Panang Curry
Panang Curry is a sweet red Thai curry, a rich broth enhanced with peanut and coconut flavors
Panang Curry is a sweet red Thai curry, a rich broth enhanced with peanut and coconut flavors. Increase the red curry paste to intensify the flavor or to increase the heat in this delicious curry. Full of fresh veggies and tender chicken, it is ideal served with steamed rice.
Panang Curry
Step 1: Chicken
Prepare:
1 lb chicken
Cook & slice thin. Select the cooking method that best fits your needs:
Baked: Oven Roasted Chicken Breast
Crockpot: Shredded Chicken
Whole Chicken: Engagement Chicken
Velvet Chicken:
Thinly slice raw chicken and toss with 1/2 tsp baking soda. Allow to rest 20 minutes, rinse thoroughly, and cook (sauté or steam).
Cover cooked chicken and set aside.
Step 2: Curry
Start rice
To a large pot, heating over medium heat, add:
1 Tbsp oil
2 - 4 Tbsp panang paste*
Or substitute:
2 - 4 Tbsp red curry paste*
1 tsp ground coriander
1 tsp ground cumin
1 tsp peanut butter
Stir while heating for 2 or 3 minutes to release the flavors. Add:
1 tsp garlic, minced
2 Tbsp onion, finely diced
Continue to stir as the ingredients sauté for ~1 minute. Then stir in:
1 Tbsp fish sauce
1 Tbsp sugar
2 Tbsp lime juice
2 (15 oz) cans coconut milk
Heat to simmering, cover and simmer for 10-15 minutes. Add vegetables:
1/2 cup carrots, julienned
1/2 cup bell peppers, julienned
1/2 cup frozen petite peas
Cover and cook for 3 minutes. Stir in:
Chicken, cooked & sliced thin
Serve hot with steamed rice.
Brenda’s tips:
Serving size: 4 servings
Select your favorite method to cook the chicken and sub favorite veggies to make this dish uniquely yours
* Panang paste or red curry paste is the flavor base for this curry. Adding more will increase the flavor and it will also bring the heat. Start with a small amount and increase if desired.
Window to B’s kitchen . . .
Coconut Chicken Curry Soup
Learn how to turn Brenda’s favorite Coconut Chicken Curry into a soup.
Brenda lives in cold country. For 4-6 MONTHS of the year she’s surrounded by snow-covered fields. In the summers temperatures peak in the low 80s. Contrast that to Texas where we have a slight chance of experiencing one frost each winter, and summer temperatures peak at 105.
Since Brenda’s winter is three times as long as the winter I experience she’s become a master of creating hearty curries and soups. This is one of her favorites. You can view the original recipe and learn how to make this recipe in the slow cooker by clicking the links below:
Coconut Chicken Curry Soup
Heat a large pot to medium, add:
1 Tbsp oil
1/3 cup onion, finely chopped
Saute, then add:
2 cloves garlic, minced
1 jalapeno pepper, minced
2 Tbsp curry powder
1/2 tsp ground ginger
1/8 tsp red pepper flakes
1/2 tsp salt
Continue to cook 1-2 minutes, add:
1 lb chicken breast, cut into 1/2" cubes
Brown chicken, cooking about 5 minutes, then add:
1 can (15 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 tsp lime juice
1 tsp lemon juice
1 tsp cilantro, sliced
1/4 tsp pepper
2 tsp sugar
2 carrots, peeled and sliced 1/8"
1 can (15 oz) coconut milk
4 cups chicken broth
6-8 oz rice noodles
Cover and bring to low boil. Reduce heat to medium-low and continue to simmer 15 minutes. Serve hot.
Brenda’s Tips:
Serving Size: 4
Brenda adds whatever veggies are in season or in her freezer. Sometimes it's cubed summer squash, sometimes it's frozen beans. sometimes it's fresh garden peas. Brenda really enjoys vegetables and works to incorporate in every dinner.
Spice level can always be adjusted, so add or subtract jalapenos and red pepper flakes to taste.
Coconut Chicken Curry
Living in Cold Country Brenda loves making hearty curries and soups. This is one of her favorites.
Brenda lives in cold country. For 4-6 MONTHS of the year she’s surrounded by snow-covered fields. In the summers temperatures peak in the low 80s. Contrast that to Texas where we have a slight chance of experiencing one frost each winter, and summer temperatures peak at 105.
Since Brenda’s winter is three times as long as the winter I experience she’s become a master of creating hearty curries and soups. This is one of her favorites. You can learn how to make this recipe in the slow cooker and how to turn it into a soup by clicking the links below:
Coconut Chicken Curry
Heat a large pot to medium, add:
1 Tbsp oil
1/3 cup onion, finely chopped
Saute, then add:
2 cloves garlic, minced
1 jalapeno pepper, minced
2 Tbsp curry powder
1/2 tsp ground ginger
1/8 tsp red pepper flakes
1/2 tsp salt
Continue to cook 1-2 minutes, add:
1 lb chicken breast, cut into 1/2" cubes
Brown chicken, cooking about 5 minutes, then add:
1 can (15 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 tsp lime juice
1 tsp lemon juice
1 tsp cilantro, sliced
1/4 tsp pepper
2 tsp sugar
2 carrots, peeled and sliced 1/8"
1 can (15 oz) coconut milk
Cover and bring to low boil. Reduce heat to medium-low and continue to simmer 15 minutes. Serve hot with rice.
Brenda’s Tips:
Serving Size: 4
Brenda adds whatever veggies are in season or in her freezer. Sometimes it's cubed summer squash, sometimes it's frozen beans. sometimes it's fresh garden peas. Brenda really enjoys vegetables and works to incorporate in every dinner.
Spice level can always be adjusted, so add or subtract jalapenos and red pepper flakes to taste.
Coconut Chicken Curry in a Slow Cooker
Learn how to make Brenda’s favorite Coconut Chicken Curry in a Slow Cooker.
Brenda lives in Cold Country. For 4-6 MONTHS of the year she’s surrounded by snow-covered fields. In the summers temperatures peak in the low 80s. Contrast that to Texas where we have a slight chance of experiencing one frost each winter, and summer temperatures peak at 105.
Since Brenda’s winter is three times as long as the winter I experience she’s become a master of creating hearty curries and soups. This is one of her favorites. You can view the original recipe and learn how to turn it into a soup by clicking the links below:
Coconut Chicken Curry in a Slow Cooker
To a slow cooker add in this order:
1 lb chicken breast, cut into 1/2" cubes
2 Tbsp curry powder
1/2 tsp ground ginger
1/8 tsp red pepper flakes
1/2 tsp salt
1/3 cup onion, finely chopped
2 cloves garlic, minced
1 jalapeno pepper, minced
1 can (15 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 tsp lime juice
1 tsp lemon juice
1 tsp cilantro, sliced
1/4 tsp pepper
2 tsp sugar
2 carrots, peeled and sliced 1/8"
1 can (15 oz) coconut milk
Cook on high for 2-3 hours or low for 6-8 hours. Serve over rice.
Brenda’s Tips:
Serving Size: 4
Brenda adds whatever veggies are in season or in her freezer. Sometimes it's cubed summer squash, sometimes it's frozen beans. sometimes it's fresh garden peas. Brenda really enjoys vegetables and works to incorporate in every dinner.
Spice level can always be adjusted, so add or subtract jalapenos and red pepper flakes to taste.