Thai food is definitely in the Top 10 list of foods I crave often. Because most Thai dishes are so rich in flavour and colour, you can get away with making them healthy in a number of different ways. I’ve been working on this panang curry chicken recipe for a while now. What started out as an experiment to see if I could achieve my own curry perfection without paying through the nose at restaurants, has now become one of my go-to dinner recipes.
Panang curry dishes are usually slightly sweeter and thicker than the other curries (red curry, green curry, etc.) I like to add extra srirachi and red pepper flakes to kick up the heat, but that’s optional of course.
This is delicious, great on a rainy day and freezes well if you want to save it and eat it later.
Home Made Thai Panang Chicken
Here’s what you do:
1. Smash about a handful of peanuts until they are crushed into little pieces.
2. In a warm pan, combine the crushed nuts (hold the jokes, please) with a tablespoon of olive oil and a tablespoon of redchili paste and sauté until aromatic.
3. Add coconut milk one can at a time, seasoning to taste with 1 tsp fish sauce (use soy sauce if you don’t have), red pepper flakes and red chili paste.
4. Add the other can of coconut milk. You’ll need to add more chili paste, fish sauce (or soy sauce), and red pepper flakes. At this point, throw in a little salt, pepper, onion power and garlic powder and some sriracha; season to taste.
5. Add about 15-20 drops of liquid clear stevia, OR 2 tablespoons of organic raw honey. Let this all simmer for a few minutes while you prepare your chicken breasts and raw veggies.
6. Rinse your chicken and slice into thin pieces by cutting diagonally into the breast. They should be about an inch or two long, and not too thick. Chicken cut this way cooks faster, is more tender and looks prettier.
7. Wash and chop your raw veggies. You’ll want your peppers and onions in long pieces about a quarter-inch wide, and your zucchini (depending on how thick it is) can be cut into simple round medallions.
7. Add the veggies into the coconut curry “broth,” and let them cook for about 5 minutes. By this time, your coconut base should taste amazing.
8. Add the chicken and let simmer until fully cooked (about 12 minutes or so).
For a very traditional meal, serve with white jasmin rice. To get a little healthier, use brown rice, quinoa or minced cauliflower “rice.” Or skip the “rice” altogether! It’s delicious on its own. Garnish with green onions and crushed peanuts, and enjoy!
Easy Adaptations for Thai Panang Chicken Recipe
This meal is easily adapted to suit a number of dietary needs.
- This recipe is already 100% gluten free; serve with quinoa.
- Paleo dieters, simply change out the peanuts for cashews.
- Serving the curry with cauliflower “rice” is tasty and both low-carb and paleo-friendly.
- Vegetarians, cut out the chicken or swap with shrimp, organic non-GMO tofu or tempeh.
Cook Time: 25 Min
4 Chicken breasts
2 Cans coconut milk
Red chili paste
Fish sauce OR soy sauce
Red pepper flakes
Raw honey OR stevia