Bethica's Kitchen Flavours: Thai Panang Chicken Curry

Today I would like to share this amazing recipe that I prepared using my homemade Panang Curry Paste. As mentioned earlier, I had the opportunity of relishing this dish recently and really fell in love with it.

It has such an intense and aromatic flavour, coming from the lemon grass, kaffir lime leaves and the coconut milk. The gravy has a creamy consistency and is spicy, sweet and sour. It is best relished with plain steamed rice. So check out the step by step pictorial recipe to prepare this Oriental delicacy.

Thai Panang Curry Paste -

1 small onion, chopped
5-6 garlic cloves
1" galangal / ginger, sliced
8-10 dry red chilies, soaked in water for 10-15 minutes
1/4 cup coriander roots, chopped
1/2 tsp. lime zest
1 lemongrass (bottom part), sliced
4-5 kaffir lime leaves
1/2 tsp. shrimp paste (opt)
2 tbsp. fried peanuts, powdered
1 tsp. roasted coriander powder
1 tsp. roasted cumin powder
1/2 tsp. pepper powder
2 tbsp. tomato ketchup
1 tsp. tamarind paste
salt to taste

Blend all the above mentioned ingredients to a smooth paste by adding required quantity of water. Store in an airtight container to be used later.

Thai Panang Curry with Chicken

500 gms chicken with bones, curry cut
2-3 tbsp. oil
3/4 cup panang paste
1/2 cup water
1 cup coconut milk
5-6 kaffir lime leaves
2-3 green chilies
salt to taste

Heat oil in a pan and add the panang paste. Cover and cook on a medium flame for 2 minutes.

Add the chicken and mix well. Cover and cook for 2-3 minutes. Then add 1/2 cup water, salt, chilies and kaffir lime leaves.

Mix everything well and simmer, covered till the oil starts to float on the surface and the chicken is almost tender.

Add 1 cup coconut milk and simmer, uncovered on a medium flame for 2-3 minutes. Switch off the flame and serve with plain steamed rice.