Thai Panang Chicken Curry is a tantalizing and aromatic dish that hails from the culinary traditions of Thailand. This curry is characterized by its rich and creamy coconut milk base, infused with the bold flavors of Panang curry paste. The paste typically contains a harmonious blend of red chilies, lemongrass, galangal, and various aromatic spices, giving the curry its distinctive and complex taste.
The star of the dish, chicken, is often simmered in this luscious curry sauce until tender and infused with the vibrant flavors. Additionally, Panang Chicken Curry may feature other ingredients such as kaffir lime leaves, Thai basil, and sometimes crushed peanuts, adding layers of texture and aromatic nuances.
Known for its perfect balance of spicy, sweet, and savory elements, Thai Panang Chicken Curry offers a delightful culinary experience that appeals to those who appreciate the bold and nuanced flavors of Thai cuisine. Served over steamed jasmine rice, it is a comforting and satisfying dish that exemplifies the richness and diversity of Thai culinary traditions.
This Thai Panang Curry is rich and spicy with a distinct and unique flavor from the kaffir lime leaves and panang curry paste. Try it served over a bed of fluffy jasmine rice.
Thai Panang Chicken Curry
- 1-1/2 lbs boneless skinless chicken thighs chopped
- 1 small onion peeled and chopped
- 1 red bell pepper seeded and chopped
- 1 orange bell pepper seeded and chopped
- 2 cloves garlic minced
- 1 tbsp coconut oil
- 4 oz Panang red curry paste
- 1 tbsp peanut butter
- 12 kaffir lime leaves crushed
- 13.5 oz thick coconut milk or cream unsweetened
- 3 tbsp fish sauce
- 1/4 cup Thai basil leaves or sweet basil
- Cut the chicken into bite-size pieces. Chop the onions and peppers into rough 1-inch pieces. Mince the garlic. Then crush the kaffir lime leaves to help release their oils.
- Place a 14-inch skillet (or wok) over medium-high heat. Add the coconut oil. Once the oil melts, add the onions. Sauté for 1 minute, then add the peppers and garlic. Sauté another 2-3 minutes.
- Move the veggies to the sides of the skillet and add the panang red curry paste and peanut butter to the center of the pan. Sauté the curry for 2-3 minutes to intensify the flavor, moving around the pan. Then add the kaffir lime leaves, coconut milk, and fish sauce. Stir to blend.
- Stir in the chopped chicken and bring to a boil. Lower the heat and simmer for 10-15 minutes, until the chicken is cooked through and the sauce thickens. Stir occasionally. Remove from heat and stir in the basil leaves. Serve with rice, quinoa, or noodles.