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Thai Panang Curry Recipe With Chicken (using store bought curry paste)
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- Опубліковано 28 лют 2019
- Thai chicken panang curry is a rich curry with complex flavors. You’ll need under 30 minutes to make this bright and hearty Thai Panang Curry.
Detailed Recipe Here - www.currytrail...
OOOHHH MYYY GAAWWDD!!! Let me tell y'all a thing or 2...I made this dish last night, I used cashew butter instead of peanut butter, my husband got some Naan bread on his way home(I'll learn that by the end of this coming week bcuz of the power of UA-cam😊) for us to eat with this glorious meal..I used every ingredients in this tutorial but I added yellow bell peppers,green beans red onion & bean sprouts...I made an cucumber, tomato, celery, onion salad for a side dish & we had peach belini's for refreshments...It was a successful dinner, my daughter friends allllll called her today to tell her how much they enjoyed themselves...We're new here so her making connections through food is & always is a good idea...Not to mention I HAVE A KAROKE MACHINE THAT CAN PLAY MUSUC SO LOUD AS IF UR IN A CLUB...I sent plates home with the girls this morning & 1 of the girls called my daughter(which calling each other they never do, so like wow)😂 to say her dad ate her plate & said it was the best he's ever had & asked me what country I'm from...I laughed sooooo hard bcuz I'm a black woman mid 30's from St. Louis, MO.😂😂😂😂 AT THE END OF THE DAY U MAKE THIS MEAL EVERYBODY IS GOING TO VE HAPPY ❤❤❤❤
What an awesome comment! Bless you and your family
Turned out great. Me and my girlfriend made it last night. I have been trying to get this recipe right and this video has by far been the easiest and most straightforward to follow!
Every time I've gone to a Thai restaurant, I've always ordered the panang dishes because I love them. Thanks to this video, I now make it myself. I'm far from accomplished in the kitchen, but you've made it very easy here. I've made it several times, and it's always outstanding. Many thanks.
I made this for dinner for my picky relatives and received thumbs up reviews! This is restaurant-grade quality curry! This recipe goes into my recipe book! Thanks for sharing your recipe!
So glad to know you and your family loved the recipe!
To me this recipe tastes exactly like the best panang curry I have eaten in Thailand. I went to several Thai restaurants in my country and no panang curry tasted as authentic as this recipe. Thank you very much!
I made this twice already and it turned out so good! I got lot of response so I sent them this video. Thank you!
So glad you liked the curry
I just made this and am now eating it for lunch. It tasted more authentic and flavorful than other recipes I've tried. Thank you!
Just got all the ingredients from
an East Asian supermarket. Cant wait to make it tonight. Thanks
Made this for dinner tonight. It was delicious!!! Better than takeout! Thanks for sharing your recipe 😄
So glad you liked it
I use a curry paste that comes in a tin , I always wondered the correct manner of preparation as I’m not from this cultural background . Thanks for the instructions, I was not prepared for how spicy it was !
thank you, glad the video was useful. The heat of the curry widely depends on the curry paste used.
People really want to spend weeks fermenting ingredients to make the paste? I just want to know how to make a delicious curry, just like what was shown in this video
akbar?
I would really love to try this recipe I live in London where can I buy fresh galangal, t can I use a substitute instead.
would the galangal paste do, if so how much should I use for this recipe . Thanks
This was very, very tasty - it is exactly like the panang curry I get from the local Thai restaurant.
It was no spice heat though - how would you recommend giving it a bit of a kick?
Also, I would replace the lemongrass stalks with lemongrass from a jar - the stalks were too fibrous and we had to pick them out.
If the spice levels were less, then I recommend using 1 or 2 birds eyes chilies while sauteing onions. Use number of chili depending on your spice tolerance
Pickled red or green chilis, or chili sambal
Gotta give the lemon grass a bash and take off the outer casing mate. You won't get that fibrous stuff next time.
