This Panang-Braised Chicken definitely fits into the easy weeknight meal category. I will admit up front that I did not make Panang curry sauce from scratch. I found a good looking Panang Curry base at Williams-Sonoma that I bought on the spot since I hadn’t see anything like it elsewhere. To round out the recipe, I combined the chicken with some snap peas and roasted cauliflower and served it over a bed of coconut-lime rice that I made in the Instant Pot.
Rob loves Panang curry, but honestly trying to make something like this from scratch made me a little nervous. I love Asian flavors a lot, especially the complexity of many Southeast Asian cuisines. There is so much depth to the flavor and different ingredients that is unlike most European styles. I have often struggled at getting a good balance of the various flavor elements though, so finding a good starter base like the Panang was a great way for me to experiment a bit more. The other great benefit of the sauce was that it made it a quick, easy to make weeknight dinner. I didn’t have to think too much about how to make a sauce and it came together in about 20 minutes.
I topped the whole thing off with an Asian-inspired slaw. Since he loves this kind of precision knife work, I had him really thinly slice some carrot, pickled ginger, basil, and scallions. We then tossed this with a little lime juice for acidity. It was a great way to add some freshness to the dish and the flavors really played well with the Panang.
The coconut-lime rice also served as a nice contrast for this dish. It had a subtle sweetness that went perfectly with the rest of the flavors. I also have to say that I love using the Instant Pot as a rice cooker; it comes out perfectly fluffy every time.
- 4 Boneless Skinless Chicken Thighs, cut in 1-1.5″ pieces
- 1 Jar Williams-Sonoma Panang Sauce
- 1/4 Cup Rice Vinegar
- 1 Scallion thinly sliced
- 2 Garlic Cloves minced
- 2 Tsp Ginger freshly grated
- 1 Cup Snap Peas
- 2 Cups Cauliflower Florets
- 2 Tbs Sesame Oil
- Flour for dusting
- Salt & Pepper to taste
- 1 Carrot julienned
- 1 Scallion jullienned
- 3 Slices Picked Ginger julienned
- 1 Lime zested and juiced
- 3 Basil Leaves julienned
- 2 Cups Jasmine Rice
- 1 Cup Coconut Milk
- 1 Lime zested and juiced
- 1 Green Onion thinly sliced
- 1/2 Tsp Ginger freshly grated
- 1 Cup Water
- To make the slaw, combine all of the ingredients.
- For the rice, combine everything in the Instant Pot and Pressure Cook on HIGH for 2 minutes with a 5 minute natural release.
- Toss the cauliflower in oil, salt, and pepper. Roast for 20 minutes at 400F.
- Heat the sesame oil in a saute pan or lidded skillet over medium heat. Dust the chicken with flour and salt/pepper.
- Cook the chicken for 2-3 minutes until lightly browned. Remove and tent.
- Add the rice vinegar to deglaze. Add the garlic, ginger, and scallion. Allow to reduce for 1-2 minutes.
- Add in the Panang sauce, snap peas, and chicken. Cover and reduce heat to low and braise for 20 minutes.
- Stir in the cauliflower at end.
- Serve the chicken over the rice and top with the slaw.