By in Food

Step-by-Step Chicken Panang Curry Dinner

I love chicken panang curry. I have eaten it in many restaurants over the years. I get tired of eating in restaurants, so I decided to make my own one day, and loved it even more.

One of the things I have given myself permission to do when I now cook is to use some ingredients that have been prepped for me. I am willing to allow the added expense to save time. And when compared to what I would spend at a restaurant for the same meal, I still save money buying the prepped ingredients.

I have never been one to measure, so I give you the pictures as my step-by-step process. Adjust the recipe as you see fit.

The Ingredients

Chicken breast, onion, carrots, spinach, panang curry paste, coconut milk, oil.

This image was taken and owned by the author.


Step 1--Saute onion in oil for a few minutes.

This image was taken and owned by the author.

Step 2--Add chicken breast and saute until chicken is nearly cooked through.

This image was taken and owned by the author.

Step 3--Add julienne carrots and cook for one minute. Remove chicken and vegetable mixture from pan and set aside.

This image was taken and owned by the author.

Step 4--Add one can panang curry paste, and one can coconut milk to pan. Whisk together in skillet and bring to a simmer.

This image was taken and owned by the author.

Step 5--Add chicken and vegetable mixture to curry/coconut sauce and stir together, bringing to low boil to finish cooking chicken.

Photograph is author owned.

Step 6--Add fresh baby spinach leaves (I could not find any fresh basil that was acceptable; so, I used spinach as a substitute for color) and stir until spinach is wilted.

This image was taken and owned by the author.

Served on bed of brown jasmine rice with a side salad of organic romaine lettuce leaves and sliced Persian cucumbers drizzled with rice vinegar.

This image was taken and owned by the author.


Copyright 2015 - Coral Levang. All Rights Reserved for article and photographs. Previously posted on Bubblews and removed by author.

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Image Credit » https://pixabay.com/en/recipe-label-icon-symbol-spoon-575434/ by OpenClipartVectors

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Comments

MegL wrote on August 24, 2015, 6:00 PM

Apart from panang curry paste (which I have never heard of) I have all those ingredients to hand. Must look out for this. Sounds like my style of cooking!

CoralLevang wrote on August 24, 2015, 6:23 PM

MegL Any Asian grocery store which caters to Thai cooks will likely have it. Panang curry is a bit milder than some of the other Thai curries. I love these pastes that are already made up for you. There was a time when I would make my own.

And if you cannot find it, if you want to contact me through my blog and leave me a message, I would gladly mail you a can or two. I am serious. Let me know.

Last Edited: August 24, 2015, 6:27 PM

OnlyErin6 wrote on August 24, 2015, 7:01 PM

I love Thai food.

CoralLevang wrote on August 24, 2015, 7:02 PM

I hope this is something that you would enjoy.

cmoneyspinner wrote on August 24, 2015, 7:57 PM

OOohh yum! I love curry! Will reshare this dish in my circles.

Feisty56 wrote on August 24, 2015, 8:08 PM

Thanks for this! I was getting a bit hungry before reading and viewing the photos, but now my mouth is actually watering. I'm going to have to find that curry paste so I can try this myself.

CoralLevang wrote on August 24, 2015, 9:15 PM

Thank you!

CoralLevang wrote on August 24, 2015, 9:16 PM

You could use a can of any type of curry paste, but the flavors are different; I just happen to like the flavor of the panang best.

Rufuszen wrote on August 25, 2015, 8:40 AM

I love curries, but coconut tastes too sweet for me.

CoralLevang wrote on August 25, 2015, 9:00 AM

Coconut milk doesn't have sugar in it at all. Many people are familiar with that sickeningly sweetened flaked coconut. I remember that stuff, as a kid, and I did not like it.

cheri wrote on August 26, 2015, 10:15 PM

Thanks for sharing this yummy recipe. I wish I can find panang curry paste here.

CoralLevang wrote on August 27, 2015, 1:18 AM

You're in the PI? Do your stores not carry other Asian ingredients?
I have a Filipino store I go to that I get the Thai curries with the brand I showed. There are several kinds. I should get one of each and try them all ... one each week, so I can review them.

CoralLevang wrote on August 27, 2015, 7:23 AM

I wonder...if Paulie would ever be willing to write an article on the differences between the Thai-style curry pastes. I don't know enough about them to write intelligently.

PriscillaKing wrote on September 13, 2015, 7:07 PM

I'd prefer the spinach to the basil (and substitute soy or almond for the coconut milk).

CoralLevang wrote on September 14, 2015, 6:28 AM

It would be a completely different recipe w/soy or almond milk. I could imagine it, though, with almond milk. I make my own.