Panang Curry Chicken (Gaeng Panang Gai)
A rich, creamy Thai Panang curry with thinly sliced chicken, sweet basil and bamboo shoots, served with roti bread.
Ingredients
| 4 cups | 960 ml | Full-fat coconut milk (with 3 tbsp thick cream separated out) |
| 4 tbsp | 60 ml | Panang curry paste |
| 5 leaves | Kaffir lime leaves, chiffonade | |
| 1.8 lb | 815 g | Large chicken breast, thinly sliced |
| 1/2 cup | 120 ml | Thai sweet basil, whole leaves only |
| 1/2 cup | 120 ml | Sliced bamboo shoots |
| 1/2 cup | 120 ml | Thinly sliced brown onion |
| 1/2 cup | 120 ml | Julienned red bell pepper |
| 4 tsp | 20 ml | Fish sauce |
| 1 tbsp | 15 ml | Tamarind concentrate |
| 1 tbsp | 15 ml | White sugar |
| 4 pieces | Roti bread (store-bought or homemade) | |
| 1/4 cup | 60 ml | Chopped peanuts, for garnish |
Instructions
- In a medium saucepan, heat the 3 tablespoons of thick coconut cream over medium heat and stir in the curry paste and lime leaves. Stir-fry for about 30 seconds, until the paste starts to brown.
- Stir the remaining coconut milk into the curry paste. Increase the heat to high and bring to a boil. Allow to boil for 10 to 15 minutes, or until the sauce reduces by about a quarter and coats the back of a spoon.
- Reduce the heat to a simmer. Add the chicken, basil leaves, bamboo shoots, onion, bell pepper, fish sauce, tamarind concentrate and sugar. Let the sauce simmer for 10 to 15 minutes, or until the chicken is cooked through.
- Cook the bread according to the package directions, or reheat the homemade bread.
- Divide the curry among four bowls and sprinkle with the chopped peanuts. Serve with the heated bread.
Pro Tip: Roti bread or paratha can be found in the frozen section of many Asian markets. You can also make homemade roti.