Thai Panang Chicken Curry Recipe

Name: Thai Panang Chicken Curry
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 1
Cuisine: Continental Gravy
Ingredients: 2 Number(2.0 gm) Red Chilly; 4 Gram(4.0 gm) Galangal; 1 Chopped Tsp(2.0 gm) Garlic; 1 Small(6.0 gm) Shallots; 1/2 Chopped Tbsp(3.0 gm) Lemon Grass; 1 Chopped Tbsp(3.0 gm) Coriander Leaves; 3 Gram(3.0 gm) Lime Leaves; 1/2 Tsp(3.0 gm) Shrimp Paste; 1/8 Tsp(0.21 gm) Jeera Powder; 1/4 Tsp(0.41 gm) Dhania Powder; 1 Tsp(4.0 gm) Peanuts; 1/2 Tbsp(2.0 ml) Oil; 1/4 Tbsp(4.0 gm) Coconut Cream; 1.5 Tbsp(23.0 ml) Coconut Milk; 1 Tsp(5.0 ml) Vietnamese Style Fish Sauce; 1/2 Tbsp(8.0 gm) Jaggery; 60 Gm(60.0 gm) Chicken, Breast; 30 Ml(30.0 ml) Water

20 mins 1 0 0

Thai Panang Chicken Curry is a rich curry with complex flavours. You'll need under 30 minutes to make this bright and hearty Protein-rich Thai Panang Curry.

Nutrition Information per serve

228.2 kcal

Energy
11.7 gm

Carbohydrate
9.2 gm

Protein
13.4 gm

Total Fat
1.3 gm

Total Fiber

Ingredients
Step-by-Step
FAQs

2 Number(2.0 gm) Red Chilly

4 Gram(4.0 gm) Galangal

1 Chopped Tsp(2.0 gm) Garlic

1 Small(6.0 gm) Shallots

1/2 Chopped Tbsp(3.0 gm) Lemon Grass

1 Chopped Tbsp(3.0 gm) Coriander Leaves

3 Gram(3.0 gm) Lime Leaves

1/2 Tsp(3.0 gm) Shrimp Paste

1/8 Tsp(0.21 gm) Jeera Powder

1/4 Tsp(0.41 gm) Dhania Powder

1 Tsp(4.0 gm) Peanuts

1/2 Tbsp(2.0 ml) Oil

1/4 Tbsp(4.0 gm) Coconut Cream

1.5 Tbsp(23.0 ml) Coconut Milk

1 Tsp(5.0 ml) Vietnamese Style Fish Sauce

1/2 Tbsp(8.0 gm) Jaggery

60 Gm(60.0 gm) Chicken, Breast

30 Ml(30.0 ml) Water

For Curry Paste
In a grinder add 2 soaked red chilly,4 gm chopped galangal,1 number garlic clove,1 small shallot,1/2 tbsp chopped lemongrass,1/2 tsp shrimp paste,1/8th tsp cumin powder,1/4th tsp coriander powder,1 tsp groundnuts, water as required and grind it in a smooth paste.
For Panag Chicken Curry
In a pan heat 1/2, tbsp oil add into the 1/4th cup prepared curry paste and saute it well.
Add into the diced chicken,1.5 tbsp coconut milk and mix it well. Cover with a lid and cook it nicely.
Add into the 1 tsp fish sauce,1 tbsp jaggery,1/4th tbsp coconut cream, mix and cook it well.
Serve hot.

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