Chicken Panang
Craving a tantalising trip to Thailand right in your own kitchen? Chicken Panang brings the lush aromas and rich flavours of Thai cuisine to your table.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Shallots (chopped)
- 3 cloves Garlic (minced)
- 1 stalk Lemongrass (sliced (only the white part))
- 1 Chilli (red, deseeded and chopped)
- 1 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 1/4 tsp White Pepper (adjust to taste)
- 1/4 tsp Salt (adjust to taste)
- 1/4 tsp Cinnamon Powder
- 500 g Chicken Thighs (sliced)
- 2 tbsp Oil
- 400 ml Coconut Milk
- 2 tbsp Panang Curry Paste (from above)
- 1 tbsp Fish Sauce
- 1 tbsp Brown Sugar
- 1 Red Bell Pepper (sliced)
- 100 g Green Beans (cut into 1-inch pieces)
- Basil (for garnish)
Instructions
- 1
In a mortar and pestle or a food processor, combine the shallots, garlic, lemongrass, red chili, ground coriander, ground cumin, shrimp paste (if using), ground white pepper, salt, and ground cinnamon.
- 2
Grind or process until you have a smooth paste. Set aside.
- 3
Heat the vegetable oil in a pan over medium heat. Add the panang curry paste and cook for a minute until fragrant.
- 4
Add the sliced chicken thighs and cook until they are no longer pink on the outside.
- 5
Pour in the coconut milk and stir well to combine with the chicken and curry paste.
- 6
Add the fish sauce and brown sugar, and give it a good stir.
- 7
Bring the mixture to a simmer and let it cook for about 15-20 minutes, allowing the flavours to meld together and the chicken to cook through.
- 8
Add the sliced red bell pepper and green beans to the pan. Continue to simmer for an additional 5-7 minutes until the vegetables are tender.
- 9
Once the chicken and vegetables are cooked and the sauce has thickened, remove the pan from the heat.
- 10
Serve the Chicken Panang over steamed jasmine rice, garnished with fresh basil leaves.
- 11
Enjoy your delicious homemade Chicken Panang!