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Chicken panang curry

Chicken Panang Curry

A delicious spicy cream curry
5 from 4 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Thai
Servings 6 servings
Calories 784 kcal

Essential Items

Wok
Panang Paste Maesri
Wooden Utensil Set

Ingredients
  

  • 2 lbs boneless skinless chicken thighs. 1½ in. chunks
  • 2 tbsp peanut oil
  • 1 tbsp ginger minced
  • 3 thai red chilis chopped
  • 1 shallot chopped
  • 4 cloves garlic minced
  • 1 white onion sliced thin
  • 1 red pepper sliced thin
  • 1 yellow pepper sliced thin
  • 1 stalk lemongrass bruised, sliced thin, whitepart only
  • 4 oz panang curry paste
  • 2 tbsp peanut butter
  • 2 tbsp palm sugar (or brown sugar)
  • 2 tbsp fish sauce
  • 1 can coconut milk 14 oz
  • 1 can coconut cream (unsweetened) 14 oz
  • 1 tbsp lime zest zest of 1 lime
  • 1 lime juiced
  • ½ cup basil chopped fine
  • ½ cup cilantro chopped fine (optional) garnish

Instructions
 

  • In a wok over medium high, heat oil and brown the chicken in batches. (As not to overcrowd the pan). Reserve browned chicken on a plate.
  • Add more oil to the wok, and sauté shallots, garlic, red chilis and ginger for one minute until fragrant. Add the peppers, onion, and lemongrass constantly stirring until vegetables are soft.
  • Return chicken and its juices to the wok and add the curry paste, peanut butter, fish sauce, and sugar, cook for 1 more minute. Add the coconut milk, coconut cream, lime juices, zest, and basil. Stir well, and allow to simmer (do not boil) until sauce is slightly reduced (10 minutes).
  • Taste for seasoning and adjust (salt & pepper) as required. Serve hot with a side of jasmine rice.

Nutrition

Calories: 784kcalCarbohydrates: 20gProtein: 35gFat: 65gSaturated Fat: 39gCholesterol: 113mgSodium: 626mgPotassium: 928mgFiber: 3gSugar: 7gVitamin A: 1282IUVitamin C: 105mgCalcium: 57mgIron: 6mg
Keyword chicken, curry
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