Description
Best Ever Thai Panang Curry is a rich, creamy Thai dish made with coconut milk and Panang curry paste, featuring your choice of protein.
Ingredients
Scale
- 1 tablespoon oil
- 3 tablespoons Panang curry paste
- 1 can (13.5 oz) coconut milk
- 4 kaffir lime leaves (or 1 teaspoon lime zest)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar or palm sugar
- 1 pound chicken breast or thighs, sliced
- 2 bell peppers, sliced
- 1 cup Thai basil leaves, chopped
- Cooked jasmine rice, for serving
Instructions
- Heat oil in a skillet over medium heat and sauté the Panang curry paste for 1 to 2 minutes until fragrant.
- Stir in coconut milk and simmer for 2 to 3 minutes to blend flavors.
- Add chicken slices and cook for 10 to 12 minutes until fully cooked.
- Add bell peppers, kaffir lime leaves, fish sauce, and sugar. Simmer for another 5 to 7 minutes.
- Turn off heat and stir in Thai basil. Adjust seasoning if needed.
- Serve hot with jasmine rice.
Notes
- This dish can be made with tofu for a vegetarian option.
- Adjust the amount of curry paste for spiciness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 100mg