Chicken Panang Curry | An easy Thai dish

This is the longest I have been away from the blogging world.  Apologies once again, with kids out for summer, lack of motivation- don't ask me why and a few other reasons.  I really pushed myself to take pictures of my dinner today that is Chicken Panang Curry, a popular dish from the Thai kitchen.  It's been a long time I made this due to not having all the ingredients at home.  You can make a vegetarian version by substituting tofu for chicken.

Chicken Panang Curry


Thai cuisine is usually on the spicier side but you can adjust the spiciness as per your taste.  Have you ever tried Thai hot?  That's the spiciest you can get in Thai food where you can feel the heat coming out of your ears.  I have tried it once when I was out with friends and this is way before I got married and they were shocked to see that I was able to handle it.

Thai food has been my favorite cuisines for its simplicity and flavors in every dish.  If you have all the ingredients you can have dinner ready in under 30 mins.

Also to make a vegetarian version please see notes on how to adjust it.  So what's your favorite cuisine?

Why do I like Thai Food?

  • simple and easy recipes
  • bold flavors
  • a good weeknight dinner under 30 minutes
  • good balance of sweet, spicy, salty and sour

 

Is Thai food good for you?

The answer is Yes as Thai Cuisine uses fresh herbs and spices such as turmeric, lemongrass, galangal, coriander, coconut milk, and green chilies.  All these have immune-boosting and disease-fighting properties.

  • Turmeric–  Curcumin, an active ingredient in turmeric works as an anti-inflammatory and fights certain cancer types.
  • Galangal–  A relative of ginger that is used in Chinese and Thai cooking works an anti-inflammatory and also helps in digestion.
  •  Lemongrass- It is considered diuretic and a stimulant.  It promotes good digestion and also used in essential oils and a popular mosquito repellant plant called citronella.
  • Coriander– Used two ways, one is the actual seeds which are used in making Thai curry pastes and the fresh herb which has its own nutritional value.
  • Chilies– Originated in Mexico, it became a part of Asian cuisine and has quite a few health benefits.  Read more about chilies here.
  • Coconut Milk–  It is a source of good fats, which helps in lowering your bad cholesterol and also fights to age.

 

I think its time we get on to the recipe of Chicken Panang Curry, a popular Thai dish served at the Thai restaurants here in the US.  Hopefully, this recipe will be a regular in your kitchen if you are a Thai food lover like me.

 

Chicken Panang Curry

 

Ingredients:

  • 1 lb boneless n skinless chicken thighs, cut in small-medium pieces ( you can use breasts)
  • Pan-fried Tofu, cut into cubes ( for vegetarian version)
  • 5-6 kaffir lime leaves
  • 1/2 cup basil leaves
  • 2 cups of coconut milk
  • 1/2 cup bamboo shoots (canned)
  • 1 small bell pepper, cut into strips  (red or green)
  • 2 tbsp vegetable oil (optional)
  • 1/4 cup Panang curry paste ( I use Maesri brand)
  • 2 tbsp palm sugar
  • 2-3 tbsp fish sauce, or to taste
  • 2-3 tbsp seasoning sauce (for vegetarians only)
  • 1 tsp paprika powder

Directions:

Heat 1 cup of coconut milk in a wok or pan you are using to make the dish. Stir it constantly, until it separates which should be about 3-5 mins.  If it doesn't separate, you can add the optional oil.  Now add the Panang curry paste and stir continuously for about 2-3 mins.

Add chicken, and stir until the meat is opaque on both sides. Then add the remaining coconut milk and bring it to a boil. Add palm sugar, it will melt on its own, you don't have to break it.  Stir in the fish sauce to taste and simmer until the chicken is cooked.

Roll 4 kaffir lime leaves and cut it into thin shreds.  Add it to the curry along with bamboo shoots and bell peppers.  Stir for another couple of minutes.  Now add basil leaves at this time.  Stir to combine for a minute and your Chicken Panang Curry is ready to be served.

You can garnish it with basil, along with a couple of tablespoons of coconut milk. Serve hot with steamed jasmine rice.

Chicken Panang Curry

Try a few other recipes that are close to my heart from this cuisine:  Authentic Thai Basil Chicken, Nam Sod, Thai Tofu Stir Fry

Pin Chicken Panang Curry recipe for later

 

Chicken Panang Curry

 

Notes:

  • The veg option is Tofu, which can be pan-fried or you can use vegetables like carrots, green beans, broccoli, and cauliflower instead.   The only change you have to make is that do not add Tofu until after you added bamboo shoots and bell peppers.
  • If you using veggies, make sure they are not overcooked.  Make sure they are slightly on the crunchier side.

 

If you like the recipe, please comment below after you give it a try and share it on Facebook.  Would like to hear from you. Your comments, likes, dislikes, matters to me. Thank you for stopping by!!

Happy Cooking!!!!

5.0 from 1 reviews
Chicken Panang Curry | An easy Thai dish
 
An easy dish from <g class="gr_ gr_186 gr-alert gr_gramm gr_inline_cards gr_disable_anim_appear Grammar only-ins replaceWithoutSep" id="186" data-gr-id="186">Thai</g> kitchen called Chicken Panang Curry which is full of flavors and can be prepared under 30 mins for your weeknight dinners.
Author:
Recipe type: Non-veg
Cuisine: Thai
Serves: 4
Ingredients
  • 1 lb boneless n skinless chicken thighs, cut in small-medium pieces ( you can use breasts)
  • Pan-fried Tofu, cut into cubes ( for vegetarian version)
  • 5-6 kaffir lime leaves
  • ½ cup basil leaves
  • 2 cups of coconut milk
  • ½ cup bamboo shoots (canned)
  • 1 small bell pepper, cut into strips (red or green)
  • 2 tbsp vegetable oil (optional)
  • ¼ cup Panang curry paste ( I use Maesri brand)
  • 2 tbsp palm sugar
  • 2-3 tbsp fish sauce, or to taste
  • 2-3 tbsp seasoning sauce (for vegetarians only)
  • 1 tsp paprika powder
Instructions
  1. Heat 1 cup of coconut milk in a wok or pan you are using to make the dish. Stir it constantly, until it separates which should be about 3-5 mins.  If it doesn't separate, you can add the optional oil.  Now add the Panang curry paste and stir continuously for about 2-3 mins.
  2. Add chicken, and stir until the meat is opaque on both sides.  Then add the remaining coconut milk and bring it to a boil. Add palm sugar, it will melt on its own, you don't have to break it.  Stir in the fish sauce to taste and simmer until the chicken is cooked.
  3. Roll 4 kaffir lime leaves and cut it into thin shreds.  Add it to the curry along with bamboo shoots and bell peppers.  Stir for another couple of minutes.  Now add basil leaves at this time.  Stir to combine for a minute and your Chicken Panang Curry is ready to be served.
  4. You can garnish it with basil, along with a couple of tablespoons of coconut milk. Serve hot with steamed jasmine rice.

 

 

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