Description
Panang chicken curry whispers exotic Thai culinary tales with its luscious coconut-based sauce and harmonious spice blend. Succulent chicken nestles in velvety sauce, promising a sensory journey that lingers deliciously on your palate.
Ingredients
Scale
Protein:
- 1 lb (454 grams) boneless, skinless chicken breast or thighs, sliced into bite-sized pieces
Curry Base:
- 3 tablespoons Panang curry paste (Mae Ploy or Maesri recommended)
- 1 can (14 ounces / 414 milliliters) full-fat coconut milk
- 1 tablespoon fish sauce (or soy sauce for vegetarian version)
Additional Ingredients:
- 1 tablespoon oil
- 1 tablespoon palm sugar or brown sugar
- 2–3 kaffir lime leaves, torn into pieces (or 1/2 teaspoon lime zest)
- 2 tablespoons crushed peanuts or smooth peanut butter
- Fresh Thai basil leaves for garnish (optional)
Optional Heat:
- 1–2 sliced Thai chilies or 1/2 teaspoon chili flakes
Instructions
- Unleash the aromatic symphony of Thai cuisine by preparing all ingredients meticulously, ensuring chicken is thinly sliced and peanuts are finely ground or chopped.
- Awaken the curry’s essence by heating oil in a pan, introducing the vibrant curry paste and stirring until its fragrance permeates the kitchen, releasing complex layers of flavor.
- Invite the luxurious coconut milk to dance with the curry paste, pouring half the quantity and allowing the mixture to simmer gently, creating a velvety foundation for the dish.
- Introduce the sliced chicken, tenderly coating each piece in the aromatic sauce, and allow it to cook thoroughly, absorbing the rich, spicy undertones of the curry.
- Enhance the depth of flavor by incorporating the remaining coconut milk, complemented by a harmonious blend of fish sauce, palm sugar, and kaffir lime leaves.
- Elevate the texture and complexity by folding in crushed peanuts or a dollop of peanut butter, letting the ingredients meld together in a slow, tantalizing simmer.
- Refine the curry’s balance by tasting and adjusting seasonings, ensuring the consistency is perfect – adding water or broth if needed to achieve the ideal silkiness.
- Present the culinary masterpiece adorned with fresh Thai basil and a sprinkle of chopped peanuts, serving alongside fragrant jasmine rice to complete this sensory journey.
Notes
- Choose fresh, high-quality chicken breasts or thighs for the most tender and flavorful curry.
- Toast whole peanuts in a dry skillet for a deeper, nuttier flavor before grinding or chopping.
- Customize heat levels by adjusting the amount of curry paste, using mild or spicy varieties based on personal preference.
- Substitute coconut milk with light coconut milk or dairy alternatives for a lower-calorie or vegan version of the dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 440
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 27 g
- Saturated Fat: 23 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg