Thai Chicken and Shrimp with Panang Sauce

Thai Chicken and Shrimp with Panang Sauce is an enticing meal that will have you captivated! Fried chicken and shrimp with sauteed vegetables and a nutty, creamy panang sauce will have you craving this dish more and more. This is the ultimate Thai dish to serve on a date-night or to impress your friends. Give it a try now!

A Double Delight!

There is a Thai restaurant near me that is absolutely amazing! I live in a very rural area in Florida. So to have such a good Thai restaurant here is surprising to many. It is better than the ones in the more metropolitan northern New Jersey where I lived most of my life.

My Favorite meal there is what they call ‘Double Delight’ – which is fried chicken and shrimp in a tempura batter with vegetables and choice of panang sauce or a garlic sauce. I always get the panang sauce. I’ve alway wanted to make my version of it, and I finally did!

Panang Curry Sauce vs Red Curry

Panang is a curry used in Thai cooking just like Red Curry is. They seem to be almost the same because they virtually are. The main and really only difference is Panang Curry has peanuts in it which give it a nutty, creamy flavor, while Red Curry does not have peanuts.

What Ingredients Are in Thai Chicken and Shrimp with Panang Sauce?

Fried Chicken and Shrimp

• Extra Large Shrimp
• Boneless Skinless Chicken Breast
• All Purpose Flour
• Cornstarch
• Baking Soda
• Ice Cold Water
• Panko Breadcrumbs
• Canola Oil
• Salt and Pepper
• Fresh Cilantro

Sauteed Vegetables

• Sweet Onions
• Red Bell Peppers
• Broccoli Florets
• Snow Peas
• Canola Oil
• Salt and Pepper

Panang Curry Sauce

• Canola Oil
• Panang Curry Paste, homemade recipe below
• Red Curry Seasoning, homemade recipe below
• Sweetened Coconut Milk
• Lime Juice
• pinch of Kosher Salt

Ingredient Notes & Substitutions

Panang Curry Paste – I don’t have a brand I recommend because I always make my own. I have a homemade recipe below.

Red Curry Seasoning – same as the curry paste above, I don’t have a brand I recommend because I always make my own. I have a homemade recipe below.

Sweetened Coconut Milk – You want sweetened, but the unsweetened will work as well.

What Can I Do with the Leftovers?

The leftovers keep about 3-5 days in the fridge. I would recommend reheating the chicken and shrimp in a toaster oven if you have one or a regular oven. They heat quickly at 350º, about 5 minutes. The vegetables and panang sauce I recommend heating on the stove.

Can I Freeze Thai Chicken and Shrimp with Panang Sauce?

Yes! You need to use an airtight container or freezer bag and it’ll stay tasty for up to 3 months. Thaw it on the counter or overnight in the fridge. Slightly warm it just before serving.

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Thai Chicken and Shrimp with Panang Sauce

Course Main Course

Cuisine Thai

Keyword panang, panang sauce, Thai, Thai red curry

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 4

Ingredients

Fried Chicken and Shrimp

• 16 Extra Large Shrimp, peeled & deveined, tail on
• 1 Boneless Skinless Chicken Breast, sliced in 2 inch long by 1/4 inch thick pieces
• 1/2 cup All Purpose Flour
• 1/2 cup Cornstarch
• 1 Tablespoon Baking Soda
• 1 cup Ice Cold Water
• 1 cup Panko Breadcrumbs
• 2 quarts Canola Oil
• Salt and Pepper, to taste
• Fresh Cilantro for garnish

Sauteed Vegetables

• 1/2 cup Sweet Onions, sliced
• 1/2 cup Red Bell Peppers, sliced
• 1/2 cup Broccoli Florets, cut small
• 1/2 cup Snow Peas
• 2 Tablespoons Canola Oil
• Salt and Pepper, to taste

Panang Curry

• 2 Tablespoons Canola Oil
• 2 Tablespoons Panang Curry Paste, store bought or homemade homemade recipe in notes
• 2 Tablespoons Red Curry Seasoning, store bought or homemade homemade recipe in notes
• 1 13.5 ounce Sweetened Coconut Milk
• 1 1/2 teaspoons Lime Juice
• pinch of Kosher Salt

Instructions

Fried Chicken and Shrimp

1. Heat the canola oil in a deep fryer or heavy pot to 350°F. Make 3 small slits on the underside of each shrimp to make them lay flat. Season the chicken and shrimp with salt and peppers.

2. Mix the flour, cornstarch, and baking soda in a mixing bowl. Slowly add the water whisking while pouring it in. Only put in enough water to make the consistency like thin pancake batter.

3. Working in batches, dip to chicken and shrimp in the batter and let the excess drip off. Then coat them with the panko breadcrumbs.

4. Place the chicken and shrimp in the frying oil and fry for about 2 minutes, or until the breadcrumbs are golden in color. Remove the pieces and let them drain on a plate covered with paper towels.

5. Repeat that process until all the chicken and shrimp are cooked.

Sauteed Vegetables

1. Heat the canola oil in a medium or large skillet over medium-high heat. Add in the onions, bell pepper, broccoli, and snow peas and season with salt and pepper. Cook until all the vegetables are slightly soft, about 7-8 minutes.

Panang Sauce

1. In a medium saucepan, heat the canola oil over medium heat. Add the panang curry paste and the red curry seasoning. Cook until the curry paste is fragrant sn soft, about 3-5 minutes.

2. Whisk in the coconut milk and lime juice. Add a pinch of salt and bring to a low boil. Lower the heat to low and simmer for 5 minutes.

Serving Suggestion

1. Place about 1/2 cup of jasmine rice on a plate. Add some sauteed vegetables over the rice then 4 pieces of chicken and 4 shrimp. Pour about 1/4 cup of panang sauce over top of everything. Garnish with fresh cilantro or Thai basil leaves.

Recipe Notes

RED CURRY SEASONING BLEND

• 1/2 Cup Paprika
• 1 Tablespoon Garlic Powder
• 1 Tablespoon Salt
• 1 1/2 teaspoon Black Pepper
• 1 1/2 teaspoon Onion Powder
• 1/2 teaspoon Lemon Grass
• 1/2 teaspoon Coriander, ground
• 1/2 teaspoon Cilantro, dried
• 1/2 teaspoon Cumin, ground

1. Add all ingredients to a mixing bowl and mix thoroughly. Store in a sealed container.

RED CURRY PASTE

• 1 cup Roasted Peanuts
• 2 medium Shallots, coarsely chopped
• 2 inch Fresh Ginger, about thumb thick
• 4 cloves Garlic, smashed
• 2 Tablespoons Thai Red Curry Seasoning
• 2 Tablespoon water
• 2 Tablespoon Canola Oil
• Thai Chilies (Bird's Eye Chili) optional - see notes

1. Peel and coarsely chop the shallot and ginger.
2. Place all ingredients in a small processor and blend until smooth.
3. If you want to add some heat to the meal, you can add Thai Chilies to the paste at this time and blend them into the paste. See the notes below for a general heat level guide.

Thai Chilies heat levels:

• Mild: 2 chilies, deseeded
• Medium: 4 chilies, deseeded
• Hot: 6 chilies, with seeds