CHICKEN PANANG CURRY
A delicious spicy cream curry
Provided by Christopher T.
Categories Main Course
Time 45m
Number Of Ingredients 20
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
THE BEST THAI PANANG CHICKEN CURRY
The Best Thai Panang Chicken Curry Recipe - The most amazing red chicken curry we've ever made! This light and healthy dish is better than any takeout option out there, and it's easy to make.
Provided by Sommer Collier
Categories Main Course
Time 32m
Number Of Ingredients 12
Steps:
- Cut the chicken into bite-size pieces. Chop the onions and peppers into rough 1-inch pieces. Mince the garlic. Then crush the kaffir lime leaves to help release their oils.
- Place a 14-inch skillet (or wok) over medium-high heat. Add the coconut oil. Once the oil melts, add the onions. Sauté for 1 minute, then add the peppers and garlic. Sauté another 2-3 minutes.
- Move the veggies to the sides of the skillet and add the panang red curry paste and peanut butter to the center of the pan. Sauté the curry for 2-3 minutes to intensify the flavor, moving around the pan. Then add the kaffir lime leaves, coconut milk, and fish sauce. Stir to blend.
- Stir in the chopped chicken and bring to a boil. Lower the heat and simmer for 10-15 minutes, until the chicken is cooked through and the sauce thickens. Stir occasionally. Remove from heat and stir in the basil leaves. Serve with rice, quinoa, or noodles.
Nutrition Facts : ServingSize 6 ounces, Calories 340 kcal, Carbohydrate 8 g, Protein 24 g, Fat 23 g, SaturatedFat 16 g, Cholesterol 107 mg, Sodium 163 mg, Fiber 2 g, Sugar 4 g
EASY PANANG CURRY WITH CHICKEN
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
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
PANANG CHICKEN CURRY
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.
THAI PANANG CHICKEN CURRY
Steps:
- Gather the ingredients.
- To a food processor work bowl or blender, add all of the curry sauce ingredients. Process until smooth and creamy.
- Pour the sauce into a casserole dish.
- Preheat the oven to 375 F. Add the chicken pieces to the casserole dish along with the cumin seed and lime leaves or bay leaves. Mix well.
- Cover the casserole dish and bake for 45 minutes.
- Remove from the oven and add the tomatoes and peppers.
- Stir well, cover the dish, and return to the oven to bake another 15 to 20 minutes, or until the chicken and vegetables are cooked.
- Taste test, balancing out the flavors if necessary. Sprinkle with fresh basil leaves and serve with plenty of Thai jasmine rice .
Nutrition Facts : Calories 618 kcal, Carbohydrate 35 g, Cholesterol 147 mg, Fiber 6 g, Protein 61 g, SaturatedFat 20 g, Sodium 1307 mg, Sugar 10 g, Fat 28 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g
PANANG CURRY WITH CHICKEN
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
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
CHICKEN PANANG CURRY
A red curry made with coconut milk. This goes well with chicken, beef, pork, or just veggies! For this recipe I used chicken, but adjust according to taste. Serve with sticky rice.
Provided by ellabella
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat a wok or large skillet over medium-low heat. Add curry paste; fry until fragrant, about 30 seconds. Pour in coconut milk. Bring to a slow boil. Stir in chicken, fish sauce, brown sugar, Thai seasoning, and garlic. Simmer until sauce starts to thicken and chicken is cooked through, 6 to 8 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
- Stir red bell pepper into the wok; cook until heated through, 3 to 5 minutes. Add lemongrass and basil; stir to distribute flavors, about 1 minute.
Nutrition Facts : Calories 537 calories, Carbohydrate 13.6 g, Cholesterol 58.5 mg, Fat 46.6 g, Fiber 2.9 g, Protein 28.3 g, SaturatedFat 37.9 g, Sodium 694.9 mg, Sugar 3.7 g
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