Hello Readers,
This is probably my favorite Thai curry. It is richer and milder than most Thai curries but there is still some kick in there. Like red curry, panang curry is most popular in the central plains region of Thailand, around Bangkok. The history of panang curry is one that is debatable and I have seen conflicting sources on the internet with some saying it came from Malaysia or Laos, while others saying that it originated in Thailand itself. Overall, I would say that the origin of panang curry is acknowledged to be unknown. As much as I love finding the exact origins of a dish, I love the mystery of not knowing also. It makes a nation's cuisine unique and its own.
I decided to do this curry because I had ingredients from last week's recipe that needed to be used up. I always seem to have left over ingredients after cooking a dish, and in an attempt to use up those ingredients, I end up with even more left over ones. Any one else seem to run into that endless loop? This recipe again comes from our friends at Temple of Thai. I follow this recipe pretty closely, only making a few changes. There are not very many steps to this curry, so I think it is something that all of you can easily enjoy at home!
Josh's Panang Curry
Ingredients (Serves about 4):
- 1 19 oz can of thick coconut milk
- 4 tablespoons of panang curry paste
- 2 large boneless skinless chicken breasts cut in thin strips (roughly 1 to 1 1/2 lbs)
- 7 finely chopped kaffir lime leaves
- 2 tablespoons of palm sugar
- 2 tablespoons of fish sauce
- 1 1/2 cups of Thai basil
- 3 tablespoons of chopped peanuts
- Pour 1 cup (8 oz) of thick coconut milk into a large pan. Stir on medium heat until some of the coconut oil begins to separate. The coconut milk used in this recipe is much thicker and richer than what I used in red curry recipe. The can's label might identify the coconut milk as think but if it doesn't, look at the nutrition guide on the back. The milk should be around 150 calories for a 1/3 of a cup (80 grams). I use 19 oz because that is the size of the can. Really, with this recipe you can use anywhere from 15 to 20 oz.
The thick coconut milk and curry paste that I use - Add 4 tablespoons of panang curry paste. Stir for about 3 minutes. The mixture that this creates should be a little bit more on the pasty side, kind of like gravy.
Milk and curry paste mix should have a gravy-like consistency - Add strips of chicken breast and finely chopped lime leaves. Stir until outside of chicken is cooked. The original recipe calls for the lime leaves to be added later but I love the taste and fragrance that they give off, so I add them earlier. The chicken doesn't need to be all the way cooked yet, but you should make sure most of the outside is cooked. No one likes raw chicken.
Chicken and curry mixture 
Lime leaves 
Chopped up lime leaves and Thai basil that will be use later - Add remaining coconut milk. Bring to a boil on medium. Once the milk come to a boil all the chicken will be fully cooked.
- Add 2 tablespoons each of palm sugar and fish sauce. The palm sugar adds a nice amount of sweetness and the fish sauce adds a savory and salty flavor. If you don't have palm sugar, brown sugar is a good alternative.
- Turn off stove and add 1 1/2 cups of Thai basil and 3 tablespoons of chopped peanuts. The peanuts are option but I love that little crunch they give. The original recipe called for only 1/2 a cup of Thai basil, but you guys all know how much I love basil!
Add in the basil! 
Stir in the basil! - Plate on dish with a side of jasmine rice and eat! This curry doesn't need to be plated in a bowl. With a thicker consistency, a plate it the way to go!
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| Yum! |
A truly delectable dish, many thanks for the recipe; I enjoy Thai food , and it is also pretty healthy, so thank you.
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