Thai Panang Curry
This Thai panning curry is made with thinly sliced chicken breast, red bell pepper and green beans cooked in the yummiest coconut milk curry sauce and topped with plenty of basil.Panang curry is without a doubt my favorite dish of all time. I just love Thai food in general! I'm surprised it's taken me this long to post my Thai panang curry. Maybe it's because I made it so many times in the last year I just forgot about it, but here it is and I've already made it twice in less than a week.I first had panang curry at an authentic local Thai restaurant. This place has real deal Thai food, no funky tasting American-Thai stuff. I will only eat their pad thai because everywhere else it tastes like dog food to me. Which reminds me I need to post my pad thai recipe.. anyways I could literally drink their panang sauce with a straw.So when my mom came across a panang curry recipe, we started making it! I never even thought to make it at home, but it's so easy. Over the years I've made changes to make it my own and I think I've officially made it taste as close as I can get it to the original.
What you need:
Protein: I always opt for chicken breast, but you could use shrimp, tofu or just load up on veggies.
Thai Panang Curry Paste: You can purchase a container on Amazon. It will last a while in the fridge. This stuff is spicy, so start with two tablespoons and you can add more if you like heat!
Ground Kaffir Lime: You can buy this on Amazon as well and it will last a long time. This spice is essential for the curry.
Coconut Milk: DO NOT BUY LOW FAT/LITE. Get the original. You need the creaminess.
Brown Sugar: Balances out the spice and adds just the right amount of sweetness.
Slurry: Cornstarch and water mixture to thicken up the curry.
Rice: You must put rice underneath!
Basil: Top with plenty of fresh basil, it really makes a difference!
What to do:
First of all, slice your chicken breast as thinly as you can manage. You are going to be cooking it in the curry sauce and want it to cook quickly. Also slice the bell pepper and onions thin!Once the meat and veggies are prepped, the cooking can begin. Add the garlic, onion, bell pepper and green beans in the pan. Then whisk in the curry paste and ground lime. Next goes in the coconut milk and brown sugar and once that begins to simmer the chicken is added. While the chicken it cooking, you'll whisk together the cornstarch and water and add that last. The curry will thicken up, the chicken will finish cooking and then it's time to serve over rice.
Thai Panang Curry
Thinly sliced chicken and vegetables in a coconut milk curry sauce.
2 garlic cloves, minced
1 small onion, thinly sliced (or half a medium onion)
green beans, trimmed
1 red bell pepper, thinly sliced
2 tbsp panang curry paste
2 tsp ground kaffir lime
2 cans coconut milk, 13.5 oz
4 tsp brown sugar
1 lb chicken breast, very thinly sliced
1 tbsp cornstarch
3 tbsp water
fresh basil
rice
In a wok or large pan, heat the oil over medium high heat. Add the onion, garlic, bell pepper and green beans. Cook for 3-4 minutes until the onions are translucent. Salt and pepper.
Stir in the curry paste and lime until no clumps are left and the vegetables are coated. Pour in the coconut milk and brown sugar. Stir to combine everything.
Once the curry comes to a simmer, add the thinly sliced chicken one by one to prevent sticking. Salt and pepper. Cook for 8-10 minutes until the chicken is cooked.
Whisk together the cornstarch and water to create a slurry. Add the slurry into the curry and mix. Serve over rice and top with fresh basil.
