Panang Curry
Indulge in the rich and creamy flavors of homemade Panang curry, a quintessential Thai dish that combines tender chicken, aromatic spices, and vibrant vegetables. This easy-to-make recipe will transport your taste buds to Thailand with every aromatic bite. Perfect for impressing guests or enjoying a cozy night in, this curry is best served with steamed jasmine rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Ingredients
Scale
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1 can (13.5 oz) full-fat coconut milk
- 4 tbsp Panang curry paste
- 1 cup bell peppers, sliced (mixed colors)
- 2 lemongrass stalks, bruised
- 1/2 cup Thai basil leaves
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- Juice of 1 lime
Instructions
- Prep your ingredients: chop chicken thighs and slice bell peppers; bruise lemongrass.
- In a large skillet over medium heat, add oil and sauté minced garlic until fragrant (about 30 seconds). Add bruised lemongrass.
- Add the chicken pieces to the skillet; cook until golden brown on all sides.
- Stir in Panang curry paste until well combined.
- Gradually pour in coconut milk while stirring; let it simmer to form a luscious sauce.
- Fold in bell peppers along with fish sauce and brown sugar; simmer for about 10 minutes.
- Just before serving, stir in fresh Thai basil and squeeze lime juice over the dish.
- Serve hot with steamed jasmine rice or noodles.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 100mg