Description
A creamy Thai Panang Curry made with tender chicken, coconut milk, and aromatic curry paste simmered into a rich, flavorful sauce served over jasmine rice.
Ingredients
Scale
- 1 lb boneless skinless chicken thighs, sliced
- 3 tablespoons Panang curry paste
- 1 can (13.5 oz) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 medium red bell pepper, sliced
- 4 kaffir lime leaves, torn
- 1 tablespoon vegetable oil
- 1/4 cup fresh Thai basil leaves
- 3 cups cooked jasmine rice
Instructions
- Heat vegetable oil in a large skillet over medium heat.
- Add Panang curry paste and cook for about 1 minute until fragrant.
- Pour in half of the coconut milk and stir until the sauce begins to thicken.
- Add sliced chicken and cook until it starts to turn opaque.
- Add remaining coconut milk, fish sauce, brown sugar, red bell pepper, and kaffir lime leaves.
- Simmer for about 10 minutes until the chicken is fully cooked and the sauce thickens.
- Stir in Thai basil leaves and remove from heat.
- Serve hot over jasmine rice.
Notes
- Use full fat coconut milk for the creamiest texture.
- If the curry becomes too thick, add a small splash of coconut milk.
- Taste and adjust seasoning before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 95mg
Keywords: panang curry, thai curry, chicken curry, coconut curry