Great recipe, looks delicious ! 1 question though, i saw in the recipe 1 can of coconut milk. How much ml? I live in The Netherlands and we have cans of 200ml, 250ml or 400ml. Was wondering which one i should use. Thanks in advance
Right. Vegetables cook longer than chicken...
If you want dry chicken, do it like this. If you want juicy, tender chicken, add the chicken last, and poach it in the sauce
I completely agree... think pho.... you drop the thinly sliced meat in at the last second of boiling hot broth.... and it's tender and amazing every time
I think you are both wrong...the only thing differently I would have done was make sure the chicken got some color and carmelization really fast before adding the veggies
@teekoamigo yeah but pho is super thin meat and it cooks it very fast if you put chunks of chicken thigh in you pho you are just going to make it inedible because the chicken won't cook
If you want juicy chicken no matter what the method use thighs not breasts. They are good poached, braised or sauteed and rarely dry out
Who cares, use whatever method youre comfortable with.
I like the way this was made .. easy to copy
glad you liked the recipe
Great video - right to the point! Thank you!
glad you liked it, thanks!
Turned out great.
What's the brand name of the panang curry paste used in this recipe? Thanks
I used a brand called Real Thai
Thanks for replying, your recipe looks delicious. My family and I will be making it this weekend.@@JyothiRajesh
@@rob86965 hope you and your family like it
What can I substitute with Kaffir leaves and Galangal? We don't have it here in the Philippines. Thanks
You can try using lime zest (about 1/2 to 1 teaspoon) depending on your taste preference. And use fresh ginger as substitute for Galangal
@@JyothiRajesh aaaah I ordered fresh kaffir leaves and galangal paste from an online shop and god my family loved it!! Thanks for sharing!
@@elmebb9023 so glad to hear your family loved the curry. Thank you for sharing your feedback!
This dish got 1st place in world wide recipes competition. Our India got 4th place wid Shahi Paneer dish
looked a winner
thank you
1900 likes. That’s great. But what if there’s 20,000 dislikes? Really not happy with UA-cam. First censorship and now, well, more censorship.
Waowwww khop kun kaaaaaaaa
Superb. Turned out perfect. Thank you.
I made this and it’s so good!! Definitely making again!
So glad to hear you are loving the recipe! Thank you for sharing
That music!
It's so.......FRESH!!!!
👍
Bad u say?
It will be nice if she would list all the ingredients step by step I’m Visual learner
She did - there is always a link to the full written recipe in the description box
Yes! Will be making this soon
If i cant get fresh galangal can i use powdered galangal ? And if so how much do i use? Or any substitutes?Many thanks
Powdered galangal does not have the same flavor as fresh galangal, though it can be used as a substitute. I haven't tried this recipe with powdered galangal, sorry can't give you exact measurements, but I would suggest try the conversion as a reference for every 1 inch galangal use 1 teaspoon powdered galangal.
@@JyothiRajesh thankyou so much, hopefully i can find fresh galangal !
wow you put a lot of it in there.... must be spicy
honestly it wasn't spicy enough for my preference. I LOVE spicy food. Curry paste that I used wasn't too spicy at all, plus coconut milk balances out the spicness. Having said that please do adjust the amount of Thai curry paste according to how spicy the paste that you use is and your spice tolerance levels.
It looks good, hard to source some of the stuff around here
Can you look for substitutions? Instead of kaffir lime leaf with lime zest, galangal with ginger or leave it out completely.
@@JyothiRajesh I managed to source galangal and the lime leaves, after 4 cooking attempts I cannot get it to taste anything like what it tastes like in the restaurants. What brand of paste do you use?
really what I mean is where can I get that paste online*
@@waskito3443 I used a brand called THAI.
@@waskito3443 You should be able to find it on amazon
Do you have a link to the recipe?
From which store did you buy exactly this curry paste ?
got it online
Any substitute for palm sugar and galangal? I dont find those in my local market
You can use regular sugar and ginger instead. There will be a slight flavor and taste difference, but it should be yum
Brown sugar for palm sugar substitute
do u have to use the whole bottle or just two tablespoon? isnt it too spicy?
