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"Bowl of Panang Curry with white rice, garnished with fresh basil leaves."

Panang Curry

Susie Thompson
I was six years old, standing beside my grandmother in her kitchen at the farm in Kamphaeng Phet. She was making this. I remember the sound of the mortar before I remember anything else bong bong, bong bong steady and unhurried. I did not know I was saying goodbye. You do not know those things at six. This panang curry recipe is built from what I watched that morning. I have not changed a single thing that matters.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Curry, Family meal, Main Course, Soup, Soup and Stews
Cuisine Thai
Servings 4 servings
Calories 350 kcal

Ingredients
  

  • 1 lb chicken breast thinly sliced
  • 2 tbsp Panang curry paste
  • 1 can 13.5 oz coconut milk
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 cup snap peas
  • 4-5 kaffir lime leaves torn
  • 1/4 cup Thai basil leaves
  • 1 tbsp vegetable oil

Instructions
 

  • Prepare the ingredients
    Thinly slice the chicken breast and the red and green bell peppers. Tear the kaffir lime leaves, prepare the snap peas, Thai basil leaves, and other ingredients for use.
  • Cook the curry paste.
    Add the Panang curry paste, to the pan or wok, stirring constantly for 2-3 minutes until the paste is fragrant and slightly darker.
  • Add Coconut Milk and Simmer
    Pour in half of the coconut milk and, stir well to combine with the curry paste. Bring the mixture to a gentle simmer.
  • Add Chicken and vegetables.
    Add the thinly sliced chicken to the pan, add the rest of the coconut milk, submerging each piece in the sauce. Simmer for about 10 minutes until the chicken is cooked through. Then, add the sliced bell peppers, snap peas, and torn kaffir lime leaves. Cook the vegetables for 5 minutes to keep their bright colors and slight crunch.
  • Final Touches:
    Adjust the fish sauce and palm sugar to taste. Finally, add the Thai basil leaves and stir everything.
  • Serve.
    Ladle into bowls and serve with jasmine rice.

Notes

The paste takes time. If making from scratch, pound the lemongrass until it breaks into fibers before the chili goes in. The finished paste should hold together when pressed between two fingers with no visible chunks. If you rush the mortar, you will taste it. The dish forgives most mistakes. It does not forgive a rough paste.
Fry the paste in oil or coconut milk, not water. The color darkens, the smell changes, the raw edge cooks out. This takes two to three minutes of steady stirring at minimum. When the paste is fragrant and a shade darker than when it went in, it is ready.
Reserve some coconut cream for the top. Do not stir it in at the end. Spoon it over the finished curry, a pool of cream sitting on the surface with the kaffir lime leaves pressed into it. This is not garnish. It is part of the dish.
Panang curry keeps well. The flavors deepen overnight. Make it the night before if you can. Reheat gently over medium-low and add a splash of coconut cream if it has thickened too much. Press fresh kaffir lime leaves in just before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 12gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 8gCholesterol: 50mgSodium: 800mgFiber: 3gSugar: 5g
Keyword Panang Curry, Gaeng Curry
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