How would you recommend making this dish like a level 5 spicy! Added bonus was that it was easy to make on a weeknight after work. Bill, I keep fresh frozen Thai chilis in my freezer. I dont normally comment but the framework for this recipe is amazing. Very nice! I also have to order the curry but that is ok. I made this last night and my kitchen smelled like a Thai restaurant. Chicken breast - replace with chunks of skinless chicken thighs if you prefer Panang Curry Paste - I like Mae Ploy Panang Paste (<<-- affiliate link) Sauce: Peanut butter, stock and coconut milk (use full fat coconut milk, so the sauce doesn't split) Veggies: Onion and peppers On a whim, I made this last night. As mentioned above, you will need to make a stop at a local Asian market. They definitely added a lot of flavor. We do 4 tbsp of curry paste to get a little heat! I like the heat, I just cooked this recipe and I must say it is fantastic . First time I made it the flavor was a little more sweet and rich, more akin to what I would find at a restaurant. Made it, liked it. I put in 4 times the peanut butter and still cannot taste peanut flavor at all. If you enjoyed this recipe, please consider leaving a rating and a comment below. Unfortunately I cannot get Panang paste where I live so I just used curry paste. Can I substitute Panang curry paste for red curry paste, Sure! I balanced the saltiness by adding lemon juice and added another can of coconut milk. I know, why double batch?!? I made it for my college kid who came home from the weekend and all he kept saying is This is really, really good! And hes a huge fan of Thai food. I have made a few different Penang curry recipes and this one is my favorite. Then add the curry paste and fry for 30-45 seconds. I added some carrots, green beans and pea pods for more veggies. How about ketchup? leftover coconut milk can be poured into an airtight container and frozen for up to 6 months. Good luck! It was excellent. Easy recipe and such a rewarding dinner. I made this 2x now and it is delicious! Just made this vegan style no fish sauce, added more veggies and tofu turned out amazing! saucepan over medium-high heat; cook, stirring, until oil begins to separate, about 12 minutes. Excellent recipe. I love Panang curry! Very Good. Hi! Heat oil over medium high heat in large non-stick skillet. This recipe is truly awesome! I found Mae Ploy Panang Curry Paste I see you recommended to Kim Joyce that she used Mae Ploy Red Curry Paste! Sprinkle chicken all over with salt. My whole family said it was superb. -1 tablespoon of minced garlic (every clove is not equal) I used chicken breast sliced pretty thin against yhe grain. TOFU: While the curry simmers, heat a medium-sized nonstick or cast iron skillet over medium-high heat. But 3 tbsp of fish oil and NO balancing sugar sweetener, wont it taste overly fishy? The first time I made this recipe, it was ok, but something was missing I just couldnt put my finger on it. Always a winner in our house and people coming for dinner offer request it! Absolutely awesome. The reason we included store-bought red curry paste in this recipe is to make it more accessible to those who may not have the time or resources to make it from scratch. Definitely added to my rotation when Im craving thai food. It is the perfect amount to spiciness, and had all of my favorite flavors. Thanks I wont be going out to eat Panang any time soon. Add the rest of the coconut milk and bring to a simmer. Next time Ill cut back on the curry paste and the fish sauce pretty dramatically. This is a fantastic recipe! I tried this out after becoming tired of paying $14 at my favorite thai place every time I wanted a fix of coconut curry. 1. originally published on Sep 24, 2018 (last updated Jul 6, 2021), Your email address will not be published. Its now a staple in my home. -I added a tablespoon of sugar when adding the coconut milk 4.91 stars 32 mins Main Dish The Best Thai Panang Chicken Curry we've ever made! I used 1TBSP and half the amount of curry paste, and it was still too salty. If the store employees dont know which coconut milks are the thicker brands, which do you recommend? This recipe is amazing and has become part of our routine. For the party, the ones who could take the heat, they enjoyed it. No fuss, easy clean-up, fast & delicious meals! The last two times using shrimp instead of chicken. I used green beans and carrots instead of peppers. Easy 30-Minute Chicken Panang Curry Recipe {video} A tiny bit spicy for my taste (Im a lightweight) so I might cut back on the panang curry next time. I cook for one so I was able to have this for 5 extra meals (dinner or lunch) which was perfect for meal planning. BTW, I used Maesri brand panang curry paste. Recipe was easy and delicious! Most complain about the entire can of curry paste being to spice, I actually added 1/2 tsp red chilli flakes and for me that gave it a nice intensity to balance the hint of sweet. I dont know that its traditional but I like to add a lot of zucchini. Also, I added another half can of coconut milk, which made it perfect (maybe because I didnt get the extra thick kind couldnt find it!). I give this a 3 only because my husband ate it all and said that hed eat it again with some tweaking. So versatile, too, if you keep the sauce ingredients the same, but can easily change up veggies with or without meat. Very tasty and authentic. Pretty on point except 12 lime leaves seemed a bit too much for me. Then well add the chicken and mix it so that everything is coated well. