BEST THAI PANANG CURRY RECIPE WITH CHICKEN
Thai chicken panang curry is a rich curry with complex flavors. You'll need under 30 minutes to make this bright and hearty Thai Panang Curry.
Provided by Jyothi Rajesh
Categories Dinner
Time 30m
Number Of Ingredients 17
Steps:
- 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.
- Add few Thai basil leaves. Stir.
- Turn off flame. Thai Chicken Panang Curry is ready.
- It's great when served with steamed jasmine rice.
- You can also serve Thai Panang curry with rice noodles.
Nutrition Facts : Calories 460 kcal, Carbohydrate 9 g, Protein 21 g, Fat 38 g, SaturatedFat 21 g, Cholesterol 111 mg, Sodium 271 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
THE BEST THAI PANANG CHICKEN CURRY
The Best Thai Panang Chicken Curry Recipe - The most amazing red chicken curry we've ever made! This light and healthy dish is better than any takeout option out there, and it's easy to make.
Provided by Sommer Collier
Categories Main Course
Time 32m
Number Of Ingredients 12
Steps:
- Cut the chicken into bite-size pieces. Chop the onions and peppers into rough 1-inch pieces. Mince the garlic. Then crush the kaffir lime leaves to help release their oils.
- Place a 14-inch skillet (or wok) over medium-high heat. Add the coconut oil. Once the oil melts, add the onions. Sauté for 1 minute, then add the peppers and garlic. Sauté another 2-3 minutes.
- Move the veggies to the sides of the skillet and add the panang red curry paste and peanut butter to the center of the pan. Sauté the curry for 2-3 minutes to intensify the flavor, moving around the pan. Then add the kaffir lime leaves, coconut milk, and fish sauce. Stir to blend.
- Stir in the chopped chicken and bring to a boil. Lower the heat and simmer for 10-15 minutes, until the chicken is cooked through and the sauce thickens. Stir occasionally. Remove from heat and stir in the basil leaves. Serve with rice, quinoa, or noodles.
Nutrition Facts : ServingSize 6 ounces, Calories 340 kcal, Carbohydrate 8 g, Protein 24 g, Fat 23 g, SaturatedFat 16 g, Cholesterol 107 mg, Sodium 163 mg, Fiber 2 g, Sugar 4 g
THAI CHICKEN PANANG CURRY RECIPE (PANANG GAI)
THAI CHICKEN PANANG CURRY RECIPE (PANANG GAI) by Thai Food Online Although beef is the most common meat ingredient of panang curry, however chicken, pork, liver and fish can easily be used instead. Usually panang curry does not include any vegetables, but the small bitter eggplant is a great way to infuse some additional flavours. Panang curry originally came from Malaysia, where it was named after a northern Malaysian state and it combines tastes from Malaysia, Myanmar and India. It is a bit thicker than the other popular Thai curries and has a richer taste and creamier texture. Regional variations of Thai Chicken Panang Curry do exist. Parts of Thailand (or even individual cities), which are located on or close to the coast, will often add more shrimp, crab and squid, this is readily available, fresh and cheap. In land, quite often more fish will be added, as this is far easier to obtain fresh in an area that does not have access to freshly caught seafood. Thai Chicken Panang Curry has a very distinctive taste; it is intended to be both spicy and sour at the same time. When a chef gets the recipe right, then this taste is perfectly balanced. Because of this strong flavour, which can be quite challenging even for Thai people, a plate of Thai Chicken Panang Curry is usually eaten quite slowly, allowing the taste buds to recover between spoonfuls. Also due to this taste, it is often ordered as an accompaniment to beer or whisky, much in the way we order bar snacks in the Western World. It is quite a culinary experience to set your taste buds afire with a spoon of spicy Thai Salad, and then drink a little beer to help soothe the burning sensation, and take away the sour taste.
Provided by by Thai Food Online
Time 20m
Number Of Ingredients 10
Steps:
- 1. Cut the chicken into edible chunks (about 1 inch). Shred both the kaffir lime leaves and the basil leaves, making sure the basil leaves are shredded quite fine.
- 2. Heat half the coconut milk in a wok till the oil appears on the surface. Then add the curry paste and stir continuously till the red oil separates.
- 3. Add the chicken and cook for about five minutes till it's done. Then add the remaining ingredients (apart from kaffir leaves and basil leaves) and stir well. Simmer for about fifteen minutes.
- 4. Add the shredded kaffir lime leaves and basil leaves and stir fry for a couple of minutes.
- 5. Garnish with sliced red chillies. Serve hot accompanied by Thai jasmine rice
Nutrition Facts : Calories 376 Protein
CHICKEN PANANG CURRY
A delicious spicy cream curry
Provided by Christopher T.
Categories Main Course
Time 45m
Number Of Ingredients 20
Steps:
- 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 Facts : Calories 784 kcal, Carbohydrate 20 g, Protein 35 g, Fat 65 g, SaturatedFat 39 g, Cholesterol 113 mg, Sodium 626 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
PANANG CHICKEN CURRY
Steps:
- In a heavy bottomed pot, heat the 3 tablespoons of the thick coconut cream to high for about 1 minute. When the cream starts to sizzle, stir in the curry paste into the cream like building a roux. Add the onion and half of the makrut lime leaf chiffonade. Stir-fry the paste until the paste starts to thicken, dry out, and become fragrant, about 1 minute. If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving. Cook the paste until it has the consistency of peanut butter.
