Thai Chicken Panang Curry + Video

Popular also as Phanaeng, Panang Curry is a Thai red curry that is easy to make and tastes as authentic as the one made in thai restaurant. It is smothered with the earthy flavours of Thailand, Malaysia and Burma. So, vouch by my words for it to be lip-smacking! Here is how to make Chicken Panang Curry Recipe.

Popular also as Phanaeng, Panang Curry is a Thai red curry that is easy to make and tastes as authentic as the one made in thai restaurant. It is smothered with the earthy flavours of India, Malaysia and Burma. So, vouch by my words for it to be as lip-smacking as Thai Green Curry with Eggplant, Snowpeas and Tofu, Thai Pumpkin Noodle Soup, Thai Red Curry with Tofu and Vegetables.

What is Panang Curry?

Traditionally, it is a popular Thai accompaniment that is eaten with rice and you can make umpteen variations of this curry. To make a non-vegetarian version of this curry recipe, you may use chicken, beef, meat, shrimp et al.

Furthermore, you may prepare a vegan version of this dish by using tofu and make it keto, whole 30 and salubrious. Additionally, you could even substitute vegetables instead of meat. It would go well as well.

Panang Curry v/s Red Curry

Panang Curry is named after the city island called ‘Penang’ of Malaysia. Compared to Thai Red Curry, this curry is sweeter, creamy and luscious.

How to make Thai Panang Curry?

First of all, you need penang curry paste | panning curry paste. It is easily available in market just as red curry paste.

Furthermore, this curry gets its varied taste from fish sauce, brown sugar | palm sugar, kaffir lime leaves, coconut milk, thai basil leaves which are cooked with chicken pieces on a medium heat. I have also added red bell peppers and yellow ones to give a nice colour to this Asian Market special curry.

You can add any meat or vegetables of your choice to this curry.

Bring the curry to a boil and  let the it simmer very well. Finally, garnish it with fresh basil, red chillies and serve piping hot with rice.

Conclusively, this delish curry should be made because it is different from the usual Thai dishes and variety is the spice when it comes to food and happiness, right? Let’s get going and note down the recipe then? What say, people?

Chicken Panang Curry Variations

Instead of chicken, you can also use beef, shrimp and fish in this curry. You can make a vegan version by adding tofu or vegetables to the curry.

If Palm sugar is not available, use brown sugar in it’s place.

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Thai Green Curry Paste

Thai Iced Tea

Shrimp Chow Mein

Thai Peanut Sauce

Thai Green Curry Paste

How to make Panang Curry Step by Step

Heat vegetable oil in a pan.

Add chicken pieces and fry until they turn slightly browned.

Add bell peppers and broccoli and fry for 2 minutes.

Move the chicken and vegetables on the side of the pan.

Add the Panang Curry paste in the pan.

Fry for 2 minutes and then mix everything up.

Add palm sugar and cook for another minute. Add kaffir lime leaves, red chillies and coconut milk and let the curry simmer for 10-12 minutes. Add water and mix well.

Now add fish sauce and thai basil and mix well.

Panang Curry Video Recipe

Chicken Panang Curry Recipe

4.17 from 6 votes

Print

Chicken Panang Curry

Popular also as Phanaeng, Panang Curry is a Thai red curry that is easy to make and tastes as authentic as the one made in thai restaurant. 

Course Main Course

Cuisine Thai

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 people

Calories 532 kcal

Author Neha Mathur

Ingredients

• 2 tbsp Vegetable Oil
• 400 g Boneless Chicken Thighs Cut into small pieces
• 1/2 cup Red Bell Pepper Sliced
• 1/2 cup Yellow Bell Pepper Sloced
• 1 cup Broccoli Cut into small florets
• 4 tbsp Panang Curry Paste
• 1 tbsp Palm Sugar
• 5-6 Kaffir Lime Leaves Chopped
• 2 Red Chillies Chopped
• 2 cups Coconut Milk
• 1 cup Water
• Salt to taste
• 2 tbsp Fish Sauce
• 1 handful Thai Basil

Instructions

1. Heat vegetable oil in a pan.

2. Add chicken pieces and fry until they turn slightly browned.

3. Add bell peppers and broccoli and fry for 2 minutes.

4. Move the chicken and vegetables on the side of the pan and add the Panang curry paste in the pan.

5. Fry for 2 minutes and then mix everything up.

6. Add palm sugar and cook for another minute.

7. Add kaffir lime leaves, red chillies and coconut milk and let the curry simmer for 10-12 minutes.

8. Now add water and cook for another 2-3 minutes.

9. Add salt, fish sauce and thai basil and mix well.

10. Garnish with more thai basil and red chillies.

Nutrition Facts

Chicken Panang Curry

Amount Per Serving

Calories 532 Calories from Fat 423

% Daily Value*

Total Fat 47g 72%

Saturated Fat 31g 155%

Cholesterol 98mg 33%

Sodium 816mg 34%

Potassium 630mg 18%

Total Carbohydrates 10g 3%

Dietary Fiber 1g 4%

Sugars 3g

Protein 20g 40%

Vitamin A 17.3%

Vitamin C 96.2%

Calcium 4.3%

Iron 26.7%

* Percent Daily Values are based on a 2000 calorie diet.

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