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Panang Chicken Curry

Panang chicken curry in a bowl with basil
Kanchan Dilip
Panang Chicken Curry is a peanut-spiked gravy with a homemade spice paste. This full-bodied curry is flavored with Thai basil leaves, lime zest, and coconut palm sugar in a coconut milk base. All components of this dish are in harmony with the nutty flavor of the peanuts, while the warm aroma of spices and herbs makes it a smooth, bold, tangy, sweet, and fragrant curry! 
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Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 528 kcal

Equipment

  • Wok

Ingredients
 
 

For the spice paste:

  • 4 dried red chili
  • 2 clove garlic
  • 2 shallot
  • 1 tablespoon galangal peeled, minced
  • 1 cilantro root
  • 1½ teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon white peppercorn
  • 1 cinnamon stick small
  • 3 clove

For the curry:

  • 1 lb chicken breast cubed
  • 1½ tablespoon coconut cream
  • ¼ teaspoon ground turmeric
  • 4 curry leaves
  • 1 pepper chopped
  • 1 lime zest
  • 1 teaspoon tamarind pulp
  • 10 Thai basil leaves
  • 1 teaspoon coconut palm sugar
  • 1¼ teaspoon salt
  • 3 cup coconut milk fresh
  • 1½ teaspoon fish sauce
  • 2 tablespoon roasted peanut crushed

Instructions
 

How to make the spice paste:

  • Grind the dried spices first using a stone mortar and pestle or a coffee grinder.
    grind dry spices first
  • Add the rest of the ingredients and grind to a paste.
    add the remaining wet ingredients and grind to a paste
  • Add a little water if necessary to make a somewhat smooth paste. Keep aside.
    grind to a smooth paste

How to make the curry:

  • Heat a wok with the coconut cream in it.
    melt the coconut cream in a wok
  • Add the spice paste and stir until fragrant for a minute or two. Then, add the coconut palm sugar, curry leaves and half of the basil leaves.
    saute spice paste
  • Add the chicken, turmeric and salt. Cook for 5 minutes, stirring occasionally.
    cook the chicken with the spice paste
  • Pour the coconut milk into the wok. Add the lime zest, tamarind pulp, pepper, and most of the ground peanuts. Simmer for 5 minutes.
    add the coconut milk and pepper
  • Turn off the heat once the curry has thickened to your desired consistency. Garnish with basil leaves and crushed peanuts.
    garnish the panang chicken curry with basil

Notes

  1. Chicken can be substituted with tofu or any meat.
  2. This recipe can be substituted using canned coconut milk, panang curry paste, frozen kaffir leaves, dried ginger, and peanut butter if you are cannot find the unique ingredients. 

Nutrition

Calories: 528kcalCarbohydrates: 14gProtein: 30gFat: 42gSaturated Fat: 33gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 73mgSodium: 868mgPotassium: 943mgFiber: 3gSugar: 2gVitamin A: 174IUVitamin C: 30mgCalcium: 86mgIron: 7mg
Keyword chicken curry, curry, Panang Chicken Curry
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