Panang Curry
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Panang Curry
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Experience the irresistible taste of Panang curry with this easy recipe. Juicy chicken, colorful bell peppers, and aromatic Thai basil come together in a creamy coconut milk and curry paste sauce, delivering a delightful and flavorful meal.
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Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds boneless skinless chicken thighs, cut into bite-size pieces
- 1 small white onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 2 cloves garlic, minced
- 4 ounces Panang curry paste
- 1 tablespoon peanut butter
- 2 tablespoons brown sugar
- 14 ounces coconut milk, full fat
- 1 tablespoon fish sauce
- 1/2 lime, juiced
- 1/4 cup Thai basil leaves or sweet basil
- chopped peanuts and red pepper flakes, for serving
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Instructions
- Heat 2 tablespoons olive oil in a large wok over medium-high heat.
- Add 1 small white onion, 1 red bell pepper, and 1 green bell pepper, and cook for 5 minutes or until the vegetables have softened.
- Add 2 cloves garlic, and cook for 30 seconds. Set the vegetables aside.
- Add the cut 1 ½ pounds boneless skinless chicken thighs, to the wok and more oil if needed. Cook until the chicken is browned on the outside. It will fully cook in the sauce later. Set the chicken aside.
- Returning to the wok, scoop 4 ounces Panang curry paste into the wok and stir to release the oils from the paste.
- Stir the cooked vegetables and chicken into the paste. Continue cooking it for a minute more.
- Stir in 1 tablespoon peanut butter, 2 tablespoons brown sugar, 1 tablespoon fish sauce and the juice of 1/2 lime,.
- Continue to cook and stir regularly for 3 minutes.
- Lower the heat to medium and pour in 14 ounces coconut milk,. Whisk to combine.
- Let it cook for 5-7 minutes or until the chicken is fully cooked and the sauce has slightly thickened.
- Add the 1/4 cup Thai basil leaves or sweet basil right before serving.
Nutrition Information
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Serving
1g
Calories
380kcal
(19%)
Carbohydrates
13g
(4%)
Protein
25g
(50%)
Fat
26g
(40%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.02g
Cholesterol
108mg
(36%)
Sodium
360mg
(15%)
Potassium
565mg
(16%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
3702IU
(74%)
Vitamin C
47mg
(52%)
Calcium
66mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 380kcal | 19% |
| Carbohydrates | 13g | 4% |
| Protein | 25g | 50% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 108mg | 36% |
| Sodium | 360mg | 15% |
| Potassium | 565mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 3702IU | 74% |
| Vitamin C | 47mg | 52% |
| Calcium | 66mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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