Spicy Chicken Panang Curry Recipe

Spicy Chicken Panang Curry Recipe

Panaeng's Killer Thai Curry

Get ready to impress your mates and woo potential partners with this mouthwatering Thai dish! This Panaeng Curry recipe has gained me a legendary reputation, with friends fighting over seconds and one even proposing marriage! But brace yourself, as this delectable dish requires some elbow grease and time.

Preparation time: 2-3 hoursCooking time: 2-3 hoursServings: Depends on your hunger levelsDifficulty: Medium

Ingredients (Adjust to your taste buds and stomach size)

Curry Paste Ingredients:- Peanuts: 1/3 cup, raw and unsalted- Birds Eye Red Chilies: 15-20, halved and deseeded- Coriander Roots: 1/3 cup, roughly chopped- Shallots: 3, peeled and thinly sliced- Garlic: 4 cloves, peeled and thinly sliced- Lemongrass: 2 stalks, chopped- Galangal: 1 tbsp, peeled and chopped- Kaffir Lime Peel: Preferred amount- Coriander Seeds: 3/4 tsp- Cumin Seeds: 3/4 tsp- White Peppercorns: 1/2 tsp- Nutmeg: 1/2 tsp, freshly grated- Salt: 1 tsp- Shrimp Paste: 1 tsp

Curry Ingredients:- Coconut Cream: 2 cups- Curry Paste: Adjust to your taste, up to 4 tbsp- Fish Sauce: 2 tbsp- Lime Leaves: 3, destemmed and thinly ribbonned- Palm Sugar: 1 1/2 tbsp, grated- Chicken: 1 lb, cubed (feel free to swap beef, other meats, or veggies)- Peanuts: 1/3 cup, coarsely crushed (optional)- Red Pepper: 1/2, cut into thin strips (optional)- Chilies: 4, halved and deseeded (optional)- Thai Basil: Handful (about 20 leaves)

Enrichment Data:

Besides the traditional Thai method, here's a quicker, vegetarian-friendly spin on Panaeng Curry. You'll need:

• 1 large Sweet Yellow Onion, sliced
• 1 large Red Pepper, sliced
• 16 oz Organic Super Firm Tofu
• 3 cloves Garlic
• 1 inch piece of Ginger Root
• 1 large Fresh Red Fresno Chile Pepper or 2 red Thai chili peppers
• 13.5 oz Unsweetened Full Fat Coconut Milk
• 1 cup Vegetable Broth (can be substituted with water)
• 4 oz Maesri Panang Curry Paste
• 2 tsp Salt
• 2 tbsp Raw Can Sugar
• 2 tbsp Lime juice
• 2 tbsp Light Soy Sauce
• 1 cup Thai Basil, chopped
• ¼ cup Cilantro, chopped
• 2-3 kaffir lime leaves (can be substituted with lime peel)

Instructions:

1. Prepare the curry paste by boiling the peanuts in a generous amount of water for approximately 60 minutes.
2. Toast the coriander seeds, cumin seeds, white peppercorns, and nutmeg in a small pan over medium-high heat, stirring occasionally. Allow to cool and grind together using a spice grinder or mortar and pestle.
3. Chop the lemongrass and kaffir lime peel (reserve the limes for later use). Add all ingredients into a food processor and blend until you achieve a thick paste. If necessary, switch to a mortar and pestle to ensure a fine paste.
4. In a large pot, bring coconut cream to a boil and add curry paste, then cook on medium heat for five minutes or until the oil separates from the mixture.
5. Add fish sauce, lime leaves, and palm sugar, stirring until sugar is entirely dissolved.
6. Add more coconut cream to achieve desired consistency, then introduce tofu, red pepper strips, and chilies if desired. Cook for a few minutes, stirring frequently.
7. Stir in Thai basil and remove from heat. Add lime juice and soy sauce just before serving.
8. Serve over jasmine rice or fresh rice noodles (ho fen), garnished with chopped cilantro, lime wedges, and a few slices of red pepper.

Enjoy your Panaeng adventure! Just remember, patience is key, and the result is well worth the effort.

1. The thick paste for this Panaeng Curry recipe includes birds eye red chilies, nutmeg, and coriander roots, similar to the traditional Thai method, but this version also includes a quicker, vegetarian-friendly option with a large sweet yellow onion and fresh red Fresno chili pepper.
2. To impress friends and potential partners, follow the recipe's instructions for preparing the curry, adding ingredients like coconut cream, curry paste, fish sauce, and lime leaves, and serving it with garnishes like Thai basil, cilantro, and red pepper strips over jasmine rice or fresh rice noodles.
3. For those interested in regards to the nutritional aspects of the dish, this curry contains protein from the tofu, healthy fats from the coconut cream, and various vitamins and minerals from the vegetables, making it not only delicious but also a nutritious meal option.

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