Panang Curry Chicken with Peanut Cream Sauce, Rich and Savory - You'll Be Hooked
🧂 Ingredients
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- 400 grams boneless chicken breast fillet
- 400 ml thick coconut milk
- 3 tbsp Thai red curry paste
- 4 tbsp fried peanuts, coarsely ground
- 2 tbsp palm sugar/brown sugar, shaved
- 2 tbsp fish sauce
- 5 leaves kaffir lime leaves, torn with center vein removed
- 2 pieces large red chilies, sliced diagonally
- 2 tbsp vegetable oil
- 100 ml water
- 10 leaves Thai basil leaves (bai horapha), optional
- 4 servings warm steamed white rice
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👩🍳 Instructions
- 1 Cut the chicken breast into thin, lengthwise strips so it cooks quickly and absorbs the seasoning easily.
- 2 Heat the oil in a pan or pot over medium heat. Sauté the red curry paste until fragrant and the oil separates out, about 3-4 minutes.
- 3 Pour in half of the thick coconut milk, stirring continuously until the coconut milk splits and releases oil on the surface (this is the hallmark of a proper panang curry sauce).
- 4 Add the chicken, stirring until it changes color and is well coated with the seasoning.
- 5 Add the remaining coconut milk, water, ground peanuts, palm sugar, and fish sauce. Stir well.
- 6 Cook over low-medium heat, stirring occasionally, for 12-15 minutes until the chicken is cooked through and the sauce has thickened.
- 7 Add the kaffir lime leaves and sliced red chilies, cook for another 3 minutes until the lime leaf aroma comes out.
- 8 Adjust the seasoning - add more sugar or fish sauce to taste; the flavor should be a balanced savory-sweet with a hint of spiciness.
- 9 Turn off the heat and sprinkle with Thai basil leaves if using. Serve hot with steamed white rice.
💡 Tips
• Choose thick coconut milk (not thin or diluted instant coconut milk) so the sauce becomes truly thick, just like authentic panang curry.
• The process of letting the coconut milk 'split' at the beginning is key - don't stir constantly, so the oil can separate out and the seasoning becomes even more fragrant.
• If you can't find ready-made red curry paste, look for it in the Asian ingredients section of a large supermarket or order it online.
• Store any leftover panang curry sauce in the refrigerator for up to 2 days; reheat over low heat while stirring so the coconut milk doesn't split too much.
📊 Nutrition Facts / serving
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