Description
A delicious and fragrant Panang curry made with chicken and fresh vegetables.
Ingredients
Scale
- 1 lb chicken breast or thigh, thinly sliced
- 2 tbsp Panang curry paste
- 1 tbsp vegetable oil or coconut oil
- 1 can (13 oz) full-fat coconut milk
- 1/2 cup water or chicken broth
- 1 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 1/4 cup roasted peanuts or 1 tbsp peanut butter
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 cup Thai basil leaves
- 1/2 small onion, chopped
- 1/2 cup bamboo shoots (optional)
- Juice of 1/2 lime
- Cooked jasmine rice, for serving
Instructions
- Slice the chicken, chop the vegetables, and prepare all ingredients before starting to cook.
- Heat oil in a wok or skillet over medium heat, add Panang curry paste, and sauté for 1–2 minutes until fragrant.
- Pour in coconut milk and stir well to combine with the curry paste. Simmer for 2–3 minutes.
- Add the chicken and stir until fully coated. Cook for 6–8 minutes until chicken is done.
- Stir in fish sauce, palm sugar, and crushed peanuts or peanut butter. Simmer another 2–3 minutes and taste for seasoning.
- Add sliced bell peppers, onion, and bamboo shoots (if using). Cook 2–3 minutes until tender-crisp.
- Turn off the heat and mix in Thai basil leaves to preserve their aroma and color.
- Serve hot with steamed jasmine rice. Garnish with basil and lime if desired.
Notes
- This dish is best served fresh and hot.
- Adjust the spice level by adding more or less curry paste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg