Ingredients
- 400g coconut milk
- 2 tablespoons panang curry paste
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar
- 200g chicken breast (sliced)
- 100g red bell pepper (sliced)
- 100g green beans (trimmed and halved)
- 4-5 kaffir lime leaves (torn)
- Fresh Thai basil leaves (for garnish)
Per serving
Calories: 150 kcal
Proteins: 2 g
Fats: 10 g
Carbohydrates: 14 g
Method
-
Heat a large saucepan or wok over medium heat. Add the coconut milk and stir it for a couple of minutes until it starts to simmer.
-
Add the panang curry paste to the coconut milk and stir it well, ensuring the paste is fully dissolved and incorporated into the sauce.
-
Add the fish sauce and palm sugar to the pan and stir until the sugar has dissolved.
-
Add the sliced chicken breast to the pan and cook it until it is no longer pink in the center, usually about 5-7 minutes.
-
Add the red bell pepper and green beans to the pan and continue cooking for another 3-4 minutes until the vegetables are tender-crisp.
-
Tear the kaffir lime leaves and add them to the sauce. Stir everything together and let it simmer for an additional 2-3 minutes.
-
Taste the sauce and adjust the seasonings according to your preference. You can add more fish sauce for saltiness or more palm sugar for sweetness.
-
Once the sauce is ready, remove it from the heat and garnish with fresh Thai basil leaves.
The Thai panang curry sauce is typically served with steamed jasmine rice or rice noodles. It can also be accompanied by other Thai dishes such as stir-fried vegetables, tofu, or shrimp.
In conclusion, Thai panang curry sauce is a delicious and aromatic green curry sauce made with coconut milk, panang curry paste, and a variety of flavorful ingredients. It is rich, creamy, and has a perfect balance of spicy, sweet, and savory flavors. The sauce pairs well with a variety of proteins and vegetables, making it a versatile option for a flavorful Thai meal.
Facts about the sauce:
- Thai panang curry sauce is a variation of the popular Thai red curry, but it has a milder and slightly sweeter flavor.
- The sauce gets its vibrant green color from the fresh green chili peppers and herbs used in the curry paste.
- Panang curry paste typically includes ingredients like lemongrass, galangal, garlic, shallots, coriander roots, and various spices.
- Coconut milk is a key ingredient in Thai curries as it adds richness, creaminess, and balances out the spiciness of the curry paste.
- Thai cuisine is known for its complex and harmonious flavors, and panang curry sauce is a prime example of the bold and aromatic taste profiles found in Thai cooking.
