Brad's fried chicken with thai panang curry sauce. The Best Thai Panang Chicken Curry we've ever made. Cancel your takeout order and give it a try! My version of Thai chicken fried rice inspired by a local Thai restaurant.

Thai chicken panang curry is a rich curry with complex flavors. Fry curry until you see oil separates from the curry paste. Prior to adding fish sauce, taste your curry. You can cook Brad's fried chicken with thai panang curry sauce using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients of Brad's fried chicken with thai panang curry sauce

Prepare 4 of boneless, skinless chicken thighs.
Prepare 2 cups of panko.
It's 2 cups of flour.
You need 1 tbs of each; garlic powder, dry mustard, ginger, sea salt.
It's 2 of eggs, beaten.
You need 2 of servings white rice, prepared.
You need 1 of lg shallot, chopped.
Prepare 1 of baby bok choy, sliced thin.
You need 2 of seranno peppers, seeded and minced.
Prepare 3 Oz of oyster mushrooms, sliced thin.
Prepare 1 of medium zucchini, cut in half lengthwise then sliced.
Prepare 8 of leaves, thai basil. Chopped, plus some for garnish.
You need 2 of small potatoes.
It's 1 jar of panang curry simmer sauce.

There is a great amount of salt in store bought. Then add the chicken and stir-fry until the chicken starts to colour. Add the fish sauce and palm sugar and taste again to see if you would like to add more. This Thai panang curry recipe is SO easy to make at home and tastes better than take-out!

Brad's fried chicken with thai panang curry sauce instructions

Add shallot, bok choy, pepper, and mushroom to a heated fry pan with a little oil. Saute until tender.
Meanwhile, mix flour and spices in a bowl. Eggs in another, and panko in another. In another fry pan heat oil for frying on medium low.
Meanwhile, cook potatoes in oven or microwave. Until soft. Set aside to cool. When cool cube to 1 ".
When veggies are tender, add zucchini and basil. Cook 4 more minutes. Add sauce and potatoes. Simmer on low until sauce thickens slightly..
Dredge chicken in flour, then egg, then panko. Fry on medium low until browned and cooked through..
Plate rice, then top with chicken. The top with sauce, garnish with basil. Serve immediately. Enjoy.

Panang curry is rich and creamy, spicy yet balanced, with underlying notes of peanut and coconut. I used soy sauce instead of fish sauce. Actually, I used tamari, which is a Japanese soy sauce that is typically. Thai Panang Curry with Beef - an authentic Panang curry fried in thick coconut cream, providing a Easy Thai Panang Curry with Chicken- tastes just like the restaurant curry! Also great with beef or Panang Curry (Rich, Creamy and Delicious)