Thai Panang Chicken Curry Recipe + Video
User Reviews
4.9
714 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
32 mins
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Servings
6
-
Calories
340 kcal
-
Course
Main Course
-
Cuisine
Thai
Thai Panang Chicken Curry Recipe + Video
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The BEST Thai Panang Chicken Curry Recipe - The most amazing red chicken curry we've ever made! This light and healthy dish is better than any takeout option out there, and it's easy to make.
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Ingredients
- 1 1/2 pounds boneless skinless chicken thighs chopped
- 1 small onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 1 orange bell pepper, seeded and chopped
- 2 cloves garlic, minced
- 1 tablespoon coconut oil
- 4 ounces Panang red curry paste (1 can)
- 1 tablespoon peanut butter
- 12 kaffir lime leaves, crushed
- 13.5 ounces thick coconut milk, unsweetened (1 can)
- 3 tablespoons fish sauce
- 1/4 cup Thai basil leaves or sweet basil
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Instructions
- Cut the chicken into bite-size pieces. Chop the onions and peppers into rough 1-inch pieces. Mince the garlic. Then crush the kaffir lime leaves to help release their oils.
- Place a 14-inch skillet (or wok) over medium-high heat. Add the coconut oil. Once the oil melts, add the onions. Sauté for 1 minute, then add the peppers and garlic. Sauté another 2-3 minutes.
- Move the veggies to the sides of the skillet and add the panang red curry paste and peanut butter to the center of the pan. Sauté the curry for 2-3 minutes to intensify the flavor, moving around the pan. Then add the kaffir lime leaves, coconut milk, and fish sauce. Stir to blend.
- Stir in the chopped chicken and bring to a boil. Lower the heat and simmer for 10-15 minutes, until the chicken is cooked through and the sauce thickens. Stir occasionally. Remove from heat and stir in the basil leaves. Serve with rice, quinoa, or noodles.
Notes
- There are some ingredients that may need to be purchased at an Asian food market, but this recipe is worth the trip! Most likely: panang red curry paste, kaffir lime leaves, thick canned coconut milk, fish sauce, and Thai basil. Kaffir lime leaves can be kept in the freezer. They turn dark, but retain their flavor. Kaffir lime leaves stay a little tough, even after cooking. You can eat them, eat around them, or take them out after cooking.
Nutrition Information
Show Details
Serving
6ounces
Calories
340kcal
(17%)
Carbohydrates
8g
(3%)
Protein
24g
(48%)
Fat
23g
(35%)
Saturated Fat
16g
(80%)
Cholesterol
107mg
(36%)
Sodium
163mg
(7%)
Potassium
545mg
(16%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
4300IU
(86%)
Vitamin C
54.7mg
(61%)
Calcium
56mg
(6%)
Iron
3.8mg
(21%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Serving | 6ounces | |
| Calories | 340kcal | 17% |
| Carbohydrates | 8g | 3% |
| Protein | 24g | 48% |
| Fat | 23g | 35% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 107mg | 36% |
| Sodium | 163mg | 7% |
| Potassium | 545mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 4300IU | 86% |
| Vitamin C | 54.7mg | 61% |
| Calcium | 56mg | 6% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
714 reviews
Excellent
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