panang chicken curry
You can find Panang curry paste at most Asian markets and on Amazon. It is a mixture of red chilies and dried chilies and makes a killer curry. You can also buy fresh Thai Basil on Amazon. It ships fast is inexpensive and you get a lot. I cut up the basil when it arrives and freeze it in ice cube trays. It stays fresher longer and is easily added to curries and stocks.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 6 cups coconut cream
- 3 tablespoons panang curry paste
- 1 medium onion
- 1 medium red bell pepper sliced
- 4 cloves garlic minced
- 8 ounces shiitake mushrooms stemmed and thinly sliced
- 3 - boneless skinless chicken thighs cut into cubes
- 1 cup thai basil roughly chopped
- 1 tablespoon each fish sauce and tamarind paste
- 1/4 cup brown sugar
How To Make panang chicken curry
-
Step 1Skim off about 3 tbsp of the cream off the top of the coconut cream and add it to a large pan. Place over medium high heat. Add the panang curry paste and cook until it dries out a bit and becomes fragrant.
-
Step 2Stir in the onion, garlic and remaining coconut cream. Bring to a boil and reduce to a simmer and simmer about 10 minutes.
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Step 3Add the red bell pepper, chicken, Thai basil and mushrooms. Simmer 5 more minutes. Stir in the fish sauce, tamarind and brown sugar. Cook 2 more minutes. Serve over rice
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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