|Nutrition Facts (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 17g||87%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 12g||42%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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. Traditionally, this curry would be simmered on a stovetop or over a wood fire, but this recipe gives directions for the oven to make cooking easier.
Don't be put off by the long list of ingredients in the Thai panang sauce; all of them require little to no preparation and are simply tossed in a food processor or chopper and easily pureed. Then the chicken, seasoning, tomatoes, and bell pepper are cooked in the sauce in the oven. Serve this curry with jasmine rice to make an authentic Thai meal that is simple to put together.
Click Play to See This Thai Panang Chicken Curry Recipe Come Together
"Fresh made curries are miles more delicious than pastes from a jar. This recipe yielded a generous amount of curry sauce, rich with complex spices and tomato. If I made this again, I would use a lot more ginger, Thai basil, and more shrimp paste." —Danielle Centoni
- For the Curry Sauce:
- 1/4 cup tomato paste
- 1 small onion, quartered
- 1 thumb-size piece galangal, or ginger, peeled and sliced
- 3 cloves garlic
- 1 tablespoon soy sauce
- 1/2 teaspoon dark soy sauce
- 2 tablespoons fish sauce
- 1 teaspoon shrimp paste
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1 to 2 minced red chilis, or 1/2 to 1 teaspoon cayenne pepper or chili flakes, to taste
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 (13 1/2-ounce) can coconut milk, good-quality
- 2 tablespoons fresh lime juice
- For the Chicken:
- 1 1/2 pounds boneless chicken breasts or thighs, cut into large chunks, or skinless bone-in pieces (breast, thighs, or drumsticks)
- 1/2 teaspoon whole cumin
- 2 makrut lime leaves or bay leaves
- 3 tomatoes, cut into wedges
- 1 red bell pepper, sliced
- 1/2 loose cup fresh basil leaves, preferably Thai, roughly chopped if large
- For Serving:
- Thai jasmine rice (white or whole-grain)
Note: While there are multiple steps to this recipe, this Thai panang chicken curry is broken down into workable categories to help you better plan for cooking.
Make the Curry Sauce
Gather the ingredients.
To a food processor work bowl or blender, add all of the curry sauce ingredients. Process until smooth and creamy.
Pour the sauce into a casserole dish.
Cook the Curry
Preheat the oven to 375 F. Add the chicken pieces to the casserole dish along with the cumin seed and lime leaves or bay leaves. Mix well.
Cover the casserole dish and bake for 45 minutes.
Remove from the oven and add the tomatoes and peppers.
Stir well, cover the dish, and return to the oven to bake another 15 to 20 minutes, or until the chicken and vegetables are cooked.
Taste test, balancing out the flavors if necessary. Sprinkle with fresh basil leaves and serve with plenty of Thai jasmine rice.
Taste Test Tips
- If not salty enough, add more fish sauce.
- Add more coconut milk or a little yogurt if it is too spicy.
- If it's too salty, add more lime juice.
What Is the Difference Between Panang Curry and Red Curry?
Because panang curry is red, these two Thai curries can be confused with each other. The main distinction is that panang curry is typically less spicy than red curry, and has a sweeter flavor.