Jeremy Pang’s Panang chicken curry

Jeremy Pang’s Panang chicken curry
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min. Simmering time 30-35 min

Chef Jeremy Pang’s spin on aromatic Panang chicken curry, a Thai-style red curry, uses juicy chicken legs and involves making a quick curry paste using toasted spices, coriander, lemongrass and dried red chillies. It’s finished with fish sauce and palm sugar – but you can use light soft brown sugar in a pinch. Serve with rice.

Jeremy says: “The word ‘panang’ means ‘crossed’ and comes from along the Cambodian-Thai border – it refers to the crossing of the bird’s legs to lock in the spice flavours. I’ve used leg joints to keep it simple yet succulent, while showcasing the silky curry sauce.”

Recipe taken from School of Wok: Simple Family Feasts by Jeremy Pang (Hamlyn £22) and tested by delicious.

Discover more Thai takeaway favourites to make at home.

Nutrition: per serving

Calories
582kcals
Fat
40g (18g saturated)
Protein
27g
Carbohydrates
26g (6.7g sugars)
Fibre
2.9g
Salt
2.9g
Calories
582kcals
Fat
40g (18g saturated)
Protein
27g
Carbohydrates
26g (6.7g sugars)
Fibre
2.9g
Salt
2.9g

Ingredients

  • 4 chicken legs
  • Vegetable oil to fry
  • 3 lime leaves
  • 300ml coconut milk
  • 100ml chicken stock
  • 2 potatoes, peeled and cut into large chunks
  • 2-3 tbsp fish sauce
  • 1 tbsp palm sugar or soft brown sugar
  • 1 large red chilli, finely sliced

For the curry paste

  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • ½ tsp black peppercorns
  • 10-15 dried red chillies, soaked in hot water for 10-15 minutes, then drained and finely chopped
  • 4-5 thai shallots or 1 regular shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 lime leaves, finely chopped
  • 1 stick lemongrass, trimmed, bruised and finely chopped
  • ½ thumb-size piece ginger or galangal, peeled and finely chopped
  • Handful coriander roots or stalks, finely chopped
  • 1 tbsp crispy shallots (optional)

Method

  1. For the curry paste, toast the coriander and cumin seeds and peppercorns in a dry pan over a medium heat for 1-2 minutes until fragrant. Transfer to a pestle and mortar and add the rest of the paste ingredients, one at a time, pounding between each addition to create a smooth paste (you can also whizz them in a food processor with 1 tbsp water).
  2. Massage 2-3 tbsp of the curry paste into the chicken legs, reserving the rest for the sauce.
  3. Heat 1-2 tbsp vegetable oil in a frying pan over a medium-high heat and fry the chicken legs for 5-6 minutes on each side until golden brown.
  4. Meanwhile, heat 1-2 tbsp vegetable oil in a heavy-bottomed wok or saucepan over a low heat, then add the remaining curry paste. Throw in the whole lime leaves and cook, stirring, for 4-5 minutes until fragrant and deep red. Pour in 75ml of the coconut milk, stir and bring to the boil, then add another 75ml. Return to the boil, then add the remaining coconut milk along with the chicken stock. Bring to the boil once again, then add the potatoes and the browned chicken pieces. Turn the heat down to low and allow to simmer for 20-25 minutes.
  5. Turn the heat up and bring to a vigorous boil. Continue to cook for another 10 minutes until the sauce has reduced to a double cream consistency.
  6. Season the curry with the fish sauce and palm sugar, allowing the sugar to melt into the sauce, then taste and adjust the seasoning if necessary. Garnish with the sliced red chilli and serve.

delicious. tips

  1. “Panang, meaning ‘crossed’, is easily mispronounced – the word should sound more like ‘pah naing’. Its origins began along the Cambodian-Thai border and was named in reference to the crossing of the bird’s legs, to lock in the spice paste flavours.” Jeremy Pang

Recipe By

Jeremy Pang

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