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Home > Meal Type > Main Dishes > Thai Panang Chicken Curry

Thai Panang Chicken Curry

Updated: Dec 21st 2018 โ€ข Published: Oct 9th 2015 โ€ข 10 Comments

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Thai Panang Chicken Curry. A slightly sweeter, milder curry that is packed with wonderful Thai flavours. It is quick to make and utterly delicious.

I love Italian food and often joke that really I should have been born in Florence, I adore Tuscany! Which would suggest that I was sharing a Italian dish today wouldn’t it. But I just want to keep you on your toes ๐Ÿ˜‰

Thai Panang Chicken Curry. A slightly sweeter, milder curry that is packed with wonderful Thai flavours. It is quick to make and utterly delicious. AND it uses supermarket ingredients!!!

No, what I really wanted to say was that if Italian wasn’t on the menu I would have to pick Asian food. I love them all, but I love how accessible and simple Thai food can be. Everything on the recipe list today can be bought in the local supermarket. Which is one of my benchmarks for making it family friendly. If you have to take a separate trip to the Asian supermarket then it is no longer easy! That involves getting the kids back into the car, back out of the car. Dealing with another set of treats that you have to try and avoid them seeing, but because stopping kids spying treats is like stopping a waterfall with your pinky you can’t so then you have to deal with saying no a million times in a 10 minute period.

No, I love all the boutique food shops, but they are a solitary treat. Not a family friendly adventure!!!

Thai Panang Chicken Curry. A slightly sweeter, milder curry that is packed with wonderful Thai flavours. It is quick to make and utterly delicious. AND it uses supermarket ingredients!!!

This panang chicken curry is super simple and super quick. Don’t let the ingredient list put you off, it looks super long but really all you do if place them all in the food processor. After that it is about as simple as warming up a can of soup! SUPER!!! ๐Ÿ˜‰

I am not sure how authentic this recipe is. It was given to me by a friend who lives in Malaysia so I am hoping it hits the nail on the head, but I have never been there so I can only takes others word for it. Either way it tastes great. It is sweeter and milder than some Thai curries, but you can change the chilli to suit your tastes. I use two chillies and it has a medium heat. Too spicy for the kids to eat a whole bowl of it, but great to serve them a small portion as part of a meal where they can have some Thai spring rolls, Thai meatballs Thai Spiced Mini Chicken Meatballs. These are packed with wonderful Thai flavours. Garlic, ginger, chilli and coriander. Totally scrumptious. #Glutenfree #Paleo (get my recipe here – it is one of the most popular recipes on my blog!), steamed asian greens, a bit of rice and some pad Thai. The recipe doesn’t make tons of curry so again it is perfect as part of a meal spread. If you are just having the curry and rice then I would suggest it probably will only serve 2.

Thai Panang Chicken Curry. A slightly sweeter, milder curry that is packed with wonderful Thai flavours. It is quick to make and utterly delicious. AND it uses supermarket ingredients!!!

Traditionally the onion, garlic and ginger are roasted until soft and sweet, but that takes about 40 minutes. I do occasionally do it and it does add a sweet deep flavour, but my cheat shortcut adds a great touch of sweet savoury flavour and is perfect for a quick midweek meal.

You want to use coconut cream here, rather than the milk, it is thicker, richer and due to the short cooking time, it is perfect for getting the constancy that I love. Also I don’t add any extra veg to my curry as I love the flavour as it is. I would rather have some asian greens on the side. But if you want to make this a more complete meal, then you can easily add some capsicum when you add the coconut milk and beansprouts right at the end.

Thai Panang Chicken Curry. A slightly sweeter, milder curry that is packed with wonderful Thai flavours. It is quick to make and utterly delicious. AND it uses supermarket ingredients!!!

Also this is great with seafood!!! Cook the paste, add the prawns and coconut cream together and cook until the prawns are just pink. YUM!

Have a great weekend. I will see you on Sunday for one of my favourite restaurant copy cat brunches :-). It involves salmon, eggs and avocado. And a hint of chilli and lime……how can you not love the sound of that!!! See you Sunday x


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Thai Panang Chicken Curry. A slightly sweeter, milder curry that is packed with wonderful Thai flavours. It is quick to make and utterly delicious. AND it uses supermarket ingredients!!!
Print Recipe
5 from 1 vote

Thai Penang Chicken Curry

Thai Panang Chicken Curry. A slightly sweeter, milder curry that is packed with wonderful Thai flavours. It is quick to make and utterly delicious. AND it uses supermarket ingredients!!!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 2 (4 with appetisers)
Author: Claire | Sprinkles and Sprouts
For more great recipes follow me on PinterestFollow @sprinklessprout
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)

