Thai Panang Chicken Curry With Sugar Snap Peas
Thai Panang chicken is a relatively mild, rich and creamy curry with fish sauce, sugar, lime juice and lime leaves in a coconut milk sauce.
This recipe can be cooked and prepared in around 40 minutes, and it is very easy with minimal preparation.
Easy Panang Chicken
I love cooking and eating Thai curries. They are packed full of big flavours, they are often fairly easy to cook, and many of the ingredients will sit in your fridge, freezer and cupboard for months.
Not to mention the fact that they are endlessly versatile.
I've got recipes that range from the fiercely spicy Thai jungle curry, a delicious and fresh Thai green chicken curry, to a "blingy" Thai red duck curry.
My latest recipe is a superb Thai Panang chicken curry; it tastes fantastic, and it's really easy.
It's very much easier than many of my curries in terms of preparation. All you need to do is cut your sugar snap peas, shred the lime leaves and chop your chicken.
Then it is a case of adding the ingredients to the wok at the right time, and you have a curry that tastes like you spent hours crafting it... whilst you did no such thing!
Frequently Asked Questions
Why is it important to cook the coconut milk until it splits?
I do this in many of my Thai curry recipes; I use many techniques to achieve it. But the reason behind it is that many of the spices that make up the curry paste are "carried" by oil.
Splitting the coconut milk releases that oil, and as a result, unlocks deeper and more complex flavours.
Can I use low-fat coconut milk?
No, low-fat coconut milk does not contain enough fat, and you will end up with a very wishy-washy, watery curry.
Can I use chicken breast?
Yes, but it will take a few minutes less to cook through, and even then it will be a little "drier" than chicken thigh meat.
Can I make this in advance?
Yes, this recipe is fine to cook and reheat, although I would add the sugar snap peas during the reheating process to keep them fresh.
You may also need an extra splash of liquid when you are reheating the recipe.
Serving Suggestions
When it comes to a Thai curry, I always think that rice is the best side dish, and this chicken panang number is no different.
I have chosen some simply cooked Jasmine rice as my side of choice for this dish.
If you wanted something a little more indulgent, then coconut rice would be an equally good option.
As for something with a lighter vibe, how about this coriander rice?
Equipment Used
I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- Wok.
- Stirring and serving spoons.
- Chopping board.
- Kitchen knife.
- A combination of a measuring jug, measuring cups and spoons.
Thai Panang Chicken Curry Recipe
Ingredients
- 400 ml Chicken Thigh Meat 14fl/oz
- 400 g Tin of Coconut Milk 14oz
- 3 tablespoon Panang Curry Paste 50g
- 6 Lime Leaves
- 150 g Sugar Snap Peas 1 Cup
- 2 tablespoon Fish Sauce
- 1½ tablespoon Dark Brown Sugar
- 1 tablespoon Lime Juice
- Coriander (for garnish)
- Red Chilli Peppers (for garnish)
Instructions
- Cut the chicken into bite-sized pieces.
- Remove the stems from the lime leaves (discard them) and finely shred the flesh.
- Trim up the sugar snap peas and cut them in half. I like to do this at a 45° angle.
- Heat a wok over a medium-high heat and add half of the coconut milk; bring it to a boil and then cook until the coconut milk starts to separate/split.
- Reduce the heat to medium-low, add the curry paste and stir until it has been completely incorporated into the coconut milk.
- Add the remaining coconut milk, the chicken and the lime leaves, stir and cook for 10-12 minutes.
- Stir in the fish sauce, brown sugar and lime juice, then cook for 5 minutes.
- Throw in the sugar snap peas and cook for a final 2-3 minutes.
- If you are adding the garnishes, now is the time to finely slice your chillies and chop your coriander, just before serving.
