Thai Panang Curry
This Thai Panang curry dish is made with Panang curry paste, coconut milk, fish sauce, lime leaves, and any protein or veggies you like.
Servings: 2 servings
Calories: 612kcal
Cost: $6
Ingredients
- 1 tablespoon cooking oil
- 1 tablespoon Panang curry paste
- 1 can coconut milk 12-14 ounce can
- 2 teaspoons fish sauce
- 1/2 teaspoon Thai palm sugar or white sugar
- 2 kaffir lime leaves optional
- 4 ounces thinly sliced chicken, beef, tofu or prawns if desired
- 1/2 onion thinly sliced
- 1 large red/green bell pepper cut into thin strips
- 8 leaves Thai or regular basil
- Steamed rice to serve it with optional
- lime wedges and red chilis, for garnish
Instructions
- Heat a wok or large pan over medium-high heat. Add the cooking oil and the curry paste. Fry until the aromas bloom, about 1 minute.
- Add the coconut milk and whisk until smooth.
- Add the fish sauce, sugar, and kaffir lime leaves.
- Add in the onion, bell peppers and protein (if adding) and allow it to simmer for 10 minutes.
- Serve over rice or noodles with a squeeze of lime juice and red chilis, if desired.
Notes
- 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.
Nutrition
Calories: 612kcal | Carbohydrates: 15g | Protein: 16g | Fat: 57g | Saturated Fat: 39g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 540mg | Potassium: 764mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3935IU | Vitamin C: 111mg | Calcium: 69mg | Iron: 8mg