Thai Panang Curry Chicken
Panang Curry is a rich, creamy, and mildly spicy curry that originates from Thailand and Laos. Compared to traditional Thai Red Curry, Panang Curry is thicker, nuttier, and more aromatic. Made with a homemade curry paste and coconut milk, this flavorful dish pairs perfectly with steamed jasmine rice.
Ingredients for Panang Curry Paste
- 7–10 dried chilies, soaked in water for at least 1 hour (fresh chilies can also be used)
- 1 tsp salt
- 1 tsp toasted cumin seeds
- 1½ tsp toasted coriander seeds
- ¼ tsp white peppercorns (or black peppercorns)
- 3 tbsp chopped lemongrass (bottom white part only)
- 1 tbsp chopped galangal
- 1½ tsp kaffir lime zest
- 1 tsp cilantro roots
- 3 tbsp chopped garlic
- ¼ cup chopped shallots
- 1 tsp shrimp paste
- 2 tbsp roasted peanuts
Instructions for Panang Curry Paste
- Using a heavy-duty mortar and pestle or a spice grinder, grind all of the above ingredients into a smooth curry paste.
Ingredients for Panang Curry Chicken
- 3–4 tbsp Panang curry paste
- 1½ tsp sugar
- 1–2 tsp fish sauce
- ¾ cup coconut milk
- 250 g sliced chicken
- 3 kaffir lime leaves, thinly sliced
- Spur chilies or any red chilies, thinly sliced (for garnish)
Instructions
- Sauté the Panang curry paste in a little vegetable oil until fragrant.
- Add the sliced chicken and sauté well.
- Pour in the coconut milk.
- Add the fish sauce and sugar.
- Cook until the chicken is fully cooked and the curry becomes rich and creamy.
- Garnish with thinly sliced kaffir lime leaves and sliced spur chilies.
- Serve hot with steamed jasmine rice.
