CarolCooks2…in my kitchen…Thai Panang Chicken Curry…

 

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…

Ingredients:

  • 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

Let’s Cook!

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.

penang-Thai-curry

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

39 thoughts on “CarolCooks2…in my kitchen…Thai Panang Chicken Curry…

  1. dgkaye

    Yum! I’ve had this before. Isn’t Panang curry the same as red curry paste? Also, do you know how long a jar of tamarind paste can last? 🙂 xx

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    1. CarolCooks2 Post author

      Panang curry (also called Penang or Penaeng curry) is a red curry that originates from Penang, an island located off the west coast of Malaysia. It is usually less spicy than traditional red curry because it uses fewer red chillies, but there’s still a distinct kick of spiciness to it.
      Tamarind paste lasts typically 3-4 weeks in the fridge but you can freeze it in ice cube trays and it lasts for 3-4 months ..I buy a block of dried tamarind and reconstitute it in hot water…Hope that helps x

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    1. CarolCooks2 Post author

      Thank you , Sally but that is the beauty of a curry paste start with a little and build it up to how you like it…My chilli tolerance has increased but I eat chilies every day which is probably why… even Alans tolerance has gone up to what it was…xx

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      Reply
  2. Pingback: CarolCooks2 weekly roundup…13th- 19th November 2022-Monday Musings, #Thai Panang Curry, Health, Influenza, #Saturday Morning Market, Stir-up Sunday…Christmas Pudding…… | Retired? No one told me!

  3. Colleen M. Chesebro

    This is one of my all time favorite Thai recipes. I finally found the Asia store in town and purchased some red curry paste the other day. WOO HOO! I figured out I can use a 1/4 cup of rice and mix it with riced cauliflower for a hearty dish.

    Liked by 1 person

    Reply
      1. CarolCooks2 Post author

        Good to hear plus if you both loved cooking then i’m sure you have some lovely memories although they will be painful… Take care, Dorothy one day at a time x

        Liked by 1 person

  4. beetleypete

    I tried that once in a Thai restaurant near Covent Garden. It was too hot for me, and there was no warning on the menu that it would be. I still ate it though! 🙂
    Best wishes, Pete. x

    Liked by 1 person

    Reply
  5. Pingback: CarolCooks2…in my kitchen…Thai Panang Chicken Curry… – MobsterTiger

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