Thai Panang Curry
User Reviews
4.7
9 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
6
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Calories
463 kcal
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Course
Main Course
Thai Panang Curry
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This Thai panang curry is rich, sweet, and mildly spicy, made with chicken, veggies, coconut milk, peanut butter, and a homemade curry paste.
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Ingredients
- 2 lbs boneless chicken (See Note 1)
- 2 tsp cornstarch
- 1 tbsp vegetable oil or ghee
- 4 tbsp Panang curry paste (See Note 2)
- 1/4 cup peanut butter
- 28 oz coconut milk (2 14-ounce cans)
- 5 kaffir lime leaves or 1 tsp lime zest
- 3 tbsp lime juice
- 3 tbsp fish sauce
- 2 tbsp brown sugar or palm sugar
- 1/2 tsp ground cumin
- 3 bell peppers green, red and yellow bell pepper, seeded and sliced
- 2 cups green beans trimmed and cut into 2-inch pieces
- 1/2 cup Thai basil leaves
- 2 limes quartered
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Instructions
Stovetop Method
- Cut the chicken into bite size pieces and set aside. Mix 3 tablespoons water with 2 teaspoons cornstarch.
- Heat oil over medium-high heat in large wok, Dutch oven or deep skillet. Add panang curry paste and peanut butter and saute for 1 minute. Add coconut milk and kaffir lime leaves or lime zest and bring to a boil.
- Stir through cornstarch mixture. Add chicken, turn heat to simmer and cook for 12-15 minutes or just until chicken is no longer pink and sauce has thickened.
- Add bell peppers and green beans. Stir to mix everything and cook until vegetables are still crisp but tender, 5 minutes. Stir through lime juice, fish sauce, brown sugar, cumin and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.
- Spoon sauce over top. serve with steamed rice and cut limes.
Instant Pot Method
- Cut the chicken into bite size pieces and set aside.
- Select the Saute setting and heat up the ghee or oil. Stir in the Panang curry paste, and cook for 2 minutes. Stir in 1 can of the coconut milk and continue cooking 5 minutes.
- Press Cancel and transfer chicken and kaffir leaves to pot. Stir to mix and close the lid. Choose Pressure Cook on High Pressure and cook for 5 minutes.
- Do a Quick Release of pressure and when safe remove lid. Stir in the other can of coconut milk, peanut butter, lime juice, fish sauce, brown sugar and cumin.
- If you prefer a thicker sauce, mix 3 tablespoons water with 2 teaspoons cornstarch and stir through as well.
- Select Saute and add bell peppers and green beans. Stir to mix everything and cook until vegetables are still crisp but tender, 5 minutes. Stir in the Thai basil leaves.
- Spoon sauce over top. Serve with steamed rice and cut limes.
Notes
- Feel free to use breast meat or thighs.
- If you'd like to make your own, try my Panang Curry Paste. Otherwise, I recommend purchasing either of these two brands: Maesri or Mae Ploy.
Nutrition Information
Show Details
Calories
463kcal
(23%)
Carbohydrates
15g
(5%)
Protein
31g
(62%)
Fat
33g
(51%)
Saturated Fat
22g
(110%)
Trans Fat
1g
Cholesterol
73mg
(24%)
Sodium
736mg
(31%)
Potassium
947mg
(27%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
2897IU
(58%)
Vitamin C
79mg
(88%)
Calcium
71mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 15g | 5% |
| Protein | 31g | 62% |
| Fat | 33g | 51% |
| Saturated Fat | 22g | 110% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 736mg | 31% |
| Potassium | 947mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 2897IU | 58% |
| Vitamin C | 79mg | 88% |
| Calcium | 71mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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