CHICKEN PANANG CURRY RECIPE RECIPES

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CHICKEN PANANG CURRY RECIPE | ALLRECIPES



Chicken Panang Curry Recipe | Allrecipes image

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    Chicken    Breast

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 10

1 tablespoon red curry paste, or more to taste
2 (14 ounce) cans coconut milk
4 skinless, boneless chicken breasts, cubed
2 tablespoons fish sauce
2 teaspoons brown sugar
1 tablespoon Thai seasoning
1 clove garlic, crushed
1 red bell pepper, thinly sliced
1 stalk lemongrass, bottom third only, peeled and minced
¼ cup Thai basil leaves, torn into bite-size pieces

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, CarbohydrateContent 13.6 g, CholesterolContent 58.5 mg, FatContent 46.6 g, FiberContent 2.9 g, ProteinContent 28.3 g, SaturatedFatContent 37.9 g, SodiumContent 694.9 mg, SugarContent 3.7 g

CHICKEN PANANG CURRY | BBC GOOD FOOD

An authentic thai recipe.

Provided by chiwong

Total Time 25 minutes

Yield Serves 2

Steps:

  • Make the rice in a rice cooker or some other method.
  • Heat the sunflower oil in a wok until very hot. Then add the curry paste and fry for 30-45 seconds.
  • Carefully add the coconut milk, brown sugar and fish sauce. Simmer for 5 minutes.
  • Add the chicken, red pepper and kaffir lime leaves. Simmer for a further 8-10 minutes.
  • If the curry has reduced down too much and become too thick, salty or concentrated, add water a tablespoon at a time to thin it out.

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