Mastering Panang Curry: A Rich and Nutty Thai Classic
A thick, luscious Thai curry featuring a concentrated blend of salty and sweet notes, balanced by creamy coconut milk and the signature earthy depth of roasted peanuts.
Ingredients
Instructions
– Heat vegetable oil in a large skillet or wok over medium heat and sauté the curry paste for 2 minutes until fragrant.
– Pour in 1/2 cup of coconut milk and stir constantly until the oil begins to separate from the cream.
– Add the sliced chicken to the pan and stir-fry for 3-4 minutes until the exterior is cooked through.
– Add the remaining coconut milk, crushed peanuts, palm sugar, and fish sauce to the skillet.
– Reduce heat to low and simmer for 10 minutes, allowing the sauce to thicken into a rich, nutty gravy.
– Stir in half of the julienned kaffir lime leaves and the Thai basil leaves until just wilted.
– Transfer to a serving bowl and garnish with the remaining lime leaves and sliced red chilies.
– Present immediately alongside a warm bowl of jasmine rice for a complete Thai experience.
Nutrition
- Serving Size
- 1 bowl
- Calories
- 480 kcal
- Sugar Content
- 9g
- Sodium Content
- 1150mg
- Fat Content
- 34g
- Saturated Fat Content
- 24g
- Unsaturated Fat Content
- 10g
- Trans Fat Content
- 0.1g
- Carbohydrate Content
- 14g
- Fiber Content
- 3g
- Protein Content
- 32g
- Cholesterol Content
- 75mg
