- Chicken breasts (SEO: chicken breast, cut into bite-sized pieces)
- Coconut milk (SEO: coconut milk, full-fat for richer flavor)
- Green curry paste (SEO: green curry paste, Thai green curry paste)
- Fish sauce (SEO: fish sauce, Thai fish sauce)
- Palm sugar (SEO: palm sugar, light brown sugar as substitute if unavailable)
- Lime juice (SEO: fresh lime juice, for zest and acidity)
- Garlic cloves (SEO: minced garlic, for added depth of flavor)
- Ginger (SEO: grated ginger, to enhance aroma)
- Kaffir lime leaves (SEO: kaffir lime leaves, optional but recommended for authentic taste)
- Bell peppers (SEO: sliced bell peppers, any color, for a pop of color and sweetness)
- Green beans (SEO: trimmed green beans, or string beans, for crisp texture)
- Sodium-free tomato paste (SEO: tomato paste, to add body and slight acidity)
- Vegetable oil (SEO: vegetable oil, for cooking the curry paste)
- Thai basil (SEO: Thai basil leaves, optional but adds a final burst of flavor)
- Cooking basics:
- Salt (SEO: salt, to taste)
- Water (SEO: water, as needed to adjust consistency)
Note: Ensure you have access to all ingredients before starting your dish. Adjust the quantity and types according to personal preference or dietary restrictions.
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Steps
### Easy Panang Curry with Chicken Recipe
Panang curry is a delicious and aromatic Thai dish that's perfect for those who enjoy bold flavors without being too spicy. In this recipe, we will guide you through making an easy panang curry using chicken as the main ingredient. Follow these steps to create a delightful meal that's sure to impress your family or friends!
#### Ingredients:
- 500g boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 4 dried red chili peppers (adjust to taste for spiciness)
- 4 tbsp panang curry paste (you can find this in Asian grocery stores or use a store-bought version if preferred)
- 2 cups chicken broth
- 1 cup coconut milk
- 3-4 stalks lemongrass, bruised and sliced
- 5-7 kaffir lime leaves (optional for extra flavor)
- Salt to taste
- 2 tbsp fish sauce (or soy sauce if not available)
- Fresh cilantro or Thai basil for garnish
- Lime wedges
#### Steps:
1. **Preparation:**
- Begin by preparing your ingredients. Slice the onion, mince the garlic and grate the ginger. Bruise the lemongrass slightly to release its oils.
2. **Cooking the Chicken:**
- Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
- Add the chicken pieces and cook until they are browned on all sides, about 5-7 minutes. Remove from the pan and set aside.
- Stir in the panang curry paste and cook for an additional 1-2 minutes to allow it to develop its flavor.
5. **Cooking Sauce:**
- Add the chicken broth, coconut milk, bruised lemongrass, and kaffir lime leaves (if using). Bring the mixture to a boil.
6. **Combine Ingredients:**
- Return the cooked chicken pieces to the pan. Reduce heat to medium-low and let it simmer for about 15-20 minutes or until the chicken is fully cooked through.
7. **Seasoning:**
- Stir in fish sauce (or soy sauce) and adjust with salt if needed.
8. **Garnish and Serve:**
- Remove from heat, garnish with fresh cilantro or Thai basil, and serve with lime wedges on the side for an extra burst of flavor.
#### Tips:
- For a milder curry, reduce the number of dried red chili peppers used in the recipe.
- You can substitute chicken thighs for a richer flavor if you prefer.
- Serve this panang curry with steamed jasmine rice or naan bread to soak up all that delicious sauce!
By following these detailed steps and using relevant keywords like "panang curry," "Thai cuisine," and "curry paste," your recipe will be optimized for search engines while providing clear, easy-to-follow instructions. Enjoy your cooking!