Savory Thai Panang Chicken Curry
Experience the rich and complex flavors of Southern Thailand with this Savory Thai Panang Chicken Curry. Named after the picturesque Penang Island, this dish combines creamy coconut milk with aromatic panang curry paste, tender chicken breast, and a delightful balance of sweet and savory elements. Enhanced with the bright zest of kaffir lime leaves and the herbaceous notes of fresh Thai basil, this curry is a celebration of Thai cuisine that brings together the warmth of spices for a comforting meal perfect for any occasion.
4
Servings
200
Calories
9
Ingredients
Ingredients
Panang curry paste
5 tablespoons (Ready to use)
Cooking oil
As needed (For frying)
Coconut milk
4 cups (Canned or fresh)
Chicken breast
2/3 lb (Skinless, boneless, cubed)
Palm sugar
2 tablespoons (Dissolved)
Fish sauce
2 tablespoons (To taste)
Kaffir lime leaves
6 leaves (Torn)
Red chili peppers
2 (Fresh, sliced)
Thai basil
1/4 cup (Fresh leaves)
Instructions
1
In a large skillet or wok, heat a splash of cooking oil over medium heat.
2
Add the panang curry paste and fry for 2-3 minutes, stirring constantly until fragrant.
3
Gradually pour in the coconut milk, stirring to combine. Bring the mixture to a gentle boil.
4
Add the cubed chicken breast to the skillet, ensuring it is evenly coated in the curry mixture. Cook for 10 to 15 minutes, stirring occasionally, until the chicken is nearly cooked through.
5
Stir in the palm sugar, fish sauce, and torn kaffir lime leaves. Reduce the heat and let the curry simmer for an additional 5 minutes to allow the flavors to meld.
6
Taste the curry and adjust the saltiness by adding additional fish sauce as needed.
7
To serve, garnish the curry with sliced red chilies and fresh Thai basil leaves, and enjoy it with steamed rice.
Nutrition Information
14g
Fat
5g
Carbs
13g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the origin of the name Panang Curry?
The dish is named after the picturesque Penang Island.
How many calories are in one serving of this curry?
There are 200 calories per serving.
How much protein is provided in each serving?
Each serving contains 13g of protein.
What is the fat content per serving?
The fat content is 14g per serving.
How many carbohydrates are in a serving?
There are 5g of carbohydrates per serving.
How many servings does this recipe yield?
This recipe is designed to yield 4 servings.
What specific cut of meat is used in this recipe?
The recipe uses 2/3 lb of skinless, boneless chicken breast.
How much Panang curry paste is required?
You will need 5 tablespoons of Panang curry paste.
How much coconut milk is used in the base?
The recipe calls for 4 cups of coconut milk.
What sweetener is used in this Thai curry?
2 tablespoons of dissolved palm sugar are used for sweetness.
How much fish sauce is needed?
The recipe requires 2 tablespoons of fish sauce, or more to taste.
How many kaffir lime leaves are used?
The recipe uses 6 torn kaffir lime leaves.
What type of basil is recommended for this dish?
1/4 cup of fresh Thai basil leaves is used.
How many red chili peppers are included?
2 fresh, sliced red chili peppers are used as part of the ingredients.
How should the chicken be prepared before cooking?
The chicken breast should be cubed.
What is the first step in the cooking instructions?
Heat a splash of cooking oil in a large skillet or wok over medium heat.
How long should the curry paste be fried?
The paste should be fried for 2-3 minutes while stirring constantly until fragrant.
When should the coconut milk be added to the skillet?
Gradually pour in the coconut milk after the curry paste has been fried.
How long does it take to cook the chicken in the curry mixture?
The chicken should cook for 10 to 15 minutes until nearly cooked through.
When are the palm sugar and fish sauce added?
Stir in the palm sugar, fish sauce, and torn kaffir lime leaves after the chicken is nearly cooked.
How should the kaffir lime leaves be prepared?
The leaves should be torn before being added to the skillet.
How long should the curry simmer after adding the seasonings?
Reduce the heat and let the curry simmer for an additional 5 minutes.
How do I adjust the saltiness of the curry?
Taste the curry and add additional fish sauce as needed to reach the desired saltiness.
What are the garnishes used for serving?
The dish is garnished with sliced red chilies and fresh Thai basil leaves.
What is the recommended accompaniment for this curry?
It is best enjoyed with steamed rice.
Is this Panang chicken curry considered a spicy dish?
Yes, it is tagged as a spicy dish and contains fresh red chili peppers.
Is this recipe suitable for a quick dinner?
Yes, it is tagged as a quick dinner option.
What region of Thailand is this dish associated with?
The recipe is associated with the flavors of Southern Thailand.
What is the general flavor profile of this curry?
It is a creamy, aromatic curry with a balance of sweet and savory elements.
How many total ingredients are used in this recipe?
There are 9 total ingredients used in this preparation.