Thai Panang Curry Chicken
Creamy, nutty, and mildly spiced, this authentic Thai Panang Curry Chicken (แพนง) combines coconut milk, curry paste, and fragrant kaffir lime leaves for a comforting meal. Serve with jasmine rice for the perfect Thai dinner.
Ingredients
- 1 lb 450 g chicken breast or thighs, thinly sliced
- 3 tbsp Panang curry paste (recipe available on blog)
- 1 can 13.5 oz / 400 ml coconut milk
- 1 tbsp fish sauce use tamari for gluten-free
- 1 tbsp palm sugar or brown sugar
- 2 kaffir lime leaves torn into pieces
- 2 tbsp crushed roasted peanuts
- 1 red bell pepper sliced
- 1 cup green beans trimmed
- ½ cup Thai basil leaves
- Steamed jasmine rice for serving
Instructions
- Heat 3 tbsp coconut cream (scooped from the top of the can) in a skillet over medium heat. Add Panang curry paste and fry until fragrant.
- Add chicken slices, stir well to coat in curry paste.
- Pour in the rest of the coconut milk and bring to a gentle simmer.
- Stir in fish sauce, palm sugar, and peanuts. Adjust seasoning to taste.
- Add red bell pepper and green beans. Simmer until vegetables are tender and chicken is cooked through.
- Tear kaffir lime leaves and add to the curry along with Thai basil leaves. Stir gently.
- Serve hot over jasmine rice, garnished with extra peanuts.
Notes
NUTRITION FACTS
Serving Size: 1 bowl (with rice) Calories: 420 Carbohydrates: 26g (9% DV) Protein: 28g (56% DV) Fat: 24g (37% DV) Saturated Fat: 16g (80% DV) Cholesterol: 75mg (25% DV) Sodium: 720mg (31% DV) Fiber: 4g (16% DV) Sugar: 8g (9% DV)
Note: Nutrition information is an estimate and will vary based on ingredients and portion sizes.