Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, thai panang chicken curry. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Beef or chicken is the great protein option for this curry. If you are vegetarian, use Tofu to make this delicious Panang Curry. Thai Chicken Panang Curry is one of those curries which you try it once and get hooked for ever!
Thai Panang Chicken Curry is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Thai Panang Chicken Curry is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook thai panang chicken curry using 26 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Thai Panang Chicken Curry:
- Prepare Thai Panang Curry Paste -
- Prepare 1 small onion, chopped
- Take 5-6 garlic cloves
- Prepare 1 " galangal / ginger, sliced
- Take 8-10 dry red chilies, soaked in water for 10-15 minutes
- Make ready 1/4 cup coriander roots, chopped
- Make ready 1/2 tsp. lime zest
- Prepare 1 lemongrass (bottom part), sliced
- Take 4-5 kaffir lime leaves
- Take 1/2 tsp. shrimp paste (opt)
- Get 2 tbsp. fried peanuts, powdered
- Make ready 1 tsp. roasted coriander powder
- Take 1 tsp. roasted cumin powder
- Prepare 1/2 tsp. pepper powder
- Make ready 2 tbsp. tomato ketchup
- Prepare 1 tsp. tamarind paste
- Prepare to taste salt
- Take Thai Panang Curry with Chicken
- Take 500 gms chicken with bones, curry cut
- Prepare 2-3 tbsp. oil
- Make ready 3/4 cup panang paste
- Prepare 1/2 cup water
- Make ready 1 cup coconut milk
- Make ready 5-6 kaffir lime leaves
- Make ready 2-3 green chilies
- Get to taste salt
Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand. Red curry paste is used as a basic paste to make several other Thai cooking pastes such as Kua Kling and Prik King Curry Paste. Thai Panang Chicken Curry done fast, easy, keto and delicious! I like to keep my Panang Chicken Curry super easy but without sacrificing any flavour at all.
Steps to make Thai Panang Chicken Curry:
- Blend all the ingredients for the curry paste to a smooth paste by adding required quantity of water. Store in an air-tight container to be used later.
- Heat oil in a pan and add the panang paste. Cover and cook on a medium flame for 2 minutes.
- Add the chicken and mix well. Cover and cook for 2-3 minutes.
- Then add 1/2 cup water, salt, chilies and kaffir lime leaves.
- Mix everything well and simmer, covered till the oil starts to float on the surface and the chicken is almost tender.
- Add 1 cup coconut milk and simmer, uncovered on a medium flame for 2-3 minutes.
- Serve with plain steamed rice.
Making a curry, a keto curry recipe is not as hard as you think. Keeping it simple and protein based helps keep the carb count low. I have ordered Panang chicken curry numerous times at Thai restaurants, and experimented with homemade version nearly as many times. After much testing, I have finally come up with a recipe I feel is The Best Thai Panang Chicken Curry I've ever made, and possibly the best we've ever eaten. Serve the curry with steamed rice for a complete meal.
So that’s going to wrap it up for this special food thai panang chicken curry recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
