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.
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
- 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.