Chicken Panang Recipes

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CHICKEN PANANG CURRY



Chicken Panang Curry image

A delicious spicy cream curry

Provided by Christopher T.

Categories     Main Course

Time 45m

Number Of Ingredients 20

2 lbs boneless skinless chicken thighs. (1½ in. chunks)
2 tbsp peanut oil
1 tbsp ginger (minced)
3 thai red chilis (chopped)
1 shallot (chopped)
4 cloves garlic (minced)
1 white onion (sliced thin)
1 red pepper (sliced thin)
1 yellow pepper (sliced thin)
1 stalk lemongrass (bruised, sliced thin, whitepart only)
4 oz panang curry paste
2 tbsp peanut butter
2 tbsp palm sugar ((or brown sugar))
2 tbsp fish sauce
1 can coconut milk (14 oz)
1 can coconut cream (unsweetened) (14 oz)
1 tbsp lime zest (zest of 1 lime)
1 lime (juiced)
½ cup basil (chopped fine)
½ cup cilantro (chopped fine (optional) garnish)

Steps:

  • In a wok over medium high, heat oil and brown the chicken in batches. (As not to overcrowd the pan). Reserve browned chicken on a plate.
  • Add more oil to the wok, and sauté shallots, garlic, red chilis and ginger for one minute until fragrant. Add the peppers, onion, and lemongrass constantly stirring until vegetables are soft.
  • Return chicken and its juices to the wok and add the curry paste, peanut butter, fish sauce, and sugar, cook for 1 more minute. Add the coconut milk, coconut cream, lime juices, zest, and basil. Stir well, and allow to simmer (do not boil) until sauce is slightly reduced (10 minutes).
  • Taste for seasoning and adjust (salt & pepper) as required. Serve hot with a side of jasmine rice.

Nutrition Facts : Calories 784 kcal, Carbohydrate 20 g, Protein 35 g, Fat 65 g, SaturatedFat 39 g, Cholesterol 113 mg, Sodium 626 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

THAI CHICKEN PANANG CURRY RECIPE (PANANG GAI)



THAI CHICKEN PANANG CURRY RECIPE (PANANG GAI) image

THAI CHICKEN PANANG CURRY RECIPE (PANANG GAI) by Thai Food Online Although beef is the most common meat ingredient of panang curry, however chicken, pork, liver and fish can easily be used instead. Usually panang curry does not include any vegetables, but the small bitter eggplant is a great way to infuse some additional flavours. Panang curry originally came from Malaysia, where it was named after a northern Malaysian state and it combines tastes from Malaysia, Myanmar and India. It is a bit thicker than the other popular Thai curries and has a richer taste and creamier texture. Regional variations of Thai Chicken Panang Curry do exist. Parts of Thailand (or even individual cities), which are located on or close to the coast, will often add more shrimp, crab and squid, this is readily available, fresh and cheap. In land, quite often more fish will be added, as this is far easier to obtain fresh in an area that does not have access to freshly caught seafood. Thai Chicken Panang Curry has a very distinctive taste; it is intended to be both spicy and sour at the same time. When a chef gets the recipe right, then this taste is perfectly balanced. Because of this strong flavour, which can be quite challenging even for Thai people, a plate of Thai Chicken Panang Curry is usually eaten quite slowly, allowing the taste buds to recover between spoonfuls. Also due to this taste, it is often ordered as an accompaniment to beer or whisky, much in the way we order bar snacks in the Western World. It is quite a culinary experience to set your taste buds afire with a spoon of spicy Thai Salad, and then drink a little beer to help soothe the burning sensation, and take away the sour taste.

Provided by by Thai Food Online

Time 20m

Number Of Ingredients 10

400g chicken
3 tablespoons panang curry paste
2 tablespoons fish sauce
1 Can of coconut milk
3 tablespoons palm sugar
6 kaffir lime leaves
1 tablespoon of Thai garlic (chopped)
10-15 Thai sweet basil
200g small eggplants
2 large red Thai chillies (sliced for garnish)

Steps:

