Lemongrass Gate · Main dishes

Panang Curry Chicken

Name: Panang Curry Chicken
Total time: 40 min
Yield: 4 servings
Ingredients: 600 g Boneless, skinless chicken thighs; 3 tbsp Panang curry paste; 400 ml Canned coconut milk; 1 whole Bell pepper; 1 whole Lime; 1 tbsp Fish sauce; 2 tsp Palm sugar; 15 g Fresh Thai basil; 30 g Roasted peanuts; 1 tbsp Neutral oil; 3 whole Makrut lime leaves; 2 clove Garlic; 1 whole Onion; 300 g Jasmine rice; 1 pinch Salt; 390 ml Water, for the rice

A thicker, peanut-scented curry of chicken in coconut milk, finished with Thai basil and torn makrut lime leaf. Richer and less soupy than the green curry, with the same careful chicken temperature.

40 minutes · Medium · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Boneless, skinless chicken thighs600 g
Panang curry paste3 tbsp
Canned coconut milk400 ml
Bell pepper1 whole
Lime1 whole
Fish sauce1 tbsp
Palm sugar2 tsp
Fresh Thai basil15 g
Roasted peanuts30 g
Neutral oil1 tbsp
Makrut lime leaves3 whole
Garlic2 clove
Onion1 whole
Jasmine rice300 g
Salt1 pinch
Water, for the rice390 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

Fish (fish sauce and many panang pastes), peanuts (peanuts and some pastes), coconut (coconut milk), shellfish (some pastes contain shrimp) and soy (some pastes).

Method

Cook the rice and prep

Rinse the rice and cook it covered with the 390 ml water and the pinch of salt for 15 minutes on low after it boils, then rest it covered. Cut the chicken into 3 cm pieces and wash your hands and board. Slice the onion and pepper, mince the garlic, chop the peanuts and tear the lime leaves, discarding the tough centre rib. Pick the basil.

Fry the paste

Warm the oil and 3 tbsp of the thick coconut cream from the top of the can in a wide pan over medium heat. Add the onion and cook for 3 minutes. Add the curry paste and garlic and fry for 2 minutes, until fragrant and the paste looks oily at the edges.

Simmer until the chicken is safe

Add the chicken and stir to coat. Pour in the rest of the coconut milk, the fish sauce and the palm sugar. Simmer gently, uncovered, for 12–15 minutes, stirring now and then, until the sauce is thick enough to coat a spoon. Add the pepper for the last 5 minutes. Health Canada’s safe internal temperature for poultry pieces is 74°C (165°F): check the largest piece.

Finish and serve

Take the pan off the heat. Stir in the basil, lime leaves, peanuts and a squeeze of lime. Serve over the rice. The lime leaves are fragrant to eat around if they are still in large pieces.

Panang should be thicker than green curry. Leave the lid off so the coconut reduces. If it gets pasty before the chicken hits 74°C, add a splash of water and keep simmering.

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