Chicken Panang Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
478 kcal
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Course
Main Course, Dinner
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Cuisine
Thai
Chicken Panang Curry
Description
This Chicken Panang Curry recipe begins by stir-frying Panang curry paste with coconut oil to release its aroma. Thin strips of chicken breast are added and cooked until just white, followed by the gradual addition of coconut milk to create a rich sauce. Palm sugar and fish sauce balance the curry’s sweet and salty notes, while optional vegetables such as diced potatoes (which may be pre-boiled for tenderness), peas, diced tomatoes, shredded carrot, and sliced red bell peppers contribute texture and color.
The curry simmers until the chicken is cooked through and the flavors meld, resulting in a creamy and flavorful dish with gentle heat and a complex spice profile. It is commonly served with jasmine rice, which soaks up the curry sauce well and rounds out the meal.
A squeeze of lime juice before serving is recommended to brighten the flavors further. This recipe typically serves approximately four people.
Ingredients
- 4 ounces panang curry paste
- 3 tablespoons coconut oil
- 1 pound chicken breast sliced into thin strips
- 4 cups coconut milk
- 2 tablespoons palm sugar regular sugar works fine if you can't find palm sugar
- 2-3 tablespoons fish sauce
- Optional all to taste unless specified:
- potato peeled and diced small (about 2 potatoes
- peas fresh
- diced tomatoes
- carrot shredded
- cashew sliced or peanuts
- bell pepper thinly sliced, red
- chili peppers for garnish, fresh
- kaffir lime leaves for garnish, or Thai basil leaves
Instructions
- In a large skillet, stir fry Panang curry paste with coconut oil until curry becomes fragrant.
- Add chicken and cook until chicken becomes white (doesn't need to be cooked through).
- Slowly add coconut milk and bring to a light simmer.
- Add remaining ingredients (including optional vegetables like potatoes*, peas, tomatoes, carrot..etc..). Simmer until chicken is cooked through.
- Serve with jasmine rice.
- *If you dice the potatoes bigger, you may want to quickly boil them until fork-tender before adding them to the curry.
- Serves appx. 4
Notes
- Enhance the curry’s flavor by adding a squeeze of lime juice before serving.
- If using larger diced potatoes, briefly boil them until fork-tender before adding to the curry to ensure even cooking.
- This recipe serves about four people and pairs well with jasmine rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Calories | 478kcal | 24% |
| Carbohydrates | 16g | 5% |
| Protein | 25g | 50% |
| Fat | 32g | 49% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 73mg | 24% |
| Sodium | 922mg | 38% |
| Potassium | 441mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 4500IU | 90% |
| Vitamin C | 3.7mg | 4% |
| Calcium | 49mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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