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Absolutely delicious! Yes, you can! Thanks for this great and easy recipe. Also, my daughter is allergic to seafood. Thank you! Directions WATCH Watch how to make this recipe. ** Nutrient information is not available for all ingredients. Heaven. I have made this a couple of times nowthis recipe inspired my first serious foray into the Asian market in the next town over (which is next to the Indian Market, a tale for another day ) and now I am addicted. Thank you so much for posting this recipe. Add the chicken and cook 2-3 minutes to brown, stirring. Made this for the first time tonight and it was great. Chicken. It's spicy, rich, creamy, savory and sweet. Comparing the two recipes my questions are; Chicken Panang Curry - Allrecipes Chicken Panang Curry (30 Minutes!) + Video! - Carlsbad Cravings I used 1/4 the can next time and was amazing- for all you who like a little Spicey, use 1/4! Love the adjustments to a recipe I usually make. I sometimes like to add a couple of teaspoons of extra peanut butter to my panang curry from time to time to make it extra creamy and nutty. When I added the extra half can, I didnt shake the can first, and only took the thick stuff that had settled at the top of the can. I did however pick them out as best I could after, wasnt sure eating one would be very pleasant. They turn dark, but retain their flavor. Add the chicken and stir until almost cooked. They are tough little leaves so smash and twist away, until they smell very strong. Yellow Curry - Food & Wine My new go to! also, the local restaurant here puts fresh tomato wedges in this dish what do you think of that? Where to Buy Panang Curry Paste You can make your own Panang curry paste with this recipe, if you have a mortar & pestle. Chicken Panang Curry - Nicky's Kitchen Sanctuary Its a Thai curry:https://en.m.wikipedia.org/wiki/Phanaeng. i live in a small town and the nearest Asian market is 3 hours away. I used unsweetened coconut cream because I didnt know what thick coconut milk meant. Personally, I prefer to buy panang curry paste and I am partial to the Mae Ploy Brand. We just about doubled the kaffir lime leaves and added shallots with the garlic. If you use a curry paste from an Asian supermarket, I suggest starting with 1-2 tablespoons of curry paste (2 if you can really handle spicy food.) Additionally, I opted to use 1 can of organic coconut cream milk from Trader Joes and 1 reg organic can of coconut milk. I have found Mae Ploy to be a little spicier than other brands (2 tablespoons is medium spicy). I wasnt really sure how to crush the kaffir lime leaves so I tried to pound the in my mortar and pestle and then I just sort of twisted them in my hands. I usually tweak recipes a bit but I followed the recipe exactly and it was outstanding! So panang is a type of Thai thick reddish light brown curry paste with a salty sweet and beautiful nutty peanut flavor. You local takeout joint has nothing on The BestThai Panang Chicken Curry. Rice: Brown, white, or jasmine rice pair well with curry, or skip the rice and serve your curry over zoodles or spaghetti squash. Stir in chicken . Awesome recipe! Required fields are marked *. Panang curry can be frozen for 2-3 months. I buy the dried lime leaves and curry paste at Amazon. I checked the ingredients and it said it had 65% sodium it in! Then slow cooker on high for 2-4 hours. When I go to the Asian market, I usually stock up on panang curry paste, the thickest coconut milk I can find, and kaffir lime leaves. So so flavorful! I made this recipe using a whole jar of Penang Curry Paste- 195 gm.. it was too strong so next time I will only use the amount stated in the recipe and will add the fish sauce gradually. How do I know how much of everything to put in? You wont be disappointed. Stir well. :). Used a few, froze the rest for future use. So delicious! I made this recipe last night. Get the Panang Curry recipe from Delish. I also used unsweetened coconut cream since I like my curry to have a thicker sauce. Im obsessed. I just finished eating I big bowl or rice and this