Chicken Panang Curry

READY IN: 50mins
Recipe by PiceSeasGirl

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

Top Review by Dr.JenLeddy

I enjoyed this recipe with a few small deviations. I started with Recipe #69191 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.

Ingredients Nutrition

Directions

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

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