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    You are in: Home / Recipes / Chicken Panang Curry Recipe
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    Chicken Panang Curry

    Chicken Panang Curry. Photo by Dr.JenLeddy

    1/2 Photos of Chicken Panang Curry

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    PiceSeasGirl's Note:

    My girlfriend made this for me once when she was visiting and I have been hooked ever since.

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    Units: US | Metric


    1. 1
      Mix the peanut sauce and the curry powder.
    2. 2
      Heat the oil in a wok or large frying pan; add the onion and the peanut/curry mixture.
    3. 3
      Stir over medium heat for 2 minutes.
    4. 4
      Add the coconut milk and bring to a boil.
    5. 5
      Add the chicken and lime leaves to the pan; reduce the heat and cook for 15 minutes.
    6. 6
      Remove the chicken with a wire mesh strainer or slotted spoon.
    7. 7
      Simmer the sauce for 5 minutes or until it has reduced and quite thick.
    8. 8
      Return the chicken into the pan.
    9. 9
      Add the coconut cream, fish sauce (optional), lime juice and brown sugar; cook for 5 minutes.
    10. 10
      Serve with Rice.

    Ratings & Reviews:

    • on May 06, 2012


      I enjoyed this recipe with a few small deviations. I started with Pan-Fried Tofu with Spicy Peanut Sauce to make peanut sauce as I didn't buy any. I also used Red Curry Paste not powder as it is more flavorful. I did not have lime leaves, but I had fresh limes in the house, so I squeezed out one lime into the recipe. I did not have coconut cream, so I used heavy whipping cream and the fish sauce. I don't like this quite as well as my favorite thai restaurant in town, but it's better than the other thai restaurants. =-) I'm already looking forward to my leftovers. I did add mushrooms and green peppers to it as I like some vegetables in my panang. It was very easy to make and had good flavor.

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    • on March 06, 2011


      This was pretty good. I liked the flavor a lot better before adding the lime juice. I'd probably omit that next time. Like someone else mentioned this tastes quite a bit different than a thai restaurant panang curry.

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    • on January 04, 2010


      I was very impressed. The flavor was wonderful. I think next time I may use curry paste. I like the flavor of paste bettern than powder. We will be making this again and again. I added onion and red & orange bell peppers. I also used lime jest in place of the kaffir lime leaves. It was the most satisfying Thai disk I have made at home!

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    Read All Reviews (8)


    Nutritional Facts for Chicken Panang Curry

    Serving Size: 1 (115 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 364.6
    Calories from Fat 153
    Total Fat 17.1 g
    Saturated Fat 8.2 g
    Cholesterol 85.1 mg
    Sodium 99.6 mg
    Total Carbohydrate 22.8 g
    Dietary Fiber 0.4 g
    Sugars 21.3 g
    Protein 28.9 g

    The following items or measurements are not included:

    kaffir lime leaves

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