Chicken Panang curry is the ultimate Thai comfort food. Creamy, savory, and spicy hits all the right flavor spots you would expect from a Thai curry. Made with tender chunks of chicken in a warming combination of spices, coconut milk, and peanut butter. Served with a bowl of accompanied rice or rice noodles
What is Thai Panang Curry
Panang Curry or Kaeng Phanaeng is a variation of red paste. One of the few curries that include peanuts. Panang is milder than it’s a fiery red cousin. The paste is a combination of galangal, lemongrass, red chilis, garlic, shallots, coriander, salt, shrimp paste, also ground peanuts. The paste, along with coconut milk, is combined to form the sauce for the curry.
In our version, we amplify the flavor by using some of the ingredients within the paste. This also deepens the flavor beyond the pre-packaged paste. It is especially important to use the best quality pre-packaged paste available. We prefer Maesri or Mae Ploy pastes. While this curry is mostly made with chicken, the proteins used are interchangeable. It works equally as well with pork, seafood, or tofu.
How We Make It
Without a doubt, a sizzling hot wok will make quick work of the dish. Flash stir-fry the chicken first, just enough to add some searing color on the outside. The browned chicken will still be pink and undercooked on the inside. It will finish cooking in the sauce. Add the veggies and aromatics to the wok until soft and fragrant. Most importantly is to stir and or shake the pan continually. At this point, add the curry paste and the coconut milk and cream. We like to use a can of the cream along with the milk. We find the result is a more luxurious and creamy curry. Return the chicken and allow the sauce to reduce. Serve with a side of rice noodles or jasmine rice. Simple and incredibly tasty.
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Chicken Panang Curry
Essential Items
Ingredients
- 2 lbs boneless skinless chicken thighs. 1½ in. chunks
- 2 tbsp peanut oil
- 1 tbsp ginger minced
- 3 thai red chilis chopped
- 1 shallot chopped
- 4 cloves garlic minced
- 1 white onion sliced thin
- 1 red pepper sliced thin
- 1 yellow pepper sliced thin
- 1 stalk lemongrass bruised, sliced thin, whitepart only
- 4 oz panang curry paste
- 2 tbsp peanut butter
- 2 tbsp palm sugar (or brown sugar)
- 2 tbsp fish sauce
- 1 can coconut milk 14 oz
- 1 can coconut cream (unsweetened) 14 oz
- 1 tbsp lime zest zest of 1 lime
- 1 lime juiced
- ½ cup basil chopped fine
- ½ cup cilantro chopped fine (optional) garnish
Instructions
- In a wok over medium high, heat oil and brown the chicken in batches. (As not to overcrowd the pan). Reserve browned chicken on a plate.
- Add more oil to the wok, and sauté shallots, garlic, red chilis and ginger for one minute until fragrant. Add the peppers, onion, and lemongrass constantly stirring until vegetables are soft.
- Return chicken and its juices to the wok and add the curry paste, peanut butter, fish sauce, and sugar, cook for 1 more minute. Add the coconut milk, coconut cream, lime juices, zest, and basil. Stir well, and allow to simmer (do not boil) until sauce is slightly reduced (10 minutes).
- Taste for seasoning and adjust (salt & pepper) as required. Serve hot with a side of jasmine rice.
