Chicken Panang

Happy Thursday Foodies! It’s a pretty fall day here in Northern Virginia. It’s cool and crisp, with lots of sunshine. I’m joined today by my mom, who is visiting. She actually came down here to dog sit Pippy, because Nick & I were going to go to W&J for Homecoming. Those plans fell through and now we’re going to be staying home this weekend. My mom came to visit anyway.

Life is kind of hectic. My mom does not quite grasp the whole blogging life. I mean, she understands that I cook and write about it, but she insists on talking to me while I’m writing my posts. Seriously? Have you ever tried to write a paper while your roommate was talking in your ear? I try to appease her and have a conversation, but when the conversation is over I turn back to the website and continue typing away. Seconds later she is talking at me again. It’s pretty frustrating.

I wish she could understand that a little uninterrupted peace for 30 minutes would mean she could have my undivided attention later. She doesn’t get it. And quite frankly, she never will. Even now, as I sit here explaining to you what she does to me, she is talking at me. I feel babied. Is it a mom thing? Moms, PLEASE CHIME IN. I don’t get it.

I love her to death, but she doesn’t like the idea of silence in the room and she talks to fill it up. I like silence. I like peace. I like to be left alone with my thoughts. Whatever.

Yesterday was my first blogiversary. I still cannot believe it. Thank you all for being so supportive and inspiring along my journey. You all are wonderful! I know I didn’t give you a new recipe yesterday and I feel horrible about that. So today I have a great one. Well, it was great for me! I love Thai food. Really, if I could marry Thai Cuisine, Nick would take the back burner in a heartbeat {not really, but you get the infatuation with Thai food}. There is a place in Williamsport called Pineapple Grille and we LOVE it. We have not yet had much success finding a Thai restaurant that is as good as the Pineapple Grille. Believe me, we have tried. Moving to this area I figured we would have a ton of options {not like the Mexican Border town we called home for a year}, Thai food being one of those options. We have yet to find a great restaurant. It is so disappointing!!

One of my all-time favorite dishes at the Pineapple Grille was Chicken Panang. I LOVE it. I could eat it every single day of my life with a bowl of rice and be satisfied completely. I am serious. On a deserted island, in the middle of nowhere, I would need Chicken Panang, my iPhone {with a properly functioning outlet} and some sort of drink – maybe Coca-Cola or Flavored Water. If I had a choice, I would want both.

Because we cannot find a great Thai restaurant, with delicious Panang, I decided that I would try to make it myself. For my first attempt, it turned out DELICIOUS! I have some tweaking to do, but already it is better {and cheaper} than the restaurants here.

Nutritional Information
Serving Size: 1/8th
Calories: 354.5
Fat: 13.9 g
Carbohydrates: 48.8 g
Fiber: 1.25 g
Protein: 26.5 g
Points+: 11

Here is what you will need:

  • 2 chicken breasts, sliced in small chunks
  • 4 to 5 tablespoons Red Curry Panang Sauce
  • 1 to 2 tablespoons Red Curry Paste
  • 1 to 2 tablespoons Chili Pepper
  • 1 red bell pepper, sliced thin
  • A few basil leaves, chopped
  • 1 can full fat coconut milk
  • 1 can light coconut milk
  • Garlic powder, to taste
  • 1 tablespoon Chili Powder
  • 2 to 4 cups rice, cooked


  • Slice chicken into small chunks

  • In a crock pot, add all ingredients except the rice


  • Stir all of the ingredients to make sure they are all fully incorporated
  • Allow to cook for 6 to 8 hours on low
  • About 15 minutes before you want to eat, cook your rice according to the box
  • I usually put rice in a bowl and pour a bunch of the chicken panang over the rice


*Director’s Note: I used a crock pot and allowed it to cook for almost 8 hours. I would not recommend doing that. After a while the ingredients in the sauce separate and become a little weird. Instead of using a crock pot, I would put all of the ingredients {with the exception of the rice} in a large stock pot on the stock over medium heat and allow to cook for 30 minutes {or more to make sure the chicken is fully cooked}.

I loved it. Next time I may add a little extra something for spice and only use 1 can of the coconut milk. It was a little too juicy. I LOVE the sauce that the chicken is in, but there was a little too much of it. If you want to make this, I would start with only can of coconut milk. Then add a little at a time to your liking.

I hope you all love this as much as I did!!

Until Next Time,

Happy Chicken Panangin’ 

Pin It