Panang Curry Chicken is a rich and flavorful Thai dish known for its delicious balance of spiciness and creaminess. This aromatic curry is easy to prepare at home, allowing you to enjoy the bold flavors of Thailand in the comfort of your own kitchen. In this recipe, we will show you how to make a spicy Panang Curry Chicken that will tantalize your taste buds.
For the Curry Paste:
- 2-3 dried red chili peppers (soaked in warm water)
- 2-3 cloves garlic
- 1 small shallot, minced
- 1 stalk of lemongrass, sliced (white part only)
- 1 thumb-sized piece of galangal or ginger, sliced
- 1 teaspoon shrimp paste (or substitute with fish sauce)
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground white pepper
For the Curry:
- 1 pound boneless, skinless chicken breast or thigh, cut into bite-sized pieces
- 2-3 tablespoons Panang curry paste (from above)
- 1 can (13.5 oz) coconut milk
- 1-2 tablespoons palm sugar (or brown sugar)
- 2 kaffir lime leaves (or substitute with lime zest)
- 1-2 tablespoons fish sauce
- 1 red bell pepper, sliced
- Fresh Thai basil leaves for garnish (optional)
- 2-3 tablespoons vegetable oil
1. Prepare the Curry Paste:
- In a blender or food processor, combine soaked dried red chili peppers, garlic, minced shallot, lemongrass, galangal (or ginger), shrimp paste (or fish sauce), ground coriander, ground cumin, and ground white pepper. Blend until it forms a smooth paste.
2. Cook the Chicken:
- Heat a large pan or wok over medium heat and add the vegetable oil.
- Add 2-3 tablespoons of the Panang curry paste to the hot oil and stir-fry for about 1-2 minutes until fragrant.
- Add the chicken pieces and cook until they start to turn white.
3. Simmer with Coconut Milk:
- Pour in the coconut milk and stir until well combined.
- Add palm sugar (or brown sugar), kaffir lime leaves (or lime zest), and fish sauce. Stir the ingredients together.
- Allow the curry to simmer for about 10-15 minutes or until the chicken is cooked through.
4. Add Red Bell Pepper:
- Add the sliced red bell pepper and cook for an additional 2-3 minutes, or until the peppers are tender.
- Remove the pan from heat and discard the kaffir lime leaves (if used).
- Serve the Panang Curry Chicken over steamed rice.
- Garnish with fresh Thai basil leaves for an extra burst of flavor (optional).
- The level of spiciness can be adjusted by adding more or fewer dried red chili peppers in the curry paste.
- You can substitute chicken with other proteins like beef, shrimp, or tofu based on your preference.
Panang Curry Chicken is a delightful Thai dish that beautifully balances spiciness with creaminess. This recipe allows you to recreate the authentic flavors of Thailand in your own kitchen. Enjoy your homemade Panang Curry Chicken served over steamed rice for a satisfying and flavorful meal.