This fairly spicy red Thai Panang curry is made with red chili, shallots, garlic, lemongrass, galanaga, kaffir lemon, cumin, coriander seeds, and salt. Usually prepared in the form of a paste, it is extended with coconut milk to give a creamy and delicately spiced sauce. With a few pieces of chicken, this Panang Curry will make you travel in a few bites.

Ingredients

• 1 pound chicken breasts
• 2 cups coconut milk
• 1 onion
• 3 tbsp. panang curry paste
• A few leaves of Thai basil
• A few leaves of combawa
• 1 teaspoon sugar
• A handful of peanuts

Step by step instructions:

1. Cut the chicken into small pieces. Chop the onion into thin strips.
2. Brown the onions in a bit of cooking oil. Then add the coconut milk. As soon as it starts to smoke, stir in the curry paste and the spoon of sugar.
3. Cut the basil leaves into thin slices, and crumple the combawa leaves to release their aromas.
4. Dip the chicken and herbs in the sauce.
5. Cook for 10 minutes, until the meat is tender.
6. Serve, and add a few peanuts to each plate.

Tips:

Enjoy your Panang Curry accompanied by Thai white rice. Its delicately scented taste goes perfectly with this recipe! Also, add a few coriander leaves at the end of cooking to spice up the dish.

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Thai Panang Curry Recipe

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

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Ingredients

• 1 pound chicken breasts
• 2 cups coconut milk
• 1 onion
• 3 tbsp. panang curry paste
• A few leaves of Thai basil
• A few leaves of combawa
• 1 teaspoon sugar
• A handful of peanuts

Instructions

1. Cut the chicken into small pieces. Chop the onion into thin strips.
2. Brown the onions with a bit of cooking oil. Then add the coconut milk. As soon as it starts to smoke, stir in the curry paste and the spoon of sugar.
3. Cut the basil leaves into thin slices, and crumple the combawa leaves to release their aromas.
4. Dip the chicken and herbs in the sauce.
5. Cook for 10 minutes, until the meat is tender.
6. Serve and add a few peanuts to each plate.

Notes

Enjoy your Panang Curry accompanied by Thai white rice. Its delicately scented taste goes perfectly with this recipe! Also, add a few coriander leaves at the end of cooking to spice up the dish!

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  Mae Anong Panang Curry Paste, 16-Ounce