THAI FOOD CURRY RECIPES - THAI PANANG CURRY (Episode 20 @SpicyThaiNoodles)

panang curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade paste can be healthier, while red curry paste is often more accessible.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is less expensive.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while chicken thighs are a more affordable cut.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a plant-based alternative, while salt is a basic seasoning.

Heat vegetable oil in a large pan over medium heat until shimmering.

Add panang curry paste and sauté for 2-3 minutes until fragrant.

Pour in coconut milk and stir to combine with the curry paste.

Add chicken pieces and cook until they are no longer pink, about 5-7 minutes.

Incorporate bell peppers and onion, cooking for another 3-4 minutes until softened.

Stir in fish sauce, sugar, and lime leaves, simmering for 5 minutes.

Add water if the curry is too thick, adjusting consistency as desired.

Tear basil leaves and add them to the curry, stirring gently.

Taste and adjust seasoning with more fish sauce or sugar if needed.

Serve hot over steamed rice or with rice noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens