Panang chicken curry
- Yield : 1 large serving
- Servings : 2 people
- Prep Time : 20m
- Cook Time : 15m
- Ready In : 35m
Panang chicken curry
Panang chicken curry is a well known classic in Thai cuisine. I found that with a little bit of practice, it is quite easy to make and you can then use interesting combination of meats and vegetables in place of the chicken. This recipe obviously uses the classic Panang curry paste as a basic ingredient.
- One Cup of sliced chicken
- 1 cup of chicken stock
- 2 Tablespoons of Panang curry paste
- 2-3 kaffir limes leaves sliced
- Half a cup of basil
- 2 teaspoons of palm sugar
- 1 tablespoon of Fish sauce
- Handful of thinly sliced peppers for dressing
- 1 Tablespoon of vegetable oil
- half a cup of coconut milk
- half a cup fo coconut cream
- Baby Thai eggplants
- 1 medium sized onion
Cut the onion in half and then in a zig-zag fashion. Remove individual petals. Slice the chicken breast horizontally across and then into thin slices against the grain of the meat.
Bring to heat oil in a vessel and add 2 tablespoons of Panang curry paste. Stir for a few seconds till fragrant and add the coconut cream. Stir vigorously to mix the paste with the cream and cook till the fat separates. You will see the oil come to the top.
Add chicken and cook. Add the eggplants, onion and lime leaves and continue to stir adding more coconut cream or chicken stock if it gets too dry.
Add the remaining coconut milk, fish sauce and bring to boil on medium heat. Cook on simmer for 10 minutes.
Serve in a bowl and dress with the thinly sliced red peppers.
Bangkok Thai Cooking Academy
1. You can make this with other meats too or just firm vegetables will also work.
2. Feel free to use the ready made Panang curry paste available in a supermarket.
1.Keep adding the coconut milk in curry till the veggies are cooked / the oil separates.
2. You may want to add more cicken stork in case it becomes too thick / you like it runny.
2.Don’t stir after the last pour of coconut milk and after adding the seasoning. Fish Sauce is strong. Stirring makes it more intense.
3. Cook till the onion is clear if onion is used in the recipe. Cook till the oil separates from the coconut cream. You will see the oil floating on top of the curry.
4. The total time required is 12 minutes (15 if you do it on a simmer).
5.When using vegetables, check the taste after all the veggies are cooked and then do the seasoning with the Fish Sauce / Sugar / palm Sugar / Oyster Sauce / Soy Sauce. The veggies have their own flavor and you may not want too much of seasoning.
6. You can use green peppers thinly sliced for the dressing.