Have you had panang curry yet? Panang curry is a rich and creamy, spicy yet balanced, peanutty coconut sauce.
I make my panang curry with lots of bell peppers and carrots, and optional tofu for extra protein. It’s a perfectly satisfying weeknight meal for cold days.
Thai Panang Chicken Curry
For the Curry Sauce
- 4 tablespoons tomato paste
- 1 small onion quartered
- 1 thumb-size piece galangal or ginger, sliced
- 3 cloves garlic
- 1 tablespoon soy sauce
- 1/2 teaspoon dark soy sauce
- 2 tablespoons fish sauce
- 1 teaspoon shrimp paste
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1/2 teaspoon ground coriander
- 1 to 2 red chilis minced; or 1/2 to 1 teaspoon cayenne pepper or chili flakes, to taste
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1 13.5-ounce can coconut milk (good-quality)
- 2 tablespoons lime juice
For the Chicken
- 1 pound chicken pieces breast, thighs, or drumsticks
- 3 tomatoes cut into wedges
- 1 red bell pepper or sweet red pepper, sliced
- 1/2 teaspoon whole cumin
- 2 makrut lime leaves or substitute bay leaves
- 1/2 loose cup fresh basil leaves left whole or roughly chopped if leaves are large
- Gather the ingredients.
- To a food processor work bowl or blender, add tomato paste, quartered onion, galangal or ginger, garlic, soy sauce, dark soy sauce, fish sauce, shrimp paste, paprika, chili powder, coriander, chiles or cayenne pepper, turmeric cinnamon, nutmeg, cloves, coconut milk, and lime juice. Process well.
- Pour sauce into a casserole dish. If you’d like more sauce, add up to 1/2 cup good-tasting chicken stock and stir together.
Cook the Chicken
- Heat oven to 375 F.
- Add the chicken pieces to the casserole dish along with the cumin seed and lime leaves or bay leaves. Mix well.
- Cover casserole dish and bake for 45 minutes.
- Remove from oven and add the tomatoes and peppers.
- Stir well, then return to oven to bake another 15 to 20 minutes, or until both chicken and vegetables are cooked.
- Taste test and then sprinkle with fresh basil leaves and serve with plenty of Thai jasmine rice (white or whole-grain).
- Serve and enjoy!