Authentic Thai Panang Chicken Curry
Transport your taste buds straight to the heart of Thailand with this authentic Panang Chicken Curry. This recipe, adapted from a beloved Bon Appetit feature, balances aromatic Thai spices with creamy coconut milk, creating a truly rich and satisfying dish. By simmering the chicken gently for about an hour, each slice becomes wonderfully tender while the complex flavors deepen and meld beautifully. Perfect for a cozy night in or a special dinner, this curry pairs seamlessly with steamed jasmine rice.
6
Servings
416.67
Calories
12
Ingredients
Ingredients
canned unsweetened coconut milk
3 1/2 cups (divided)
Thai red curry paste
1 tablespoon and 1 teaspoon
kaffir lime leaves
8 leaves (substitute 1 T. fresh lime juice plus 1/2 tsp. grated lime peel for each leaf if unavailable)
onion
3/4 cup (thinly sliced)
Thai basil
6 leaves (substitute regular basil leaves if unavailable)
boneless skinless chicken breast halves
1 1/2 lbs (cut into 1/4- to 1/3-inch slices)
red bell pepper
1/2 large (cut into 2x1/4-inch strips)
tamarind paste
4 teaspoons
fish sauce
2 teaspoons
sugar
4 teaspoons
cayenne
4 teaspoons (adjust to taste)
steamed jasmine rice
2 cups
Instructions
1
In a heavy large skillet over medium-high heat, combine 1/2 cup of coconut milk with the Thai red curry paste and kaffir lime leaves. Stir constantly until the mixture thickens and becomes fragrant, about 2 minutes.
2
Add the remaining 3 cups of coconut milk, followed by the sliced onion and basil leaves. Stir the mixture and bring to a boil, allowing it to thicken slightly for about 5 minutes.
3
Once thickened, reduce the heat to medium-low. Add the sliced chicken breast, red bell pepper, tamarind paste, fish sauce, and sugar. Stir to combine all ingredients evenly.
4
Allow the curry to simmer gently, stirring occasionally, for about 1 hour. This extended simmer time will ensure the chicken is tender and the flavors are well-developed.
5
Adjust the cayenne to your desired level of spiciness, then simmer for an additional 5 minutes.
6
Serve the curry hot, accompanied by steamed jasmine rice.
Nutrition Information
25g
Fat
23.33g
Protein
1.67g
Fiber
600mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Thai Panang Chicken Curry?
It is a rich and satisfying Thai dish that balances aromatic spices with creamy coconut milk, often served with steamed jasmine rice.
How many servings does this Panang curry recipe make?
This recipe is designed to yield 6 servings.
What are the primary ingredients in the curry sauce?
The sauce is primarily made from canned unsweetened coconut milk, Thai red curry paste, kaffir lime leaves, tamarind paste, and fish sauce.
How long does it take to simmer the chicken?
The chicken should simmer gently in the curry for about 1 hour to ensure it becomes tender and the flavors meld.
What type of chicken is best for this recipe?
The recipe calls for 1.5 lbs of boneless skinless chicken breast halves, cut into thin slices.
Can I substitute kaffir lime leaves?
Yes, you can substitute 1 tablespoon of fresh lime juice plus 1/2 teaspoon of grated lime peel for each kaffir lime leaf.
What is a good alternative to Thai basil?
If Thai basil is unavailable, you can use regular basil leaves as a substitute.
How many calories are in one serving of this curry?
There are approximately 416.67 calories per serving.
How much fat is in this dish?
Each serving contains approximately 25g of fat.
What is the protein content per serving?
This dish provides 23.33g of protein per serving.
How much sodium does this recipe contain?
There is approximately 600mg of sodium per serving.
How should the chicken be sliced?
The chicken breast should be cut into slices that are 1/4- to 1/3-inch thick.
What kind of coconut milk should I use?
You should use canned unsweetened coconut milk for this recipe.
How do I adjust the spiciness of the curry?
You can adjust the level of spiciness by increasing or decreasing the 4 teaspoons of cayenne added at the end.
What is the first step in cooking the curry?
The first step is to combine 1/2 cup of coconut milk with the red curry paste and kaffir lime leaves in a skillet over medium-high heat.
How much tamarind paste is required?
The recipe requires 4 teaspoons of tamarind paste.
What size should the red bell pepper strips be?
The red bell pepper should be cut into 2x1/4-inch strips.
Is there any sugar in this recipe?
Yes, the recipe includes 4 teaspoons of sugar to balance the flavors.
How much Thai red curry paste is used?
The recipe uses 1 tablespoon and 1 teaspoon of Thai red curry paste.
What is the fiber content of this meal?
Each serving contains approximately 1.67g of fiber.
How much onion is needed for the recipe?
You will need 3/4 cup of thinly sliced onion.
What type of skillet is recommended?
A heavy large skillet is recommended for cooking the curry.
When should I add the fish sauce and tamarind paste?
These should be added along with the chicken, red bell pepper, and sugar once the coconut milk mixture has thickened.
What is the recommended side dish for this curry?
It is best served hot accompanied by 2 cups of steamed jasmine rice.
How many kaffir lime leaves are used?
The recipe calls for 8 kaffir lime leaves.
How much cayenne is suggested?
The recipe suggests 4 teaspoons of cayenne, though this can be adjusted to taste.
What category of food does this fall into?
This is a Thai curry dish, categorized under Asian cuisine and dinner comfort food.
How long do I cook the initial coconut milk and paste mixture?
Stir the mixture constantly for about 2 minutes until it thickens and becomes fragrant.
How many total ingredients are in this recipe?
There are 12 ingredients in total for this Panang Chicken Curry recipe.
Is the coconut milk added all at once?
No, the 3 1/2 cups of coconut milk are divided, with 1/2 cup used initially and the remaining 3 cups added later.