Delve into the vibrant world of Thai cuisine with this delectable dish: Chicken Panang. Originating from Thailand, Panang curry boasts a rich history and a burst of flavors that will tantalize your taste buds.

While it may seem daunting at first, fear not, for I’m here to guide you through every step of this culinary adventure.

Crafted with a harmonious blend of aromatic spices, creamy coconut milk, and succulent chicken, Chicken Panang is a testament to the exquisite balance of sweet, savory, and spicy flavors that Thai cuisine is renowned for.

This recipe strikes the perfect balance between complexity and simplicity, making it an ideal choice for both novice and seasoned home cooks alike.

Expert Tip: For a richer flavor, toast the whole spices before grinding them for the Panang curry paste.

Ingredients

Shallots: These add a subtle sweetness and depth of flavor to the Panang curry paste, enhancing its overall taste.

Garlic: With its pungent aroma and savory taste, garlic provides a robust flavor base for the curry paste.

Lemongrass: Known for its citrusy fragrance, lemongrass infuses the curry paste with a refreshing, zesty flavor.

Red Chili: Adding a hint of heat, red chili peppers lend a spicy kick to the curry paste, balancing out the other flavors.

Coriander Powder: Ground coriander brings a warm, earthy note to the curry paste, complementing the other spices.

Cumin Powder: Cumin adds a subtle smokiness and depth of flavor to the curry paste, enhancing its complexity.

White Pepper: Providing a gentle heat, white pepper adds warmth and depth to the overall flavor profile of the dish.

Salt: Essential for seasoning, salt helps to enhance the flavors of the other ingredients in the curry paste.

Cinnamon Powder: A touch of cinnamon lends a warm, sweet note to the curry paste, balancing the savory and spicy elements.

For the Chicken Panang:

Chicken Thighs: Tender and juicy, chicken thighs are the perfect protein choice for this dish, soaking up the flavorful curry sauce.

Oil: Vegetable oil is used for cooking the curry paste and chicken, helping to prevent sticking and ensuring even cooking.

Coconut Milk: Creamy coconut milk forms the luscious base of the Panang curry, imparting richness and depth to the dish.

Panang Curry Paste: A flavorful blend of aromatic spices and herbs, the Panang curry paste is the star ingredient that gives this dish its signature taste.

Fish Sauce: Adding a savory umami flavor, fish sauce provides depth and complexity to the curry sauce.

Brown Sugar: A touch of brown sugar balances out the flavors of the curry, adding a hint of sweetness to counter the spiciness.

Red Bell Pepper: Sliced red bell pepper adds a pop of color and a sweet, crunchy texture to the dish.

Green Beans: Tender green beans contribute freshness and vibrant color to the Chicken Panang, adding a delightful crunch to each bite.

Basil: Fresh basil leaves are used as a garnish, lending a fragrant aroma and a burst of herbal flavor to the finished dish.

Expert Tip: Adjust the level of spiciness by adding more or less red chili according to your preference. Remember, you can always start with less spice and add more later if needed.

Serving Suggestions

• Serve the Chicken Panang over steamed jasmine rice for a satisfying and complete meal.
• Garnish with fresh basil leaves for a pop of color and a burst of herbal flavor.
• Pair with a side of cucumber salad or pickled vegetables to balance out the richness of the curry.

Expert Tip: Don’t rush the cooking process—allowing the curry to simmer gently allows the flavors to develop fully and the chicken to become tender.

Frequently Asked Questions

Can I use chicken breast instead of chicken thighs?

Yes, you can substitute chicken breast for chicken thighs if you prefer. However, keep in mind that chicken breast tends to be leaner and may not be as moist and flavorful as chicken thighs.

Is it possible to make this recipe vegetarian?

Absolutely! You can omit the chicken and add tofu or your favorite vegetables, such as tofu, mushrooms, or cauliflower, to make a delicious vegetarian version of Chicken Panang.

Can I make the Panang curry paste ahead of time?

Yes, you can prepare the Panang curry paste in advance and store it in an airtight container in the refrigerator for up to a week. This allows you to save time when making the Chicken Panang.

How spicy is Chicken Panang?

The level of spiciness can be adjusted to suit your taste preferences. If you prefer a milder curry, you can reduce the amount of red chili or omit it altogether. Conversely, if you like it spicy, you can increase the amount of red chili or add some chili flakes.

Can I freeze leftovers of Chicken Panang?

Yes, you can freeze leftover Chicken Panang in an airtight container for up to three months. When reheating, thaw overnight in the refrigerator and then heat gently on the stove or in the microwave until warmed through.

Check Out These Other Recipes

Here are some more recipes for you to enjoy! If you my recipes don’t forget to rate and leave a comment.

• Coconut Chicken Curry
• Malabar Chicken Curry
• Amritsari Chicken Curry
• Chicken Zafrani
• Chicken Korma

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter and YouTube. Don’t forget to tag me @CookwithNabeela in your recipe photos!

Chicken Panang

by Nabeela Kauser

Craving a tantalising trip to Thailand right in your own kitchen? Chicken Panang brings the lush aromas and rich flavours of Thai cuisine to your table.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine Thai

Servings 4

Calories 565 kcal

Cook ModePrevent your screen from going dark

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

• In 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 until you have a smooth paste. Set aside.
• Heat the vegetable oil in a pan over medium heat. Add the panang curry paste and cook for a minute until fragrant.
• Add the sliced chicken thighs and cook until they are no longer pink on the outside.
• Pour in the coconut milk and stir well to combine with the chicken and curry paste.
• Add the fish sauce and brown sugar, and give it a good stir.
• Bring the mixture to a simmer and let it cook for about 15-20 minutes, allowing the flavours to meld together and the chicken to cook through.
• Add the sliced red bell pepper and green beans to the pan. Continue to simmer for an additional 5-7 minutes until the vegetables are tender.
• 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 amount of red chili in the curry paste to control the spiciness according to your taste preferences.

If you prefer a smoother consistency, you can strain the curry paste before using it.

Panang curry paste can be quite salty due to the fish sauce, so make sure to taste and adjust the seasoning before serving.

For an extra burst of flavour, you can also add kaffir lime leaves to the curry while simmering.

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: 639mgFibre: 2gSugar: 5gVitamin A: 331IUVitamin C: 10mgVitamin D: 0.1µgCalcium: 63mgIron: 5mg

Keyword Chicken, Chicken Panang, Cooking, Curry, Food, Recipe

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