This Chicken Panang Curry tastes better than your favorite restaurant at a fraction of the price with easy to find ingredients and on your table in less than 30 Minutes!!
This Chicken Panang Curry Recipe is lusciously coconut creamy, bursting with layers of flavor, and all made in one pot! You will never need to order Panang Curry again!
PANANG CURRY RECIPE VIDEOHERE. When my husband saw the photo, he said, “oh, that’s graphic!” But I wanted to share just how miraculous of a journey it has been for which I am grateful every single day! I truly believe we are only as happy as we are grateful, and to me, everyday is Thanksgiving. Thank you so much for enjoying this journey with me and for your continuous support! So while Chicken Panang Curry might seem random to share along with my lung transplant anniversary, the two actually belong together because I either order Chicken Panang Curry or Chicken Pad Thai at almost every double lung transplant anniversary from my my favorite Thai restaurant. But NOW we can all make Chicken Panang Curry from the comfort of our own homes!
What is in Panang Curry?Traditional Panang Curry is characterized by its thick creamy coconut milk base with splashes of lime, kaffir lime leaves, phanaeng curry paste, palm sugar, fish sauce and either shrimp or thin strips of chicken.
I have been making my own version of Chicken Panang Curry at home for years now, and you will be amazed at how much this tastes just like the restaurant version – if not better than most. When I was perfecting my recipe, however, I found my local stores did not often carry the authentic recipe ingredients of palm sugar, Kaffir lime leaves and Thai basil leaves. So after research and experimenting, I came up with my own “pantry friendly” version using easy substitutes. Kaffir lime leaves can be substituted by lime juice, bay leaves and dried thyme and palm sugar can be substituted by brown sugar.
What is Panang Curry Paste?
The only ingredient you might have to order or purchase at a specialty store to make this Panang Curry recipe is Panang Curry Paste (I use this Panang Curry Paste Mae Ploy) because Panang Curry Paste puts the PANANG in Panang Curry! The Paste is an explosion of flavors comprised of roasted peanuts, galangal, kaffir lime leaves, lemongrass, shallots, garlic, serrano chiles, and cumin – all gathered and ground for you! winning! The main difference between Panang Curry paste and Red Curry paste is Panang paste contains ground peanuts. It is also less spicy and slightly sweeter than red curry. But one thing they do have in common is tons of flavor with minimal effort.
How to Make Chicken Panang CurryYou will be shocked at just how quick and easy this Chicken Panang Curry recipe comes together once you have your paste. Another bonus is once you have the curry paste, it stays good in the refrigerator for some time so you can make your very own Chicken Panang Curry straight from your pantry anytime you feel like it – which will be very often. As in all curry pastes, the key to unlocking the flavor is to is to saute it oil along with garlic and ginger. Next, we stir fry our chicken directly in the simmering Panang Curry Paste so it soaks up all the dynamic flavors before we add the coconut milk. Next, my authentically blasphemous key to gorgeously, thick, silky coconut sauce is to whisk our quality coconut milk (I like Chakoah) with a little cornstarch. The end result is a rich, luscious coconut sauce that is soooo creamy. As Panang Curry sauce should be.
We then spike our coconut milk with sugar, fish sauce, lime juice, a bay leaf, dried thyme and salt. The lime, bay leaf and thyme are a pantry friendly substitute for kaffir lime leaves that tastes beautifully authentic. We simmer our coconut sauce for 5 minutes to thicken and concentrate the flavor then add our bell peppers and basil and simmer 2-3 minutes or until peppers are crisp tender. That’s it for wonderfully coconut creamy, EASY Chicken Panang Curry!
Customize your Panang CurryFeel free to customize this Chicken Panang Curry recipe with whatever veggies suit your mood or use this Chicken Panang Curry to clean out your veggie drawer. It will be the most deliciously epic mash of veggies ever. You can also substitute the chicken for shrimp or tofu. You can serve it with noodles, rice or zoodles. You can add additional lime juice or sriracha. The customization of this Panang Curry is endless! And so will be your love.
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