Thai Panang Chicken Curry

Walking down the lanes of Thailand you get this distinct smell of food getting cooked. And the dominant smell of Fish sauce in that. Though the smell may seem a bit pungent, the Thai cuisine is a delicacy to be cherished. I’m not a fan of fish, so the smell of fish sauce and thereby using it isn’t a very appealing thought. And because of the same I haven’t attempted any Thai cuisine at home.

But watching Marion’s Kitchen videos on YouTube had me wanting to give it a try. There are so many of her recipes I want to try but I chose Thai Panang as I wanted to see how all these ingredients are going to blend in and flavour the curry. I have to say it was one of the most easiest curry I’ve made and the most flavourful. The flavours really cause a riot in your mouth. To really explain, remember the Cadbury Choclairs advertisement? The one where anyone who tastes the chocolate had their head exploding into a chocolate splash? I had that exact feeling, just that this was Thai Panang and not chocolate.

Yes the ingredients do seem a lot and some are difficult to source. But I urge you all to give this recipe a try as its’s really really flavourful!

Thai Panang Chicken Curry

Lejna

A flavourful Thai curry that can be relished with rice.

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Prep Time 15 mins

Cook Time 40 mins

Total Time 45 mins

Course Main Course

Cuisine Asian, Thai Cuisine

Servings 4 people

Ingredients

  

• 2 tbsp Vegetable oil
• 500 gms Boneless chicken
• 1 cup Coconut milk
• 1½ tbsp Fish sauce
• 2 tbsp Palm sugar I used jaggery
• 2 tbsp Coconut cream I used thick coconut milk
• 2 tbsp Kaffir lime leaves finely sliced
• 2 nos Fresh red chillies finely sliced

Panang Curry Paste

• 10 nos Red chillies I used a mix of Kashmiri and regular
• 3 cm Galangal finely chopped
• 1 no Lemongrass stalk remove the outer layer and finely chop the inner part
• 3 nos Shallots
• 2 nos Coriander roots
• 4 nos Garlic cloves
• 3 nos Kaffir lime leaves
• 2 tsp Shrimp paste
• 1 tsp Coriander powder
• ½ tsp Cumin powder
• 1 tbsp Roasted peanuts

Instructions

 

• Soak the red chillies in lukewarm water for 10 minutes. While red chillies are getting soaked you can start adding all the ingredients to the blender. The stalk of the kaffir lime leaves must be removed. Don't add too much shrimp paste. Blend all the ingredients, add some of the chilli soaking water to blend them.
• Heat oil in a pan, add half of the curry paste to the oil, you can reserve the rest of the curry paste for future use, stir and cook the curry paste for 2 minutes.
• Add the chicken and stir-fry for 5 minutes. Stir in the coconut milk, add a little salt. Cover and reduce the heat to low. Simmer for 30 minutes.
• Do not add too much salt as the shrimp paste already has salt.
• Add the fish sauce and the palm sugar. Transfer to a serving bowl. Top with kaffir lime leaves and slices of red chilli.

Keyword Thai Curry, Thai Panang, Thai Panang Chicken Curry