I get asked frequently how to make panang chicken curry, and I’m so excited to share! This is one of my favorite curry recipes right now and my picky toddler LOVES it too. When I worked in downtown Greenville, I was introduced to an unbelievable Thai restaurant, Lemongrass. This is my FAAAA-VORITE Thai restaurant and I use their food as my standard.
If you haven’t been to the Asian market before, you need to start. This is where you can find reasonably priced rice, rice noodles, every selection of curry paste, fresh veggies, and ANY Asian sauce that you might need. As a white American, it was a little intimidating at first, but the people there are so friendly and helpful. After all, I am bringing them business.
Panang Curry Paste
Panang curry is a type of red curry, but a little on the sweeter side. It is made up of dried chili peppers, galangal/ginger, lemongrass, lime zest, coriander root, coriander seeds, cumin seeds, garlic, shallot, shrimp paste, salt, peanuts and palm sugar. Then fried in coconut milk to make a delicious creamy sauce.
- 1 lb. of chicken or other protein
- Panang curry paste (4 oz. can is what I use)
- 1-2 cans of coconut milk depending on the heat level
- Coconut Oil
- Jasmine Rice
Veggie Pick List
I have use an assortment of veggies when making this recipe. When picking out what veggies to include, think about using a blend of colors. Here’s a list veggies that work well for panang curry:
- Red pepper
- Yellow pepper
- Sweet Onion
- Sugar/Snap peas
- Basil leaves
Did you enjoy this recipe? What veggies do you like in your panang chicken curry?