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Panang Chicken Curry

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Panang Curry Recipe. Thai curry is very different from its Indian counterpart. Some Thai curries do not contain curry powder at all. Thai curry is a combination of many ingredients that have been processed into a paste. All curry bases begin with lemongrass, shallots, garlic and onion.
  Panang curry paste 1⁄2 Cup (8 tbs)
  Kaffir lime leaves 8
  Coconut milk 6 Cup (96 tbs)
  Chicken breast 4 , sliced thin into strips
  Sweet basil 1⁄2 Cup (8 tbs) (Fresh, With Stems)
  Fish sauce 2 Teaspoon
  Sugar 1 Teaspoon
  Tamarind paste 1 Tablespoon
  Brown onion 1⁄2 , sliced thin
  Red bell pepper 1⁄2 , sliced thin

1. In medium saucepan, heat 3 tbsp. of coconut milk over medium heat.
2. Stir in curry paste and lime leaves. Stir-fry for about 30 seconds until the paste starts to brown.
3. Stir in the remaining coconut milk into the curry paste.
4. Increase the heat to a boil. Allow to boil for about 5 to 10 minutes or until the curry reduces about a 1/4.
5. Reduce to a simmer.
6. Add the chicken, basil leaves, onion, fish sauce, tamarind paste and sugar. Let simmer for about 20 minutes.
7. Garnish with red bell pepper slices.

Recipe Summary

Difficulty Level: 
Main Dish
High Fiber, High Protein
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Have you ever tried a Panang-style chicken curry? Here is an excellent video that shares this recipe for a flavorful curry. The chef cooks the dish so easily, that makes the video all the more presentable and the recipe more simpler!

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1130 Calories from Fat 809

% Daily Value*

Total Fat 97 g148.6%

Saturated Fat 84.1 g420.7%

Trans Fat 0 g

Cholesterol 99.8 mg33.3%

Sodium 621.3 mg25.9%

Total Carbohydrates 28 g9.4%

Dietary Fiber 9.2 g36.9%

Sugars 17.1 g

Protein 50 g99.1%

Vitamin A 14.4% Vitamin C 58.2%

Calcium 9.8% Iron 43.8%

*Based on a 2000 Calorie diet

Panang Chicken Curry Recipe Video