Panang Thai Curry

AuthorGerald
RatingDifficultyIntermediate

Panang Thai Curry is probably my favorite of all Thai curries. I've made it with chicken, pork as well as shrimp.

ShareTweetSaveShare

Yields1 Serving
Prep Time5 minsCook Time15 minsTotal Time20 mins

Ingredients:
 4 tbsp Oil
 1 13.5 oz Coconut Milk
 ½ lb Shrimp, pealed & deveined OR Chicken Breast (Boneless & Skinless) cut into 1/2" cubes
 1 Red Bell Pepper, seeded and cut into bite size pieces (about 1")
 1 Orange or Green Bell Pepper, seeded and cut into bite size pieces (about 1")
 1 Small White Onion, peeled and cut into bite size pieces (about 1")
 4 Kaffir Lime Leaves, minced (optional)
 1 tbsp Peanut Butter (Optional)

Directions:
1

Add the oil to a medium sized pot (about 3qt) or a 14" skillet and heat on medium-high heat. Add the entire can of Panang Curry Paste (and the peanut butter if using - which I often don't) and sauté for 3 minutes, stirring often to mix well and prevent scorching.

2

Add 1/2 can of coconut milk to the pot and cook until boiling, about 3 minutes, stirring often.

3

Chicken Version:

Add the cubed chicken to the pot, reduce to medium heat and cook until done, about 5 minutes. Add the rest of the coconut milk plus the second can of coconut milk and bring to a boil, stirring often. Next add the bell peppers and onion, reduce heat to medium and cook for about 5 minutes or until the peppers are al dente, stirring often.

4

Shrimp Version:

Add the rest of the coconut milk plus the second can of coconut milk. Add the bell peppers and onion and bring to a boil, stirring often.

Reduce heat to medium and cook for 5 minutes or until the peppers are al dente, stirring often. Add the peeled and deveined shrimp to the pot and cook until done, about 2 minutes.

5

Add the minced kaffir lime leaves, mix and serve - enjoy!

6

Gerald's Tip: Fresh kaffir lime leaves can be frozen to keep longer. While they do turn dark in the freezer, they still retain their flavor. Kaffir lime leaves will remain a little tough, even after cooking. You can eat them, or take them out after cooking.

CategoryCuisineCooking Method,

Ingredients

Ingredients:
 4 tbsp Oil
 1 13.5 oz Coconut Milk
 ½ lb Shrimp, pealed & deveined OR Chicken Breast (Boneless & Skinless) cut into 1/2" cubes
 1 Red Bell Pepper, seeded and cut into bite size pieces (about 1")
 1 Orange or Green Bell Pepper, seeded and cut into bite size pieces (about 1")
 1 Small White Onion, peeled and cut into bite size pieces (about 1")
 4 Kaffir Lime Leaves, minced (optional)
 1 tbsp Peanut Butter (Optional)

Directions

Directions:
1

Add the oil to a medium sized pot (about 3qt) or a 14" skillet and heat on medium-high heat. Add the entire can of Panang Curry Paste (and the peanut butter if using - which I often don't) and sauté for 3 minutes, stirring often to mix well and prevent scorching.

2

Add 1/2 can of coconut milk to the pot and cook until boiling, about 3 minutes, stirring often.

3

Chicken Version:

Add the cubed chicken to the pot, reduce to medium heat and cook until done, about 5 minutes. Add the rest of the coconut milk plus the second can of coconut milk and bring to a boil, stirring often. Next add the bell peppers and onion, reduce heat to medium and cook for about 5 minutes or until the peppers are al dente, stirring often.

4

Shrimp Version:

Add the rest of the coconut milk plus the second can of coconut milk. Add the bell peppers and onion and bring to a boil, stirring often.

Reduce heat to medium and cook for 5 minutes or until the peppers are al dente, stirring often. Add the peeled and deveined shrimp to the pot and cook until done, about 2 minutes.

5

Add the minced kaffir lime leaves, mix and serve - enjoy!

6

Gerald's Tip: Fresh kaffir lime leaves can be frozen to keep longer. While they do turn dark in the freezer, they still retain their flavor. Kaffir lime leaves will remain a little tough, even after cooking. You can eat them, or take them out after cooking.

Panang Thai Curry

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipes, tips and techniques delivered to your mailbox

Recipes, tips and techniques delivered to your mailbox

Sign up for my free newsletter and get my favorite recipes, beginner tips, seasonal recipes, cooking techniques, and awesome product offers!

You have Successfully Subscribed!