary traditions of Thailand. This creamy and aromatic curry strikes a perfect balance between sweet, savory, and spicy notes, creating a harmonious symphony of flavors. Succulent chicken pieces are lovingly simmered in a rich coconut milk-based sauce, infused with a fragrant blend of Panang curry paste, lemongrass, kaffir lime leaves, and a hint of fish sauce. The result is a velvety and flavorful curry that is sure to transport you to the vibrant streets of Bangkok. Accompanying this main course are two additional recipes that will elevate your culinary experience. Prepare a refreshing Cucumber Salad with a tangy dressing to provide a crisp and light contrast to the richness of the curry. For a delightful side dish, whip up a fluffy Jasmine Rice that perfectly soaks up the luscious sauce. These recipes, when combined, create a complete and satisfying meal that will leave you craving for more.
Here are our top 2 tried and tested recipes!
PANANG CURRY WITH CHICKEN
Panang curry with chicken represents the diversity of Thailand's southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand. Use 4 tablespoons curry paste from a fresh curry paste recipe or 5 tablespoons pre-made curry paste if time does not permit making your own paste
Provided by wiley
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve.
Nutrition Facts : Calories 596 calories, Carbohydrate 18.5 g, Cholesterol 46 mg, Fat 51.2 g, Fiber 3.1 g, Protein 22.3 g, SaturatedFat 43.5 g, Sodium 980.5 mg, Sugar 9.4 g
CHICKEN PANANG CURRY
A red curry made with coconut milk. This goes well with chicken, beef, pork, or just veggies! For this recipe I used chicken, but adjust according to taste. Serve with sticky rice.
Provided by ellabella
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat a wok or large skillet over medium-low heat. Add curry paste; fry until fragrant, about 30 seconds. Pour in coconut milk. Bring to a slow boil. Stir in chicken, fish sauce, brown sugar, Thai seasoning, and garlic. Simmer until sauce starts to thicken and chicken is cooked through, 6 to 8 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
- Stir red bell pepper into the wok; cook until heated through, 3 to 5 minutes. Add lemongrass and basil; stir to distribute flavors, about 1 minute.
Nutrition Facts : Calories 537 calories, Carbohydrate 13.6 g, Cholesterol 58.5 mg, Fat 46.6 g, Fiber 2.9 g, Protein 28.3 g, SaturatedFat 37.9 g, Sodium 694.9 mg, Sugar 3.7 g
Tips:
- To make the curry paste from scratch, blend the lemongrass, galangal, kaffir lime leaves, shallots, garlic, chilies, coriander root, cumin, and shrimp paste until smooth. This will give you a more authentic flavor.
- If you don't have coconut cream, you can use full-fat coconut milk instead. Just be sure to reduce the amount of water you add to the curry.
- To make the chicken more tender, marinate it in the coconut milk and curry paste for at least 30 minutes before cooking.
- Serve the curry with jasmine rice, roti, or naan bread.
- Garnish the curry with cilantro, basil, and lime wedges before serving.
Conclusion:
Chicken Panang Curry is a delicious and easy-to-make Thai dish that is perfect for a weeknight meal. The curry is made with a creamy coconut sauce that is flavored with lemongrass, galangal, kaffir lime leaves, shallots, garlic, chilies, coriander root, cumin, and shrimp paste. The chicken is cooked in the curry sauce until it is tender and flavorful. Serve the curry with jasmine rice, roti, or naan bread and enjoy!
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