Panang Curry
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Prep Time
15 mins
-
Cook Time
25 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
371 kcal
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Course
Main Course
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Cuisine
Thai
Panang Curry
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This panang curry recipe is easy for home cooks because it uses readily available ingredients! Make it with chicken or your favorite protein.
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Ingredients
- 1 tablespoon coconut oil or canola oil
- 1 yellow onion thinly sliced
- 3 tablespoons Thai red curry paste
- 3 carrot peeled and cut into ¼-inch coins, medium
- 2 bell pepper sliced into thin strips, red
- 2 coconut milk for a more decadent curry, use one can regular and one can light, light, 14-ounce cans
- 2 Thai basil or regular basil plus additional leaves for serving, large leafy sprigs
- 1 ½ pounds chicken breast cut into bite-sized pieces or swap 1 (15-ounce) can rinsed and drained chickpeas, boneless, skinless, or thighs
- 1 bamboo shoots drained, 8-ounce can
- 3 tablespoons peanut butter
- 1 ½ tablespoons soy sauce low sodium
- 1 tablespoon fish sauce or additional low sodium soy sauce
- 2 teaspoons Worcestershire sauce omit to make vegetarian
- 1 tablespoon coconut sugar or brown sugar
- 2 lime zest and juice, divided (about 1 ½ teaspoons zest and ¼ cup juice, medium
- brown rice for serving, cooked; or cauliflower rice or quinoa
- peanuts for serving, unsalted, roasted, chopped
Instructions
- In a Dutch oven or similar large, deep, sturdy pot, heat the oil over medium heat. Add the onion and sauté until it is softened and turning translucent, about 5 minutes
- Add the red curry paste and stir very quickly to coat the onion.
- Add the coconut milk and basil and bring to a boil. Continue to boil, stirring periodically, until somewhat thickened, about 8 minutes.
- Add the carrot and bell peppers. Boil and stir for 5 minutes more.
- Reduce the heat to medium-low and add the chicken, bamboo shoots, peanut butter, fish sauce, Worcestershire sauce, and coconut sugar. Simmer, stirring often, until chicken is cooked through, about 4 to 6 minutes.
- Remove from the heat. Stir in the lime zest and juice. Serve hot with rice and a sprinkle of chopped peanuts and basil.
Notes
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm curry in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1(of 6), without rice or peanuts
Calories
371kcal
(19%)
Carbohydrates
20g
(7%)
Protein
28g
(56%)
Fat
19g
(29%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
73mg
(24%)
Potassium
766mg
(16%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
7606IU
(152%)
Vitamin C
63mg
(70%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Serving | 1(of 6), without rice or peanuts | |
| Calories | 371kcal | 19% |
| Carbohydrates | 20g | 7% |
| Protein | 28g | 56% |
| Fat | 19g | 29% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Potassium | 766mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 7606IU | 152% |
| Vitamin C | 63mg | 70% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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