Savor the flavors of Thailand with this Panang Curry, a creamy and gently spiced delight featuring tender chicken. Perfect over rice or noodles, it's an ideal choice for a comforting lunch or dinner.
Start by heating oil in a pan over medium heat. Sauté onion and galangal until they become soft and fragrant.
Add in the Panang curry paste, stirring until its raw scent diminishes.
Mix in a teaspoon of peanut sauce for an extra flavor kick.
Toss in the green, red, and yellow peppers, giving everything a good stir to combine.
Now, add the chicken pieces and a pinch of salt. Stir to coat the chicken well.
Cover the pan and let the chicken simmer for about 7 to 10 minutes.
Uncover and pour in the coconut milk, and let the curry gently boil for another 5 to 10 minutes.
Next, add the fish sauce and brown sugar, blending them into the curry.
Finish off by garnishing with Thai basil leaves, then turn off the flame. Your delicious Panang curry with chicken is ready to be served and savored!
To Serve
Enjoy this Panang Curry alongside a bowl of fluffy white rice and your choice of side dishes for a complete and satisfying meal.
Notes
Here are some tips and variations for your Panang Curry recipe:
Key Tips for Panang Curry:
Curry Paste: Choose your adventure with the curry paste – go traditional with my homemade recipe or keep it simple with a store-bought option. Each brings its unique touch to the curry.
Coconut Milk Magic: It's all about coconut milk for that irresistibly creamy texture and a hint of sweetness that balances the spices.
Protein and Veggies: This curry welcomes all – chicken for the classic take, shrimp for a seafood spin, tofu for a plant-based twist, or an array of vegetables to pack in the greens.
Flavor Trio: The combination of peanut sauce, fish sauce, and brown sugar isn't just good, it's essential. They're the secret behind that authentic, mouth-watering taste.
Salt Watch: The sauces and curry paste bring their own zest, so keep the salt shaker at bay to strike the perfect balance.
Fish Sauce: If the smell of fish sauce isn't for you, feel free to skip it. Just know that it's a key ingredient in traditional Panang Curry, adding a unique flavor. Your curry will still taste great without it.
Variations to Spice Things Up:
Vegetarian Delight: Load up on veggies – the more, the merrier. They add color, nutrition, and absorb all the flavors wonderfully.
Vegan Variations: For a vegan delight, switch to a plant-based curry paste. Tofu and an assortment of veggies not only add substance but also soak up the rich flavors beautifully.
Red Curry Twist: No Panang paste? No problem. Thai red curry paste is a fantastic stand-in and brings a similar depth and warmth to the dish.
Seafood Surprise: For those who fancy a bit of the ocean's bounty, swapping in shrimp can transform the curry into a delightful seafood feast.