Panang Curry w/Chicken - Panang Gai (พะแนงไก่) - Thai Recipes
Panang Gai (พะแนงไก่) or Panang curry with chicken, is a traditional Thai recipe with red curry paste, chicken and coconut milk. You have different possible variations with other meats, but then it's not called 'Gai' anymore. We usually eat it with freshly steamed rice, but here too you have options.
Now if you want to know everything about how to prepare a Panang Gai, including the paste, bear with me. Are you ready? Let's go!
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Ingredients :
• 300g Chicken
• 1 TSP Sea salt
• 2 TBSP Fish sauce
• 2 TBSP Palm sugar
• ½ TBSP Shrimp paste
• 1 TBSP Galangal (cut)
• 1 TBSP Lemongrass (slice)
• 5 Shallot
• 10 Garlic
• 2 Kaffir lime leaves
• 4 Coriander root
• ½ TBSP Black pepper
• ½ TBSP Cumin
• ½ TBSP Coriander seed
• 4 Red chili
• 250ml Coconut milk
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???????? ABOUT ME:
Hello, I'm Nin! I am by no means a Chef, but food and cooking have always been a very important part of my life. When I was a kid, my parents were owning a street food stall in Thailand and right after school, I was always running there to help them cook and serve the customers. I have also learned a loooot with my grand mum, who taught me how to cook traditional Thai food since ... well, since forever I believe!
My ultimate dream would be to travel the world and try food from as many different countries and cultures as possible. And then, share that with you ????
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My take on a Thai-style Chicken Panang Curry
This Thai-style Panang Chicken curry is a rich, creamy, and flavourful curry with coconut milk and peanuts.
It's milder than red Thai curry, with a lovely nutty creaminess from the peanut butter.
I like to add bell peppers, Thai basil leaves and plenty of lime juice for freshness. Serve with lots of fluffy rice and a good sprinkling of chopped peanuts for a quick and tasty dinner.
Free printable recipe is available on our site:
Ingredients:
2 tbsp oil
3 chicken breasts (approx. 525g/1.1lbs), chopped into bitesize chunks
1 pinch of salt and pepper
1 onion sliced
1 red bell pepper sliced
1 yellow bell pepper sliced
2 cloves garlic peeled and minced
1 tbsp ginger paste
2 tbsp panang curry paste
2 tbsp peanut butter
240 ml (1 cup) chicken stock
400 ml (14oz) tin full-fat coconut milk
1 tbsp fish sauce
2 tbsp lime juice (juice of approx 1 lime)
2 tbsp light brown sugar
10 Thai basil leaves
1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water, to form a slurry
To serve:
Boiled rice – long grain or jasmine
2 tbsp chopped unsalted peanuts
2 spring onions (scallions) chopped
8-12 Thai basil leaves
Instructions:
1. Heat the oil in a large frying pan over a medium-high heat.
2. Add the chicken, salt and pepper and fry, turning the chicken regularly, for 5 minutes, until the chicken is sealed (it won’t be cooked through at this point).
3. Add the onion, peppers, garlic, ginger and panang curry paste.
4. Fry, stirring regularly, for 3 minutes, ensuring the curry paste coats the chicken and vegetables.
5. Add the peanut butter, stock, coconut milk, fish sauce, lime juice, brown sugar and Thai basil leaves.
6. Stir together, bring to the boil, then turn the heat down and simmer for 5-10 minutes, stirring occasionally, until the sauce is reduced slightly and chicken is cooked through.
7. Slowly pour in the cornflour slurry, whilst stirring, to thicken the sauce further if desired (you may not need all of the cornflour slurry).
8. Turn off the heat and serve the curry with boiled rice. Top with chopped peanuts, spring onions and a few fresh Thai basil leaves.
Notes
Can I make it ahead?
Yes, this is a great curry to make ahead and it reheats well. Make the curry, then quickly cool, cover and refrigerate for up to 2 days. Reheat in a pan over a medium heat (you may need to add a splash of water to loosen it up) until the chicken is piping hot throughout.
Add the toppings when serving.
Can I freeze it?
Yes, make the curry, then quickly cool, and freeze it in an airtight container. Defrost in the refrigerator overnight, then reheat as per the 'make ahead' instructions above.
Ingredient swaps/additions
Swap out the chicken for quorn, tofu, or even meatballs.
Swap out the 14oz (400ml) coconut milk for 7oz(200ml) additional chicken stock plus 7oz(200ml) double/heavy cream.
If you can't find Panang paste,swap out the Panang curry paste for red Thai curry paste (note: red Thai curry paste is hotter and a little tangier than panang paste).
How to scale up and scale down this recipe
You can halve or double this recipe, sticking to the same ratios.If you double the recipe, it will take 5-10 minutes longer to cook, and you may need to add in a little more cornstarch slurry to thicken if desired.
#CookingShow #Recipe #thaifood
Thai Panang Chicken Curry | Thai Panang Curry Recipe with Chicken | Panang Curry with Chicken
Panang Gai (พะแนงไก่) or Panang curry with chicken, is a traditional Thai recipe with red curry paste, chicken and coconut milk. This curry originates from the Panang, in the central region of Thailand. It has the most prominent zesty and nutty flavors of Kaffir lime and Peanuts. This orangish curry absolutely looks delicious and mouth-watering. It is so simple and can be prepared in just 20 mins if you have the homemade curry paste ready with you. The only difference between the red curry paste and the Panang curry paste would be the roasted peanut, making the curry thick and creamy. Trust me you are going to love this curry and it's definitely worth a try.
