Panang curry is a thick and aromatic Thai curry originating from the Malay Peninsula, with Muslim influence in the use of peanuts. Less liquid than other curries, its creamy texture concentrates flavors of kaffir lime and cumin. It is one of the five classic curries of Thailand.
Thai
Panang chicken curry
Thai chicken panang curry with coconut milk, peanuts and basil.
- thailand
- MAIN COURSES
- High protein
- medium
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 410 kcal
- Protein 30 g
- Fiber 2 g
- Carbohydrates 14 g
- Fat 26 g
- Sodium 780 mg
Story behind the dish
Preparation
Panang chicken curry is a Thai preparation with medium difficulty. Reserve about 35 minutes in total (15 for mise en place and preparation, 20 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of chicken thigh in pieces.
- Have ready: 400 ml of coconut milk.
- Have ready: 3 tablespoons panang curry paste.
- Have ready: 2 kaffir lime leaves.
- Have ready: 1 red pepper in strips.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Heat oil in wok and fry panang paste for 2 minutes until fragrant.
Heat oil in wok and fry panang paste for 2 minutes until fragrant.
-
Add half of the coconut milk and cook until the oil is...
Add half of the coconut milk and cook until the oil separates.
-
Add chicken and cook for 5 minutes, stirring.
Add chicken and cook for 5 minutes, stirring.
-
Add rest of coconut
Add the rest of the coconut, lime leaves, pepper and peanuts.
-
Season with fish sauce and sugar; cook 10 minutes over low heat
Season with fish sauce and sugar; Cook for 10 minutes over low heat.
-
Remove from heat
Remove from heat, add basil and lime; serve with jasmine rice.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Version with seasonal white fish instead of the main fish.
- Version with whole wheat pasta or brown rice for greater fiber content.
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