- Stir in the remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil. Allow the curry to boil until it reduces by about 25% or coats the back of a wooden spoon, 10 to 15 minutes.
- Reduce the heat to a simmer. Add the chicken, tamarind paste, fish sauce and sugar. When the chicken is about halfway cooked, about 5 minutes, add the bell pepper and zucchini. Let simmer until the chicken is cooked through, about 5 minutes. Add the bamboo shoots and Thai basil leaves. Taste and adjust seasoning. Serve immediately over jasmine rice and garnish with a few ribbons of the remaining makrut lime leaf.
PANANG CURRY WITH CHICKEN
Panang curry with chicken represents the diversity of Thailand's southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand. Use 4 tablespoons curry paste from a fresh curry paste recipe or 5 tablespoons pre-made curry paste if time does not permit making your own paste
Provided by wiley
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve.
Nutrition Facts : Calories 596 calories, Carbohydrate 18.5 g, Cholesterol 46 mg, Fat 51.2 g, Fiber 3.1 g, Protein 22.3 g, SaturatedFat 43.5 g, Sodium 980.5 mg, Sugar 9.4 g
EASY PANANG CURRY WITH CHICKEN
Panang curry with chicken represents the diversity of Thailand's South. Panang refers to the island of Penang in Northern Malaysia bordering Southern Thailand. Use 4 tablespoons Panang curry paste from my recipe (posted on this site) or 5 tablespoons pre-made curry paste if time does not permit making your own paste. Serve with steamed jasmine rice.
Provided by Wiley
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a wok or large pot over medium-low heat. Add curry paste; cook and stir until fragrant, about 5 minutes. Pour in coconut milk; bring to a boil. Add chicken; cook until almost cooked through, about 5 minutes. Stir in palm sugar, fish sauce, and lime leaves. Simmer until sauce flavors combine, about 5 minutes.
- Ladle chicken and sauce into a large bowl. Garnish with red chile peppers and basil.
Nutrition Facts : Calories 597.2 calories, Carbohydrate 17.8 g, Cholesterol 36.6 mg, Fat 53.2 g, Fiber 3.1 g, Protein 19.4 g, SaturatedFat 43.7 g, Sodium 896.4 mg, Sugar 9.1 g
PANANG CHICKEN CURRY
Adapted from November 2010 issue of Bon Appetit. This is the closest recipe I have found to my favorite Thai restaurant. Cook longer (about 1 hr., rather than the 6-8 minutes recommended) for softer chicken and better melding of flavors.
Provided by Hungry Chefs
Categories Curries
Time 40m
Yield 1 large bowl, 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1/2 Celsius coconut milk, Thai red curry paste, and kaffir lime leaves in heavy large skillet over medium-high heat. Stir until mixture thickens, about 2 minutes.
- Stir in remaining 3 Celsius coconut milk, onion, and basil sprigs; bring to boil. Continue to boil until slightly thickened, about 5 minutes.
- Reduce heat to medium-low. Add chicken, bell pepper, tamarind paste, fish sauce, and sugar. Simmer until chicken is cooked through, stirring often, 6 to 8 minutes.
- Serve with steamed rice.
Nutrition Facts : Calories 489.2, Fat 31.5, SaturatedFat 25.7, Cholesterol 72.6, Sodium 308.4, Carbohydrate 25.8, Fiber 1.3, Sugar 5.4, Protein 28.8
THAI PANANG CURRY (GOURMET STYLE )
I was looking on here and didn't really see a Panang that I was used to eating from military overseas. This one is delicious and has a ton of different tastes. Enjoy!
Provided by ChefdelaGhetto
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 30
Steps:
- In 350 degree oven roast green and red peppers for 8-10 minute Set aside.
- Blanch in boiling water and salt first broccoli and carrot, then after a few minutes snap peas. Strain in cool water or ice water. Set aside.
- Mix oils and saute onion and jalapenos Until tan. Add garlic and mushrooms until onions brown. Set aside.
- Prepare sauce by adding all ingredients over medium heat and whisk together. After boil let simmer and stir occassionally.
- Saute all your meat ingredients and set aside.
- Mix all your preps into sauce, as well as shoots, chestnuts, and baby corn.
- When ready to serve, mix in Basil and Mint.
- Serve over Rice or I prefer Rice Noodle. You can also add a duck egg or a couple quail eggs (scrambled and dropped in boiling water for rice) and for noodle just scramble with noodles in pan or wok with a little oil. Serve with lime wedges and enjoy!
- (if you prefer more heat add more red chili I like mine to burn).
Nutrition Facts : Calories 429.4, Fat 28.8, SaturatedFat 15.1, Cholesterol 46.1, Sodium 324.6, Carbohydrate 25.1, Fiber 5.3, Sugar 12.6, Protein 21.7
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