Green Panang-Style Chicken Curry with Steamed Rice

This delicious green curry is designed for home cooks utilizing western ingredients, with the exception of the prepared green curry paste. If you can find makrut lime leaves, it would be lovely to add those into the mix here, but I have left them out of the recipe below to keep things more accessible. I also use more peanuts than what I’ve listed below, just because I love the added crunch and flavor.

This recipe features a thick, peanut-laden green curry sauce that is packed with onions, red peppers, and slow-cooked chicken thighs.

The following recipe serves 3-4 people.

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Green Panang-Style Chicken Curry with Steamed Rice

This delicious green curry is designed for home cooks utilizing western ingredients, with the exception of the prepared green curry paste. If you can find makrut lime leaves, it would be lovely to add those into the mix here, but I have left them out of the recipe below to keep things more accessible. I also use more peanuts than what I’ve listed below, just because I love the added crunch and flavor.

This recipe features a thick, peanut-laden green curry sauce that is packed with onions, red peppers, and slow-cooked chicken thighs.

The following recipe serves 3-4 people.

Ingredients

• 2 Tbsp sunflower seed oil
• 2 tsp whole coriander seeds
• 2 tsp whole fennel seeds
• 3 Tbsp prepared green curry paste
• 2 tsp red pepper flakes
• ½ tsp cayenne powder
• 2 red onions (medium dice)
• 2 cloves garlic (finely minced)
• 1 red bell pepper (finely sliced)
• 3 tsp palm sugar (or brown sugar)
• 1 Tbsp coconut oil
• 16 oz 1 can coconut milk
• ¼ cup peanuts (finely chopped)
• 24 oz 1.5 lbs boneless, skinless chicken thighs
• 1 tsp Kosher salt
• ¼ cup fresh cilantro (finely chopped)
• 3 tsp fish sauce (or more)
• Zest of 2 limes
• Juice of 1 or 2 limes
• 16 fresh basil leaves (left whole)
• 1 cup basmati rice (rinsed and drained)
• 1 fresh lime (cut into wedges, for serving)

Instructions 

• Heat the sunflower seed oil in a soup pot over medium-high heat.
• Add the whole coriander seeds, whole fennel seeds, prepared green curry paste, and red pepper flakes, and stir to combine.
• When the ingredients begin to sizzle, add the cayenne powder, diced onions, minced garlic, and red bell pepper.
• Add the palm sugar, along with the coconut oil, coconut milk, and chopped peanuts.
• Bring the contents to a simmer, and then reduce the heat to medium-low.
• *You want to cook the mixture until the coconut milk splits.
• Salt the boneless chicken thighs, and cut them into bite-sized pieces.
• Add the cut chicken thighs to the curry mixture, along with the chopped fresh cilantro.
• Continue to cook for an additional 30 minutes, and then check to ensure the chicken is fully cooked-through.
• Remove the curry from the heat, and add fish sauce to taste, along with the zest of two limes and the juice of one or two limes.
• Add in the whole fresh basil leaves and stir to mix, and you are ready to serve along with your steamed rice!
• For the steamed rice, use a long-grain rice such as basmati, and rinse the grains well under cold water until the water runs clear.
• Combine one cup of drained rice grains with roughly 1.5 cups of water in a rice cooking pot on the stove, and then increase the heat until the water is simmering.
• Cover with a tight-fitting lid, and reduce the heat to low.
• Cook the rice covered with a lid on for 15 minutes.
• After the rice has cooked for 15 minutes, remove the lid and gently fluff the grains with a fork.
• Serve the cooked rice with the green curry that you prepared earlier, along with some wedges of fresh lime.

Notes

This curry tastes great leftover.