recipe. Sorry I found it Im blind! You dont have to first brown the chicken? Started with half and worked my way up to about 3/4 of the can. Panang curry is one of my favorite Thai recipes. Ill usually Sautee some finely minced shallots and add sugar before adding the rest of the onions/peppers and the depth of flavor is way better. Thanks for sharing your subs for the kefir lime leaves! I had a gallon of coconut heavy milk so I wanted a really good base panang curry that I could freeze and use for a quick meal prep. This recipe was so salty I couldnt eat it. The Best Thai Panang Chicken Curry weve ever made! Would they work. To be safe, use half the can of curry paste to begin with if you feel like you could use a bit more spice, add more in as you see fit. Saut another 2-3 minutes. I added a lot more veggies and upped the chicken to balance it all outso I doubled all the curry/sauce ingredients and it tasted fantastic! Also, Mae Ploy has shrimp paste in it so maybe less fish sauce as the combo is quite strong when first cooked (the taste blends better today). What is the difference between the 2 and do you prefer the Panang over the Red? Its the stuff we use when were making pad Thai, so I thought, huh, why not add a smidge to our Panang curry as well? I just want to make sure. . You can get the lime leaves in dried form on Amazon. Panang Curry (Chicken Panang) | Silk Road Recipes Not sure how big that community is in ATL. Im not sure what type of curry pastes everyone has been using but its definitely not spicy in the sense of heat. It is perfect. Youll notice were not using any oil in todays Panang curry recipe. If not, you could use cashew butter or almond butter. Yes, coconut cream will make it thicker, but the coconut flavor might overwhelm the other flavors. The spices and flavors were delectable and were exactly as I had remembered from the restaurant. I was wrong. Lower the heat and simmer for 10-15 minutes, until the chicken is cooked through and the sauce thickens. The first time I used fresh pineapple that I made a pure with and then added chucks. They are similar, however, the curry pastes have slightly different ingredients. My lips are still a little tingly from the spice! Yum, yum, yum!! P.S. Forego all chicken steps and add tofu 5 min into the simmer step. Most are, but be sure to check the ingredients. If you serve it with rice, dont store the leftovers together as the rice soaks up all of the yummy sauce. Here youll find recipes you can count on, with video tutorials, and free meal planning tools. I will use dry leaves, also. Perfect recipe! Tell all your friends about this oneor youll be sorry you missed out! It has a kick, but it is worth it. Keep it simple and server it over a bowl of steaming rice and just add it to the weekly rotation because the crowds gonna go wild. I did add a bit a coconut palm sugar to balance out the flavours. I doubled the portion as I needed to serve 13 people and it worked out perfect. I ordered a Panang Curry Paste online and got anything else I needed from the local supermarket so it was easy to get the ingredients FREE EMAIL SERIES My fav tips to make you a better cookright now! Gradually whisk in flour, whiskingconstantly until no lumps remain. Should I be using more or less than 12? Its always a hit! I will make again and again and again. Can you use a can of unsweetened coconut cream instead of thick coconut milk? For this recipe I used chicken, but adjust according to taste. And when I say salty I mean to the point of beeing almost imposible to eat even after I added the double amount of coconut milk (ended up with trice the amount and added extra currypaste). Can I add more of the panang curry once its cooked? Next time Ill probably use half. I suggest trying this brand its more potent and wont require as much paste to bring on additional heat. Will definitely be making again! A bit of heat but not overwhelming at all. I would still saute the onions and garlic on the stovetop. You could definitely do that! Your email will not be published or shared. That helps preserve the texture. it comes up as a cooking connection picture ad, no recipe. As with any recipe, the amounts are just guidelines to go by and you should adjust the amounts to your preference. This recipe is amazing!!! Thank you for sharing all your research on coconut milk and curry paste brands! First time making panang curry but Ive had it in Bangkok and this was so good. Definitely restaurant worthy! I would love to hear your experience. So easy and flavorful :) it will definitely become a staple in our kitchen. 5. So used your recipe tonite. Just be sure to thaw it completely at room temperature before reheating. Add chicken and cook until chicken becomes white (doesn't need to be cooked through). Seriously. I can only find dry kiffer lime leaves on Amazon. Welcome! Ive been making Panang curry for years but for the life of me, I couldnt figure out how they got it to have this deep, rich and tangy flavor. An authentic Thai Panang Curry Recipe, straight from Thailand. