Thai Panang Chicken Curry

Name: Thai Panang Chicken Curry
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Thai,Asian
Ingredients: 1/4 cup tomato paste; 1 small onion, quartered; 1 thumb-size piece galangal, or ginger, peeled and 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; 1/2 teaspoon turmeric; 1 to 2 red chilis, minced, or 1/2 to 1 teaspoon cayenne pepper or chili flakes, to taste; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1 (13 1/2-ounce) can coconut milk, good-quality; 2 tablespoons fresh lime juice; 1 1/2 pounds boneless chicken breasts or thighs, cut into large chunks, or skinless bone-in pieces, breast, thighs, or drumsticks; 1/2 teaspoon whole cumin; 2 makrut lime leaves, or bay leaves; 3 tomatoes, cut into wedges; 1 red bell pepper, sliced; 1/2 cup fresh basil leaves, loosely packed, preferably Thai basil, chopped if large; Jasmine rice, white or whole-grain

A thick, rich, and creamy Thai Panang curry, originally from Malaysia, is simple to prepare despite its numerous ingredients.

⭐ 4.1 (120 reviews) Prep: 20 minCook: 60 minTotal: 80 minYields: 4 servings

Category Tags:

Entree Dinner

Cuisine Tags:

Thai Asian

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Ingredients

For the Curry Sauce:

1/4 cup tomato paste
1 small onion, quartered
1 thumb-size piece galangal, or ginger, peeled and 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
1/2 teaspoon turmeric
1 to 2 red chilis, minced, or 1/2 to 1 teaspoon cayenne pepper or chili flakes, to taste
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 (13 1/2-ounce) can coconut milk, good-quality
2 tablespoons fresh lime juice

For the Chicken:

1 1/2 pounds boneless chicken breasts or thighs, cut into large chunks, or skinless bone-in pieces, breast, thighs, or drumsticks
1/2 teaspoon whole cumin
2 makrut lime leaves, or bay leaves
3 tomatoes, cut into wedges
1 red bell pepper, sliced
1/2 cup fresh basil leaves, loosely packed, preferably Thai basil, chopped if large

For Serving:

Jasmine rice, white or whole-grain

Instructions

Preheat the oven to 375 F.
Combine all curry sauce ingredients in a food processor or blender and process until smooth.
Pour the sauce into a casserole dish.
Add chicken pieces, cumin seed, and lime or bay leaves to the sauce in the casserole dish and mix thoroughly.
Cover the dish and bake for 45 minutes.
Remove from oven, add tomatoes and peppers, then stir well.
Cover and return to the oven for another 15 to 20 minutes, or until chicken and vegetables are cooked.
Taste and adjust seasonings; serve with fresh basil leaves and Thai jasmine rice.

Nutritional Info (per serving)

Calories: 620 kcal

Carbohydrate: 35 g

Cholesterol: 147 mg

Fiber: 6 g

Protein: 61 g

Saturated Fat: 20 g

Sodium: 1312 mg

Sugar: 10 g

Fat: 28 g

Unsaturated Fat: 0 g