Panang Curry with Chicken

Why You’ll Love This Recipe

• Authentic Thai Flavors: The combination of Panang curry paste, coconut milk, and fresh herbs delivers a traditional Thai taste.

• Quick and Easy: This recipe can be prepared in approximately 35 minutes, making it suitable for a weeknight dinner.

• Customizable: Adjust the spice level by varying the amount of curry paste and add vegetables like bell peppers or bamboo shoots for added texture.

Ingredients

For the Curry:

• 5 tablespoons Panang curry paste

• 1 tablespoon cooking oil

• 4 cups coconut milk

• ⅔ pound skinless, boneless chicken breast, cubed

• 2 tablespoons palm sugar

• 2 tablespoons fish sauce, or to taste

• 6 makrut lime leaves, torn in half

• 2 fresh red chile peppers, sliced

• ¼ cup fresh Thai basil leaves

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté Curry Paste: Heat the cooking oil in a large skillet or wok over medium heat. Add the Panang curry paste and sauté until fragrant, about 1-2 minutes.

2. Add Coconut Milk: Pour in the coconut milk, stirring to combine with the curry paste. Bring the mixture to a gentle boil.

3. Cook Chicken: Add the cubed chicken to the skillet. Cook, stirring occasionally, until the chicken is nearly cooked through, approximately 10-15 minutes.

4. Season the Curry: Stir in the palm sugar, fish sauce, and torn lime leaves. Simmer for an additional 5 minutes to allow the flavors to meld.

5. Garnish and Serve: Remove from heat and garnish with sliced red chile peppers and Thai basil leaves. Serve hot with steamed jasmine rice.

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes

Variations

• Vegetables: Add vegetables like bell peppers, bamboo shoots, or zucchini for added texture and nutrition.

• Spice Level: Adjust the amount of red chile peppers and curry paste to suit your preferred spice level.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat gently on the stove over low heat, stirring occasionally, until warmed through.

FAQs

1. What is Panang curry paste?

Panang curry paste is a type of Thai red curry paste that includes ingredients like dried red chilies, lemongrass, galangal, and kaffir lime zest, giving it a milder heat and a unique flavor profile compared to other Thai curry pastes.

2. Can I use regular basil instead of Thai basil?

While Thai basil has a distinct flavor, you can substitute it with regular basil if necessary. However, the taste may differ slightly.

3. Is this dish very spicy?

The spice level can be adjusted by varying the amount of red chile peppers and curry paste used. For a milder version, reduce these ingredients accordingly.

4. Can I make this curry ahead of time?

Yes, you can prepare the curry in advance and store it in the refrigerator. Reheat gently before serving.

5. What can I serve with Panang curry?

Panang curry is traditionally served with steamed jasmine rice. You can also pair it with other Thai dishes like spring rolls or a fresh cucumber salad.

6. Can I freeze Panang curry?

Yes, you can freeze the curry for up to 3 months. Allow it to cool completely before transferring to an airtight container. Thaw in the refrigerator overnight and reheat thoroughly before serving.

7. What is the difference between Panang curry and other Thai curries?

Panang curry is thicker and milder than other Thai curries, with a unique flavor profile due to the addition of ground peanuts and kaffir lime leaves.

8. Can I use light coconut milk?

Yes, you can use light coconut milk to reduce the fat content, but the curry may be less creamy.

9. Is fish sauce essential in this recipe?

Fish sauce adds a distinct umami flavor to the curry. If you prefer a vegetarian version, you can substitute it with soy sauce or tamari.

10. Can I add other vegetables to this curry?

Yes, vegetables like bell peppers, bamboo shoots, or zucchini can be added for extra texture and nutrition.

Conclusion

Panang Curry with Chicken is a delightful Thai dish that combines aromatic spices, creamy coconut milk, and tender chicken. Its rich flavors and versatility make it a favorite among Thai cuisine enthusiasts.

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