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Thai Panang Chicken Curry Recipe

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
  • 11.7 gm
  • 9.2 gm
  • 13.4 gm
    Total Fat
  • 1.3 gm
    Total Fiber
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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