Go Back
–+ servings
Chicken Panang

Chicken Panang

by Nabeela Kauser
Craving a tantalising trip to Thailand right in your own kitchen? Chicken Panang brings the lush aromas and rich flavours of Thai cuisine to your table.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Thai
Servings 4
Calories 565 kcal

Ingredients

For the Panang Curry Paste:

  • 2 Shallots Chopped
  • 3 cloves Garlic Minced
  • 1 stalk lemongrass Sliced (only the white part)
  • 1 Red Chilli Deseeded and chopped
  • 1 tsp Coriander Powder
  • 1/2 tsp Cumin Powder
  • 1/4 tsp White Pepper
  • 1/4 tsp Salt
  • 1/4 tsp Cinnamon Powder

For the Chicken Panang:

  • 500 g Chicken Thighs Sliced
  • 2 tbsp Oil
  • 400 ml Coconut Milk
  • 2 tbsp Panang Curry Paste From above
  • 1 tbsp Fish Sauce
  • 1 tbsp Brown Sugar
  • 1 Red Bell Pepper Sliced
  • 100 g Green Beans Cut into 1-inch pieces
  • Basil For garnish

Instructions

  • In a mortar and pestle or a food processor, combine the shallots, garlic, lemongrass, red chili, ground coriander, ground cumin, shrimp paste (if using), ground white pepper, salt, and ground cinnamon.
  • Grind or process until you have a smooth paste. Set aside.
  • Heat the vegetable oil in a pan over medium heat. Add the panang curry paste and cook for a minute until fragrant.
  • Add the sliced chicken thighs and cook until they are no longer pink on the outside.
  • Pour in the coconut milk and stir well to combine with the chicken and curry paste.
  • Add the fish sauce and brown sugar, and give it a good stir.
  • Bring the mixture to a simmer and let it cook for about 15-20 minutes, allowing the flavours to meld together and the chicken to cook through.
  • Add the sliced red bell pepper and green beans to the pan. Continue to simmer for an additional 5-7 minutes until the vegetables are tender.
  • Once the chicken and vegetables are cooked and the sauce has thickened, remove the pan from the heat.
  • Serve the Chicken Panang over steamed jasmine rice, garnished with fresh basil leaves.
  • Enjoy your delicious homemade Chicken Panang!

Notes

You can adjust the amount of red chili in the curry paste to control the spiciness according to your taste preferences.
If you prefer a smoother consistency, you can strain the curry paste before using it.
Panang curry paste can be quite salty due to the fish sauce, so make sure to taste and adjust the seasoning before serving.
For an extra burst of flavour, you can also add kaffir lime leaves to the curry while simmering.
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 565kcalCarbohydrates: 13gProtein: 24gFat: 48gSaturated Fat: 24gTrans Fat: 0.1gCholesterol: 123mgSodium: 739mgPotassium: 639mgFibre: 2gSugar: 5gVitamin A: 331IUVitamin C: 10mgVitamin D: 0.1µgCalcium: 63mgIron: 5mg
Keyword Chicken, Chicken Panang, Cooking, Curry, Food, Recipe
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!