The bottle I used was a tiny one which was approximately 4 tablespoon. no it wasn't spicy for my taste buds. Please taste your curry paste first and adjust the amount as per your taste preference. 2-4 tablespoon is good for making this curry
Coconut oil onions green and red bell peppers garlic lemon grass and galagal thai panang curry paste palm sugar kaffir lime leaves coconut milk fish sauce
The recipe is go to the store and buy the sauce. How do you MAKE the sauce ?
There are a lot of other videos on that, in my situation I just want to know how to make it quickly so that’s why this video is great for me and others
What sauce bro, you can you mean the curry paste? You can buy paneng curry paste at every local Asian supernarket. Even at regular supermarkets.
This is not Thai Panaeng Curry but it look good
Cool vid
I used thai red curry paste instead of thai penang (because I had everything else except that). It is still on the hob and already it tastes like a food fit for gods!!!
F***ing amazing Jyoti!!!! Thanks.
- Raja
You can mix Thai red curry
+ Thai Massaman curry 1:1 to make Panaeng Curry
Red Curry paste is good, but the Panang is just WOW, I will give it 10/10
`
Hmm I guess sugar what makes it taste sweet. I never put sugar in my curry and always wonder why restaurant curries taste sweet. Now I know.
Lol... taste so good
If you have quality coconut milk it should be sweet enough.
I eat almost everday panang curry
What can I use instead if fish sauce and almond milk?
You can skip fish sauce. And in the recipe I used coconut milk not almond milk. Please try to use coconut milk for best taste and flavor
@@JyothiRajesh oh ok. Im allergic to fish so that works. Thank you!
I will next time put the bell pepers at the end, because at the end they were too soft and i usually eat them a little bit more hard
Glad to know you gave it a try
Can I use coconut cream and water instead of coconut milk?
Yes you can
@@JyothiRajesh thx for the reply 💛
can I do this with olive oil or sunflower oil instead of coconut oil and cow milk instead of coconut milk? couz I’m prego and I can’t eat or drink anything with 🥥 the smell kills me 😣
I would definitely recommend sunflower oil rather than olive oil. Cow's milk will alter the texture and taste of the curry, i'm not sure if you would like the taste with cow's milk instead of coconut milk (sorry I haven't tried it). How about cream? milk cream if you can take that? I think it might be better substitution. But please remember substituting coconut milk with diary will definitely alter the taste of the curry.
Great
Thank you
So you don't add salt at all?
I didn't, as currry paste plus fish sauce together was enough to make the curry well seasoned. Do a taste test in the end and add salt if needed only
@@JyothiRajesh Thank you so much!!
Why wouldn't you give the coconut milk measurement? I have no clue how much coconut milk to pour in
I have mentioned the measurement of coconut milk in the recipe card! Did you check? Use 1 can coconut milk
All you need is: 2 table spoon oil, 50ml cococream, 250ml cocomilk, 200g chicken, some eggplant beans, 2 tblspoon panaeng curry paste, some cut lime leaves, 2 tbl spoon palm sugar and maybe for the taste/veggies some paprika(you call em bell pepper).
you are overcooking the peppers. if you are going to add lemongrass and gangalan to supplement flavours, why not also add a few crushed green pepper corns? i am a trained chef and have spent so much time in thailand, maybe a year in total. thanks for the video. btw the music is really annoying. I bring all my thai curry pastes back from thailand.some freshly made. big difference
What was the sauce you used?
It is fish sauce, you can check the recipe all detailed mentioned in the link
Panang curry paste ROFL :-)
peanut butter ?!?!
yes! Some of traditional Thai curry has ground peanut in it. This recipe uses peanut butter (close version of peanut butter)
No onions in panang gai ...
Those poor bell peppers.
You cannot call this a Thai curry..
nope
Abe we don't want to penang curry extract we want full procedure
I will make a video this week.
thats not how you make that though
This does not qualify to be a recipe video cause its using pre-made panang paste
This is NOT panang!! I live in Thailand