Let it cook for 5-7 minutes or until chicken is fully cooked. I will make this again and again. This looks amazing and I cant wait to try it. I subbed one can of whole fat coconut milk with 2 cups of cashew milk and it came out oka little bland. Be sure to also pick up Thai basil leaves and kaffir lime leaves. We had it with brown rice and it was so tasty and delicious. I tried this out after becoming tired of paying $14 at my favorite thai place every time I wanted a fix of coconut curry. Added a little more spice (we like it hot) with thai chili peppers. More vegetables: This is a great recipe to clean out your veggie drawer. This is the best Ive had. Put a little less salt in but a little more sugar. Save my name, email, and website in this browser for the next time I comment. Pour in thick coconut milk. Stir in the Panang curry paste and add the coconut milk, water, and fish sauce, and cook on low for about 10 minutes. Add potato; simmer until potatoes begin to soften, about 10 minutes. I added some carrots, green beans and pea pods for more veggies. Only a tweaked a few ingredients based on personal flavour preference. Do not copy or publish A Spicy Perspective content without prior consent. That makes this a fabulous MEAL PREP dish! I may cut back a little bit on the fish sauce and curry next time but you cant go wrong if you make it exactly as posted. Heat oil over medium high heat in large non-stick skillet. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This recipe came out amazingly well! IT WAS STILL EXCELLENT. To top it off, the fragrance of a good Panang curry is so intoxicating, it should be bottled in my humble opinion. Lower the heat and simmer for 10-15 minutes, until the chicken is cooked through and the sauce thickens. Omitted the bell peppers, but added some roasted cauliflower, zucchini and broccoli to fill it out. I did however pick them out as best I could after, wasnt sure eating one would be very pleasant. Mince the garlic. I usually order the mildest spice level so this dish was spicy for me even though I followed the suggestions and added 2 cans of coconut milk, 1 1/2 T. peanut butter and a small amount of pineapple tidbits. I made it with the dry kefir limes leaves the first time and it wasnt the same so go with fresh! My leaves were also very large so maybe that had something to do with it. Stir in the chopped chicken and bring to a boil. 5-star recipe, DEFINITELY a keeper. I had a gallon of coconut heavy milk so I wanted a really good base panang curry that I could freeze and use for a quick meal prep. This is exquisite. I will try this Maesri brand paste on my next Panang dinner. I doubled the portion as I needed to serve 13 people and it worked out perfect. Simmer over medium-high heat 5 minutes to burn off alcohol. Make ahead: The curry can be made up to 1 day ahead without the basil, cooled, and refrigerated in an airtight container. Add the basil at the end. Simmer and stir until brown for 15 to 20 minutes. Im growing both. The flavor is amazing though, the kaffir lime leaves really make a difference! 1 tsp fish sauce. This was really delicious. This really impressed a lot of foodie! Cook rice fresh for serving. I balanced the saltiness by adding lemon juice and added another can of coconut milk. Thank you for sharing your feedback! Allow it to thaw overnight in the refrigerator and reheat on the stove or in the microwave. Unfortunately I cant get hold of the basil leaves but even without that it is a great dish! Mix in the coconut cream and give it a quick fry for 1-2 minutes. Add 1 cans of coconut milk. Once the oil melts, add the onions. You can alsoFOLLOW MEonFACEBOOK,TWITTER,INSTAGRAMandPINTERESTfor more great recipes! I just wanted to double check the amount of curry paste to put in. ** Nutrient information is not available for all ingredients. Fish sauce has a very distinct flavor and cant really be replicated by anything else. Fry curry until you see oil separates from the curry paste. Its almost same as a Thai chicken curry, but only packs more rich flavours and completely delicious! Add the garlic and curry paste and cook, while stirring, for 1 minute. My go to. When both the curries have almost the same ingredients list and are both red in color. Any alternatives for families with peanut allergy? It is the perfect amount to spiciness, and had all of my favorite flavors. Fry curry paste in oil in a large skillet or wok over medium heat until fragrant. Im not sure what type of curry pastes everyone has been using but its definitely not spicy in the sense of heat. It really does taste like a restaurant quality Penang curry! My husband and I loved it and wouldnt change anything even though it is spicy! I used red curry paste as I could not get the panang curry paste. We used the sauce pictured in the blog and could not have been tastier! First time making Panang Curry Chicken.and its AMAZING! I stick completely as the recipe is written and its amazing. I used a little more coconut milk and basil to temper the spice. Its now a staple in my home. This recipe is amazing and has become part of our routine. Follow the recipe exactly and you will definitely not be disappointed. NEW! Can I substitue dried kaffir lime leaves for fresh? A bit hotter than my local thai restaurant and I will reduce the fish sauce next time but other than that this was authentic and delicious. OMG!!! Primal Kitchens Chicken Panang Curry Review Shopping With Dave, Panang Curry with Chicken Basically a Chef, https://www.aspicyperspective.com/panang-curry-recipe-crispy-tofu/, My Top 8 Favorite Recipes of the Moment The Purple Pineapple, Red Curry Paste Thai Kitchen - Kitchen Ideas, The Complete Curry Recipe Guide: 19 Countries - Dinner By Dennis, 10 jedl, ktor v Thajsku urite muste ochutna | Na tripe, Thai Red Curry Grilled Chicken Salad - A Spicy Perspective. Panang also has peanuts and nutmeg in it. With 3 tablespoons of fish sauce