*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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6-30-2016 ~Fun and interesting to prepare as well as to eat, this was fairly outside of my comfort zone. Ingredients like red curry paste, coconut milk and lemongrass are relatively new for both Hubs and me. As for the fish sauce, this is our second attempt to like it. The first time we tried it we agreed it smelled bad and it tasted bad too. This time around it still smelled bad and tasted bad. Unfortunately, its flavor was predominant, overshadowing the milder flavors of the other ingredients. I believe had I used less of it or eliminated it completely we would have enjoyed this dish much more. Take a chance if you will, but if you want to play it safe leave it out altogether and just add a little salt to compensate.
Great and simple recipe! I definitely added more than 1 table spoon of red curry paste for that extra kick and flavor along with the Thai seasonings. I also added in some extra vegetables to give the dish more body. I added carrots, potatoes and broccoli all steamed together, along with some extra peppers. It turned out so good with all those veggies! Definitely recommend this recipe! Next time, I’ll be trying to make my own curry paste!
This was a good foundation recipe for my own experimentation at developing my own ideal Panang Curry. My tweaks: Shrimp instead of chicken. Add 2 Tbsp fresh lime juice double the basil add one sliced fresh jalapeño with seeds.
This is a great recipe with some minor adjustments. I recommend reducing the fish sauce to one tablespoon and increasing the red curry paste to two tablespoons. This is a more typical ratio for American palates, and I would suggest doing this unless you love a fishier tasting broth. You can also add 1/4 in cut summer vegetable such as zucchini or yellow squash or eggplant or long beans to the dish.
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