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Panang Curry

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6
Calories: 380 kcal
Course: Dinner
Cuisine: Thai

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

Instructions

    Cup of Yum
  1. Heat 2 tablespoons olive oil in a large wok over medium-high heat.
  2. 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.
  3. Add 2 cloves garlic, and cook for 30 seconds. Set the vegetables aside.
  4. 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.
  5. Returning to the wok, scoop 4 ounces Panang curry paste into the wok and stir to release the oils from the paste.
  6. Stir the cooked vegetables and chicken into the paste. Continue cooking it for a minute more.
  7. Stir in 1 tablespoon peanut butter, 2 tablespoons brown sugar, 1 tablespoon fish sauce and the juice of 1/2 lime,.
  8. Continue to cook and stir regularly for 3 minutes.
  9. Lower the heat to medium and pour in 14 ounces coconut milk,. Whisk to combine.
  10. Let it cook for 5-7 minutes or until the chicken is fully cooked and the sauce has slightly thickened.
  11. Add the 1/4 cup Thai basil leaves or sweet basil right before serving.

Nutrition Information

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

% 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.