Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, panang chicken curry. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Panang curry with chicken represents the diversity of Thailand's southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand. Beef or chicken is the great protein option for this curry.

Panang Chicken Curry is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Panang Chicken Curry is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have panang chicken curry using 8 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Panang Chicken Curry:

1. Prepare 1-2 tbsp ready-made Panang curry paste
2. Take 2 chicken breasts cut into small cubes or strips
3. Get 400 ml tin coconut milk
4. Make ready 2-3 kaffir lime leaves (finely slices)
5. Prepare 2-3 tbsp Thai fish sauce
6. Prepare 1-2 tbsp palm sugar
7. Take 1 handful green beans (trimmed, chopped half)
8. Take 1 carrot (cut about 4-5 cm long)

And this Panang chicken curry hits all the high marks. Creamy, smooth, tangy yet sweet curry loaded with tender chicken, peppers, and Thai basil. If not, google asian markets??? Even small towns usually have one. Once there, hand your grocery list over and ask the clerk help you find the best brand of panang red curry paste, thick coconut milk, and fish sauce.

Instructions to make Panang Chicken Curry:

1. Heat about 2 tbsp. of coconut milk in a wok over a high heat until coconut milk starts bubbling. Add the panang curry paste and stir-fry for 1-2 minutes, or until fragrant.
2. Add the chicken and cook for a few minutes, until chicken just about done then add carrot, green bean and stir well.
3. Then add palm sugar, fish sauce and kaffir lime leaves. Simmer for 5-7 minutes.
4. Taste and adjust the saltiness by adding more fish sauce if preferred. Add a few tbsp. of coconut milk and stir well.
5. To serve, place the panang curry in a large bowl. Garnish with the red chillies and finely chopped kaffir lime leaves. Pair with steamed jasmine rice.
6. (TIPS - You can find Panang curry paste online, in big supermarket stores or more authentic one in Asian grocery shops. Or you can make panang curry paste using red curry paste then add ground roasted peanuts to the mortar and pestle at the end.)

Be sure to also pick up Thai basil leaves and kaffir lime leaves. Easy Panang curry with chicken and green peas in rich and spicy coconut sauce. Serve the curry with steamed rice for a complete meal. Thai panang chicken curry (also spelled penang like the northern Malaysian state) features a warm, rich red curry with flavor notes from Malaysia, Burma, and India. Don't be put off by the long list of ingredients in the Thai panang sauce.

So that is going to wrap this up for this exceptional food panang chicken curry recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!