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Panang Chicken Curry Recipe

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4.3 from 8 reviews

A rich and flavorful Panang Chicken Curry featuring tender chicken thighs simmered in creamy coconut milk and fragrant Panang curry paste, complemented by potatoes, kaffir lime leaves, and garnished with fresh Thai basil, red chili, and crunchy peanuts. This Thai classic is perfect for a hearty and aromatic meal.

Ingredients

Curry Paste Base

  • 100g / 1/3 cup panang curry paste
  • 1 tbsp vegetable oil
  • 400g / 14 oz coconut milk

Main Ingredients

  • 500g / 1 lb chicken thighs (skinless and boneless, cut into bite-sized pieces)
  • 2 small potatoes (peeled and cut into bite-sized chunks)
  • 2 kaffir lime leaves

Seasoning and Garnish

  • 1 tsp fish sauce
  • 1 red chilli (sliced, for garnish)
  • 1 tbsp peanuts (chopped, for garnish)
  • a few Thai basil leaves (for garnish)

Instructions

  1. Prepare the Curry Base: In a large frying pan or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the panang curry paste and stir-fry until fragrant and the flavors are fully released, about 1-2 minutes.
  2. Add Coconut Milk: Gradually pour in the coconut milk while stirring continuously to blend it smoothly with the curry paste, forming a rich sauce.
  3. Add Chicken and Potatoes: Add the chicken thigh pieces and the peeled, chopped potatoes into the pan. Toss in the kaffir lime leaves for aroma. Bring the mixture to a gentle simmer.
  4. Simmer the Curry: Let the curry cook uncovered on medium-low heat for approximately 25 minutes, or until the chicken is cooked through and the potatoes are tender. The sauce should reduce by half during this time, becoming thicker and more flavorful.
  5. Season the Curry: Taste the sauce and add 1 teaspoon of fish sauce to balance the flavors. Stir well to combine.
  6. Serve and Garnish: Spoon the Panang chicken curry over jasmine rice. Garnish with sliced red chili, fresh Thai basil leaves, and sprinkle with chopped roasted peanuts for added texture and flavor.

Notes

  • If you prefer a spicier curry, add more red chili slices or include chili flakes during cooking.
  • Kaffir lime leaves can be bruised before adding to release more aroma.
  • For a richer curry, use full-fat coconut milk or add a splash of coconut cream towards the end of cooking.
  • This curry pairs beautifully with steamed jasmine rice or sticky rice.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.

Find it online: https://marthatasty.com/panang-chicken-curry-recipe/