Panaeng Curry Recipe
About Panaeng Curry Recipe:
Thai chicken Panang curry is a rich curry with complex flavors. All you need is 30 minutes to make this bright and hearty Thai Panang Curry and some kaffir, shrimp paste, chicken brest, chicken thighs, peanuts, flavourful aromatic spices, coconut milk, palm sugar, sauces and oil to make this delicious finger licking curry that can be enjoyed in lunch or dinner.
- 15 Ingredients
Ingredients for Panaeng Curry Recipe
- 4-5 Dry Red Chili
- 2 inch Galangal
- As required Garlic Cloves
- As required Shallot
- As required Lemongrass
- As required Kaffir leaves and the fruit
- As required Shrimp paste
- As required Peanuts
- As required Cumin powder
- As required Coriander powder
- As required Chicken thighs and breast
- As required Cooking Oil
- As required Coconut milk
- As required Palm sugar
- As required Fish sauce
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Panaeng Curry Recipe
Let the dry red chilies soak in water for 30mins-1hr. Then take them out and chop them into small pieces. (keep the chili water as it will help to smoothen the paste)
Then peel off the galangal and finely chop them. Also, chop some garlic cloves(4-5), and some red asian shallots as well.
Bruise the lemongrass, just cut the end off(as it is very hard), peel off the outer layer and now finely slice them.
With the kaffir leaves, take off the stem and then pull the stem out of the leaf as well. roll those up and then finely slice them.
With kaffir lime we need the lime peel itself, get the peel as much as possible without taking the white layer underneath, and finely chop them.
Now add all these ingredients in the blender and add 1tbsp shrimp paste, 1tsp coriander powder, 1tsp cumin powder, and lastly add few peanuts
Now give it a good blend. Now add the chili water a little at a moment and blend them until you get a smooth paste.
Wash and cut the chicken thighs and breast
Now take a pan, add 2tbsp cooking oil and add half of the curry paste. Let the curry paste sizzle and cookout a little bit in the oil.
Now add in the chicken pieces. and mix them well with the mixture.
Add 1 cup coconut milk, mix the ingredients well. Pop on a lid, turn the flame low and let it simmer for half an hour.
Our panang chicken curry is ready but for the seasoning, we are going to add around 1tbsp palm sugar, fish sauce to taste.
Mix them well and now serve it. Your thick and luscious panang chicken curry is ready.