Panang Chicken Curry is a quintessential dish in Thai cuisine, known for its rich, creamy texture and the harmonious balance of flavors that Thai food is famous for. This curry gets its name from the city of Penang, which was historically part of Siam (now Thailand) but is now in Malaysia. Panang curry is a type of red curry but is distinguished by its thicker consistency and slightly sweeter taste, often enhanced with ground peanuts.
The star of Panang curry is its paste, made from a blend of dried chilies, lemongrass, galangal, coriander root, and other spices, pounded together to create a vibrant and aromatic base. The use of coconut milk adds a luscious creaminess to the dish, which beautifully mellows the heat from the chilies while complementing the savory umami notes of the fish sauce and the subtle sweetness from palm sugar. Kaffir lime leaves, which are either added whole or finely sliced, give the curry its signature citrusy fragrance that brightens the overall flavor profile.
Ingredients:
- 500g chicken breast or thigh, sliced into thin strips
- 2 tablespoons Panang curry paste
- 1 can (400ml) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar or palm sugar
- 3-4 kaffir lime leaves, finely sliced
- 1 red chili, sliced (optional for extra heat)
- 1 tablespoon vegetable oil
- 1 cup water or chicken broth
- 1 bell pepper, sliced (optional)
- Fresh basil leaves for garnish
- Cooked jasmine rice, for serving
Preparation:
Step 1:
Begin by preparing your ingredients. Thinly slice the chicken breast or thigh into strips, ensuring they are uniform in size for even cooking. Finely slice the kaffir lime leaves and red chili, if using. Set these aside.
Step 2:
Heat the vegetable oil in a large pan or wok over medium heat. Once the oil is hot, add the Panang curry paste. Stir-fry the paste for 1-2 minutes until it becomes fragrant. This step is crucial as it helps release the essential oils from the spices, enhancing the overall flavor of the dish.
Step 3:
Slowly pour in half of the coconut milk, stirring constantly to combine it with the curry paste. Continue to cook for another 2-3 minutes until the mixture begins to thicken and the oil starts to separate slightly on the surface, indicating that the curry base is ready.
Step 4:
Add the sliced chicken to the pan, stirring to coat the meat evenly with the curry mixture. Cook the chicken for about 5-7 minutes until it is no longer pink and is fully cooked through.
Step 5:
Pour in the remaining coconut milk and the cup of water or chicken broth. Stir well to combine, then add the fish sauce and sugar. Continue to simmer the curry over low heat for another 10 minutes, allowing the flavors to meld together. If you prefer a slightly thinner curry, you can add a bit more water or broth at this stage.
Step 6:
Add the sliced bell pepper to the curry and cook for another 3-4 minutes, just until the peppers are tender-crisp. This step is optional but adds a nice texture and color to the dish.
Step 7:
Finally, stir in the finely sliced kaffir lime leaves and remove the pan from heat. Taste the curry and adjust the seasoning if needed, adding more fish sauce or sugar to balance the flavors according to your preference.
Step 8:
Serve the Panang Chicken Curry over a bed of cooked jasmine rice. Garnish with fresh basil leaves and extra slices of red chili for a touch of heat, if desired.
COOKING Note:
Panang curry paste can vary in intensity depending on the brand, so start with a smaller amount if you’re unsure, and adjust to taste as the curry cooks. If you find the curry too thick, you can thin it out with additional water or chicken broth. Conversely, if you prefer a thicker curry, allow it to simmer uncovered for a few extra minutes to reduce the liquid.
Serving Suggestions:
Panang Chicken Curry is a versatile and flavorful dish that can be served in various ways, enhancing your dining experience. Here are several ideas to help you enjoy this curry to the fullest:
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With Steamed Jasmine Rice: The most classic and popular way to serve Panang Chicken Curry is with steamed jasmine rice. The light, fragrant jasmine rice perfectly balances the rich and creamy curry, absorbing the delicious sauce and making each bite satisfying. For a traditional Thai meal, serve the curry in a bowl and pour it over the rice, allowing the rice to soak up the flavorful sauce.
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With Thai Sticky Rice: If you’re looking for a more authentic Thai experience, serve Panang Chicken Curry with Thai sticky rice (also known as glutinous rice). Sticky rice has a slightly chewy texture that pairs wonderfully with the thick Panang curry sauce. In Thai culture, sticky rice is often molded into small balls and used to scoop up the curry, making the meal more interactive and fun.
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Over Rice Noodles: For a different twist, try serving Panang Chicken Curry over rice noodles. The noodles will soak up the sauce, making each mouthful full of flavor. Rice noodles add a unique texture to the dish, transforming it into a delightful one-bowl meal that’s easy to eat and incredibly satisfying.
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With Roti or Naan Bread: Another delicious way to enjoy Panang Chicken Curry is with roti or naan bread. These types of bread are perfect for sopping up the curry sauce, adding a delightful chewy texture to each bite. This serving suggestion brings a fusion twist to the dish, combining Thai flavors with Indian-inspired sides.
