4.6 Sshealey Easy Panang Chicken Curry & Rice

Bring Thailand into your kitchen with a little help from Amazon and this easy Panang chicken curry recipe.

Thai food is fun and vibrant with roots in Chinese, Indian and European cultures. A unique blend of flavors featuring spicy, sweet, sour and salty make Thai cuisine unforgettable and addicting. Thai food can be complex and recipes time consuming but modern cooks use curry pastes which allow even the most novice cooks to make delicious dishes packed with exotic flavors.

To keep things authentic, I recommend using Jasmine rice. The grains are medium-sized, firm and aren’t too sticky. It’s versatile and aromatic. If you have never had this beautifully fragrant rice before, I’m sure you will find it a pleasant change from long grain.

This recipe is easy because it’s all about portions and I’m sure after you make it the first time, you’ll find yourself putting your twist on it. The recipe calls for a total of 3 cups of vegetables so feel free to have fun and get creative with choosing your vegetable blend.

Amazon Shopping List

• Mae Ploy panang curry paste
• Jasmine rice

Vegetables recommended for this curry:

• Onion
• Red bell pepper
• Green beans
• Broccoli
• Zucchini
• Carrots
• Mushrooms

Easy Panang Chicken Curry & Rice Recipe

Panang curry is a popular, spicy dish that features a coconut milk-based sauce and it’s a hit with lovers of spicy food. The sauce is so tasty you might be tempted to lick the bowl but keep in mind that the more curry paste you use, the spicier it will be. 

Enjoy bringing the exotic tastes of Thailand into your Midwest kitchen-the spice lovers in your circle with adore this dish!

Ingredients

• 1 cup Jasmine rice
• 1 ⅓ cup water 
• ½ lb chicken, cut into strips 
• coconut oil
• 1 15 ½ oz can coconut milk
• 1 tablespoon curry paste
• 1 tablespoon white sugar
• 3 cups of vegetables, cut into strips

Directions

In a medium pot, boil water and rice over high heat and cover with lid. Reduce heat to low and simmer. Watch for the water to be absorbed, usually about 10-15 minutes, and turn the heat off once the water is gone. Set pot aside leaving the lid on top.

In a large pan, heat coconut oil over medium-high heat. Coat the pan with the oil and add the chicken to the pan cooking the chicken until no longer pink. Set aside.

Add coconut milk to the same pan you cooked the chicken in, blend in curry paste and sugar. Once mixed, add chicken and vegetables back into the pan and cook over medium heat until vegetables are cooked to your liking.

Tips for serving Thai food:

• Thai folks do not use chopsticks so to be authentic and respectful of Thai culture, give each diner a spoon and fork for their place setting.
• Thai food is served family-style with rice being the starting point. Serve diners a serving of rice to their preference in a large bowl and then allow them to serve themselves the curry.
• Offer sriracha as a condiment and let your guests turn up the heat!