Rich, thick and creamy…just as a good curry should be! And to make something good even better…this recipe is loaded with chicken and lots of vegetables, to make for a complete meal in one bowl! Grab a spoon and dig in!!
I love a good curry! But not just any curry, I like my curry thick, creamy and full of meat and vegetables. And that is just what this panang curry is!! I made many adjustments to this recipe until it was just the way I like it. And I think you will too!
Let’s talk about the ingredients…
Panang curry paste: You certainly can make this from scratch. *Confession* – I have not even attempted too. I love the panang curry paste that I use so much, that I have not even thought about trying something else…Maybe some day I’ll venture into trying to make it from scratch, but for now I use canned panang curry paste.
What is panang curry paste? Panang curry is usually less spicy than traditional red curry, because of the fact that it uses fewer red chilies, but there’s still a distinct kick of spiciness to it. Panang curry pastes vary somewhat from brand to brand, but they typically include dried chili peppers, ginger, lemongrass, kaffir lime zest, kaffir lime leaves, coriander root, coriander seeds, and cumin seeds.
Coconut milk: I’ve tried a lot of different brands of coconut milk, I’ve used organic and lite or low fat coconut milk. I’ve sat on the floor of the grocery store and compared ingredients labels until my head hurt, (seriously I have). And here are my conclusions…There is a big difference between the various cans of coconut milk. It’s worth choosing carefully. My first goal in choosing canned coconut milk is avoiding all the unnecessary added ingredients. The only canned coconut milk I will buy has three ingredients; coconut, purified water and guar gum. Guar gum is a thickener and a food binder, and is a common food additive. Some brands add color retainers, stabilizers, additional thickeners and preservatives. To avoid all the other added ingredients, you may have to buy organic. The other choice you have to make when buying canned coconut milk is deciding between regular and lite (sometimes called low fat). I have tried using lite or low fat coconut milk in my curries and I have never liked the results. The curry ends up less flavorful and watery, not at all thick and creamy. I have also discovered that the lite coconut milk always has more additives to make up for the less fat, in essence creating a “false” creaminess using artificial ingredients…yuk! So if you want a full flavored, creamy curry you must buy regular coconut milk! You won’t regret it!
Fish sauce: For those not familiar with fish sauce, it is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine. It has a strong, pungent smell that can be off-putting, but fish sauce is an essential ingredient in creating authentic Asian flavored dishes. When used correctly, it enhances and complements the flavors of the dish, and does not overpower or standout. Sugar is often used, as it is in this recipe, to balance the strong salty flavor of the fish sauce.
Bamboo: I discovered edible bamboo only a few years ago and thought it would go great in curry. Bamboo shoots have a flavor that’s somewhat similar to water chestnuts with an extremely mild flavor. And not only are they delicious, they are good for you as well as being a healthy source of fiber.
Thai Basil: Thai basil has purple stems, and its leaves are narrower and perkier than its Italian cousin. Bury your nose in a bunch of Thai basil and you’ll smell anise, not pesto. Flavor-wise, it’s spicier and bolder, too. If you can’t get your hands on Thai basil, you can use Italian, but it will give you a slightly different taste. We usually have a bush of Thai basil growing in our garden, so it’s easy to go to the garden and pick a handful.
You certainly are not limited to the ingredient list here. You can get creative with this curry and make it your own. There are so many things you could add to this curry. I have used long beans, green beans, (I would only use fresh, not canned), potatoes, carrots and zucchini. You could even change up the meat and use pork, beef or fish. If you make this, comment down below and tell how you were creative with your curry! Enjoy!
My favorite panang curry paste and favorite rice cooker:
- 5 tablespoons panang curry paste
- 1 tablespoon cooking oil
- 2 cans coconut milk, full fat
- 2 pounds chicken, cut into 2 inch strips
- 2 tablespoons sugar
- 2 tablespoons fish sauce
- 1 onion, chopped
- 1 or 2 large red peppers, cut into strips
- 1 or 2 large green peppers, cut into strips
- 1 small can of bamboo, (optional)
- 10-15 Thai basil leaves, torn
- 4 tablespoons cornstarch
- 4 tablespoons cold water
- In a wok or deep skillet, fry the curry paste in the oil over medium-high heat until sizzling and fragrant, 2 to 3 minutes.
- Stir the coconut milk into the curry paste and bring to a boil.
- Add the chicken and cook in the coconut milk for 10 to 15 minutes.
- Stir in the sugar, fish sauce, onions, peppers and bamboo. Simmer for 10 minutes.
- **If you want your curry thicker, at this point you can combine the cornstarch and water together and mix well until the cornstarch is completely incorporated into the water. Stir quickly into the curry and continue to stir as it thickens, (see notes).
- Add the Thai basil leaves and serve over rice.