Panang Chicken Curry

When I think of comfort food, I can’t help but crave Panang Chicken Curry. There’s something absolutely magical about the aromatic spices and creamy coconut milk in this dish that brings warmth to my kitchen. My first introduction to this delightful Thai dish was during a small dinner party with friends, where the fragrant curry filled the air and instantly made everyone feel at home. Each bite offers a symphony of flavors, from the rich chicken to the vibrant spices. It’s a recipe that not only satisfies my culinary passions but also brings people together around the table.

Ingredients Required for Panang Chicken Curry

The ingredients for Panang Chicken Curry are a fantastic mix that complements each other beautifully. The key players include chicken, coconut milk, and curry paste, forming a rich base. The addition of palm sugar and fish sauce brings a sweet and salty umami depth, while kaffir lime leaves contribute a refreshing citrus note. Together, these ingredients create a harmonious blend that’s simply irresistible.

• 1½ pounds boneless skinless chicken thighs (sliced into bite-sized pieces) – Tender and juicy, these chicken thighs absorb the rich flavors of the curry, creating a satisfying bite every time.
• 4 ounces Panang curry paste – The heart of the dish, this paste is packed with spices that give the curry its distinct flavor and aroma.
• 14 ounces coconut milk (preferably full-fat for a richer taste) – This ingredient provides the creamy texture that makes the curry indulgent and comforting.
• 4-5 kaffir lime leaves (torn or thinly sliced) – Adding a fresh, citrusy element that brightens the dish and balances the richness of the coconut milk.
• 1 tablespoon palm sugar (or brown sugar) – A touch of sweetness that enhances the flavors and rounds out the spiciness of the curry.
• 1 tablespoon fish sauce – This brings a salty depth to the dish, elevating the overall flavor profile.
• 2-3 red chilies (sliced diagonally) – These add heat and color, making the dish visually appealing and exciting to eat.
• 1 tablespoon vegetable oil (for sautéing) – Essential for cooking the curry paste and allowing the flavors to bloom.
• fresh basil leaves (Thai basil preferred, for garnish) – The fragrant leaves add a pop of freshness and a beautiful garnish that completes the dish.

The Process for Making Panang Chicken Curry

Making Panang Chicken Curry is a delightful culinary adventure, and I can’t wait to walk you through it. As you begin, you’ll notice the aroma of vegetable oil heating up, followed by the fragrant notes of curry paste filling your kitchen. With every step, you’ll be captivated by the transformation of ingredients into a beautiful bowl of goodness.

1. Start by heating 1 tablespoon of vegetable oil in a large saucepan or wok over medium heat. Once the oil is shimmering, add the Panang curry paste. Stir-fry this mixture for about 2 to 3 minutes. You’ll notice the paste becoming fragrant and slightly darker in color, which means it’s releasing all those wonderful spices.
2. Next, pour in half of the coconut milk (approximately 7 ounces or 200ml) into the pan. Give it a good stir to combine with the curry paste. Cook this for 3 to 5 minutes, stirring occasionally. You should see the oil beginning to separate from the coconut milk, indicating that the flavors are melding beautifully.
3. Now it’s time to add the sliced chicken thighs. Stir everything together to ensure the pieces are evenly coated with the rich sauce. Cook this for about 5 minutes, letting the chicken absorb all those delicious flavors.
4. Pour in the remaining coconut milk and add the kaffir lime leaves along with half of the sliced red chilies. Stir in the palm sugar and fish sauce, mixing everything thoroughly. At this point, your kitchen will be filled with an irresistible aroma!
5. Bring your curry to a gentle simmer. Allow it to cook uncovered for about 10 to 15 minutes, stirring occasionally. You’ll want to ensure the chicken is fully cooked and that the sauce has thickened slightly. If you prefer more sweetness, feel free to add a bit more palm sugar. For saltiness, a touch more fish sauce works wonders, and if you like it hot, add more sliced chilies.
6. Once the curry is cooked to perfection, remove it from the heat. Garnish your creation with the remaining red chilies and a handful of fresh basil leaves. Serve your Panang Chicken Curry hot over steamed jasmine rice for a satisfying meal.

Ways to Adapt This Recipe

There are countless ways to make Panang Chicken Curry your own. Here are some tips to consider:

• Vegetarian option: Substitute the chicken with tofu or chickpeas for a hearty vegetarian version.
• Extra veggies: Feel free to bulk up the curry by adding vegetables like bell peppers or green beans.
• Spice it up: Adjust the number of red chilies based on your heat preference; add more for a spicier dish or skip them entirely for a milder flavor.
• Serving styles: Enjoy it with steamed rice, but also consider pairing it with quinoa or cauliflower rice for a healthier twist.
• Herb choices: While Thai basil is preferred, you can experiment with other herbs like cilantro or mint for a different flavor profile.
• Storage: Leftover curry can be refrigerated for up to 3 days. Reheat gently on the stovetop, adding a splash of water or more coconut milk for creaminess.
• Freezing: This dish freezes well, so feel free to make a double batch and store some for a quick meal later on.

