Panang Chicken Curry

Yields4 Servings
Prep Time15 minsCook Time50 mins

Panang Chicken Curry is just one of the delicious supercharged South East Asian Curries I make on the regular. So full of flavour but without toasting your tastebuds with chilli heat. I always make my Thai Panang Curry milder than say a green or red curry, because it can't always he about hot hot spice - sometimes we need to appreciate the sweeter, more fragrant side of Thailand.

When it comes to Panang curry, one of the most intensely rich and fragrant curries Thailand has to offer, it's all about the sauce for me. It's traditionally thicker and more reduced than other curries so the sauce clings to the meat and separates slightly to coat the whole thing in an intense orange slick of oil.

Try not to be put off by the oil, it's all flavour at the end of the day and you would have eaten it had it not separated! If you are squeamish, just reduce it for less time and take it off the heat before the science happens.

I personally love this curry with chicken, but it also works really well with beef. I use a stewing style beef and add a bit more water than I do for chicken to enable the meat to cook for longer (about 1 1/2 hours in total) so that it's lovely and tender.

In this recipe I use chicken, meaning the cooking time is shorter and you'll have it on a plate in 50 minutes all-in!

It's not a taxing curry to make, you do need a blender or pestle & mortar but other than that - it's a doddle! Hope you enjoy - let me know if you cook it and share it on Insta (don't forger to tag @cookeatinsta and hashtag #cookeatblog)!

Ingredients

For the paste
2 dried red chillies
1 lemon grass stalk (white only - chopped)
1.50 cm piece of galangal (chopped)
1 tbsp fresh turmeric (peeled & chopped) or 1 teaspoon powdered turmeric
3 garlic cloves (chopped)
2 shallots (peeled and chopped)
3 coriander roots and stems (chopped)
1 tsp shrimp paste
½ tsp ground cumin
Other ingredients
coconut oil
700 g skinless & boneless chicken thighs (trimmed of fat and cut into chunks)
1 400ml can coconut milk
½ tsp salt
2 tbsp fish sauce
1 tsp palm sugar (or white sugar)
Fresh coriander leaves (for garnish)

Directions

1

Soak the dried chillies in freshly boiled water for about 5 minutes to soften.

2

Using a stick blender or pestle & mortar, grind everything together until you have a smooth paste. If you're using a pestle & mortar grind the whole ingredients in the order they appear and then stir in the other ingredients. Set the paste aside.

3

In a wok, heat the coconut oil over a moderate heat until hot. Add the spice paste and fry for 5 minutes. Add the chicken and stir fry for 3-4 minutes.

4

Pour in the coconut milk, fill up the can 3/4 full with water and add that then add the fish sauce and sugar and bring to a simmer.

5

Reduce the heat to medium/low and simmer gently for 40 minutes. In the last 10 minutes, turn up the heat and let the sauce reduce until thick and just separated. This may take longer or shorter - just use your judgement!

Sprinkle over the coriander and serve alongside plenty of Jasmine rice.

Ingredients

For the paste
 2 dried red chillies
 1 lemon grass stalk (white only - chopped)
 1.50 cm piece of galangal (chopped)
 1 tbsp fresh turmeric (peeled & chopped) or 1 teaspoon powdered turmeric
 3 garlic cloves (chopped)
 2 shallots (peeled and chopped)
 3 coriander roots and stems (chopped)
 1 tsp shrimp paste
 ½ tsp ground cumin
Other ingredients
 coconut oil
 700 g skinless & boneless chicken thighs (trimmed of fat and cut into chunks)
 1 400ml can coconut milk
 ½ tsp salt
 2 tbsp fish sauce
 1 tsp palm sugar (or white sugar)
 Fresh coriander leaves (for garnish)

Directions

1

Soak the dried chillies in freshly boiled water for about 5 minutes to soften.

2

Using a stick blender or pestle & mortar, grind everything together until you have a smooth paste. If you're using a pestle & mortar grind the whole ingredients in the order they appear and then stir in the other ingredients. Set the paste aside.

3

In a wok, heat the coconut oil over a moderate heat until hot. Add the spice paste and fry for 5 minutes. Add the chicken and stir fry for 3-4 minutes.

4

Pour in the coconut milk, fill up the can 3/4 full with water and add that then add the fish sauce and sugar and bring to a simmer.

5

Reduce the heat to medium/low and simmer gently for 40 minutes. In the last 10 minutes, turn up the heat and let the sauce reduce until thick and just separated. This may take longer or shorter - just use your judgement!

Sprinkle over the coriander and serve alongside plenty of Jasmine rice.

Panang Chicken Curry

I often stir in some lightly cooked French beans at then end to make up my 5-a-day. 

Did you cook this recipe? Tag us on Instagram @cookeatinsta and use the hashtag #cookeatblog

Panang Beef Curry

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