In this recipe, you will understand how to make the curry paste from scratch. We usually prefer fresh homemade Panang curry paste as it's the best way to get the fresh flavors of the curry.
Written Recipe:
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How to Make PANANG CURRY (there's a reason it's so popular)
Panang curry is one of my favourite dishes to make. It's one of the most popular curry dishes in Thailand and it's a real flavour bomb. It's also a great dish for learning how to season and flavour your dish, especially when you're cooking with a bunch of intense ingredients.
Panang Curry Recipe:
- Coconut milk: 500 ml / 17 oz
- Panang curry paste: 2 Tbsp. (adjust to your liking)
- Your meat of choice (Chicken thighs, breasts or pork): 500g / 0.9 lb cut up into bite sized pieces. You can also cook this dish without meat and just use more vegetables instead. Eggplant/Aubergine works great for this.
- Vegetables: I'm using one red bell pepper cut up into thin strips.
- Kefir lime leaves: about 6, halved without the stems
- Thai basil: about 15 leaves, cut up
- Fish sauce: 2 tsp. (adjust to your liking)
- Sugar: 2 tsp.
- Salt to taste
- Lemon juice. Just a squeeze. (optional)
Steps:
1. Heat up 4 Tbsp. of coconut milk in the bottom of a wok or pan.
2. Add your curry paste and sauté in the coconut milk like you would in oil. Beware not to burn the paste.
3. When the curry paste has combined with the coconut milk, add your kefir lime leaves and sauté for a bit longer.
4. Add 2 tsp. of sugar and around 2 tsp. of fish sauce. Taste the curry and adjust to your liking.
5. Add your meat to the curry. For chicken you should let it cook for around 15 minutes, for pork around 30 until tender.
6. Give the curry another taste and add your vegetables, which is in my case the bell pepper, together with the Thai basil leaves.
7. Let it cook until the vegetables soften up.
8. Give your curry another taste and season with salt. Add more curry paste, fish sauce, sugar and lemon juice as needed.
9. Serve with rice and enjoy!
Contents:
0:00 The art of seasoning and flavouring dishes
0:46 About Panang curry
0:53 About the ingredients for Panang curry
4:01 What to look for when tasting your curry
5:16 Adding sugar and fish sauce
5:46 Adding meat
6:44 Adding vegetables
7:35 Adding sugar and lemon juice
7:50 Final tastes
8:12 Adding salt
8:36 Cooking rice
9:00 Final thoughts
#Panang #Thai #Curry #Cooking #Wok #Tasty #Seasoning #Asia #Panang #Recipe
Panang Curry
This recipe is not for everyone!!
It's a real Panang Curry recipe for curry connoisseurs who adore real Thai food and can handle the heat. It's made using a homemade Panang Curry paste which is easy to make but will likely call for a trip to the Asian store. But if you truly want the best, it's worth it. You can't get good Panang curry in jars!
Make this creamy coconut Panang curry with either prawns/shrimp or chicken. Both are great.
Recipe ⬇️⬇️⬇️ or PRINT:
Panang curry – yep, it’s SPICY!!
PROTEIN – CHOOSE ONE:
700g/1.4 lb whole raw prawns/shrimp *recommended* (sub 350g/12oz peeled)
350g / 12 oz skinless chicken thighs, thinly sliced
1 1/2 cups chicken stock/broth, low-sodium (not fish/seafood)
CURRY PASTE:
2/3 cup dried Chinese chillies** (not Thai!, too spicy!)
3 tbsp roasted peanuts unsalted
2 lemongrass stems, finely grated
2 eschalots, roughly chopped
1 tbsp galangal, finely grated (sub ginger)
5 garlic cloves, finely minced
1 1/2 tbsp shrimp paste in bean oil (sub 2 tsp crumbled belacan)
1/2 tsp each ground coriander, cumin, nutmeg
1 tbsp (packed) finely sliced kaffir lime leaves
CURRY:
3 tbsp canola oil
1 1/4 cups coconut cream, full-fat
3 1/2 tsp white sugar, 4 1/2 tsp fish sauce, 1/4 tsp cooking/kosher salt
200g/7oz green beans, trimmed, cut in half (~1 1/2 cups)
12 Thai basil leaves
SERVING: Jasmin rice, 1 tbsp unsalted peanuts finely chopped, red cayenne peppers, finely sliced (optional), extra Thai basil
1. Cut chillis in half, shake out seeds, chop, soak in boiling water 30 min. Drain (keep water). Blitz peanuts, then add remaining paste ingredients with ¼ cup chilli water. Blitz until smooth.
2. Prawn stock (skip if using chicken) – Put heads & shells and chicken stock in saucepan, simmer on medium 15 min, crushing shells with potato masher. Drain (should have 1 1/4c), ditch heads.
3. In deep skill, heat oil and cook curry paste 5 min until darkens and no longer wet. Add stock, coconut cream, fish sauce and salt. Bring to simmer, add beans, simmer 2 min. Add prawns or chicken, cook 2 min. Stir in basil leaves, serve over jasmin rice with garnishes!
* I think prawns/shrimp make the best Panang curry, plus can re-purpose the heads to make a quick stock that takes it from awesome to stellar! But chicken is a close second. :)
** You need 1/2 cup chillis once chopped. DO NOT use Thai or Indian dried chillies unless you can handle very, very spicy curries! Chinese chillies are milder. Don’t reduce chillies, they are key to Panang curry sauce flavour.