Panang Curry with Chicken - One of the most popular dishes from Thailand
I love a good curry!
Ingredients
- 600 gram chicken thighs without skin
- 4 tbsp panang curry
- 5 dl coconut milk
- 1 pcs lime (peel only)
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 pcs red chili (for topping)
- 2 pcs kaffir lime leaf (for topping)
Panang curry and red curry are almost the same, but often Panang curry is a little milder than red curry, but full of delicious flavors. Curry is made with coconut milk and you can use seafood, vegetables or meat. Here is my favorite with homemade curry paste and chicken thighs. This is a very good dish that is often popular with the little ones as well. Here you get all the tricks for a perfect result and there is also an instructional video at the bottom of the recipe.
Step 1
Panang curry or red curry can be bought ready-made in many stores, but I like it best to make it homemade. There can be big differences in the strength and taste of the ones you buy so you have to adjust the amount a bit so it will be absolutely perfect for you. If you want to try my homemade, you will find the recipe here Panang curry / red curry - Stappfull av smak og utgangspunkt for mange retter
Step 2
Start by finding a pan and add a little neutral oil. Add the curry and cook on a fairly high heat for a few minutes. This helps to bring out even more of the good flavors.
Step 3
Pour in 25% of the coconut milk. I always use regular coconut milk as I think the light products of coconut milk do not give the same good taste and result. Mix well and cook until cracked. That it cracks means that you can see that a red oil stands out on top. This is important to get the best possible result. Taste now with brown sugar and fish sauce.
Step 4
Now add almost all of the coconut milk, but leave 2 tbsp. We will use this when we finish. Bring to the boil and cook for a few minutes before adding the chicken. I use chicken thighs as it fits better and becomes far more juicy than a breast in such dishes. Turn down the heat and simmer for 30 minutes. Then the chicken will be completely done and the sauce will thicken slightly.
Step 5
Taste again if you need a little more fish sauce or sugar. It is important to find a good balance between sweet, salty and sour in this sauce. Tear over some peel from the lime and now the dish is ready to be served. This is traditionally served with rice and it is common to garnish the dish with a little of the coconut milk, a few slices of chili and kaffir lime leaves if you have any. You can also garnish with cilantro if you like this. Now you can enjoy a delicious Thai Panang curry. Good luck.
