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Chicken Panang

Indulge in the rich and aromatic flavours of Chicken Panang, a culinary delight that brings the essence of Thai cuisine right to your kitchen. This dish is a perfect blend of creamy, spicy, and sweet, making it a must-try for all food enthusiasts.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine Thai
Servings 4
Calories 565 kcal

Ingredients
  

For the Panang Curry Paste:

  • 2 Shallots Chopped
  • 3 cloves Garlic Minced
  • 1 stalk lemongrass Sliced (only the white part)
  • 1 Red Chilli Deseeded and chopped
  • 1 tsp Coriander Powder
  • 1/2 tsp Cumin Powder
  • 1/4 tsp White Pepper
  • 1/4 tsp Salt
  • 1/4 tsp Cinnamon Powder

For the Chicken Panang:

  • 500 g Chicken Thighs Sliced
  • 2 tbsp Oil
  • 400 ml Coconut Milk
  • 2 tbsp Panang Curry Paste From above
  • 1 tbsp Fish Sauce
  • 1 tbsp Brown Sugar
  • 1 Red Bell Pepper Sliced
  • 100 g Green Beans Cut into 1-inch pieces
  • Basil For garnish

Instructions

  • Using a mortar and pestle or a food processor, combine the shallots, garlic, lemongrass, red chili, ground coriander, ground cumin, shrimp paste (if using), ground white pepper, salt, and ground cinnamon.
  • Grind or process the ingredients until you achieve a smooth paste. Set this paste aside.
  • In a pan, heat the vegetable oil over medium heat. Add the panang curry paste and sauté for a minute until it becomes fragrant.
  • Introduce the sliced chicken thighs and cook until they lose their pink hue on the outside.
  • Pour in the coconut milk and stir thoroughly to blend it with the chicken and curry paste.
  • Incorporate the fish sauce and brown sugar, stirring well to combine.
  • Allow the mixture to reach a simmer and let it cook for approximately 15-20 minutes, giving the flavours time to meld together and ensuring the chicken is fully cooked.
  • Add the sliced red bell pepper and green beans to the pan. Continue to simmer for an additional 5-7 minutes until the vegetables reach the desired tenderness.
  • Once the chicken and vegetables are cooked, and the sauce has thickened, remove the pan from the heat.
  • Serve the Chicken Panang over steamed jasmine rice, garnished with fresh basil leaves.
  • Enjoy your delicious homemade Chicken Panang!
  • Notes:
  • You can adjust the quantity of red chili in the curry paste to tailor the spiciness to your taste preferences.
  • If you desire a smoother texture, you can strain the curry paste before using it.
  • Be mindful that Panang curry paste may be somewhat salty due to the fish sauce, so taste and adjust the seasoning before serving.
  • For an added burst of flavour, consider adding kaffir lime leaves to the curry while it simmers.

Notes

Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 565kcalCarbohydrates: 13gProtein: 24gFat: 48gSaturated Fat: 24gTrans Fat: 0.1gCholesterol: 123mgSodium: 739mgPotassium: 639mgFiber: 2gSugar: 5gVitamin A: 331IUVitamin C: 10mgCalcium: 63mgIron: 5mg
Keyword Chicken, Chicken Panang, Cooking, Curry, Food, Recipe
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