the sodium should be waaaaay higher, even when dividing into 6 servings. I forgot to rate it on my last post. Sorry I found it Im blind! The heat was on point for me. Your email address will not be published. I could smell them like you said, so I guess it worked. That is a question I get a lot. So im the guy who never writes reviews but I had to for this one. Cut the chicken into bite-size pieces. Simmer and heat the curry and add basil leaves before serving. Cook until chicken browns a bit and changes colour. Though not as spicy as traditional Thai Red and Green Curries. Cook until chicken browns a bit and changes colour. Absolutely! Im looking for meals I can cook in advance & freeze for guests staying at our self catering lodge that way all they need to do is defrost, heat up & eat instead of cooking after a long journey, I make Panang all the time and freeze it. Saut vegetables. Reheat gently on the stove. I made this today, it was great. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Did you use regular basil or Thai basil? This light and healthy dish is better than any takeout option out there. I was so impressed by how easy it was. Thank you so much, so glad you are loving the recipe. Do you need to crush the dried kaffir leaves as well? She has a degree in anthropology and a slightly more practical masters degree in journalism. Ill use Mae Ploy panang curry paste, just 2 tbsp as I find Mae Ploy pastes pretty fierce. To that you can add any vegetables. Made it twice, the second time with Shrimp. I have had success freezing this recipe. Stir fry the curry paste for a minute. Extremely impressed with how everything turned out. Thank you for the great recipe! would be possible to make a green curry like this, just switch out the paste? Love love love this! As with any recipe, the amounts are just guidelines to go by and you should adjust the amounts to your preference. Add about cup of coconut milk. Back I go! Note If you cant get palm sugar , substitute with brown sugar or jaggery. Grind everything in mortar pestle and your curry paste is ready. Restaurant quality. Youll need under 30 minutes to make this bright and hearty Thai Panang Curry. I no longer have to go to the Thai Restaurant to get one of my favorite dishes, and my husband loves it too! Others have asked, but I would like to clarify. All Rights Reserved. Season beef with salt. Natural Peanut Butter Panang curry recipe has peanut as one of the ingredient. Followed it to the tee but I do have a large family so I essentially doubled all the ingredients with the exception of the coconut oil and used 1.5X veggies. Any input is greatly appreciated! We doubled the recipe and had a small amount of leftovers. Add potato; simmer until potatoes begin to soften, about 10 minutes. Can I use coconut cream instead? That helps preserve the texture. Very flavorful dish. this time I bought a cheaper fish sauce and it was too salty for me to even eat which was disappointing. 6. However, we have a couple brands available here that say thick. Any idea why that would happen? Wait until oil separates from the paste. But 3 tbsp of fish oil and NO balancing sugar sweetener, wont it taste overly fishy? Reduce the heat to medium-low and simmer until the chicken is cooked through, about 10 minutes. This is the absolute best ingredient to spice up a Thai curry. I made this tonight and it is amazing!! Then add the panang curry paste and saute for a minute to enhance the flavors of the final dish. Its a thick Thai curry with a sweet, salty and nutty peanut flavour. Totally fine if you havent made with dry and cant answer. I never freeze rice or noodles. Once there, hand your grocery list over and ask the clerk help you find the best brand of panang red curry paste, thick coconut milk, and fish sauce. Top the curry with a 2" rack then with a 7-cup glass bowl. Added extra peanut butter and sugar to it to remind me of my favorite Thai restaurant. Add the massaman curry paste once the oil is hot. The only thing I changed, was I pulled the kaffir lime leaves out once I felt like there was enough flavor. Husband said, I dont know what youre cooking, but it smells amazing! Think next time Ill work in more veggies and add cilantro to this amazing sauce. Serve curry immediately over hot rice. I found the majority of my ingredients at the local Korean market H-Mart. Im making them again tonight. I love this recipe I dont have it very hot so put way less curry paste in, but the flavour was still delicious. Turn the heat to medium and continue stir-frying until the oil slightly separates. Stir in remaining 3 . Thanks! Thanks for this great and easy recipe. All Rights Reserved. Infact to most, Chicken Panang curry is indistinguishable from Red curry. No need to go back to the restaurant just for panang curry ever again. Love this!! This one added so much depth and flavor! Thank you for this recipe! Comparing the two recipes my questions are; I also am not a super hot fan so I used 2 cans of coconut milk both times and it had a spicy kick but not overbearing. When you subscribe to all the latest recipes! You say 12 crushed along with 2 to 3 tbsp of fish oil. Once the veggies and tofu are cooked, transfer onto a plate and set aside. Especially when I meet new people and they find out I write a food blog. Good flavor. Add in the palm sugar and stir to dissolve and then add in half the fish sauce and stir to mix in. Its spicy but pleasantly so! it comes up as a cooking connection picture ad, no recipe. Everyone loved them. Add chicken pieces. For the basil, I would use about 1 1.5 tablespoons. Yum!! Thai chilies are more traditionally used, though dried red Japones or chile de arbol are excellent here. I usually double the peanut butter and add the fish sauce to taste. Add chicken. Two thumbs up! Might add additional veggies, like frozen peas or green beans or carrots. Even better than our favorite Thai restaurant dish!!