Chicken Panang Curry

Panang curry is one my favorite curry dishes to make. & to be honest, I’ve never been too big of a curry fan until my sister Wennicha made it for my bridal shower a few months ago. The taste of panang curry is filled with rich flavors of coconut and spices! I like to describe the taste to be like fireworks shooting up in the air except it’s more like a burst of wonderful flavors inside your mouth. Okay, okay, I might be exaggerating a bit but it’s seriously delicious! If you’re thinking about giving this a try anytime soon, you HAVE TO, HAVE TO eat it with Jasmine rice! A curry dish is no good eating it alone.

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This dish is just one of the many reasons why I want to travel to Thailand one day. I can only imagine what it’ll be like. πŸ™‚ I grew up watching Hmong dubbed Thai lakorns (Thai dramas) and now I watch the originals. My all time favorite Thai lakorn would have to be The Golden Sand Mansion, also known as Ban Sai Thong. It’s my grandma’s favorite, too. I remember the Hmong advertisement about Ban Sai Thong that would go on before the drama (Hmong dubbed version). It was a Hmong grandma preparing wheat in front of her TV while watching Ban Sai Thong. A voice in the background asked her why she was preparing wheat in front of the TV and she responded emphatically that Ban Sai Thong “haib dhau lawm” (is extremely good or entertaining) that she doesn’t want to postpone the episodes any longer. My grandma always waited around for the Hmong soccer tournament and Hmong Minnesota new year to quickly come so that she could buy the next part on VHS. & yes, yes, it was that long ago! Did you know that the remake of the drama is coming out soon?! I’m so excited and can’t wait to see it!!! I guess my love for Thai food was influenced by Thai lakorns.

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Chicken Panang Curry
Serves 3
Enjoy this chicken panang curry dish served with jasmine rice.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 lb of chicken breast, thinly sliced
  2. 1 can of coconut cream (19 fl oz)
  3. 1 can of panang curry paste (4 oz)
  4. 3/4 cup of red bell pepper, thinly sliced
  5. 3/4 cup of green bell pepper, thinly sliced
  6. 2-3 cloves of garlic, minced
  7. 4-6 thai basil leaves
  8. 3-4 pieces of karrif lime leaves, sliced in half with stems removed
  9. 1 teaspoon of palm sugar, grated
  10. 1/2 tablespoon of granulated chicken flavor soup base mix
  11. 1 tablespoon of salt
  12. 1-2 teaspoons of fish sauce, optional
  13. 1-2 tablespoons of vegetable oil
  14. water, optional
Instructions
  1. Season the chicken breast with salt and granulated chicken flavor soup base mix before cooking.
  2. On high heat, pour the vegetable oil into the pan.
  3. Add the garlic and stir it for 15 seconds.
  4. Add the panang curry paste and karrif lime leaves. Stir continuously for 30 seconds to a minute to prevent the curry paste from burning.
  5. Add 1/2 a cup of coconut cream first and save the remaining for later. Stir until the coconut cream and panang curry paste mixes thoroughly.
  6. When the curry begins to look dry and bubbles start to form and separate from the curry, add in the chicken breast and then the remaining of the coconut cream. Mix well.
  7. After 3-4 minutes or once you notice that the chicken is half way cooked, add in the red and green bell peppers. At this point, you can also add in the thai basil leaves, fish sauce and palm sugar.
  8. This is a recipe for thick curry. If you like it thinner, add in your desired amount of water. This part is optional.
  9. Let it cook for 3 more minutes or until the chicken is fully cooked.
Notes
  1. Yields: 1 dish
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