Panang curry
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
5
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Calories
691 kcal
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Course
Main Course
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Cuisine
Thai
Panang curry
Description
Panang curry combines aromatic ingredients including panang curry paste, peanut butter, fresh ginger, garlic, and vibrant bell peppers with tender pieces of chicken breast. The sauce is enriched with coconut milk and thickened with a cornstarch slurry to create a creamy texture. Balanced by brown sugar, lime juice, and fish sauce, the curry offers a savory, mildly sweet, and tangy flavor profile. Simmering allows the flavors to meld and the chicken to become tender without overcooking.
The finished curry is served over steaming jasmine, white, or brown rice, which soaks up the flavorful sauce. The addition of fresh basil leaves adds a bright herbal note that highlights the dish's complexity. Vegetables can be varied, and the recipe can be adapted to shrimp or tofu if desired.
Notes mention that buying a quality panang curry paste like Mae Ploy is recommended, as spiciness may vary by brand. The dish stores well refrigerated for up to a week and can also be frozen for two to three months, making it suitable for meal prep. For best freshness, prepare rice freshly when serving.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 tablespoons panang curry paste *
- 1 tablespoon peanut butter
- 2 pounds chicken breast cut into pieces against the grain
- 1 small onion sliced
- 1 green bell pepper , thinly sliced
- 1 red bell pepper , thinly sliced
- 2 teaspoons ginger freshly grated
- 4 garlic minced, cloves
- 2 oz cans coconut milk (Chaokoh brand is my favorite)
- 2 teaspoons cornstarch
- 1/4 cup light brown sugar , packed
- 1 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 cup basil roughly chopped, loosely packed leaves
- rice white, brown or jasmine, hot cooked
Instructions
- Heat oil over medium-high heat in large non-stick skillet. Saute onions for 2 minutes, then add bell peppers, garlic and ginger and saute for 2 minutes more.
- Add curry paste and peanut butter and saute for 1 minute. Add 1 ½ cans of coconut milk. Whisk cornstarch into remaining 1/2 can coconut milk then add to the pan. Stir well.
- Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.
- Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.
- Serve over hot cooked rice.
Notes
- If making from scratch is challenging, buy panang curry paste from a trusted brand like Mae Ploy.
- Spice level depends on curry paste; adjust amount or brand to your preference.
- Feel free to add other vegetables such as mushrooms, zucchini, or carrots to use up produce.
- Chicken can be swapped for shrimp or tofu for different protein options.
- Serve over jasmine, white, or brown rice, or alternative bases like zoodles or spaghetti squash.
- This curry keeps well refrigerated for 5-7 days and freezes for 2-3 months; thaw before reheating.
- For meal prep, cut chicken and slice peppers ahead of time to save cooking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 691 kcal
% Daily Value*
| Calories | 691kcal | 35% |
| Carbohydrates | 27g | 9% |
| Protein | 44g | 88% |
| Fat | 48g | 74% |
| Saturated Fat | 35g | 175% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 116mg | 39% |
| Sodium | 537mg | 22% |
| Potassium | 1275mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 19g | 38% |
| Vitamin A | 2088IU | 42% |
| Vitamin C | 60mg | 67% |
| Calcium | 76mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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