Chicken Panang curry is a beautiful fragrant curry ideal to heat up a cold winter night. With sweet potato added directly into the curry, no rice is necessary!
Make your own paste from scratch, or use a ready-made one – either way this meal is a delicious treat!
Panang Curry Paste:
Makes enough for 2 curries.
- 5 dried spur chillies, seeded and soaked until tender
- 1 tsp sea salt
- 1 tsp mature galangal, finely sliced
- 1/2 tbsp kaffir lime rind, finely sliced
- 1 tsp coriander root, finely sliced
- 1 tsp lemongrass, sliced
- 10 cloves garlic, sliced
- 1/3 cup shallot, sliced
- 1/2 tsp pepper
- 1 tsp shrimp paste
In a large mortar, finely pound the spur chillies and salt together. Add galangal, kaffir lime rind, coriander root and lemongrass, pounding well. Add garlic, shallot, pepper, and shrimp paste. Pound to a smooth paste.
Divide paste into two equal doses and freeze the other half for later use.
In a hurry?
You can also use a ready-made paste. We like Maesri’s Panang Curry Paste, even though it’s not entirely paleo friendly, as it contains sugar.
Whole list of ingredients: dried red chilies, garlic, shallot, lemongrass, sugar, salt, kaffir lime, galangal, spices (coriander seed, cumin, cardamom, bay leaves). Product of Thailand.
- 1 tbsp coconut oil
- 6 cloves garlic, sliced thin
- 1 onion, sliced thin
- 1 shallot, sliced thin
- 1 can coconut cream
- 1 sweet potato, peeled and cubed
- 1 carrot, sliced long
- 500g chicken breast, sliced thin
- 4 radishes, washed and sliced
- 2 handfuls snap peas, sliced long
- 3 green spur chillies, sliced thin
- 1-2 tbsp fish sauce
- Juice of 1/2 lemon
- Rind of lemon for garnish
- Handful Thai basil for garnish
- Fresh Thai chillies for garnish
Heat up large pan to medium heat. Melt coconut oil in pan and sauté garlic, onion and shallot in the oil until fragrant. Add in paste and heat up thoroughly. Add in coconut cream and mix well.
Add in sweet potato and carrots. Let simmer slowly for 5-10 minutes.
Add in chicken, mix and let simmer slowly for 5-10 minutes.
Mix in radishes, snap peas and green spur chillies. Let simmer for a few minutes and check flavour. Add in fish sauce until the taste (saltiness) is right. Squeeze in lemon juice.
Serve immediately. Garnish with lemon rind, Thai basil leaves and fresh Thai chillies.