Panang Curry
Updated May 29, 2024
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½teaspoon coriander seeds
- ½teaspoon cumin seeds
- ¼cup/1 ounce dry-roasted, unsalted peanuts
- 2 to 4tablespoons red curry paste, to taste (see Tip)
- 1pound boneless, skinless chicken breasts or thighs
- 2teaspoons fish sauce, plus more as needed
- 1(13.5-ounce) can full-fat coconut milk (do not shake)
- 8makrut lime leaves, deveined, 6 torn and 2 thinly sliced, or 1 teaspoon grated lime zest, for serving
- 1½teaspoons palm, granulated or brown sugar, plus more as needed
- 1small, mild, thin-skinned pepper, such as a Fresno, Anaheim or banana pepper, or ½ small red bell pepper, thinly sliced
- Thai basil, thinly sliced, for serving (optional, if makrut lime leaves are not used)
- Rice, for serving
For the Panang Curry Paste
For the Curry
Nutritional analysis per serving (4 servings)
483 calories; 28 grams fat; 19 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 32 grams protein; 364 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the curry paste: Heat a medium sauté pan over medium. Add the coriander and cumin. Swirl the pan around, or toss the seeds with a wooden spoon, and gently toast until fragrant, about 1 minute, taking care not to burn the spices. Transfer to a small plate and cool, then place in a spice grinder or mortar and pestle, and grind to a fine powder.
- Step 2
Add the peanuts and finely grind until smooth. Transfer the mixture to a small bowl, add the red curry paste and stir until mixed.
- Step 3
Thinly slice the chicken into 1½-inch-long pieces. Place in a medium bowl, drizzle with the fish sauce and mix until coated.
- Step 4
Heat the same pan over medium-high. Scoop 4 tablespoons of the thick cream off the top of the coconut milk and add it to the pan; it will immediately sizzle. Stir until thickened and bubbling on the sides, about 30 seconds. Stir in the curry paste, to taste. Reduce to medium, and cook the paste, continuously stirring, until a thick paste forms and the coconut oil separates (the sauce “breaks”), 2 to 3 minutes. If it starts sticking, add a splash of coconut milk and scrape up anything from the bottom of the pan.
- Step 5
Add the torn lime leaves or zest and sugar. Cook, continuously stirring, to dissolve the sugar and infuse the flavors, about 2 minutes. Add the remaining coconut milk, increase to medium-high, bring to a boil and cook, continuously stirring, until the curry has thickened enough to coat the back of a spoon and has a layer of bright red oil on top, 4 to 8 minutes. The curry should be at a lively simmer; adjust the heat as necessary.
- Step 6
Add the chicken and cook, stirring frequently, until cooked through, 3 to 4 minutes. If using, stir in the peppers, saving a few for serving, and cook until just incorporated, about 1 minute. Taste and add more fish sauce and sugar, if needed. (Be mindful, this is not a sweet curry; the sweetness should hit a back note, not lead with it.)
- Step 7
Garnish with the sliced lime leaves or Thai basil and reserved peppers. Serve alongside rice.
- Different brands of curry paste vary in spice levels. Taste a little first and determine how much to use.
Private Notes
Comments
If you only have ground cumin and coriander, halve the measurements the recipe calls for
These are my suggestions if you are buying pre-made paste. 1) Don't buy American brands of Curry paste or coconut milk. I buy Maesri curry paste, Chaokoh coconut milk and/or Mae Ploy coconut cream. 2) I like lots of sauce, so I combine one 4oz can of curry paste with one 19oz can coconut cream and one 13.5oz can of coconut milk. 3) for sauce, first combine the fatty portion of coconut cream and milk with the paste until it begins to look like peanut butter, then add remaining ingredients.
Here's two more tips. 1) serving on top of rice can dilute curry flavor. serve on the side instead. 2) I use pre-cooked meat. Buy a Costco chicken and shred, then dice. I prefer pork, so I buy a big pork shoulder, slow cook it, shred it, dice it, divide into multiple servings, and freeze them. When it's time to make curry, I pull a bag of pork out of the freezer and use that. Buying a big pork shoulder also saves money. I use the shredded pork for many different recipes: curry, tacos, BBQ.
3 tbs Mekhala Red Curry Paste from Whole Foods mixed with Thai Kitchen brand because I had some left over. Good flavor and heat level. I tbs fish sauce, 2 tsp sugar and 1 tbs grated lime zest. Way less coconut milk than recipe (thinned with chicken stock). Thai basil a must.
This is the first ever curry that I have made, and my wife loved it. So we both love it. hahaha I am emboldened now to curry favor quite often. Really, I was amazed. Btw, I loved the comments and used Susan's for all I had at the time was ground. I will be seeking actual panang curry paste next. Envision whirled peas.
This curry recipe is very authentic and delicious. Someone in the older comments said to eliminate the peanuts, but this is what makes panang curry panang curry.