  • 1. Cut the chicken into edible chunks (about 1 inch). Shred both the kaffir lime leaves and the basil leaves, making sure the basil leaves are shredded quite fine.
  • 2. Heat half the coconut milk in a wok till the oil appears on the surface. Then add the curry paste and stir continuously till the red oil separates.
  • 3. Add the chicken and cook for about five minutes till it's done. Then add the remaining ingredients (apart from kaffir leaves and basil leaves) and stir well. Simmer for about fifteen minutes.
  • 4. Add the shredded kaffir lime leaves and basil leaves and stir fry for a couple of minutes.
  • 5. Garnish with sliced red chillies. Serve hot accompanied by Thai jasmine rice

Nutrition Facts : Calories 376 Protein

PANANG CHICKEN CURRY



Panang Chicken Curry image

Provided by Jet Tila

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

6 cups (1440 ml) full-fat coconut milk, with 3 tablespoons of the cream separated out
4 tablespoons (60 g) panang curry paste
1/2 cup (95 g) brown onion, sliced thin
4 makrut lime leaves, fine chiffonade
1 1/2 to 2 pounds (680 to 910 g) chicken breast, sliced thin
1/2 tablespoon (10 g) tamarind paste
2 teaspoons (10 ml) fish sauce
1 teaspoon sugar
1 red bell pepper, sliced
1 zucchini, sliced into 1/4-inch rounds
1 cup (240 g) canned bamboo shoots, sliced
1/2 cup (95 g) Thai sweet basil leaves, roughly chopped

Steps:

  • In a heavy bottomed pot, heat the 3 tablespoons of the thick coconut cream to high for about 1 minute. When the cream starts to sizzle, stir in the curry paste into the cream like building a roux. Add the onion and half of the makrut lime leaf chiffonade. Stir-fry the paste until the paste starts to thicken, dry out, and become fragrant, about 1 minute. If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving. Cook the paste until it has the consistency of peanut butter.
  • Stir in the remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil. Allow the curry to boil until it reduces by about 25% or coats the back of a wooden spoon, 10 to 15 minutes.
  • Reduce the heat to a simmer. Add the chicken, tamarind paste, fish sauce and sugar. When the chicken is about halfway cooked, about 5 minutes, add the bell pepper and zucchini. Let simmer until the chicken is cooked through, about 5 minutes. Add the bamboo shoots and Thai basil leaves. Taste and adjust seasoning. Serve immediately over jasmine rice and garnish with a few ribbons of the remaining makrut lime leaf.

PANANG CURRY WITH CHICKEN



Panang Curry with Chicken image

Panang curry with chicken represents the diversity of Thailand's southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand. Use 4 tablespoons curry paste from a fresh curry paste recipe or 5 tablespoons pre-made curry paste if time does not permit making your own paste

Provided by wiley

Categories     World Cuisine Recipes     Asian     Thai

Time 35m

Yield 4

Number Of Ingredients 9

5 tablespoons Panang curry paste
cooking oil
4 cups coconut milk
⅔ pound skinless, boneless chicken breast, cubed
2 tablespoons palm sugar
2 tablespoons fish sauce, or to taste
6 kaffir lime leaves, torn
2 fresh red chile peppers, sliced
¼ cup fresh Thai basil leaves

Steps:

  • Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve.

Nutrition Facts : Calories 596 calories, Carbohydrate 18.5 g, Cholesterol 46 mg, Fat 51.2 g, Fiber 3.1 g, Protein 22.3 g, SaturatedFat 43.5 g, Sodium 980.5 mg, Sugar 9.4 g

BEST THAI PANANG CURRY RECIPE WITH CHICKEN



Best Thai Panang Curry Recipe With Chicken image

Thai chicken panang curry is a rich curry with complex flavors. You'll need under 30 minutes to make this bright and hearty Thai Panang Curry.

Provided by Jyothi Rajesh

Categories     Dinner

Time 30m

Number Of Ingredients 17

1 1/2 lbs chicken thigh (boneless, cut into bite size pieces)
1 white onion (finely chopped)
5 cloves garlic (minced)
1 green bell peppers (chopped)
1 red bell peppers (chopped)
1/2 inch galangal (roughly sliced)
1 inch lemongrass (roughly sliced)
1 tablespoon coconut oil
1 small jar Thai Panang curry paste (measured to about 4 ½ tablespoons)
1 tablespoon unsweetened peanut butter
2 teaspoon fish sauce
1 pinch nutmeg powder (optional)
Salt to taste (if required)
2 teaspoon palm sugar (or brown sugar)
6-8 kaffir lime leave (crushed)
1 can (14 oz) coconut milk
1/4 cup Thai basil leaves

