Because I have lately acquired the ingredients necessary for making Thai curries, I have been making at least one curry weekly. Panang curry is my favorite of all curries, and when I didn't have the proper ingredients I tried to combine flavors from what I had to attempt to mimic the flavor of panang curry. I have made one with tofu before, but not with chicken. Here is my attempt with chicken, based off a recipe from Bon Appetit magazine (my favorite cooking magazine). Their recipe calls for tofu, but I swapped tofu for chicken.
Chicken Panang Curry
1 tbsp wok oil*
1/2 sweet onion, sliced
2 tbsp grated ginger
4 garlic cloves, minced
1 red bell pepper, sliced
1 lb chicken breast or thigh meat, cut into bite-sized chunks
1/4 cup natural peanut butter
2 tsp ground cumin
1 tsp turmeric
1 tsp hot chili paste, such as sambal oelek or sriracha
1 13.5-oz can lite coconut milk
1 cup low-sodium chicken broth
1 tbsp demerara sugar or brown sugar substitute
1 tbsp fish sauce
1 stalk lemongrass, bruised and cut into 2-3 pieces
3 kaffir lime leaves (or 3 tbsp fresh lime juice and 1 1/2 tsp finely grated lime zest)
1/2 lb frozen thawed whole green beans or fresh green beans
1. Heat a large pot over medium heat; add the oil and allow it to heat through. Then add the onion, ginger, garlic, and bell pepper and cook until they are tender.
2. Add the chicken and brown on all sides, about 2 minutes.
3. Add the peanut butter, cumin, turmeric, and chili paste to the vegetables and chicken and stir to combine.
4. Shake the can of coconut milk to combine the solids with the coconut water. Add the coconut milk, broth, sugar, and fish sauce.
4. Take the stalk of lemongrass and bend it to bruise it, then submerge it along with the lime leaves (or juice and zest) into the coconut sauce.
5. Submerge the green beans into the coconut sauce. Allow the curry to simmer about 5 minutes or until the green beans are tender and heated through and the sauce has thickened.
6. Check the sauce for seasoning and adjust accordingly. Once the seasonings are to your liking, serve immediately, with rice.
*wok oil is a light oil infused with the flavors of cilantro, ginger, and garlic and is perfect for making Asian-style dishes. If you don't have wok oil, add some chopped garlic and ginger to the sauteing vegetables and finish the dish with some fresh cilantro.
Servings per recipe: 4
Fat: 20.9 g
Saturated fat: 7.7 g
Cholesterol: 96 mg
Sodium: 494 mg
Carbohydrate: 21.4 g
Fiber: 4.5 g
Sugars: 6.4 g
Protein: 44.3 g
Labels: bell peppers, chicken, curry, green beans, main course, nuts