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Chicken Panang Curry Recipe

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This recipe for Chicken Panang Curry is from Joan & Donna's Favourites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon coconut/olive oil
1-2 tablespoons Panang curry paste (I use Mae Ploy brand)*
2 pounds chicken breasts thinly sliced into 1/8” slices against the grain**
3 red bell peppers, thinly sliced
2 teaspoons freshly grated ginger
4 garlic cloves, minced
2 - 14 oz. cans quality coconut milk (Chaokoh is my favorite)
1 tablespoon cornstarch
1/4 cup light brown sugar, packed
2 tablespoons fish sauce
1 tablespoon lime juice
1 bay leaf
1/4 teaspoon dried thyme
1 cup loosely packed basil leaves roughly chopped
Garnish (optional)
fresh basil, fresh lime juice, Siracha or Asian hot chili sauce
Directions:
Directions:
Heat oil over medium high heat in large nonstick skillet. Add curry paste and saute for 1 minute. Add sliced chicken and cook just until chicken is no longer pink. Add ginger and garlic and saute 30 seconds. Add 1 1/2 cans coconut milk. Whisk cornstarch into remaining 1/2 can coconut milk then add to skillet. Stir in sugar, fish sauce, lime juice, bay leaf, thyme and salt. Simmer for 5 minutes then add red bell peppers and basil and simmer 2-3 minutes or until peppers are crisp tender. Discard bay leaf. Garnish with additional optional fresh basil, lime juice and Sriracha to taste. Serve with rice.
RECIPE NOTES
*2 tablespoons is medium-spicy - about a 4 spice level on the Thai 1-10 restaurant scale if using Mae Ploy brand. I have found Mae Ploy to be a little spicier than other brands so it is possible that 2 tablespoons other brands might just be medium heat. You can always use less Panang curry paste and add additional Sriracha/Asian hot chili sauce to taste at the end of cooking. I found when I used 1 tablespoon Mae Ploy Panang Curry paste it was lacking flavor for my taste. **Chicken is much easier to slice if partially frozen. ***You can slice your chicken and red bell peppers in advance for even quicker meal meal prep.
Number Of Servings:
Number Of Servings:
6

 

 

 

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