Chicken Panang Curry

There’s something truly special about cooking a dish like Chicken Panang Curry. I remember the first time I tasted it; the rich, creamy coconut flavors danced on my palate, and the warmth of the spices wrapped me in a comforting embrace. As I stood in my kitchen, I couldn’t help but think about how it’s more than just a meal—it’s a moment, a celebration of flavors that transcends the everyday. With every bite, I felt connected to the vibrant cultures that inspired this dish, and I knew I had to recreate it at home. This Chicken Panang Curry is not only easy to prepare, but it also brings a taste of Thailand into your kitchen. Whether you’re hosting friends or enjoying a quiet night in, this recipe is sure to impress.

As I delve deeper into cooking, I’ve found that the best recipes have a story behind them. This one does not just satisfy hunger; it ignites conversations and shares warmth. The bright colors of the fresh ingredients spark joy, and the aroma that fills the kitchen as it simmers is simply irresistible. With a blend of flavors that complement each other beautifully, this curry is an experience to be savored. You might find yourself returning to this recipe again and again, as it’s perfect for any occasion.

Additionally, the versatility of this Chicken Panang Curry makes it a staple in my home. You can easily adapt it to include your favorite vegetables or adjust the spice level to suit your taste. It’s a dish that allows for creativity while providing a comforting base that feels like a warm hug. So, gather your ingredients, and let’s create something unforgettable together!

Recipe Ingredients for Chicken Panang Curry

When it comes to crafting the perfect Chicken Panang Curry, the ingredients play a crucial role. Each component brings a unique flavor and texture that harmonizes beautifully. The key players include the aromatic Panang curry paste, which sets the foundation for the dish, and the creamy coconut milk, which adds richness. Along with tender chicken, vibrant bell peppers, and fragrant ginger, these ingredients come together to create a meal that’s both comforting and invigorating.

• 2 tablespoons coconut or olive oil – This is the base for our curry, adding richness and helping to sauté the ingredients.
• 2 tablespoons Panang curry paste – This flavorful paste is the heart of the dish, bringing in traditional Thai flavors.
• 2 pounds chicken breasts or thighs, thinly sliced – You can use either cut; both will stay tender and absorb the sauce beautifully.
• 3 red bell peppers, thinly sliced – These add sweetness and color to the curry, enhancing both taste and presentation.
• 2 teaspoons freshly grated ginger – This adds a warm, spicy note that complements the curry.
• 4 garlic cloves, minced – Garlic enhances the aroma and flavor, creating a fragrant base for the dish.
• 2 (14 oz.) cans quality coconut milk – The star of the sauce, giving it a creamy texture.
• 1-2 tablespoons cornstarch – This thickener helps achieve the desired consistency for the sauce.
• 1/4 cup packed light brown sugar – This balances the flavors with a hint of sweetness.
• 2 tablespoons fish sauce – A staple in Thai cooking, it adds depth and umami.
• 1 tablespoon lime juice – This brightens the dish with a refreshing zing.
• 1 bay leaf – Infuses the sauce with additional flavor.
• 1/4 teaspoon dried thyme – Adds an earthy note that complements the curry.
• 1 cup loosely packed Thai basil or regular, roughly chopped – Fresh herbs elevate the dish, providing aroma and freshness.
• Fresh basil and cilantro for garnish – These herbs add a final touch of freshness when serving.
• Fresh lime juice to taste – Adds brightness at the end, adjustable based on your preference.
• Asian chili sauce for serving – Optional, for those who like an extra kick.

The Method for Chicken Panang Curry

Creating this Chicken Panang Curry is as enjoyable as it is rewarding. The process flows smoothly, allowing you to savor each step as the flavors develop. First, gather your ingredients and prepare to sauté, then follow along as you build the layers of flavor that come together in this irresistible dish.

1. Begin by heating the oil in a large saucepan or braiser over medium-high heat. Wait until it shimmers, indicating it’s ready. This is crucial for getting the perfect sauté.
2. Add the Panang curry paste to the hot oil and sauté for about one minute. You’ll notice the aroma filling your kitchen; this is the moment when the spices start to bloom and release their flavors.
3. Next, introduce the sliced chicken to the pan. Cook it just until there’s no pink visible; this seals in the juices and ensures your chicken remains tender.
4. After your chicken is cooked, stir in the ginger and garlic. Sauté for about thirty seconds. You want to avoid burning them, so keep an eye on the heat!
5. Now it’s time to add in the first can of coconut milk. Pour it into the pan and stir well, making sure to incorporate the curry paste completely.
6. In a small bowl, whisk together the cornstarch with the remaining half can of coconut milk until smooth, then add this mixture to the skillet. This will help thicken your sauce, giving it a luscious texture.
7. Stir in the brown sugar, fish sauce, lime juice, bay leaf, and dried thyme. Each ingredient plays a role, enhancing the overall flavor profile.
8. Allow the mixture to simmer for about five minutes, stirring occasionally. This is where the magic happens, and the flavors meld beautifully.
9. After five minutes, add your thinly sliced red bell peppers and the fresh basil. Simmer for an additional two to three minutes, just until the peppers are crisp-tender.
10. Once done, discard the bay leaf. Taste and adjust the seasoning; you can sweeten with more brown sugar, add a dash of lime for tang, or spice it up with more chili paste as desired.
11. For the finishing touch, garnish with additional fresh basil, cilantro, and chili sauce if you like a kick. Serve your Chicken Panang Curry with rice for a complete meal!

