Panang Curry is a popular Thai dish that features a rich, creamy, and spicy curry sauce with tender chunks of meat and vegetables. Here is a recipe for Panang Curry with chicken:
Ingredients:
For the curry sauce:
- 2 tablespoons oil
- 3 tablespoons Panang curry paste
- 1 can (13.5 oz) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar (or brown sugar)
- 1/2 cup chicken stock
- 1 kaffir lime leaf, thinly sliced
- 1 red bell pepper, sliced
- 1 onion, sliced
- 1/2 cup green beans, trimmed
For the chicken:
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- 1 tablespoon oil
- 1 teaspoon cornstarch
- 1 teaspoon fish sauce
For serving:
- Cooked white rice
- Chopped fresh cilantro
- Lime wedges
Instructions:
- In a wok or large skillet, heat the oil over medium-high heat. Add the Panang curry paste and stir-fry until fragrant, about 1 minute.
- Add the chicken and stir-fry until browned on all sides, about 5 minutes.
- In a separate bowl, whisk together the chicken stock, coconut milk, fish sauce, and palm sugar. Pour the mixture into the wok and bring to a boil.
- Add the sliced onion, red bell pepper, and kaffir lime leaf to the wok. Reduce the heat to low and simmer for 10-15 minutes, or until the vegetables are tender and the chicken is cooked through.
- Meanwhile, in a small bowl, mix together the cornstarch and fish sauce. Add this mixture to the wok and stir until the sauce thickens, about 1-2 minutes.
- Stir in the green beans and cook for another 2-3 minutes.
- Serve the Panang Curry hot with cooked white rice. Garnish with chopped cilantro and lime wedges, if desired.
Enjoy the delicious and flavorful Panang Curry with tender chicken and a rich and creamy sauce that is both spicy and sweet!
