Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, panang chicken curry. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
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. The Best Thai Panang Chicken Curry we've ever made.
Panang Chicken Curry is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Panang Chicken Curry is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have panang chicken curry using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Panang Chicken Curry:
- Prepare 1-2 tbsp ready-made Panang curry paste
- Make ready 2 chicken breasts cut into small cubes or strips
- Make ready 400 ml tin coconut milk
- Make ready 2-3 kaffir lime leaves (finely slices)
- Get 2-3 tbsp Thai fish sauce
- Prepare 1-2 tbsp palm sugar
- Get 1 handful green beans (trimmed, chopped half)
- Prepare 1 carrot (cut about 4-5 cm long)
Thai chicken panang curry is a rich curry with complex flavors. This recipe for Thai Panang Chicken Curry makes the most amazing Thai curry you'll ever make! This scrumptious dish is healthier than a takeout option and best of all - it's super easy to make. Easy Panang curry with chicken and green peas in rich and spicy coconut sauce.
Instructions to make Panang Chicken Curry:
- Heat about 2 tbsp. of coconut milk in a wok over a high heat until coconut milk starts bubbling. Add the panang curry paste and stir-fry for 1-2 minutes, or until fragrant.
- Add the chicken and cook for a few minutes, until chicken just about done then add carrot, green bean and stir well.
- Then add palm sugar, fish sauce and kaffir lime leaves. Simmer for 5-7 minutes.
- Taste and adjust the saltiness by adding more fish sauce if preferred. Add a few tbsp. of coconut milk and stir well.
- To serve, place the panang curry in a large bowl. Garnish with the red chillies and finely chopped kaffir lime leaves. Pair with steamed jasmine rice.
- (TIPS - You can find Panang curry paste online, in big supermarket stores or more authentic one in Asian grocery shops. Or you can make panang curry paste using red curry paste then add ground roasted peanuts to the mortar and pestle at the end.)
Thai Panang Chicken Curry done fast, easy, keto and delicious! I like to keep my Panang Chicken Curry super easy but without sacrificing any flavour at all. Making a curry, a keto curry recipe is not. This Instant Pot Thai Panang Curry with Chicken tastes amazing! It's quick and easy enough to Creamy coconut milk, Panang curry paste, chicken, vegetables, and spices come together to make.
So that is going to wrap it up with this exceptional food panang chicken curry recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
