"Panang curry with chicken represents the diversity of Thailand's southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand. Use 4 tablespoons curry paste from a fresh curry paste recipe or 5 tablespoons pre-made curry paste if time does not permit making your own paste" — wiley
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Panang curry paste
skinless, boneless chicken breast, cubed
fish sauce, or to taste
kaffir lime leaves, torn
fresh red chile peppers, sliced
fresh Thai basil leaves
At the suggestion of the old dude at the local Asian market, I first heated up the oil and added a 4 oz can of panang curry paste with 2 decent-sized crushed garlic cloves, then added sliced chicken and cooked very slowly on low heat until nearly done. I then added 1 TBS of fish sauch, torn/bruised lime leaves (and removed when serving), 1 TBS of palm sugar, and 2 cans of coconut milk and simmered until the sauce thickened slightly, about 10-15 mins. Turned out wonderful and fragrant, and the smell alone had my neighbors asking what I was making, drooling over my front door.
I had to substitute a lot of ingredients (brown sugar for the palm sugar; grated lime zest, dash of lime juice, and a bay leaf for the kaffir lime leaves; "regular" basil for the Thai basil leaves), but this dish was still amazingly good. The sauce was so good I kept the leftovers and I plan to make a batch of rice tomorrow just so that the sauce does not go to waste.
This recipe is very authentic! All the ingredients contribute to its unique taste. Don't skimp...go to your local Asian market and get the ingredients. Also very very easy to make. Reminded me of my favourite Thai restaurant I always ate at in Hawaii! Will be making this again and again! Thanks!
Absolutely delicious! We didn't have the kaffir lime leaves, so zexted a lime. We also didn't have the palm sugar, so I used agave nectar. And I used regular basil leaves instead of Thai basil. It was as good as I've had in any restaurant. We LOVED it!
This is awesome! Just like the restaurants! I added a bunch of slightly grilled bell peppers to the curry and it was a full meal!
this recipe is PERFECT. we didn't put in the fish sauce, yet it still tasted exactly like the one at my favorite thai restaurant! However, we added some bell peppers for a little extra crunch :)
This was easy and delicious. I was able to purchase all ingredients from a local Asian Market. The only variation I did off of the recipe was to cook the chicken in the curry paste and oil and two cloves of garlic prior to adding the coconut milk. I also added potatoes and carrots. Tasted as good or better than take out...
This recipe was pretty good over all, but it needed ALOT more heat. I like my Thai food super spicy and this dish was REALLY sweet. I'd probably make it again though.
* Percent Daily Values are based on a 2,000 calorie diet.
Panang Curry with Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 461
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