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Homemade Thai Panang Chicken Curry recipe photo

Thai Panang Chicken Curry

A rich, aromatic Panang curry with tender chicken, creamy coconut and fragrant spices.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Large frying pan or skillet
  • Food processor or blender
  • Knife
  • Cutting Board
  • Measuring Spoons
  • Measuring Cups
  • Spatula or wooden spoon

Ingredients
  

  • 1 small onion
  • 5 cm piece of ginger
  • 3 garlic cloves
  • 1 tablespoon unsalted peanuts
  • 2 red chillies
  • 2 kaffir lime leaves see notes
  • 1/2 lime juice of
  • 4 tablespoons tomato paste
  • 1 tablespoon soy sauce
  • 1 1/2 tablespoons fish sauce
  • 1 teaspoon shrimp paste
  • 1 teaspoon palm sugar or raw sugar
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 500 g chicken breast cut into bite-sized pieces
  • 1 teaspoon sesame oil
  • 1 teaspoon vegetable oil
  • 1 can coconut cream 400 g (13 oz)
  • 1 handful fresh coriander

Instructions
 

  • Halve and peel the onion; cut side down, dry-fry it in a large frying pan over medium heat for about 5 minutes until dark golden.
  • Peel the garlic and ginger and roughly chop them.
  • In a food processor combine the browned onion, garlic, ginger, peanuts, red chillies, kaffir lime leaves, tomato paste, soy sauce, fish sauce, shrimp paste, palm or raw sugar, paprika, turmeric, ground coriander, ground cumin, cinnamon, nutmeg and ground cloves; blend to a rough paste, adding 2–3 tablespoons of coconut cream if needed to help it come together.
  • Cut the chicken into small bite-sized pieces and set aside.
  • Heat the sesame and vegetable oils in the same frying pan over low heat and add the curry paste; fry gently for about 4 minutes until aromatic.
  • Add the chicken to the pan and stir to coat with the paste; cook for about 5 minutes.
  • Pour in the coconut cream and the lime juice, bring to a boil, then reduce heat and simmer for 5–10 minutes until the chicken is cooked through.
  • Finish with a handful of fresh coriander and serve with jasmine rice.

Notes

  • I buy kaffir lime leaves in packets from the produce section.
  • They freeze well; return unused leaves to the freezer for later use.