Chicken Panang Curry

I was very impressed. The flavor was wonderful. I think next time I may use curry paste. I like the flavor of paste bettern than powder. We will be making this again and again. I added onion and red & orange bell peppers. I also used lime jest in place of the kaffir lime leaves. It was the most satisfying Thai disk I have made at home!

I enjoyed this recipe with a few small deviations. I started with Recipe #69191 to make peanut sauce as I didn't buy any. I also used Red Curry Paste not powder as it is more flavorful. I did not have lime leaves, but I had fresh limes in the house, so I squeezed out one lime into the recipe. I did not have coconut cream, so I used heavy whipping cream and the fish sauce. I don't like this quite as well as my favorite thai restaurant in town, but it's better than the other thai restaurants. =-) I'm already looking forward to my leftovers. I did add mushrooms and green peppers to it as I like some vegetables in my panang. It was very easy to make and had good flavor.

This was pretty good. I liked the flavor a lot better before adding the lime juice. I'd probably omit that next time. Like someone else mentioned this tastes quite a bit different than a thai restaurant panang curry.

I used this recipe, with red curry and it was delicious. I did not add the brown sugar or the coconut cream (instead I added extra coconut milk). I also added snap peas and shredded carrots after the chicken was mostly cooked to add some veggies. Very good recipe.

My whole family loved this dish! I added some frozen sweet peas just a minute or two before serving. (just one thing - in step 2, the directions say "add the ONION and the peanut/curry mixture" - but there's no onion in the ingredient list! I added one, chopped medium - and that worked out just right.) Thank you, PiceSeasGirl!