This colourful Thai panang curry with coconut milk and chicken is a quick and easy weeknight dinner full of exotic flavours and a hint of spice.
You do not want to boil it so much that an orange oil appears on top; reduce the heat if this happens.
If you are scaling this recipe up or down, count on using 1 tin of coconut milk for every 2 to 3 chicken breasts.
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. - 01 Jul 2016 (Review from Allrecipes USA and Canada)
I added some extra chilies and a some eggplant. We loved it. - 08 Mar 2016 (Review from Allrecipes USA and Canada)
Cooked for 8, used only 3 cans of coconut milk still took over an hour to reduce....way off on the volume of coconut milk required. - 27 Jan 2019 (Review from Allrecipes USA and Canada)