Ingredients

For the curry paste

  • 1 small onion
  • 5 cm piece of ginger
  • 3 garlic cloves
  • 1 tbsp unsalted peanuts
  • 2 red chillies
  • 2 kaffir lime leaves - see notes
  • juice of 1/2 lime
  • 4 tbsp tomato paste
  • 1 tbsp soy sauce
  • 1 1/2 tbsp fish sauce
  • 1 tsp shrimp paste
  • 1 tsp palm sugar or raw sugar
  • 2 tsp paprika
  • 1 tsp turmeric
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ground cloves

For the Curry

  • 500 g chicken breast
  • 1 tsp sesame oil
  • 1 tsp vegetable oil
  • 1 can coconut cream (400g/13oz)
  • 1 handful fresh coriander

Instructions

  • Start by making the curry sauce.
  • Peel the onion and cut it in half. Place it cut side down in a large frying pan and place over a medium heat. Leave it for about 5 minutes until it is a dark golden brown colour.
  • Peel the garlic and ginger.
  • Place the onion, garlic and ginger into a food processor. Add the remaining curry paste ingredients into a food processor and whizz until you have a rough paste.
  • If you are finding it hard to get the paste consistency, add two or three tablespoons of your coconut cream.
  • Cut the chicken into small bite sized pieces and set to one side.
  • In the frying pan you cooked the onion in, add the sesame oil and the vegetable oil and then empty in your curry paste. Fry it gently over a low heat until everything is starting to smell amazing! About 4 minutes.
  • Add the chicken pieces and stir well to coat the chicken.
  • Cook for 5 minutes and then pour in the coconut cream.
  • Bring to the boil and then simmer for 5-10 minutes until your chicken is cooked through (the exact time will depend on how small you cut your chicken)
  • Serve with jasmine rice and plenty of fresh coriander.

Notes

I buy my kaffir lime leaves in a packet in the fruit and veg section of the supermarket. They freeze amazingly well, so once I have used what I need I just freeze the packet and then grab them from frozen when I need them.
Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

Thai Panang Chicken Curry. A slightly sweeter, milder curry that is packed with wonderful Thai flavours. It is quick to make and utterly delicious. AND it uses supermarket ingredients!!!

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Filed Under: All Recipes, Main Dishes

Reader Interactions

Comments

  1. Ange says

    Oct 17th 2015 at 4:05 am

    I’m with Nagi. Curry for breakfast is a favourite here too. We have curry for breakfast on Christmas day. Friends think we’re nuts!

    I love making my own paste too. This one looks fabulous.

    Reply
    • Claire McEwen says

      Oct 17th 2015 at 11:57 am

      What a cool tradition ๐Ÿ™‚
      We always have crocodile on Christmas day. It is a pretty new tradition but getting used to summer Christmases has meant all new traditions ๐Ÿ˜‰

      Reply
  2. Melanie says

    Oct 14th 2015 at 1:36 am

    This combination of flavors sounds so fantastic! Looking forward to giving this a try ๐Ÿ™‚

    Reply
    • Claire McEwen says

      Oct 15th 2015 at 12:12 am

      Thank you Melanie. I love the flavours of Thai food ๐Ÿ™‚

      Reply
  3. jacquee | i sugar coat it! says

    Oct 11th 2015 at 11:10 am

    I love Thai anything – the colours the flavours! This looks YUMMMMM!

    Reply
    • Claire McEwen says

      Oct 11th 2015 at 11:57 am

      Thank you Jacquee, me too ๐Ÿ™‚
      It is a great curry for introducing people to Thai foods as well. My boys love it ๐Ÿ™‚

      Reply
  4. Gloria @ Homemade & Yummy says

    Oct 10th 2015 at 10:31 pm

    This looks and sounds awesome. I love curries….those wonderful aromas that make the house smell delicious!!

    Reply
    • Claire McEwen says

      Oct 10th 2015 at 11:21 pm

      Thank you Gloria. I agree, in my house the smell of this curry cooking makes us all hungry!

      Reply
  5. [email protected] says

    Oct 10th 2015 at 4:11 am

    5 stars
    This is why I love your blog Claire. Seriously. You swing from simple perfect ways to prepare potatoes to recipes with more complex deep flavours like this. ๐Ÿ™‚ YUM. I could totally have this for brekki RIGHT NOW! ๐Ÿ™‚

    Reply
    • Claire McEwen says

      Oct 10th 2015 at 7:21 am

      Oooooh curry for brekki. That is a university day flash back! Yum.
      Hehe, glad you love my randomness ๐Ÿ˜‰

      Reply

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Claire | Sprinkles and Sprouts

I believe cooking for those you love should be stress free and simple.

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