Thai Panang Curry
This Thai Panang curry dish is made with chicken, coconut milk, Panang curry paste and veggies. Just add it to rice or noodles to create a quick and satisfying dish.
Servings: 2 servings
- 1 tbsp cooking oil
- 1 tbsp Panang curry paste
- 12 oz coconut milk canned
- ½ onion thinly sliced
- 8 leaves Thai or regular basil
- 4 oz boneless skinless chicken breast cut into ¼-inch thin slices
- 1 large red bell pepper cut into thin strips
- 2 tsp fish sauce
- 1/2 tsp sugar
- 2 kaffir lime leaves optional
- Steamed rice to serve it with optional
- lime wedges, for garnish
Heat a wok or large skillet over medium-high heat. Add the cooking oil and the curry paste. Mix that around the pan until the aromas bloom, about 1 minute.
Add the coconut milk and whisk together.
Add in the onion and chicken and allow it to cook through, around 5 minutes.
When it's just about done, add in the rest of the ingredients. Let it simmer for 2 minutes.
Serve it with rice to soak up the sauce.
- I like to use half a green bell pepper and half a red bell pepper to add extra color, but this isn't necessary, so the recipe calls for just one red bell pepper.
- Adding the kefir lime leaves gives the sauce an extra lime flavor that elevates it. However, it's difficult to find these leaves, so it's not necessary to add them. You can add a squeeze of lime juice instead.
- If you can't find Panang curry paste, that's okay. You can use this recipe with any type of Thai curry paste: green, red, yellow, etc.
Calories: 570kcal | Carbohydrates: 19g | Protein: 18g | Fat: 50g | Saturated Fat: 37g | Cholesterol: 36mg | Sodium: 567mg | Potassium: 888mg | Fiber: 6g | Sugar: 12g | Vitamin A: 4065IU | Vitamin C: 114mg | Calcium: 60mg | Iron: 4mg