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📋The Best Thai Chicken Panang Curry

Name: 📋The Best Thai Chicken Panang Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 1/2 lbs chicken thigh (boneless, cut into bite size pieces); 1 white onion (finely chopped); 5 cloves garlic (minced); 1 green bell peppers (chopped); 1 red bell peppers (chopped); 1/2 inch galangal (roughly sliced); 1 inch lemongrass (roughly sliced); 1 tablespoon coconut oil; 1 small jar Thai Panang curry paste (measured to about 4 ½ tablespoons); 1 tablespoon unsweetened peanut butter; 1 teaspoons fish sauce; 1 pinch nutmeg powder (optional); Salt to taste (if required); 2 teaspoon palm sugar (or brown sugar); 6-8 kaffir lime leave (crushed); 1 can (14 oz) coconut milk; 1/4 cup Thai basil leaves

6 servings

servings

10 minutes

active time

30 minutes

total time

Start Cooking

Ingredients

1 1/2 lbs chicken thigh (boneless, cut into bite size pieces)

1 white onion (finely chopped)

5 cloves garlic (minced)

1 green bell peppers (chopped)

1 red bell peppers (chopped)

1/2 inch galangal (roughly sliced)

1 inch lemongrass (roughly sliced)

1 tablespoon coconut oil

1 small jar Thai Panang curry paste (measured to about 4 ½ tablespoons)

1 tablespoon unsweetened peanut butter

1 teaspoons fish sauce

1 pinch nutmeg powder (optional)

Salt to taste (if required)

2 teaspoon palm sugar (or brown sugar)

6-8 kaffir lime leave (crushed)

1 can (14 oz) coconut milk

1/4 cup Thai basil leaves

Directions

Heat skillet or deep bottom pan. Add coconut oil and wait until oil melts.

Sauté finely chopped onions in hot coconut oil until onion is translucent.

Add roughly chopped galangal, lemon grass.

Add minced garlic, red and green bell peppers. Cook for 2 minutes constantly stirring.

Push veggies to one side of the pan. Add washed and cleaned chicken things. Cook until chicken browns a bit and changes colour.

Mix chicken and veggies together. Continue cooking it for a minute more.

Again gather chicken veggie mix to one side of the pan. Scoop out Thai Panang curry paste ( or Thai red curry paste) to empty side of pan. Stir the paste and fry it in oil. Wait until oil separates from the paste. Pro-Tip : Do not skip frying curry paste in oil. Flavors cone out and curry turns delicious with this step.

Stir in unsweetened peanut butter, fish sauce and palm sugar. Nutmeg powder to be added now if using. Take Kaffir lime leaves on your palm and crush it. Add crushed kaffir lime leaves to the pan. Note - If you can’t get palm sugar , substitute with brown sugar or jaggery. Crushing kaffir lime leaves helps release its wonderful aromatic oil, making Panang curry flavorsome.

Cook stirring regularly for 2 minutes.

Simmer flame. Pour in thick coconut milk. Give it a good stir.

Let it cook for 5-7 minutes or until chicken is fully cooked.

Turn off the flame. Add Thai basil leaves. Stir.

It’s great when served with steamed jasmine rice. You can also serve with rice noodles.

Nutrition

Serving Size

Calories

460 kcal

Total Fat

38 g

Saturated Fat

21 g

Unsaturated Fat

Trans Fat

Cholesterol

111 mg

Sodium

271 mg

Total Carbohydrate

9 g

Dietary Fiber

1 g

Total Sugars

3 g

Protein