Steps:

  • Heat skillet or deep bottom pan. Add coconut oil and wait until oil melts.
  • Sauté finely chopped onions in hot coconut oil until onion is translucent.
  • Add roughly chopped galangal, lemon grass.
  • Add minced garlic, red and green bell peppers. Cook for 2 minutes constantly stirring.
  • Push veggies to one side of the pan. Add washed and cleaned chicken things. Cook until chicken browns a bit and changes colour.
  • Mix chicken and veggies together. Continue cooking it for a minute more.
  • Again gather chicken veggie mix to one side of the pan. Scoop out Thai Panang curry paste ( or Thai red curry paste) to empty side of pan. Stir the paste and fry it in oil. Wait until oil separates from the paste. Pro-Tip : Do not skip frying curry paste in oil. Flavors cone out and curry turns delicious with this step.
  • Stir in unsweetened peanut butter, fish sauce and palm sugar. Nutmeg powder to be added now if using. Take Kaffir lime leaves on your palm and crush it. Add crushed kaffir lime leaves to the pan. Note - If you can't get palm sugar , substitute with brown sugar or jaggery. Crushing kaffir lime leaves helps release its wonderful aromatic oil, making Panang curry flavorsome.
  • Cook stirring regularly for 2 minutes.
  • Simmer flame. Pour in thick coconut milk. Give it a good stir.
  • Let it cook for 5-7 minutes or until chicken is fully cooked.
  • Add few Thai basil leaves. Stir.
  • Turn off flame. Thai Chicken Panang Curry is ready.
  • It's great when served with steamed jasmine rice.
  • You can also serve Thai Panang curry with rice noodles.

Nutrition Facts : Calories 460 kcal, Carbohydrate 9 g, Protein 21 g, Fat 38 g, SaturatedFat 21 g, Cholesterol 111 mg, Sodium 271 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CHICKEN PANANG CURRY



Chicken Panang Curry image

An authentic thai recipe.

Provided by chiwong

Time 25m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Make the rice in a rice cooker or some other method.
  • Heat the sunflower oil in a wok until very hot. Then add the curry paste and fry for 30-45 seconds.
  • Carefully add the coconut milk, brown sugar and fish sauce. Simmer for 5 minutes.
  • Add the chicken, red pepper and kaffir lime leaves. Simmer for a further 8-10 minutes.
  • If the curry has reduced down too much and become too thick, salty or concentrated, add water a tablespoon at a time to thin it out.

EASY PANANG CURRY WITH CHICKEN



Easy Panang Curry with Chicken image

Panang curry with chicken represents the diversity of Thailand's South. Panang refers to the island of Penang in Northern Malaysia bordering Southern Thailand. Use 4 tablespoons Panang curry paste from my recipe (posted on this site) or 5 tablespoons pre-made curry paste if time does not permit making your own paste. Serve with steamed jasmine rice.

Provided by Wiley

Categories     World Cuisine Recipes     Asian     Thai

Time 35m

Yield 4

Number Of Ingredients 9

1 tablespoon vegetable oil
¼ cup Panang curry paste
4 cups coconut milk
10 ounces boneless chicken breast, cubed
2 tablespoons palm sugar
2 tablespoons fish sauce
6 kaffir lime leaves, torn
2 fresh red chile peppers, sliced
1 small bunch Thai basil leaves

Steps:

  • Heat oil in a wok or large pot over medium-low heat. Add curry paste; cook and stir until fragrant, about 5 minutes. Pour in coconut milk; bring to a boil. Add chicken; cook until almost cooked through, about 5 minutes. Stir in palm sugar, fish sauce, and lime leaves. Simmer until sauce flavors combine, about 5 minutes.
  • Ladle chicken and sauce into a large bowl. Garnish with red chile peppers and basil.

Nutrition Facts : Calories 597.2 calories, Carbohydrate 17.8 g, Cholesterol 36.6 mg, Fat 53.2 g, Fiber 3.1 g, Protein 19.4 g, SaturatedFat 43.7 g, Sodium 896.4 mg, Sugar 9.1 g

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