Panang Chicken Curry Recipe
Panang Chicken Curry Recipe is a rich and creamy Thai gravy. Fragrant homemade spice paste featuring cumin, galangal, coriander, cinnamon, and garlic forms the aromatic base. Tender boneless chicken cubes absorb these bold Thai flavors as they simmer in coconut milk. Fresh Thai basil and kaffir lime leaves add bright herbal notes to the dish. Palm sugar lends a subtle caramel sweetness, and the fish sauce adds a depth that defines Thai cuisine. Roasted and ground peanuts lend a subtle texture, while the peppers add a mild, natural sweetness. Serve this comforting curry over steamed jasmine rice for a satiating lunch or dinner!
Equipment
- Wok
- spice grinder
Ingredients
For the spice paste:
- 1 tsp white peppercorn
- 2 cilantro root optional
- 5 dried red chili deseeded
- 2 tsp coriander seeds
- 1½ tsp cumin seeds
- 1½ tbsp galangal peeled, chopped
- 1 shallot chopped
- 3 clove garlic
- 1 stick cinnamon
- 5 clove
- 2 tsp salt
For the curry:
- 1 tbsp coconut oil
- 2¼ lb chicken breast
- 4 sprig Thai basil leaves
- 8 kaffir lime leaves
- 2 tsp palm sugar
- ¼ tsp turmeric powder
- 3½ cup coconut milk
- ¾ cup roasted peanuts crushed
- 1 red pepper
- 1½ tsp fish sauce
Instructions
How to make the spice paste:
- Prepare the ingredients for the spice paste.
- Place the ingredients in a spice grinder. Add one tablespoon of water and grind it to a fine paste. Set it aside.
How to make the Panang Chicken Curry with my recipe:
- Prepare the ingredients for the chicken curry. Grind the coconut kernel with warm water, then strain it for coconut milk, or use canned coconut milk. Trim any fat and chop the chicken breasts into bite-sized cubes. Roast raw peanuts in a pan, remove the skin, and set them aside or use store-bought roasted peanuts.
- Heat a wok, add the coconut oil and the spice paste. Sauté for 1-2 minutes or until fragrant over medium heat.
- Add the basil leaves (reserve a few for garnish), palm sugar, turmeric powder, and chicken cubes. Cook over medium heat for 5-6 minutes, stirring the wok intermittently.
- Add the fresh coconut milk, torn kaffir lime leaves, red pepper, crushed peanuts, and season with fish sauce. Bring to a boil, and then let it simmer for 3-4 minutes or until the gravy reaches the desired consistency. Fish out the kaffir lime leaves and turn off the heat. Ladle the Panang Chicken Curry into a bowl and serve hot, garnished with basil leaves and/or crushed peanuts.
Notes
1. The spice paste must be as smoothly ground as possible without chunks. Grinding in a stone mortar and pestle enhances the flavor of the paste and, by extension, the curry. Store-bought curry pastes need not be fried in coconut oil; instead, they can be added directly after the coconut milk.
2. To thicken the curry, simmer for longer; the gravy will thicken from evaporation, or add more water or coconut milk to dilute it. Add coconut cream if you want to thicken it some more.
3. If you cannot find Kaffir or makrut leaves, which have a very distinct flavor, use some tamarind pulp and lime zest.
Nutrition
Calories: 679kcalCarbohydrates: 15gProtein: 54gFat: 53gSaturated Fat: 35gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 131mgSodium: 981mgPotassium: 1384mgFiber: 4gSugar: 3gVitamin A: 847IUVitamin C: 36mgCalcium: 91mgIron: 8mg
