Chicken Panang Curry
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Thai, Malaysian
Author:
Spice Zen
Servings
4
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 Minutes
Dietary Information
Soy-Free, Gluten-Free, Dairy-Free, Nut-Free (adaptable)
A classic Thai-style Panang curry made for easy weeknight cooking. Chicken simmers in coconut cream with Spice Zen Panang Curry Spice Blend, creating a thick curry that is mildly spiced, lightly sweet and smooth. Balanced and comforting, this curry pairs beautifully with steamed jasmine rice.
Ingredients
Protein
-
500 g chicken breast or thigh fillets, diced (substitute with beef or pork)
Curry Base
-
2 tbsp Spice Zen Sunflower oil
-
2 tsp garlic, finely chopped or pureed
-
2 tsp garlic, finely chopped or pureed
-
1 tbsp Spice Zen Panang Curry Spice Blend
Coconut & Seasoning
-
400 ml coconut cream (or 140 ml coconut cream + 260 ml coconut milk)
-
1 tbsp fish sauce
-
1 tbsp coconut sugar
-
½ tsp salt, or to taste
Optional Vegetables
-
cup sliced red capsicum and green beans
To Finish & Garnish
-
¼ cup roasted peanuts, crushed (optional)
-
Fresh kaffir lime leaves, finely shredded
-
1 fresh red chilli, sliced diagonally
Directions
Heat oil in a pan over medium heat. Add onion and garlic and cook for 2–3 minutes until softened.
Add Spice Zen Panang Curry Spice Blend and stir until aromatic. Add half of the coconut cream and cook for about 5 minutes, stirring, until the oil begins to separate.
Add chicken, salt and the remaining coconut cream (or coconut milk). Add capsicum and beans, if using. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes, until the chicken is cooked through, vegetables are tender (if using) and the curry thickens.
Stir in fish sauce and coconut sugar. Taste and adjust seasoning if needed.
Simmer for a further 5 minutes.
Remove from heat and garnish with peanuts, kaffir lime leaves and chilli. Serve hot with jasmine rice.
Chef's Notes
Panang curry should be thick and smooth, coating the chicken rather than flowing freely.
Cooking part of the coconut cream first helps develop depth and body.
Adjust sweetness and fish sauce gradually for balance.
Recipe Note
Spice Blend Adjustment
For a milder, kid-friendly version, use 1 tbsp or less of Spice Zen Panang Curry Spice Blend. Increase slightly for a bolder finish.
Nut-Free Option
Omit peanuts and garnish with extra kaffir lime leaves or sliced chilli.
Protein Variations
Beef or pork can be used in place of chicken. Simmer until tender and the sauce thickens.
These recipes are provided for general inspiration and home use. Results may vary depending on ingredients, equipment and technique. Please check ingredients for allergens and follow safe food handling practices.
