Thai Panang Curry with Chicken
Warm and comforting Thai Panang Curry with Chicken is a rich and nutty curry sauce that uses creamy natural peanut butter, panang curry paste, and coconut milk. This mild panang curry is prepared in just 30 minutes in the Instant Pot, perfect for a quick weeknight dinner. Better yet, this recipe is made with chicken although it can also be made with vegetables, tofu, pork, or beef.
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Thai Panang Curry Chicken | Coconutty, Spicy, and Easy To Make
Chicken Panang Curry - one of my mom's favorite dishes. Every time I cook this dish, she would eat more than one plate. I mean, what's not to love about this creamy, spicy, and coconutty dish. It's full of flavor and spices, and the best part is it is so comforting and easy to make. Serve it over Jasmine rice, and you will have a savory bowl that punches with flavors.
Ingredients:
Panang Curry Paste: 2 cans (4 oz each)
Coconut Milk: 1 can (14 oz) - Don't shake the can
Coconut oil or cooking oil: 1 tsp
Chicken: 2.5 lbs
Water: 1/2 cup
Palm Sugar: 30 g
Soy Sauce: 3 tsp
Green Peas: 1 1/2 cup
Thai Basil
Kaffir Lime Leaves (if you can't find the fresh one, dried version works as well)
Steps:
Add one can of Panang Curry paste with oil on a medium-high heat wok. Saute the curry paste for about 2-5 mins or until you can smell the aroma.
Open the coconut milk can and scoop the thick cream part that rises to the top. Add it to the wok with the curry paste. Stir until the two ingredients get sizzling and thicken. This will enhance curry paste flavor.
Pour chicken onto the wok, mix them well with the curry paste. Add the rest of the coconut milk. Once the chicken is cooked, add another can of the Panang Curry paste. Stir the paste until it is fully dissolved.
Add water and give it a quick stir. Lower the heat and add the rest of the ingredients: palm sugar, soy sauce, Thai basil leaves, green peas, and kaffir lime leaves. Adjust it to taste. Let it simmer for about 5-10 mins.
Splash a little bit of coconut milk and chopped kaffir lime leaves when served.
Enjoy
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Panang Curry Paste Recipe พริกแกงพะแนง - Hot Thai Kitchen
Make panang curry paste from scratch!
Related videos:
- Red Curry Paste Tutorial:
- Panang Curry Recipe:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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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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Thai Chicken Panang Curry Recipe
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Ingredients
2 tablespoons vegetable oil
14 ounces boneless chicken thighs (400 g, rinsed, and cut into ½-inch pieces)
½ cup sliced red bell peppers
½ cup sliced yellow bell peppers
1 cup florets of broccoli
4 tablespoons Panang curry paste
1 tablespoon palm sugar
5-6 Kaffir lime leaves (chopped)
2 bird's eye red chilies (chopped)
2 cups coconut milk
1 cup water
salt to taste
1 tablespoon fish sauce
handful Thai basil
Instructions
Heat vegetable oil in a pan over medium-high heat.
Once the oil is hot, add chicken pieces and saute until they turn light brown in color (3-4 minutes), stirring frequently.
Add red bell peppers, yellow bell peppers, and broccoli florets to the pan and saute for 2 minutes.
Move the chicken and vegetables to the side of the pan.
Add Panang curry paste and saute for a minute, stirring continuously.
Now mix the paste with the chicken and veggies.
Add palm sugar and cook for another minute.
Reduce the heat to low.
Add Kaffir lime leaves, bird’s eye red chilies, and coconut milk, and mix well.
Let the curry simmer for 10-12 minutes, stirring occasionally.
Now add water and mix well. Cook until the curry comes to a gentle boil.
Add fish sauce and a handful of torn Thai basil leaves and mix well. Serve hot.
Notes
You can increase or decrease the chilies as per your taste and preference.
If Thai basil is not available, you can use regular sweet basil (Italian basil).
Some people use cornstarch to make the curry slightly thicker. I never use it but if you like a thicker curry, dissolve 1 tablespoon of cornstarch in 3 tablespoon of water, make a slurry and add it to the curry.
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20 Minute Panang Chicken Curry
A simple Panang chicken curry that you can throw together in under 20 minutes! The perfect weeknight dinner recipe!
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