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I am allergic to shrimp and noticed that the panang curry paste you recommended contains shrimp. Ive since made it again and halved the amount of the penang paste and it was still a bit too hot. (A really good brand is Chaokoh coconut milk; likewise, after MUCH research Mae Anong Kang Panang curry paste is amazing.). Im making them again tonight. They keep it pretty straightforward (just meat and curry) but I like to add red bell pepper and a sliced shallot into the mix because the flavors work so well with the sweet and spicy, peanut-flavored curry. Some of the watery milks are as low as 35%. My family and I very much enjoyed this dish. Excellent! Appreciate you taking the time to come back and leave a comment! I'm using broccoli, carrots, shiitake mushrooms, and yellow and orange peppers. This post contains affiliate links. I could smell them like you said, so I guess it worked. I made it with the dry kefir limes leaves the first time and it wasnt the same so go with fresh! I think Ive commented before but this is such a delicious recipe and so easy to make but you definitely need all the ingredients. Its my go-to whenever Im craving curry. I always just add crushed peanuts to the top, but I loved it! Ha! This curry has wonderful, bold flavors that tickle your taste buds. I have n e v e r commented on a recipe but I feel authentic Thai recipes are really hard to find. :). You could add in some thai red chiles and that would definitely up the heat. Serve curry over hot cooked rice, zoodles or spaghetti squash, with a side for naan. Tonight I didnt have basil and I missed itstill scoffed the lot though ? So good. A simple Panang chicken curry that you can throw together in under 20 minute! I dont have the NI calculated, but you can pop the URL of this page into myfitnesspal.com and itll calculate the calories for you! Pingback: The Complete Curry Recipe Guide: 19 Countries - Dinner By Dennis, Pingback: 10 jedl, ktor v Thajsku urite muste ochutna | Na tripe. I think the thought of making homemade curry can sound intimidating but its actually one of the EASIEST meals to make! I substituted the Maesri curry paste with Mae Ploy Brand because its what was at the local Asian food store. Simmer for 5 minutes. Think of Panang Curry like a combination between a red curry with peanut satay flavors. This 20 minute Panang curry chicken recipe is the best of all Thai chicken recipes Ive ever tried. You can alsoFOLLOW MEonFACEBOOK,TWITTER,INSTAGRAMandPINTERESTfor more great recipes! Thank you Marzia! this is what people in Thailand use, its like saying this isnt authentic Japanese curry recipe they all use powder, My family are both Thai and Japanese, and this is a really good recipe, I originally came on this site to compare my own recipes and she makes it just like mum makes it. I also added chopped peanuts. Yes, on the keffir lime leaves, use the same amount. We spent the last six winters in Thailand. Simmer the curry until the chicken is cooked through and the sauce thickens. For even quicker meal prep, you can cut the chicken and slice the red bell peppers in advance. The authentic ingredients listed above really do make a difference! Use 4 tablespoons curry paste from a fresh curry paste recipe or 5 tablespoons pre-made curry paste if time does not permit making your own paste, pound skinless, boneless chicken breast, cubed. And this Panang chicken curry hits all the high marks. Maybe my leaves ae bigger than yours?!! Othe recipe suggested 4 lime leaves, less fish oil, say 1 to 2 tbsp plus tbsp of brown sugar. Excellent recipedelicious taste! Yes, to both. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. Yes, just double all the ingredients and use a much large pan (or two pans!). I love making Thai food and this recipe was fantastic! Having said that, this recipe is very adaptable. After making the base, I made three batches; Chicken, Shrimp, and Tofu. Panang Gai () or Panang curry with chicken, is a traditional Thai recipe with red curry paste, chicken and coconut milk. This is a really good recipe. The Best Thai Panang Chicken Curry - A Spicy Perspective Made this tonight. So good. However, I did a bit of making it my own. Fish sauce has a very distinct flavor and cant really be replicated by anything else. Add the rest of the coconut milk along with the fish sauce, tamarind, sugar, veggies, and let it all just simmer until the chicken cooks through and the curry thickens, thats it! Thank you for the great recipe! The whole can? Oyster sauce is the sweet one. We made your panang curry recipe yesterday