The Best Thai Panang Chicken Curry (VIDEO) - A Spicy Perspective (2023)

FAQs

Is panang curry supposed to be spicy? ›

Is Panang Curry Spicy? Yes, it is. Though not as spicy as traditional red or green curries. The heat stems from the red chilies that are in the red curry paste.

Panang curry isn't traditionally an overly spicy curry dish, though spicy food lovers can easily up the heat with the addition of spicier chili peppers. Most recipes call for red bell peppers, though I often include either spicy Thai chilies, or bird's eye chilies to satisfy that zesty craving.

Panang Curry has the nutty, mellow flavor and texture of roasted peanuts ground right into the curry paste.

Yellow curry is the mildest and often made with coriander, cumin, lemongrass ginger, garlic, and yellow or red chili. In addition to coconut milk, this curry has a rich taste with sweet and mild flavors.

However, Thai green curry is slightly hotter than a panang but milder than a red or yellow. Massaman is our mildest Thai curry with a spice rating of 1/5.

Which is Hotter Panang or Massaman Curry? Panang and massaman curries tend to have fairly similar heat levels. It's not easy to say that one curry is hotter than the other as they can both use the same base red curry paste.

Green Thai Curry is considered the hottest of all curries that will give you that burning but tasty flavor all over your mouth.

For fans of spicier curries with a zesty, nutty taste, opt for a panang curry. If you want a mild curry with a rich, intense range of flavors, order the massaman curry. But whatever you do, don't forget the rice – you'll need it to make the most of that incredible sauce!

No, red curry is spicier than Panang curry.

Panang curry has a sweet and salty flavor whereas the red curry is one of the hottest Thai curries due to the red chilies and peppercorns, the primary ingredients used to make red curry.

Is Thai panang curry healthy? ›

It is healthy and delicious and packed full of flavor. Panang curries are from Thailand, where they use curry pastes that come in green or red, making this one of the easiest curry with chicken recipes out there.

Peanuts give panang curry paste its distinctive nutty flavor and full-bodied texture. Fully pulverizing each ingredient, one at a time, in the mortar and pestle creates a smooth and balanced curry paste.

Panang is less spicy but much sweeter than the red curry. The green curry is not just a green coloured curry, it translates as “Sweet Green Curry” and the red curry translates as “Spicy Red Curry”. The colour of the dish denotes the spicy or sweet nature of the curry. Among the three curries Panang is the sweetest.

You can order egg noodle soup or rice noodle soup that is usually not spicy. They are both served in clear broth with green onions, bean sprouts, and cilantro. Restaurants can quickly whip up noodle soups to your liking because they do not require any pre-made sauces that may contain chilies.

Did you know that Thai green curries are hotter than red! Our hot green paste is made with a combination of fresh kaffir lime leaves, Thai basil, coriander and spicy green chillies, while our medium-spiced red paste mixes red chillies, galangal and aromatic lemongrass.

Quick-cooking, lean cuts of beef such as sirloin or strip steak are a popular choice for panang, with the meat sliced thin and simmered briefly until cooked through with the curry paste and coconut milk. For this version, I use thick, bone-in short ribs that are browned and braised with water and coconut milk.

The word “Panang” is derived from the ancient Khmer language that was adopted by the Thai, meaning “cross” mostly referring to leg position, like sitting cross-legged (on the floor).

The name of the curry is derived from Penang in Malaysia, but when talking about the curry it is usually written as 'panang' or 'phanaeng'. As with many other Thai dishes, restaurants and chefs will have their own preferred way of making panang curry.

Green curry is considered the most popular curry in Thai cuisine. The green color of Thai green curry sauce has become more vibrant over the years with the addition of fresh coriander (cilantro), makrut lime leaf and peel, and basil.

A chicken panang recipe is typically a balance of sour and spicy rather than the sweet and spicy of beef panang, although this can simply depend on the chef.

What are the hottest curries in the world? ›

Carolina Reaper Curry Kit

Feel the burn with the world's hottest curry on record! Packing a whopping 1.5 million Scoville heat units, this one is not for the faint-hearted!

The main trait of Thai food is its spiciness, although it's not always hot to taste. There are many dishes that aren't spicy and over the years, many traditional and classic Thai meals have actually been toned down a bit! However, authentic Thai food is still considered spicy and that's due to a number of reasons.

Panang curry is a little bit spicy, a little bit sweet. Start with Marion's Kitchen Thai Red Curry kit as the base for this chicken curry, adding a little sugar for the sweetness. Extra lime leaves and chilli on top add colour and flavour.

Phanaeng (Thai: พะแนง, pronounced [pʰā. nɛ̄ːŋ]), also spelled phanang, panang, and other variants) is a type of red Thai curry that is thick, salty and sweet, with a zesty makrut lime flavour.

Of course, you can make your panang curry paste as spicy or sweet as you like. Shop-bought Panang curry pastes often don't include peanuts for allergy reasons, but peanuts are a key ingredient, so as long as you aren't intolerant, they must go in! You will find my beef panang curry recipe right here.

Green curry is a healthier version of Thailand's yellow curry. The green sauce is lower in calories and a great option for those looking to make diet-friendly substitutions to their favorite dishes. For additional benefits, order extra vegetables and a lean protein like chicken to complete the meal.

The vegetable panang curry is a great source of protein and is scientifically proven to help with weight loss.

Healthier options:

Tomato-based or dry curries like tandoori, madras, jalfrezi, rogan and bhuna dishes; plain rice, roti, poppadums.

The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic. Choose full-fat coconut milk for its richness (you won't regret it!). Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.

Origin & Type

Thai Panang curry originates from the central region of Thailand, dating back to 1890. The name of the dish translates to the Thai word for cross, in relation to sitting on the floor crossed-legged.

How do you thicken panang curry? ›

Mix cornstarch, tapioca starch, or arrowroot with cold water or a cup of liquid from the curry sauce to make a slurry. Add this at the end of the cooking process—the sauce should thicken as soon as it returns to a boil.

Panang curry has a zesty, nutty flavor, while massaman is milder with a rich, warming sauce.

Out of all Thai curry varieties, massaman curry stands out as the mildest, sweetest, and the most unusual type. It is a combination of creamy coconut milk, meat, potatoes, and a curry paste made with roasted spices.

Named after it's vivid colour, Thai green curry contains an array of vegetables and coconut milk to cut through the spice. Made from young chillies, basil and coriander to give it its vibrant colour, the Thai Green Curry is considered the hottest, and is a fond favourite for those who adore Thai food.

It is healthy and delicious and packed full of flavor. Panang curries are from Thailand, where they use curry pastes that come in green or red, making this one of the easiest curry with chicken recipes out there.

Phaal curry is a British-Indian dish known to be the hottest in the world, and at Brick Lane Curry House it's so hot that thex chef has to wear a gas mask while making it to not choke on the spicy fumes released. Their website even describes the order as: “An excruciatingly hot curry, more pain and sweat than flavor.

Kang Keaw Wan Kai (sweet green curry with chicken) is a great starting point for beginners. Red curry is usually made from dried red chiles, along with spices like coriander, cumin, and turmeric. It's very versatile and can include a wide range of proteins and vegetables.

Did you know that Thai green curries are hotter than red! Our hot green paste is made with a combination of fresh kaffir lime leaves, Thai basil, coriander and spicy green chillies, while our medium-spiced red paste mixes red chillies, galangal and aromatic lemongrass.