Thai Panang Recipe

Vegetable oil: Used for sautéing the curry paste and other ingredients.

Coconut milk: Provides a creamy base for the curry.

Panang curry paste: The key flavor component of the dish, made from a blend of spices and herbs.

Chicken breast: Sliced thinly for quick cooking and to absorb the curry flavors.

Fish sauce: Adds a salty, umami flavor to the curry.

Sugar: Balances the flavors by adding a touch of sweetness.

Kaffir lime leaves: Torn and added for a unique citrusy aroma.

Bell peppers: Adds color and a slight crunch to the dish.

Basil leaves: Stirred in at the end for a fresh, aromatic finish.

When cooking with coconut milk, make sure to use the thick, creamy part at the top of the can for a richer flavor. Stirring the panang curry paste in the hot oil helps to release its aromatic oils, enhancing the dish's depth. For the chicken, slicing it thinly ensures it cooks evenly and absorbs the flavors better. Tearing the kaffir lime leaves instead of chopping them releases more of their essential oils, adding a fragrant citrus note. Adding the bell peppers towards the end keeps them slightly crisp, providing a nice texture contrast. Finally, stir in the basil leaves off the heat to preserve their fresh, vibrant flavor.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that complements the Thai Panang curry.

• coconut milk - Substitute with almond milk with coconut extract: Almond milk with coconut extract can mimic the creamy texture and flavor of coconut milk.

• panang curry paste - Substitute with red curry paste: Red curry paste is similar in flavor but may need additional peanut butter to achieve the nutty taste of panang curry paste.

• chicken breast - Substitute with tofu: Tofu is a great vegetarian alternative that absorbs the flavors of the curry well.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, making it a good vegetarian substitute.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slightly different flavor profile that works well in Thai Panang curry.

• kaffir lime leaves - Substitute with lime zest: Lime zest can provide a similar citrusy aroma and flavor.

• bell peppers - Substitute with zucchini: Zucchini offers a similar texture and can absorb the curry flavors effectively.

• basil leaves - Substitute with cilantro: Cilantro adds a fresh, aromatic flavor that complements the curry.

• Allow the Thai Panang curry to cool to room temperature before storing. This helps prevent condensation, which can lead to a soggy texture.
• Transfer the curry to an airtight container. Glass containers are preferable as they do not retain odors and are easy to clean.
• For short-term storage, place the container in the refrigerator. The curry will stay fresh for up to 3-4 days.
• For long-term storage, consider freezing the curry. Use freezer-safe containers or heavy-duty freezer bags to prevent freezer burn.
• When using freezer bags, lay them flat in the freezer. This not only saves space but also allows the curry to thaw more evenly.
• Label the containers or bags with the date of preparation. This helps you keep track of how long the curry has been stored.
• To reheat, thaw the curry in the refrigerator overnight if frozen. Reheat gently on the stove over medium heat, stirring occasionally to ensure even heating.
• If the curry appears too thick after reheating, add a splash of coconut milk or chicken broth to achieve the desired consistency.
• Avoid reheating the curry multiple times as this can affect the texture and flavor of the chicken and vegetables.
• Enjoy your Thai Panang curry with freshly cooked rice or noodles for a delightful meal.

• For stovetop reheating, place a pan over medium heat. Add a splash of coconut milk or vegetable oil to prevent sticking. Add the leftover Thai Panang and stir occasionally until heated through, about 5-7 minutes.
• For microwave reheating, transfer the Thai Panang to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
• For oven reheating, preheat your oven to 350°F (175°C). Place the Thai Panang in an oven-safe dish and cover with aluminum foil to retain moisture. Heat for 15-20 minutes, or until warmed through.
• For steaming, place the Thai Panang in a heatproof dish that fits into a steamer basket. Steam over boiling water for about 10 minutes, or until thoroughly heated. This method helps retain the dish's moisture and flavor.
• For sous vide reheating, place the Thai Panang in a vacuum-sealed bag or a resealable plastic bag using the water displacement method. Heat a pot of water to 140°F (60°C) and submerge the bag for 30-45 minutes, ensuring the chicken and vegetables are evenly warmed.

• Pan: Used for heating the oil and cooking the curry paste, chicken, and vegetables.

• Spatula: Essential for stirring the curry paste, coconut milk, and other ingredients to ensure even cooking.

• Measuring spoons: Needed for accurately measuring the vegetable oil, panang curry paste, fish sauce, and sugar.

• Measuring cup: Used to measure the coconut milk and bell peppers.

• Knife: Necessary for slicing the chicken breast and bell peppers.

• Cutting board: Provides a safe surface for slicing the chicken and bell peppers.

• Mixing bowl: Useful for holding the sliced chicken and bell peppers before adding them to the pan.

• Tongs: Handy for turning and handling the chicken pieces while they cook.

• Serving spoon: Used for serving the finished Panang curry.

Prep ingredients in advance: Slice the chicken breast, bell peppers, and tear the kaffir lime leaves beforehand to streamline the cooking process.

Use pre-made curry paste: Opt for store-bought panang curry paste to save time on making it from scratch.

Cook in batches: If doubling the recipe, cook the chicken in batches to ensure even cooking.

One-pot cooking: Use a large pan or wok to cook everything together, minimizing cleanup time.

Quick simmer: Bring the coconut milk to a simmer quickly by using medium-high heat initially, then reduce to medium.