If you love Thai food, here is an easy Panang curry recipe for you.
Panang is a rich, salty, sweet, and tangy red Thai curry with a zesty makrut lime taste.
What is the flavor of Panang sauce? Chicken Panang curry has a rich, nutty flavor that’s sweet but salty, with a hint of toasted ground peanuts. Coriander, shallot, garlic, shrimp paste, white pepper, and salt are just a few of the elements that contribute to its deliciousness.
According to ChowHound, Panang curry is richer and sweeter than other red curries, thanks to coconut cream (instead of coconut milk) and occasionally even peanuts. It’s generally eaten with meat in Thailand, and it’s usually rather hot.
Ingredients for the Panang curry recipe
- 700 grams of boneless chicken, cut into small pieces
- 1 chopped onion
- 5 minced cloves of garlic
- 1 green bell pepper chopped and red bell pepper chopped
- ½ inch galangal roughly sliced
- 1-inch lemongrass roughly sliced
- 1 tablespoon each of coconut oil and peanut butter
- 4 ½ tablespoons of Thai Panang curry paste
- 2 teaspoons each of fish sauce and brown sugar
- 1 pinch of nutmeg powder
- Salt to taste
- 7 crushed kaffir lime leaves
- 40 grams of coconut milk
- ¼ cup Thai basil leaves
Steps to follow for the Panang curry recipe
First of all, preheat a skillet or a pan with a deep bottom. Wait for the coconut oil to melt before adding it.
Then sautée the finely sliced onions in heated coconut oil until transparent.
Then add coarsely chopped lemongrass and galangal, minced garlic, red and green bell peppers, and cook for 2 minutes while stirring regularly.
Place the vegetables on one side of the pan. Toss in the rinsed and cleaned chicken pieces. Cook until the chicken is slightly browned and the color has changed.
Then combine the chicken and vegetables in a mixing bowl. Continue to cook for another minute.
Gather the chicken vegetable mixture to one side of the pan once again. Fill the empty side of the pan with Thai Panang curry paste (or Thai red curry paste). The paste should be stirred and fried in oil. Wait until the paste separates from the oil.
Don’t forget to cook the curry paste in oil. This stage brings out the flavors, and the curry becomes exquisite.
Then combine the peanut butter, fish sauce, and sugar in a mixing bowl. Now is the time to add the nutmeg powder.
Crush the Kaffir lime leaves between your palms. Crush the kaffir lime leaves and add them to the pan and cook for 2 minutes while stirring often.
However, you should maintain a low flame. In a large mixing bowl, pour in the thick coconut milk and stir it very well.
Conclusion
Then allow for 6 minutes of cooking time, or until the chicken is thoroughly cooked.
Add a couple of leaves of Thai basil and stir.
Extinguish the flame and serve the Thai Panang curry with steaming jasmine rice because it’s a fantastic combination.
Thai Panang curry can also be served with rice noodles.
If you have loved this chicken Panang curry recipe, check out our chicken pho recipe.
Also, if you have finished making this chicken Panang curry, send us photos of your meal and we shall post them on our blog.
Homemade Panang Curry Recipe
Print RecipeIngredients
- 700 grams of boneless chicken , cut into small pieces
- 1 chopped onion
- 5 minced cloves of garlic
- 1 green bell pepper chopped and red bell pepper chopped
- ½ inch galangal roughly sliced
- 1-inch lemongrass roughly sliced
- 1 tablespoon of coconut oil
- 1 tablespoon of peanut butter
- 4 ½ tablespoons of Thai Panang curry paste
- 2 teaspoons of fish sauce
- 2 teaspoons of brown sugar
- 1 pinch of nutmeg powder
- Salt to taste
- 7 crushed kaffir lime leaves
- 40 grams of coconut milk
- ¼ cup Thai basil leaves
Instructions
Preheat a skillet or a pan with a deep bottom. Wait for the coconut oil to melt before adding it.
Then sautée the finely sliced onions in heated coconut oil until transparent.
Add coarsely chopped lemongrass and galangal, minced garlic, and red and green bell peppers, and cook for 2 minutes while stirring regularly.
Place the vegetables on one side of the pan. Toss in the rinsed and cleaned chicken pieces. Cook until the chicken is slightly browned and the color has changed.
Then combine the chicken and vegetables in a mixing bowl. Continue to cook for another minute.
Gather the chicken vegetable mixture to one side of the pan once again. Fill the empty side of the pan with Thai Panang curry paste. The paste should be stirred and fried in oil. Wait until the paste separates from the oil.
Then combine the peanut butter, fish sauce, and sugar in a mixing bowl. Now is the time to add the nutmeg powder.
Crush the Kaffir lime leaves between your palms. Crush the kaffir lime leaves and add them to the pan and cook for 2 minutes while stirring often.
In a large mixing bowl, pour in the thick coconut milk and stir it very well.
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