What to Pair With Panang Chicken Curry

Pairing Panang Chicken Curry with the right accompaniments can elevate the meal to new heights. Here are some ideas:

• Steamed Jasmine Rice: This is the classic pairing. The fluffy rice absorbs the rich sauce, making each bite heavenly.
• Warm Naan Bread: Serve with freshly baked naan for dipping, which adds a delightful texture contrast.
• Fresh Salad: A light cucumber salad with a tangy dressing complements the richness of the curry, keeping the meal balanced.
• Spring Rolls: These are a wonderful appetizer to serve before enjoying the curry, offering a fresh crunch.
• Seasonal Vegetables: Grilled or sautéed seasonal vegetables provide a nutritious side that pairs perfectly with the curry.
• Occasions: This dish is perfect for a cozy family dinner or a gathering with friends. It’s festive enough for holidays yet simple enough for a weeknight.
• Storage Tips: Store leftovers in an airtight container. The flavors deepen as it sits, making it even more delicious the next day.

FAQ

Conclusion

Panang Chicken Curry is a dish that beautifully combines rich flavors and comforting textures, making it perfect for any occasion. Its delightful blend of spices, creamy sauce, and tender chicken is sure to impress your family and friends. I encourage you to try making this curry; it’s not just a meal, but an experience that you and your loved ones will cherish. Enjoy the process of creating it and savor every bite!

Panang Chicken Curry

The ultimate comfort food, Panang Chicken Curry is creamy, aromatic, and bursting with flavor. This easy weeknight dinner is perfect for sharing with family and friends. Dive into a bowl tonight and experience the warmth!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Thai

Calories: 530

Ingredients Equipment Method Notes

Ingredients

  

• 1½ pounds boneless skinless chicken thighs sliced into bite-sized pieces
• 4 ounces Panang curry paste
• 14 ounces coconut milk preferably full-fat for a richer taste
• 4-5 kaffir lime leaves torn or thinly sliced
• 1 tablespoon palm sugar (or brown sugar)
• 1 tablespoon fish sauce
• 2-3 red chilies sliced diagonally
• 1 tablespoon vegetable oil (for sautéing)
• fresh basil leaves Thai basil preferred, for garnish

Equipment

• HexClad 10 Inch Hybrid Stainless Steel Wok Pan with Stay-Cool Handle

Method

 

1. Start by heating 1 tablespoon of vegetable oil in a large saucepan or wok over medium heat. Once the oil is shimmering, add the Panang curry paste. Stir-fry this mixture for about 2 to 3 minutes. You’ll notice the paste becoming fragrant and slightly darker in color, which means it's releasing all those wonderful spices.
2. Next, pour in half of the coconut milk (approximately 7 ounces or 200ml) into the pan. Give it a good stir to combine with the curry paste. Cook this for 3 to 5 minutes, stirring occasionally. You should see the oil beginning to separate from the coconut milk, indicating that the flavors are melding beautifully.
3. Now it's time to add the sliced chicken thighs. Stir everything together to ensure the pieces are evenly coated with the rich sauce. Cook this for about 5 minutes, letting the chicken absorb all those delicious flavors.
4. Pour in the remaining coconut milk and add the kaffir lime leaves along with half of the sliced red chilies. Stir in the palm sugar and fish sauce, mixing everything thoroughly. At this point, your kitchen will be filled with an irresistible aroma!
5. Bring your curry to a gentle simmer. Allow it to cook uncovered for about 10 to 15 minutes, stirring occasionally. You’ll want to ensure the chicken is fully cooked and that the sauce has thickened slightly. If you prefer more sweetness, feel free to add a bit more palm sugar. For saltiness, a touch more fish sauce works wonders, and if you like it hot, add more sliced chilies.
6. Once the curry is cooked to perfection, remove it from the heat. Garnish your creation with the remaining red chilies and a handful of fresh basil leaves. Serve your Panang Chicken Curry hot over steamed jasmine rice for a satisfying meal.

Notes

• Curry paste tip: Don’t skip frying it in oil, it’s what brings the flavor to life.
• Coconut milk: Full-fat is non-negotiable here. It’s what gives the sauce that luscious, velvety texture.
• Palm sugar swap: Brown sugar works perfectly, start with 2 teaspoons and taste from there.
• Make it your own: Add veggies like bell peppers or green beans if you want to bulk it up.
• Adjust the spice level: Add or reduce the chilies as desired.
• Simmer: The longer you simmer, the deeper the flavor.
• Serving: Serve over jasmine rice or with naan.

Previous PostSaffron Lemon Chicken

Next Post Simple Butter Chicken

Meet Jade Summer

Reliability is just as important as flavor. I am the one double checking measurements and testing temperatures. I cooked this recipe repeatedly, troubleshooting any tricky parts, so you can trust that it will turn out perfectly the very first time you try it.