Thai Panang Chicken Curry
A rich, aromatic, and authentic Thai Panang Chicken Curry made completely from scratch. This recipe guides you through making a fragrant curry paste in a blender and slow-cooking it with tender chicken thigh for a deeply flavorful and satisfying meal.
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🍳 調理の流れ
Prepare all aromatics and spices, then blend them into a smooth paste using reserved chili water. → Fry half of the curry paste in oil until fragrant, then add chicken thigh and coat well. → Pour in coconut milk, bring to a simmer, then cover and cook on low for 30 minutes. → Season the finished curry with fish sauce and palm sugar to taste. → Serve garnished with coconut cream, fresh kaffir lime leaves, and sliced chili.
調理手順
簡単な手順
Prepare all aromatics and spices, then blend them into a smooth paste using reserved chili water. → Fry half of the curry paste in oil until fragrant, then add chicken thigh and coat well. → Pour in coconut milk, bring to a simmer, then cover and cook on low for 30 minutes. → Season the finished curry with fish sauce and palm sugar to taste. → Serve garnished with coconut cream, fresh kaffir lime leaves, and sliced chili.
イントロ
A rich, aromatic, and authentic Thai Panang Chicken Curry made completely from scratch. This recipe guides you through making a fragrant curry paste in a blender and slow-cooking it with tender chicken thigh for a deeply flavorful and satisfying meal.
ステップ 1
Begin making the curry paste. Soak the dried red chilies in hot water for about 10 minutes to soften them. Reserve the soaking water.
ステップ 2
Drain the soaked chilies and roughly chop them. Place them into a blender or small food processor.
ステップ 3
Peel and finely chop the galangal, then add it to the blender.
ステップ 4
Roughly chop garlic and shallots and add them to the blender.
ステップ 5
Prepare the lemongrass by bruising it, trimming the end, peeling the tough outer layers, and finely slicing the tender part. Add to the blender.
材料リスト
重要なメモ
Making the curry paste from scratch is key to the authentic flavor. The recipe makes enough for two batches, so you can freeze half for later.
When blending the paste, use the chili soaking water instead of oil to achieve the right consistency. Oil can cause the paste to emulsify and become too thick.
This recipe uses a slow-cooking method which is perfect for chicken thigh or tougher cuts of beef, making the meat very tender.
The balance of sweet (palm sugar) and salty (fish sauce) is crucial. Always taste and adjust at the end of cooking.
If you can't find fresh kaffir limes for the peel, using just the leaves will still provide a great flavor.
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