Panang curry is my new favorite Thai curry. It has a mild flavor that calls me to want more. If you prefer a spicier version add a minced serano chili or two when cooking the paste and or increase the amount of curry paste.
This one pot dish is so easy to make with the store bought curry paste available in plastic tubs. I used Mae Ploy which I found to be excellent. Simply stir up the sauce and add your desired ingredients to make it your own.
You can make this curry with just chicken or just veggies. I chose to turn it into a stew adding potatoes and carrots. Other additions that are tasty in this curry are zucchini and peas.
I also used the whole 1 cup of water to thin out the sauce so it wouldn’t be too rich. But that is my personal preference. You can add as little or as much water to the curry until you get your desired thick or thinness. Even if the sauce gets soupy which I like. It still packs a lot of flavor.
CHICKEN PANANG CURRY
2 Tbsp. cooking oil
2 Tbsp. Panang Curry Paste (I used Mae Ploy)
1 13.5 oz. can coconut milk
1 ½ Tbsp. brown sugar
1 Tbsp. fish sauce
½ - 1 cup water
1 med potato, cut into bite size cubes
1 med carrot, cut into bite size cubes
½ pound long green beans, cut into 2” legnths
2 med chicken breast, sliced into thin strips
3 whole kaffir lime leaves
For garnish thai basil leaves
Heat the oil in a sauce pan and sauté the curry paste until fragrant. Add the coconut milk, brown sugar, fish sauce, lime leaves and 1/2 cup of water. Stir to mix.
Add potatoes and carrots and cook for about 10 minutes, until almost cooked.
Add the chicken and green beans; cook for another 5 minutes or until chicken is cooked through.
Add more water if you would like a thinner curry.
Serve with Jasmine rice.