This panang curry recipe brings back fond memories! I discovered this dish in a little Thai restaurant down the street from my house and fell in love with its spicy flavors and smooth texture. I decided to recreate this recipe so I could enjoy it anytime at home. ☺️
Panang curry is a Thai dish traditionally made with beef or pork, but in this version I chose to use chicken strips for their tenderness and delicate flavor. I added potatoes for their melt-in-the-mouth texture and to balance the spicy flavors of the dish.
The coconut milk adds a subtle creaminess to the spicy sauce, while the coriander, lemongrass and galangal, as well as spices like cumin and turmeric in the curry paste, add a depth of complex and comforting flavors.
To make this dish even tastier, I used a simple but effective cooking trick: I used a mixture of coconut milk, vegetable broth and Soy cream I used a mixture of coconut milk, vegetable broth and cornstarch to make a light and creamy sauce, which I bound with cornstarch. I like to add raw button mushrooms on top because it adds texture, but that's an option I'll let you judge!
- Chef Julian
| Servings | Preparation time | Cooking time |
| 6 | 20 minutes | 50min |
Ingredients
| 400g | Chicken Tenderloins |
| 800g | Firm-fleshed potatoes |
| 100g | Onions |
| 150g | Brown button mushrooms |
| 250g | Carrots |
| 250g | Cauliflower |
| 60g | Ginger |
| 2 sticks | Lemongrass |
| 2 tablespoons | Curry paste panang |
| 500g | Coconut milk |
| 500mL | Vegetable broth |
| 250g | Soy cream |
| 25 to 30g | Maïzena flour |
Instructions
Step 1/6
Peel all ingredients and rinse.
Keep all the peels except for the potato peels and put them in a saucepan with water to the height, bring to a boil for 10 min, then let stand and infuse for 15min.
Strain.
Step 2/6
Cut onions, squash and potatoes into 4cm cubes.
Then cut small heads of cauliflower, the carrot into slices and the ginger into thin slices.
Step 3/6
Take a large enough pot or pan to cook all the ingredients together.
Fry your onions with olive oil until golden, then add all the vegetables and lemongrass sticks previously crushed with a rolling pin (to release all their flavors).
Then add the ginger and curry paste and stir.
Step 4/6
Pour in the coconut milk, vegetable broth and Soy cream over your vegetables, season with salt and pepper and start cooking.If the vegetables are not completely immersed, add more vegetable broth or water as needed.
Cook for 50 minutes over medium heat. Check the vegetables, they should be melting.
Step 5/6
Separate the vegetables and collect the broth in a saucepan.
In a bowl, dilute the cornstarch with a little cold water and add it to the broth.
Bring it to a boil, then add the chicken strips and cook for 4 minutes.
Adjust the seasoning if necessary.
Step 6/6
The sauce is finished, all you have to do is pour it over your vegetables.
Enjoy!