Panang Curry Recipe
Rich and delicious homemade Panang Curry is made with tender chicken and sweet bell peppers in a creamy coconut curry sauce.
Ingredients
Instructions
Cube the chicken and season with salt. Or make our crispy tofu and set aside.
In a large Dutch oven or heavy bottom pot, heat oil over medium heat. Saute the shallot, ginger, lemongrass, and garlic until fragrant, about 2-3 minutes. Add the panang curry paste (start light, you can always add more to taste at the end) and fry for 1 minute.
Add the peanut butter, coconut milk, chicken broth, fish sauce, sugar and kaffir lime leaves. Stir to incorporate and bring to a gentle simmer for about 5 minutes.
Add chicken and continue to simmer for 3 minutes (7 minutes for thighs). Add the bell peppers and simmer two minutes more. (This keeps the peppers crisp and just barely cooked, adjust to your preference). Once the chicken is cooked through, remove from heat.
Add Thai basil leaves.
Serve with Jasmine rice, a squeeze of fresh lime juice, and a sprinkle of peanuts or peanut chili crunch and Thai basil leaves.
Nutrition
- Serving Size
- 1 cup
- Calories
- 233 calories
- Sugar Content
- 9.1 g
- Sodium Content
- 573.3 mg
- Fat Content
- 17.4 g
- Saturated Fat Content
- 13.2 g
- Trans Fat Content
- 0 g
- Carbohydrate Content
- 17.3 g
- Fiber Content
- 5.5 g
- Protein Content
- 5.4 g
- Cholesterol Content
- 1.5 mg
