Easy Chicken Panang Curry
This Easy Chicken Panang Curry recipe provides a quick and convenient way to make a flavorful Thai dish at home. The dish features tender chicken pieces, yam or potato, carrot, onion, and red bell pepper in a creamy, spicy coconut sauce enriched with peanut flavor. The recipe calls for common ingredients like Panang Curry paste, coconut milk, lime leaves, sugar, fish sauce, and crushed peanuts, along with Thai basil for garnish.
To prepare the dish, start by cooking the chicken in a pot with coconut milk and curry paste until the chicken is no longer pink. Then, add water, yam or potato, carrot, and the remaining coconut milk to the pot. Bring it to a boil and season with sugar, fish sauce, and thinly sliced lime leaves. Continue cooking until the potato is tender, and then add crushed peanuts, yellow onion, and red bell pepper. Adjust the flavors to your preference.
Once done, let it cool slightly and add Thai basil before serving. This step allows the flavors to meld together and infuse the dish with the aromatic essence of fresh basil. The Thai basil not only adds a burst of color but also imparts a distinctive herbal note to complement the rich and spicy curry.
This delectable Panang curry can be enjoyed with either warm, crusty French bread or a bed of fluffy rice, allowing you to customize your dining experience. Whether you’re a fan of the comforting texture of bread or prefer the traditional pairing of curry with rice, this recipe offers versatility and a delightful fusion of flavors that is sure to satisfy your taste buds. So, gather your ingredients and indulge in this Easy Chicken Panang Curry for a homemade Thai culinary experience.
|1 lb of chicken breast cut to bite size
|1 small Yam or potato cut to bite size (about 2 cups)
|1 cup of sliced carrot
|1/2 yellow onion slice
|1/2 red bell pepper slice
|1 can of coconut milk
|2 ½ cup of water
|2 tablespoon of Panang Curry paste
|3 lime leaves thinly slice
|1 to 2 tablespoon of sugar (if you use yam only use 1T)
|2 tablespoon of fish sauce
|2 tablespoon of Roasted crush Peanut
|1 cup of Thai basil for garnish or put in curry
Directions to make Easy Chicken Panang Curry
- In a medium pot add half can of coconut milk and 2 T of curry paste stir until bubble
- Add chicken cook until chicken no longer pink then add ½ cup of water to it stir for a minute or so
- Add potato, carrot, the rest of coconut milk and water to pot mix it well until the curry is boil then add sugar, fish sauce, Lime leave, continue cooking until the potato is tender then add crush peanut, yellow onion, bell pepper to pot mix and cook for few more minutes, taste and adjust the curry to your taste.
- Turn the heat off let it cool down a bit then add Thai Basil to pot (you can garnish it later if you like)
Serve Panang curry with French bread or Rice.
Related Recipe: Spicy Cream Cheese Sriracha Wonton
Serving Size: 2
Calories Per Serving: 862