for a dinner with 8. I made this recipe directly as followed and it turned out amazing! Used 4 tablespoons of curry paste. Make sure to taste your curry paste before adding more heat. Someone in Atlanta asked where to get kafir lime leavesI live in the NC mountains, two hours from Atlanta, and I grow my own. This will be my regular go to now. Oh my gosh! I added red pepper flakes to mine when serving to get the right heat. And I agree with others that its safe to use 3 teaspoons of fish sauce instead of 3 tablespoons. Ill still enjoy Penang curry at a restaurant but this recipe is certainly a staple on the bi-weekly dinner meal. We have a super Thai restaurant nearby and this gives it a run for its money! Delish. This recipe was phenomenal, especially since our local Thai restaurant is closed while the owners family visits relatives back home. Thank you. Thank you for sharing! I would only second the recommendations to start with no more than 2 tbsp of fish sauce: if your curry brand is already on the salty side, any more might just turn the finished product into a salt bomb, and trying to salvage it by adding a sweetener is unlikely to work. Made Penang Curry with red curry paste as per your instructions. Bold, fragrant, and oh so delicious! Pingback: Thai Red Curry Grilled Chicken Salad - A Spicy Perspective, Awesome. 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. Thanks for the recipe. Absolutely, but make sure it is unsweetened. This dish was as good or better than any Panang Curry weve ever had. Dishes that make me squeal with delight at the sheer thought of them Vietnamese Bun Cha Gio Bowls, Thai Pad Kee Mao, and Korean Bulgogi to name a few. If you like Thai curry , you definitely have to give this panang curry a try. I had to throw mine away. Add the basil at the end. I couldnt even eat it. The heat profile is much better than crushed red pepper, its more of an intense flash on the tongue but not a constant ever increasing build up of heat that you get with crushed red pepper. You all have come to LOVE my Homemade Pad Thai just as much as I do, and I have too many other favorite Thai recipes to count. Not dry or tough at all. How does this recipe fit into the tastes better from scratch category when the first item is red curry paste? The ingredients include red chile, lemongrass, shallot, salt, garlic, galanga, mungbean, shrimp paste, kaffir lime peel, coriander, cumin, and pepper. This tastes awesome and authentic. Awesome recipe. The other ingredients I had on hand or purchased them easily. I felt like a pro !! Ill be cooking it again. Beef or chicken is the great protein option for this curry. Quick and Easy Thai Panang Curry - Erren's Kitchen Vegetarian and vegan panang: Use a vegetarian curry paste (one that doesnt contain fish sauce or shrimp paste) like this one. Panang Curry with Vegetables and Chicken - WellPlated.com We also sunstituted Shrimp ( 2 kilos) for the chicken which was fabulous! For other reasons I did not use the fish sauce (instead 1/2 juiced lime) and omitted the sugar. When the cream starts to sizzle, stir in the. A bit hotter than my local thai restaurant and I will reduce the fish sauce next time but other than that this was authentic and delicious. Love this!! I will make it every time I have a need for Panang. They do turn dark in the freezer, but retain their vibrant flavor. -1 tsp crushed bay leaves and 1/4 tsp of lemon zest instead of kaffir lime leaves The catch is, you will most likely have to go to an Asian market to gather the ingredients. My husband is a Panang lover so this is what I made him for Fathers Day. My wife and I have had this countless times, and have shared it with plenty of friends and family. Fry curry paste in oil in a large skillet or wok over medium heat until fragrant. Cover and cook for 10-15 minutes or until the cauliflower is tender. Im Lauren, a mom of four and lover of good food. Thank you for sharing. Taste and adjust saltiness by adding more fish sauce if necessary. Unfortunately I cant get hold of the basil leaves but even without that it is a great dish! Here youll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos. Saut the curry for 2-3 minutes to intensify the flavor, moving around the pan. The flavour was beautiful and loved the addition of thai basil! I have to agree that this recipe was absolutely amazing!!! Loved this recipe and will slightly tweak as I make it again and again! Soooooo good! Back I go! Followed the recipe exactly but added a bit of chili powder just because my son is a madman and likes it blazing (the local Thai restaurants refuse to give us *hot* were too blond and white and get whats closer to medium no matter how spicy we order. One question.how many fresh Thai basil leaves make a 1/4 cup (average)? The curry was almost inedible and I tend to like my salt.