This Thai Panang Curry is spicy, rich and creamy flavor from the curry paste and coconut milk and is made hearty with chicken and a fresh taste and citrusy aroma of kaffir lime leaves which is considered must-have for Panang curry. This dish is a perfectly satisfying weeknight meal or can be a meal prep for a busy week.
This curry can also be made with shrimp or fish. I always love having it with hot steamed rice or I’ll even toss in some rice noodles and have it like a Thai Curry Noodle soup situation!
This is a nice easy curry to pull together, and it’s absolutely packed with flavour and freshness that comes from this dish.
Making homemade food is always the best and this dish is one of the easiest that you can make at home, that taste just as good as take-out!
Have you had panang curry yet? Panang curry is spicy. But unlike most other curry recipes, you cannot reduce the spiciness without losing flavour because chillies are the key ingredient for Penang curry sauce.
Where to buy curry paste?
You can buy panang curry pastes from some Asian grocery stores that stock a lot of Southeast Asian products, but it’s not an easy one to find or you can get in online. Personally, I prefer to buy panang curry paste which is easier for me.
Panang curry paste versus red Thai curry paste
Panang curry paste is made up of lovely fragrant ingredients, such as red chillies, lemongrass, shallots, garlic, galangal, shrimp paste, coriander seed, cumin and kaffir lime leaves.
Red Thai curry paste, in that red Thai curry paste is usually hotter, and also doesn’t usually contain cumin and coriander seed.
Here are few favorites Thai dishes:
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Thai Panang Curry
Description
This Thai Panang Curry is spicy, rich and creamy flavor from the curry paste and coconut milk and is made hearty with chicken and a fresh taste and citrusy aroma of kaffir lime leaves.
Ingredients
Instructions
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Cut chicken into strips (bite size pieces).
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Pour half of the coconut milk into the pan. Simmer until the oil of the coconut start to come out the add curry paste. Stirring constantly until well combined.
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Add chicken, stir until chicken completely covered with the sauce. Cover and bring to a boil for 5 minutes. Stir to separate the chicken then add the remaining coconut milk. Cover and simmer over medium heat for another 10- 15 minutes. Stirring occasionally
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Add in the chopped kaffir lime leaves, fish sauce and brown sugar. Stir to blend, cover and simmer for another 3 minutes until the sauce slightly thickened. Then add in sliced onion and chillies.
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Reduce the heat and cover and simmer for a few minutes until the onion starts to soften and the sauce is reduced and thickened.
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Serve with jasmine rice and garnished with chopped chili and kaffir lime leaves on top. Enjoy!
Note
- This recipe works perfectly with shrimp and fish too!
- If you can’t find Panang paste,swap out the Panang curry paste for red Thai curry paste (note: red Thai curry paste is hotter and a little tangier than panang paste)
- Leftovers will keep for 3 days in the fridge or 3 months in the freezer.
