Delightful Panang Curry Recipe
Dive into a bowl of rich, creamy Panang curry that bursts with authentic Thai flavors. With tender chicken thighs simmered in coconut milk and vibrant vegetables, this dish is both comforting and impressive. Perfect for cozy nights or entertaining guests, it’s a recipe that will have everyone coming back for seconds.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Thai
Ingredients
Scale
- 1 lb boneless chicken thighs
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp Panang curry paste
- 1 cup sliced bell peppers
- 1 cup sliced carrots
- 1/4 cup fresh basil leaves
- 2 tbsp fish sauce
- 1 tsp brown sugar
- Juice of 1 lime
Instructions
- Heat a large skillet over medium heat. Add a splash of oil and sear the chicken thighs until golden brown on both sides, about 5 minutes per side. Remove and set aside.
- In the same skillet, add the Panang curry paste and sauté for 1-2 minutes until fragrant.
- Pour in the coconut milk, scraping the bottom of the pan to incorporate all the flavors. Bring to a gentle simmer.
- Return the chicken to the skillet, add sliced bell peppers and carrots, and cook on low heat for about 10-15 minutes until the chicken is cooked through and veggies are tender-crisp.
- Stir in fish sauce, sugar, and lime juice; adjust seasoning as desired.
- Just before serving, sprinkle with fresh basil leaves and serve hot over jasmine rice.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg