What is the best recipe for Panang Curry Chicken?

Question

I prefer to receive recipes that you have tried. I have the Panang Curry Paste..... just unsure of which of the many recipes I've found tastes the best. I have heard it can be a hit or miss thing... I need to know asap, please. :-)

I WANT TO EMPHASIZE...I already have the PANANG CURRY PASTE...

Answer 1

Penang Chicken Curry, "Penang Gai"

Ingredients:

1 cup chicken, cut into bite sized pieces
1/2 cup coconut milk
1 tablespoon chopped garlic
2 to 3 tablespoons Penang curry paste
2 tablespoons fish sauce
sugar to taste
3 kaffir lime leaves, shredded
10-15 Thai basil leaves, finely shredded

Method:

Place a wok over medium high heat, and warm the coconut milk, but don't let it boil. Add the curry paste, and stir it until the oil begins to separate out and form a thin film, to bring out the maximum flavor. Add the remaining ingredients except the lime leaves and basil leaves, and simmer until the sauce is absorbed and thickened. Add the lime leaves and basil leaves and stir fry briefly before serving.

Garnish with julienned red chili, with Thai jasmine rice, and the usual Thai table condiments.

Note if you particularly like your curries hot, then replace the fish sauce in the cooking with nam pla prik (chillies marinated in fish sauce), that has had at least a week to mature.

Answer 2

Best Panang Curry Recipe

Answer 3

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Answer 4

Chicken Panang Curry
4-6 servings 50 min 15 min prep

1/2 cup peanut sauce
2 teaspoons curry powder
1 tablespoon oil
1 lb cooked chicken, cut into bite size pieces
1/4 cup coconut milk
4 kaffir lime leaf
1/4 cup coconut cream
1 tablespoon fish sauce (optional)
1 tablespoon lime juice
2 teaspoons soft brown sugar

Mix the peanut sauce and the curry powder.
Heat the oil in a wok or large frying pan; add the onion and the peanut/curry mixture.
Stir over medium heat for 2 minutes.
Add the coconut milk and bring to a boil.
Add the chicken and lime leaves to the pan; reduce the heat and cook for 15 minutes.
Remove the chicken with a wire mesh strainer or slotted spoon.
Simmer the sauce for 5 minutes or until it has reduced and quite thick.
Return the chicken into the pan.
Add the coconut cream, fish sauce (optional), lime juice and brown sugar; cook for 5 minutes.
Serve with Rice.

Curry Chicken with Coconut and Peanuts
6 servings 1 hour 15 min prep

2 lbs boneless skinless chicken
1 large onion
3 cloves garlic
2 tablespoons peanut oil
1 beef double bouillon cubes (Knorr)
3 tablespoons curry powder
1 tablespoon minced ginger
3 tablespoons peanut butter
1 tablespoon chopped cilantro
1 glass white wine
2 cups water
salt
white pepper
7 ounces coconut milk
cornstarch, and water to thicken (I use 1/4 cup water and 3 tablespoons cornstarch, about)

Cut chicken into cubes, and sprinkle with salt and pepper.
Slice onion in julienne, and mash garlic.
In a large wok, (or dutch oven if necessary), heat oil to just below smoking.
Add garlic and stirfry til golden, and quickly add onions, and stir.
When the onions begin to soften, add chicken, and stir fry until cooked through and browned a bit--liquid from chicken should all be evaporated.
Add wine and reduce a little, then add peanut butter, boullion, ginger, curry and cilantro.
Stir to coat well, and until peanut butter has melted.
Add water, and simmer about 15 minutes, or until flavors have blended well.
Add coconut milk and heat to just below boiling, then add cornstarch slurry to thicken as desired.
Serve over steamed rice, with chopped cilantro and peanuts to garnish.
I like it a bit spicy, so I also add chopped chilies, or cayenne to the dish.