Panang curry is a rich, creamy, and intensely flavorful Thai curry known for its balance of sweet, savory, spicy, and slightly tangy notes. Unlike many other Thai curries, Panang uses a relatively small amount of coconut milk, resulting in a thicker, more concentrated sauce that clings beautifully to the chicken. This recipe will guide you through creating an authentic and delicious Panang curry at home.
What Makes Panang Curry Unique?
Panang curry distinguishes itself from other Thai curries through a few key elements:
- Reduced Coconut Milk: It uses significantly less coconut milk than other curries, leading to a thicker, less creamy texture.
- Roasted Chili Paste: The use of a flavorful roasted chili paste (often including chilies, garlic, shrimp paste, and other aromatics) provides a deep, complex flavor profile.
- Peanut Flavor (Optional): While not always included, roasted peanuts or peanut butter add a subtle nutty richness that many find irresistible.
- Balance of Flavors: The perfect Panang curry achieves a delicate balance of sweet, salty, sour, spicy, and savory notes.
Ingredients for Authentic Chicken Panang Curry
This recipe serves 4-6 people. Adjust ingredient quantities accordingly for larger or smaller batches.
For the Curry Paste: (You can often find pre-made paste, but homemade offers superior flavor)
- 2-3 red chilies, stemmed and roughly chopped (adjust to your spice preference)
- 4 cloves garlic, roughly chopped
- 1 small shallot, roughly chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon lemongrass paste
- 1 tablespoon shrimp paste (belacan) - optional, but adds authentic umami
- 1 tablespoon fish sauce
- 1 tablespoon vegetable oil
For the Curry:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup chicken broth
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar (or palm sugar for a more authentic taste)
- 1 tablespoon lime juice
- 1-2 tablespoons roasted peanuts (optional, coarsely chopped)
- ½ cup Thai basil leaves, for garnish
- Cooked rice, for serving
Instructions: Making Your Delicious Chicken Panang Curry
1. Prepare the Curry Paste:
- Combine all the curry paste ingredients in a food processor or blender and blend until smooth.
2. Cook the Chicken:
- Heat 2 tablespoons of vegetable oil in a large wok or pot over medium-high heat.
- Add the chicken and cook until browned and almost cooked through. Remove the chicken from the pot and set aside.
3. Build the Curry:
- Add the curry paste to the wok and cook for 2-3 minutes, stirring frequently, until fragrant.
- Pour in the coconut milk and chicken broth. Bring to a simmer.
- Stir in the fish sauce and brown sugar.
- Reduce the heat to low and simmer for 10 minutes, allowing the flavors to meld.
4. Combine and Finish:
- Add the cooked chicken back to the wok.
- Simmer for another 5-7 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.
- Stir in the lime juice and optional roasted peanuts.
- Garnish with fresh Thai basil leaves.
5. Serve:
- Serve hot with steamed rice.
Frequently Asked Questions (FAQs)
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they tend to dry out more easily. Be careful not to overcook them, and consider adding a tablespoon or two of extra chicken broth if needed.
What if I don't have shrimp paste?
Shrimp paste adds a depth of umami flavor, but it's optional. If you don't have it, you can omit it or try substituting with a small amount of anchovy paste.
How can I adjust the spice level?
Adjust the number of chilies in the curry paste to control the spiciness. Start with fewer chilies and add more if you prefer a spicier curry. You can also add a pinch of cayenne pepper to the sauce for extra heat.
Can I make this curry ahead of time?
Yes, this curry tastes even better the next day! Allow it to cool completely before storing it in the refrigerator for up to 3 days. Reheat gently before serving.
What are some good side dishes to serve with Panang Curry?
Steamed rice is the classic accompaniment, but you can also serve it with roti, naan, or other flatbreads. A simple cucumber salad or a side of steamed vegetables would also complement the dish nicely.
This detailed recipe, coupled with the answers to common questions, provides a comprehensive guide to creating an authentic and delicious chicken Panang curry. Enjoy!
