Craving a rich, creamy, and intensely flavorful curry? Look no further than authentic Thai Panang Chicken Curry! This isn't your average watery curry; Panang boasts a thick, luscious sauce thanks to the addition of coconut milk and a unique blend of aromatic spices. The perfect balance of sweet, savory, spicy, and slightly tangy will tantalize your taste buds and transport you straight to the bustling street food markets of Thailand. Forget complicated recipes and lengthy ingredient lists; this version simplifies the process while retaining the authentic taste you crave.
Get ready to savor the incredible depth of flavor this Panang Chicken Curry offers. From the fragrant kaffir lime leaves to the fiery chilies, every ingredient plays a crucial role in creating an unforgettable culinary experience. This easy-to-follow recipe breaks down the process step-by-step, guiding you through each stage with clear instructions and helpful tips. Let's get cooking!
Tools Needed
- Food processor
- Cooking pot
Ingredients
- Dried chilies: 16
- Hot water: 1/2 cup
- Garlic cloves: 9
- Coriander stalks: generous bunch
- Shallots: 3 small
- Salt: 1 tbsp
- Coriander powder: 2 tsp
- Cumin powder: 2 tsp
- Anchovies: 2 tbsp
- Lemongrass: 1 stalk, chopped
- Dried kaffir lime leaves: 11
- Galangal powder: 1 tbsp
- Roasted peanuts: 3 tbsp
- Chicken breast: 1 kg
- Oil: 1/2 cup
- Coconut milk: 1 can
- Palm sugar: 1 tbsp
- Fish sauce: 4 tbsp
- Red chili (sliced)
- Fresh coriander (chopped)
- Red coloring: 1/2 tsp (optional)
Step-by-Step Instructions
Step 1. Prepare the Panang Curry Paste
- Soak 16 dried chilies in 1/2 cup of hot water.
- In a food processor, combine soaked chilies, 9 garlic cloves, a generous bunch of coriander stalks, 3 small shallots, 1 tbsp salt, 2 tsp each of coriander and cumin powder, 2 tbsp anchovies, 1 chopped lemongrass stalk, 11 dried kaffir lime leaves, 1 tbsp galangal powder, 3 tbsp roasted peanuts, and the chili soaking water. Blend into a smooth paste.
Step 2. Cook the Chicken and Sauce
- Heat 1/2 cup of oil in a cooking pot over medium heat.
- Add the Thai paste to the pot and cook for 5 minutes, stirring occasionally, until the oil starts to separate.
- Add 1/2 tsp red coloring for vibrant hue.
- Add 1 kg of bite-sized chicken breast pieces to the pot and cook for 5 minutes, ensuring each piece is coated in the paste and seared.
- Pour in a can of coconut milk, stir well, and cook for 2 minutes.
- Add 1 tbsp palm sugar and 4 tbsp fish sauce. Stir to combine and bring to a gentle boil.
- Simmer for 15 minutes with the lid on.
Step 3. Reduce and Finish the Curry
- Increase heat to medium-high. Use a splatter guard, reduce the sauce for a few minutes until it reaches desired consistency.
Step 4. Serve
- Garnish with sliced red chili and fresh coriander.
- Serve hot with rice.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- This recipe is best enjoyed with rice.
- The curry meal preps beautifully and freezes well.
Nutrition
- N/A
FAQs
1. Can I use chicken thighs instead of breasts?
Yes! Chicken thighs will result in a richer, more flavorful curry due to their higher fat content.
2. What can I substitute for fish sauce?
Soy sauce can be used as a substitute, but it won't provide the exact same umami flavor. Start with a smaller amount and adjust to taste.
3. How do I adjust the spice level?
Control the heat by adjusting the amount of chilies used. Start with fewer chilies and add more to your preference. You can also remove seeds for milder heat.
This easy Panang Chicken Curry recipe delivers an explosion of authentic Thai flavors, proving that deliciousness doesn't require hours in the kitchen. Enjoy the rich, creamy sauce and perfectly tender chicken with your favorite sides, like rice or roti. So grab your ingredients and get cooking – your taste buds will thank you!