Enjoy the satisfaction of creating this dish, and watch as everyone gathers around the table to share in the deliciousness!

Expert Tips about Chicken Panang Curry

The beauty of cooking Chicken Panang Curry lies not only in its taste but also in the little tips that can elevate your dish. Here are some expert insights to ensure your curry turns out perfectly every time.

• Storage: Leftover Chicken Panang Curry can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave.
• Freezing: You can freeze this dish for up to three months. Make sure to cool it completely before transferring it to a freezer-safe container.
• Pairing: This curry pairs wonderfully with jasmine rice or coconut rice, enhancing the flavors and giving a satisfying base to the dish.
• Vegetable Variations: Feel free to include other vegetables like zucchini, snap peas, or even carrots for added crunch and nutrition.
• Serving Size: This recipe typically serves six, making it great for meal prep or leftovers.

What to Serve With Chicken Panang Curry

When it comes to serving your Chicken Panang Curry, there are numerous delicious options that complement the dish beautifully. Consider these pairings:

• Jasmine Rice: The fluffy texture of jasmine rice is perfect for soaking up the creamy curry.
• Coconut Rice: For a richer experience, coconut rice adds a sweet touch that pairs perfectly with the spices.
• Fresh Salad: A light and refreshing salad can balance the richness of the curry. Try a simple cucumber salad with lime dressing.
• Spring Rolls: Crispy spring rolls make a delightful appetizer and add a crunchy texture to your meal.
• Grilled Vegetables: Charred veggies offer a smoky flavor that beautifully contrasts with the richness of the curry.
• Flatbreads: Serve warm flatbreads or naan to scoop up the curry, providing a different texture to enjoy with the dish.
• Occasions: This dish is perfect for family dinners, gatherings with friends, or even special occasions like birthdays or anniversaries, bringing people together.

FAQ

Conclusion

This Chicken Panang Curry stands out as a vibrant, flavorful dish that brings the essence of Thai cuisine right into your home. The combination of creamy coconut milk and aromatic spices creates a comforting meal perfect for any occasion. I encourage you to give this recipe a try; it’s not just about cooking, but creating a beautiful experience around the table with loved ones. Don’t hesitate to make it your own by tweaking the ingredients to fit your taste. Enjoy every bite!

Chicken Panang Curry

Craving something rich and comforting? This Chicken Panang Curry delivers creamy, vibrant flavors that will transport your taste buds straight to Thailand. It’s easy to make and a perfect weeknight dinner choice. Get ready to enjoy a satisfying meal that will have everyone asking for seconds!

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Prep Time 18 minutes mins

Cook Time 12 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Thai

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons coconut or olive oil
• 2 tablespoons Panang curry paste I use Mae Ploy brand.
• 2 pounds chicken breasts or thighs Thinly sliced into 1/8” slices against the grain.
• 3 red bell peppers Thinly sliced or other veggies.
• 2 teaspoons freshly grated ginger
• 4 cloves garlic Minced.
• 2 14 oz. coconut milk Quality coconut milk.
• 1-2 tablespoons cornstarch Depending on desired thickness.
• 1/4 cup light brown sugar Packed.
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 bay leaf
• 1/4 teaspoon dried thyme
• 1 cup Thai basil or regular basil Loosely packed, roughly chopped.
• fresh basil For garnish.
• fresh cilantro For garnish.
• fresh lime juice To taste.
• Asian chili sauce For serving.

Equipment

• Wooden Spoon
• Grater
• Skillet
• Frying Pan
• Chef's Knife
• Saucepan
• Whisk

Method

 

1. Heat oil over medium high heat in a large saucepan or braiser. Add curry paste and sauté for 1 minute.
2. Add sliced chicken and cook just until chicken is no longer pink. Add ginger and garlic and sauté 30 seconds.
3. Add 1½ cans of coconut milk. Whisk cornstarch into remaining ½ can of coconut milk then add to skillet. Stir in brown sugar, fish sauce, lime juice, bay leaf, and thyme.
4. Simmer for 5 minutes then add red bell peppers and basil and simmer for 2-3 minutes or until peppers are crisp tender. Discard bay leaf.
5. Adjust to taste: Sweeten it up with additional brown sugar, add tang with additional lime juice, spice it up with additional Asian chili paste, add salt/more umami with additional fish sauce. You may also add additional curry paste for more overall flavor and heat.
6. Garnish with additional optional fresh basil, cilantro, and chili sauce to taste. Serve with rice.

Notes

• 2 tablespoons is medium-spicy: About a 4 spice level on the Thai 1-10 restaurant scale if using Mae Ploy brand. I have found Mae Ploy to be a little spicier than other brands, so it is possible that 2 tablespoons other brands might just be medium heat, and you may need to add more to taste at the end.
• Chicken slicing: Chicken is much easier to slice if partially frozen. It will thaw quickly once sliced.
• Meal prep: You can slice your chicken and red bell peppers in advance for even quicker meal prep.
• Vegetable alternatives: I recommend one red bell for sweet crunch, then you can swap in other vegetables such as snap peas, bamboo shoots, zucchini, carrots, etc.

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Meet Chloe Bennett

I started this blog to document the rustic, comforting food I love to make. I’m the “Pine” of the group I’m all about hearty stews, wood-fired cooking, and cozy, one-pot meals. I brought my best friends on board to make this a shared journal of our adventures. I work closely with Maya to develop our main courses and do most of the writing for our posts.