Description
A rich and creamy Panang Curry with chicken, bursting with flavors from a unique blend of spices and coconut milk. Easy to make and can be adapted for various dietary needs.
Ingredients
Scale
- 5 pieces Whole Dried Chilies (or fresh red chilies for milder heat)
- 2 medium Small Shallots (or yellow onions)
- 4 cloves Garlic
- 1 piece Galangal (with ginger as substitute)
- 1 stalk Lemongrass (inner shoots, or lime zest)
- 2 tablespoons Cilantro Roots (or cilantro stems)
- 1 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Salt (kosher or sea salt)
- 1 tablespoon Shrimp Paste (optional for vegetarian/vegan)
- 1 can Coconut Milk (lite for lower fat)
- 2 tablespoons Vegetable Oil
- 1 pound Chicken Thighs (or chicken breast/tofu for vegetarian)
- 2 tablespoons Fish Sauce (or soy sauce for vegan)
- 1 tablespoon Brown Sugar (or palm sugar)
- 4 leaves Kaffir Lime Leaves
- 1/4 cup Thai Basil (for garnish)
Instructions
- Soak the dried chilies in hot water for 15 minutes until softened. Drain and remove seeds for a milder curry.
- In a blender, combine soaked chilies, shallots, garlic, galangal, lemongrass, cilantro roots, black pepper, salt, and shrimp paste. Blend into a smooth paste.
- Heat vegetable oil in a pot over medium heat, add chicken thighs, and cook until golden brown, about 5-7 minutes. Remove and set aside.
- Add curry paste to the pot and cook for 2-3 minutes until fragrant. Stir in coconut milk and return chicken to the pot.
- Add fish sauce and brown sugar, and mix well. Tear kaffir lime leaves and add them to the curry. Simmer for 20 minutes, or until chicken is fully cooked.
- Adjust seasoning to taste, add more fish sauce or sugar if necessary. Stir in Thai basil just before serving.
- Serve over steamed jasmine rice or rice noodles, garnished with additional Thai basil if desired.
Notes
Making your own curry paste is recommended for the best flavor. Adjust the level of heat based on your preference by varying the amount of chilies used.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg