Panang Chicken Curry
Panang Chicken Curry

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, panang chicken curry. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Panang Chicken Curry is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Panang Chicken Curry is something that I’ve loved my entire life.

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. See how to make authentic southern Thai-style chicken curry.

To begin with this particular recipe, we have to first prepare a few components. You can have panang chicken curry using 8 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Panang Chicken Curry:
  1. Get 1-2 tbsp ready-made Panang curry paste
  2. Make ready 2 chicken breasts cut into small cubes or strips
  3. Get 400 ml tin coconut milk
  4. Prepare 2-3 kaffir lime leaves (finely slices)
  5. Prepare 2-3 tbsp Thai fish sauce
  6. Make ready 1-2 tbsp palm sugar
  7. Prepare 1 handful green beans (trimmed, chopped half)
  8. Prepare 1 carrot (cut about 4-5 cm long)

Thai panang chicken curry (also spelled penang like the northern Malaysian state) features a warm, rich red curry with flavor notes from Malaysia, Burma, and India. Don't be put off by the long list of ingredients in the Thai panang sauce. All of them require little to no preparation and are simply tossed in a food processor or chopper and. Making Panang Curry Paste from Red Curry Paste.

Instructions to make Panang Chicken Curry:
  1. Heat about 2 tbsp. of coconut milk in a wok over a high heat until coconut milk starts bubbling. Add the panang curry paste and stir-fry for 1-2 minutes, or until fragrant.
  2. Add the chicken and cook for a few minutes, until chicken just about done then add carrot, green bean and stir well.
  3. Then add palm sugar, fish sauce and kaffir lime leaves. Simmer for 5-7 minutes.
  4. Taste and adjust the saltiness by adding more fish sauce if preferred. Add a few tbsp. of coconut milk and stir well.
  5. To serve, place the panang curry in a large bowl. Garnish with the red chillies and finely chopped kaffir lime leaves. Pair with steamed jasmine rice.
  6. (TIPS - You can find Panang curry paste online, in big supermarket stores or more authentic one in Asian grocery shops. Or you can make panang curry paste using red curry paste then add ground roasted peanuts to the mortar and pestle at the end.)

If you live in Thailand, you will find many curry pastes on sale in the local markets, including the variants of homemade red curry paste all mixed and ready for use. Easy Panang curry with chicken and green peas in rich and spicy coconut sauce. Serve the curry with steamed rice for a complete meal. And this Panang chicken curry hits all the high marks. I have ordered Panang chicken curry numerous times at Thai restaurants, and experimented with homemade version nearly as many times.

So that’s going to wrap this up for this exceptional food panang chicken curry recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!