Good morning and welcome to my kitchen where all my recipes are cooked by me and tried and tested on my family…Trust me they are the harshest of critics…For the last few months, I have been publishing a chicken recipe on Tuesdays…although now it is on alternative Tuesdays as I am also posting a meat-free dish on alternative Tuesdays to the chicken recipes…
Today it’s Panang Chicken…
Phanaeng, also spelt phanang, panang, and other variants is a type of red Thai curry that is thick, salty and sweet, with a nutty peanut flavour…if you are trying the Panang Curry paste for the first time then I wold start with one tbsp and try it before you add more as Panang can be quite hot…
- 1 ½ -2 (14-ounce) cans of coconut milk
- 2-4 tbsp Panang curry paste
- 1 tbsp creamy peanut butter
- 1 ¼ lb boneless skinless chicken, thinly sliced
- 1-2 tbsp fish sauce
- 2 tbsp brown sugar
- 1 tsp tamarind paste concentrate (or more for more tang)
- 1 shallot, thinly sliced (or ½ red onion)
- 1 red bell pepper, thinly sliced
- 3 kaffir lime leaves, optional
- ¼ cup Thai basil leaves
Without shaking the can, skim off two tbsp of the coconut cream and add it to a sauté pan set over medium-high heat. Add the Panang curry paste along with the peanut butter and cook for 1 minute. Add the chicken and stir to coat, cook for 1-2 minutes. If at any point the sauce begins to stick to the pan, add a couple tbsp of water to deglaze. Stir in the remaining coconut milk, starting with 1 1/2 cans (adjust with more later if desired.) Add the kaffir lime leaves, fish sauce, brown sugar, sliced onion, and red bell pepper.
Allow the curry to come to a simmer, lower the heat and let simmer for 2-3 minutes or until the chicken cooks through. Taste and adjust with additional coconut milk, sugar, tamarind, or fish sauce as desired. Turn off the heat and stir in the basil. Serve warm with rice or cooked rice noodles.
If desired then you can drizzle the top with a little coconut milk. This curry is very tasty and quick to cook you can cook it while your rice is cooking…20 minutes and you have a lovely curry…The tamarind gives it that extra depth of flavour it is one of my favourite additions to a sauce.
Thank you for joining today as always I look forward to your comments,xx