Panang Curry is my favorite Thai curry dish I usually make this dish using chicken breast but because I have some ground chicken in the fridge, I got an idea to use it and make my favorite curry. But be careful, this dish is spicy!
It is a well-balanced dish that is spicy, sweet and full of flavor at the same time. The dish can be made with all sorts of different vegetables and the meat you prefer. It can actually be made without meat, so you have a vegan version.
We are so lukcy that we live 10 minutes by car, from our local Asian supermarket. Here, I buy most of my asian ingredients, and if you are not lucky as I am, then things can also be shopped online. You can also get many of the ingredients to be used in your local Netoo, Menu, Superbrugsen, and others.
I bought kaffir lime leaves in our local Superbrugsen store, Panang curry paste, and coconut milk in our local Asian supermarket. It is important to use good quality coconut milk, as many of the cheap brands out there are too watery. The coconut milk gives that delicious creaminess and rounded taste to the dish. So, spend a little extra money on proper coconut milk, you will not regret it.
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For 2 to 3 servings of Panang Curry with chicken meatballs, you will need:
For cooking the Chicken meatballs
- 600 ml water
- 200 ml coconut milk
- 5 kaffir lime leaves
- 400 grams to 500 grams ground chicken
- salt and pepper, for seasoning
For the Panang curry sauce
- oil, for frying
- 4 tbsp Panang curry paste
- 600 ml good quality coconut milk
- 2 tbsp sugar (or coconut sugar)
- 2 tbsp fish sauce
- steamed white rice
- boiled vegetables
For making the Chicken Meatballs
- In a saucepan, boil water, milk, and kaffir lime leaves together.
- Season ground chicken with salt and pepper. Using a tablespoon and your hand palms, shape the mixture into small meatballs. Put them into the boiling water-coconut milk mixture. Boil the meatballs for 6 minutes until they start to float on top. Strain then set aside.
For the Panang Curry sauce
- In a saucepan, heat oil.
- Add the Panang curry paste and fry for 2 minutes or until it starts to smell.
- Add 300ml coconut milk and stir to combine.
- Add the rest of the coconut milk, then taste with sugar and fish sauce then simmer for 15 minutes until the sauce thickens a little bit.
- Add the boiled meatballs and kaffir lime leaves. Stir to coat and simmer the mixture for 2 minutes.
- Serve with steamed white rice and boiled vegetables. Enjoy!