A scintillating chicken panang curry recipe, guaranteed to set your taste buds on fire! Full of flavour from panang curry paste and creamy coconut milk, get this easy weeknight curry on the table in just 20 mins.
Throw in the chicken pieces, making sure to coat them well. Fry until mostly cooked through, around 5 minutes.
500 g chicken
Pour in the coconut milk and stir well. Once it begins to boil, reduce the heat to a simmer. Allow the sauce to thicken and reduce slightly for another 8-10 minutes.
400 g coconut milk
Switch off the heat and stir through the palm sugar and fish sauce. Once the sugar has dissolved, serve immediately with optional fluffy white rice and garnishes.
1 ½ tbsp fish sauce, 1 ½ tbsp palm sugar, 4 cups jasmine rice, 2 Thai makrut / kaffir lime leaves, 1 long red chilli
Video
Notes
Chicken - Use thighs or breast. Sub with beef, pork, duck, seafood or tofu.
Panang Curry Paste - For best flavour make your own homemade panang curry paste! For store bought, best brands are Maesri, Mae Ploy and Aroy-D. Sub with regular red or green curry paste for different flavour profiles. If you do, you can also add some peanut butter to the mix for an earthier, nutty flavour.
Coconut Milk - Sub with coconut cream for a thicker curry sauce.
Makrut / Kaffir Lime Leaves - Fresh leaves are best for this recipe. You can also find them dried, frozen or in a jar at Asian and local supermarkets. Sub with the zest of one lime. They may be labelled as kaffir lime, makrut or Thai lime leaves. The best name to use is makrut.
Fish Sauce - You’ll find it at Asian grocers or in well-stocked supermarkets in the international foods section, or online. If you can’t find it or don’t want to use it, substitute with soy sauce or leave it out.
Palm Sugar - Sub with raw sugar or brown sugar if you need.
Turn Off the Heat - Make sure to turn off the heat before adding the palm sugar and fish sauce.
Storage - Panang curry will last for 2-3 days in the fridge in an airtight container, otherwise you can freeze it for 2-3 months. Store rice separately from the curry for best results.
Vegetables - While this dish doesn’t traditionally include vegetables - feel free to use up what’s in your fridge! It goes great with capsicum / bell peppers, carrot and broccoli. You can even add pumpkin or butternut squash. Small Thai eggplants are a delicious option too if you can source them!
Garnish Ideas - Top the finished dish with a sprinkling of fried shallots and/or a sprig of Thai basil leaves.