Name: Chicken Panang Curry Recipe
Total time: 60 min
Yield: 8
Cuisine: Thai

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How to make Chicken Panang Curry Recipe

Kitchen Nine

Crawler

Thai

2 cans coconut milk

Panang curry paste

Grated palm sugar

Fish sauce

Fresh kaffir lime leaves,  torn

Peanut oil

Chicken thigh fillets,  quartered

Snake beans,  chopped coarsely

Firmly packed fresh thai basil leaves

Coarsely chopped roasted unsalted peanuts

Fresh long red thai chillies,  sliced thinly

Dried long red chillies

Ground coriander

Ground Cumin

Large cloves garlic,  quartered

Green onions,  chopped coarsely

Fresh lemon grass,  sliced thinly

Finely chopped fresh galangal

Shrimp paste

Roasted Unsalted Peanuts

For the panang curry paste, place chillies in a small heatproof jug, cover with boiling water; stand 15 minutes, drain. Meanwhile, stir the ground coriander and cumin over medium heat in small dry-heated frying pan until fragrant. Blend or process chillies and roasted spices with remaining ingredients, except oil, until mixture forms a paste, pausing to scrape down sides of machine occasionally during blending. Add oil to paste mixture; continue to blend in machine or using a mortar and pestle until smooth.

step 1

Place coconut milk, measured paste, sugar, sauce and lime leaves in a wok; bring to the boil. Reduce heat; simmer, stirring, for about 15 minutes or until curry sauce mixture reduces by about a third.

step 2

Meanwhile, heat the peanut oil in a large frying pan; cook chicken, in batches, until browned lightly. Drain on absorbent paper.

step 3

Add beans, chicken and half the basil leaves to sauce mixture; cook, uncovered, stirring occasionally, for about 5 minutes or until chicken is cooked through.

step 4

Place the curry in a serving bowl; sprinkle with peanuts, chilli and remaining basil.

step 5

Suitable to freeze. Not suitable to microwave.

step 6

step 7

This curry is mild; add extra chilli, fish sauce and lime juice to taste, if desired.

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Chicken Panang Curry Recipe

Ingredients for Chicken Panang Curry Recipe

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