Thai Panang Chicken Curry

Thai Panang Chicken Curry
CategoryDifficultyBeginner
Yields2 Servings
Prep Time40 minsCook Time30 minsTotal Time1 hr 10 mins
Curry Paste
 10 qts Dry Red Chillies, Soaked for 15 mins and Deseeded
 ¼ cup Shallots
 4 qts -5 Coriander Roots
 1 qt Lemongrass Stalk, Chopped
 5 qts Garlic Cloves, Chopped
 1.50 tsp Kaffir Lime Zest
 1 inch, Galangal, Chopped
 1 tsp Shrimp Paste
 1.50 tsp Roasted Coriander Seeds
 ¾ tsp Roasted Cumin Seeds
 2 tbsp Roasted Peanuts
 1 tsp Salt
 ¼ tsp White Pepper Powder
Curry
 1.50 cups Coconut Milk
 5 tbsp Panang Curry Paste (prepared from scratch, if using store bought please adjust the quantity according to instructions)
 1 tbsp Palm Sugar
 2 qts Chicken Thigh Fillets
 1 tbsp Fish Sauce
1

In a saute pan or a wok over medium-high heat, reduce ½ cup coconut milk until thickened and creamy.

2

Stir in curry paste and reduce the heat to medium-low. Cook the paste for a few minutes, stirring constantly, until coconut oil separates away from the paste.

3

Add palm sugar and kaffir lime leaves and cook for a minute or so until the sugar is dissolved.

4

Add chicken and quickly toss it with the curry paste, Once the chicken is about 50% cooked, add the remaining coconut milk and stir for 30 more seconds or just until the chicken is fully cooked. If it looks too dry, you can add a splash of water at this point.

5

Add some fish sauce and cook the curry for 5 mins.

6

Add in red peppers and turn off the heat.

7

Garnish with julienned kaffir lime leaves and more red peppers as desired.

8

Serve with jasmine rice, enjoy!

Thai Panang Chicken Curry

Ingredients

Curry Paste
 10 qts Dry Red Chillies, Soaked for 15 mins and Deseeded
 ¼ cup Shallots
 4 qts -5 Coriander Roots
 1 qt Lemongrass Stalk, Chopped
 5 qts Garlic Cloves, Chopped
 1.50 tsp Kaffir Lime Zest
 1 inch, Galangal, Chopped
 1 tsp Shrimp Paste
 1.50 tsp Roasted Coriander Seeds
 ¾ tsp Roasted Cumin Seeds
 2 tbsp Roasted Peanuts
 1 tsp Salt
 ¼ tsp White Pepper Powder
Curry
 1.50 cups Coconut Milk
 5 tbsp Panang Curry Paste (prepared from scratch, if using store bought please adjust the quantity according to instructions)
 1 tbsp Palm Sugar
 2 qts Chicken Thigh Fillets
 1 tbsp Fish Sauce

Directions

1

In a saute pan or a wok over medium-high heat, reduce ½ cup coconut milk until thickened and creamy.

2

Stir in curry paste and reduce the heat to medium-low. Cook the paste for a few minutes, stirring constantly, until coconut oil separates away from the paste.

3

Add palm sugar and kaffir lime leaves and cook for a minute or so until the sugar is dissolved.

4

Add chicken and quickly toss it with the curry paste, Once the chicken is about 50% cooked, add the remaining coconut milk and stir for 30 more seconds or just until the chicken is fully cooked. If it looks too dry, you can add a splash of water at this point.

5

Add some fish sauce and cook the curry for 5 mins.

6

Add in red peppers and turn off the heat.

7

Garnish with julienned kaffir lime leaves and more red peppers as desired.

8

Serve with jasmine rice, enjoy!

Notes

Thai Panang Chicken Curry
Skip to content