Chicken Panang Curry Recipe

Name: Chicken Panang Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (13.5 oz) cans coconut milk; 3 tbsp panang curry paste; 2 tbsp grated palm sugar; 2 tbsp fish sauce; 2 None fresh kaffir lime leaves, torn; 2 tbsp peanut oil; 2 1/4 lb chicken thigh fillets, quartered; 3.5 oz French beans, chopped coarsely; 3 tbsp fresh Thai basil leaves; 2/3 cup coarsely chopped roasted unsalted peanuts; 2 None fresh long red Thai chilies, sliced thinly; -1 None Panang Curry Paste; 25 None dried long red chilies; 1 tsp ground coriander; 2 tsp ground cumin; 2 cloves garlic, quartered; 8 None spring onions, chopped coarsely; 2 stalks fresh lemongrass, sliced thinly; 2 tsp finely chopped fresh galangal; 2 tsp shrimp paste; 2/3 cup roasted unsalted peanuts; 1-2 tbsp peanut oil

Servings: persons

2 (13.5 oz) cans coconut milk
3 tbsp panang curry paste
2 tbsp grated palm sugar
2 tbsp fish sauce
2 None fresh kaffir lime leaves, torn
2 tbsp peanut oil
2 1/4 lb chicken thigh fillets, quartered
3.5 oz French beans, chopped coarsely
3 tbsp fresh Thai basil leaves
2/3 cup coarsely chopped roasted unsalted peanuts
2 None fresh long red Thai chilies, sliced thinly
-1 None Panang Curry Paste
25 None dried long red chilies
1 tsp ground coriander
2 tsp ground cumin
2 cloves garlic, quartered
8 None spring onions, chopped coarsely
2 stalks fresh lemongrass, sliced thinly
2 tsp finely chopped fresh galangal
2 tsp shrimp paste
2/3 cup roasted unsalted peanuts
1-2 tbsp peanut oil

1
For the panang curry paste, place chilies in a small heatproof measuring cup. Cover with boiling water and let stand for 15 mins. Drain. Meanwhile, dry-toast ground coriander and cumin in a small frying pan over medium heat until fragrant. Transfer chilies and toasted spices to a blender along with remaining ingredients, except oil. Blend until mixture forms a paste, pausing to scrape down sides occasionally. Add oil and blend until smooth. Set aside 3 tbsp for curry. Reserve remainder for another use.
2
Place coconut milk, curry paste, sugar, fish sauce and kaffir lime leaves in a wok. Bring to a boil. Reduce heat and simmer, stirring, for 15 mins, or until curry sauce mixture reduces by 1/3.
3
Meanwhile, heat peanut oil in a large frying pan over medium-high heat. Cook chicken, in batches, until browned lightly. Drain on paper towels.
4
Add French beans, chicken and 1/2 basil to curry sauce. Cook, stirring occasionally, for 5 mins or until chicken is cooked through.
5
Transfer curry to a serving bowl. Sprinkle with peanuts, chilies and remaining basil.

1127

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 (13.5 oz) cans coconut milk, 3 tbsp panang curry paste, 2 tbsp grated palm sugar, 2 tbsp fish sauce, and more.

Yes, Chicken Panang Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Panang Curry

How did you like this recipe?

Frequently Asked Questions