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With Quinoa or Brown Rice: For a healthier alternative, consider serving the curry with quinoa or brown rice. Both options offer a nutty flavor and a boost of nutrition, including more fiber and protein. Quinoa, in particular, absorbs the curry sauce well, providing a satisfying and nutritious meal that doesn’t compromise on taste.
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With Fresh Salad: Balance the richness of Panang Chicken Curry with a light and refreshing side salad. A Thai cucumber salad with a tangy lime dressing or a crisp green salad with a simple vinaigrette can complement the curry beautifully. The freshness of the salad will contrast nicely with the warm, creamy curry, making the meal more well-rounded.
Tips:
- Vegetarian Option: You can easily make this dish vegetarian by substituting the chicken with tofu or a variety of vegetables such as zucchini, carrots, and eggplant. Use a vegetarian Panang curry paste and soy sauce instead of fish sauce.
- Spice Level: To increase the heat, add more sliced fresh chili or a pinch of chili flakes. If you prefer a milder curry, reduce the amount of curry paste and omit the fresh chili.
- Make Ahead: Panang Chicken Curry can be made ahead and reheated. The flavors often develop even more after sitting, making it a great option for meal prep.
Prep Time:
15 minutes
Cooking Time:
25 minutes
Total Time:
40 minutes
Nutritional Information:
- Calories: 350 per serving (without rice)
- Protein: 25g
- Sodium: 800mg
FAQS
Q: Can I use store-bought Panang curry paste instead of making it from scratch?
A: Yes, you can absolutely use store-bought Panang curry paste to save time and effort. Many brands offer high-quality Panang curry paste that closely resembles the traditional flavor. If you’re using store-bought paste, start with a smaller amount and adjust according to your taste, as the intensity of flavors can vary between brands.
Q: What type of chicken is best for Panang Chicken Curry?
A: Both chicken breast and thigh meat work well for Panang Chicken Curry. Chicken breast is leaner and cooks quickly, while chicken thighs are slightly more flavorful and tender when slow-cooked. You can choose based on your preference, or even use a mix of both for a balance of texture and flavor.
Q: Can I make Panang Chicken Curry vegetarian or vegan?
A: Yes, you can easily adapt this recipe to be vegetarian or vegan. Replace the chicken with tofu, tempeh, or a variety of vegetables like zucchini, carrots, bell peppers, and eggplant. Use a vegetarian Panang curry paste (check the label to ensure it doesn’t contain shrimp paste) and substitute fish sauce with soy sauce or tamari.
Q: What should I do if my curry is too spicy?
A: If your Panang Chicken Curry turns out too spicy, you can mellow the heat by adding more coconut milk or a little bit of sugar. Serving the curry with extra jasmine rice or a side of cooling cucumber salad can also help balance the spiciness. In the future, you can reduce the amount of Panang curry paste or omit any additional chilies.
Q: Can I freeze Panang Chicken Curry?
A: Yes, Panang Chicken Curry freezes well. Allow the curry to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months. To reheat, thaw the curry in the refrigerator overnight and warm it gently on the stove, adding a splash of water or coconut milk if needed to reach the desired consistency.
Q: How do I store leftovers, and how long will they last?
A: Store any leftover Panang Chicken Curry in an airtight container in the refrigerator. It will keep for up to 3-4 days. When reheating, do so gently on the stove or in the microwave, adding a little water or coconut milk if the sauce has thickened too much during storage.
Q: Can I make Panang Chicken Curry in advance?
A: Yes, Panang Chicken Curry can be made in advance, and some say it even tastes better the next day as the flavors have more time to meld. Prepare the curry as directed, then let it cool and store it in the refrigerator. Reheat gently before serving, and adjust the seasoning if needed.
Q: What is the best way to serve Panang Chicken Curry?
A: Panang Chicken Curry is best served with steamed jasmine rice, which complements the rich and creamy sauce. You can also serve it with Thai sticky rice or rice noodles. For a complete meal, consider pairing it with a side of fresh Thai cucumber salad or some stir-fried vegetables.
Conclusion
Panang Chicken Curry is more than just a dish; it’s a culinary journey that encapsulates the essence of Thai cuisine in every bite. With its rich history, originating from the cultural crossroads of Thailand and Malaysia, Panang curry offers a unique blend of flavors that are both bold and comforting. The harmony between the creamy coconut milk, the aromatic spices of the Panang curry paste, and the tender, succulent chicken creates a symphony of tastes that dance on the palate, leaving a lasting impression long after the meal is over.
This dish is a true testament to the art of balancing flavors—a skill that Thai chefs have perfected over centuries. The combination of sweet, spicy, salty, and tangy elements in Panang Chicken Curry is a beautiful example of how different tastes can come together to create something truly special. Each ingredient plays a crucial role, from the fiery red chilies that add a kick of heat, to the kaffir lime leaves that provide a refreshing citrus aroma, to the fish sauce that lends a deep umami flavor. Together, these components form a dish that is not only flavorful but also deeply satisfying.