Panang Curry

Name: Panang Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: Thai
Ingredients: 1 tablespoon oil; 2 tablespoons Panang curry paste *; 1 tablespoon peanut butter; 2 pounds chicken breasts, cut into pieces against the grain; 1 small onion, sliced; 1 green bell pepper, thinly sliced; 1 red bell pepper, thinly sliced; 2 teaspoons freshly grated ginger; 4 garlic cloves, minced; 2 (14 oz) cans coconut milk (Chaokoh brand recommended); 2 teaspoons cornstarch; 1/4 cup light brown sugar, packed; 1 tablespoon fish sauce; 1 tablespoon lime juice; 1 cup loosely packed basil leaves, roughly chopped; Hot cooked rice, white, brown, or jasmine

fromjustthairecipes.com justthairecipes.com/panang-curry

A rich and creamy Thai Panang Curry made with chicken, coconut milk, peanut butter, and fresh herbs. This comforting curry is full of flavor and perfect to serve with jasmine rice for an authentic Thai meal at home.

40 min

cook 25 min

Thai

Ingredients

Instructions

Heat oil over medium-high heat in a large non-stick skillet. Add the sliced onion and sauté for 2 minutes.
Add the bell peppers, garlic, and ginger. Sauté for another 2 minutes.
Stir in the curry paste and peanut butter. Cook for 1 minute to release flavors.
Add 1 ½ cans of coconut milk. In a small bowl, whisk cornstarch into the remaining ½ can coconut milk and add to the skillet. Stir well.
Add chicken pieces, stirring to coat. Simmer for 10–15 minutes until chicken is no longer pink and sauce thickens.
Stir in brown sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes more.
Season with salt and pepper to taste. Serve hot over cooked rice.

Nutrition

Serving Size: 1 bowl with rice
Calories: 480 calories
Sugar Content: 14g
Sodium Content: 780mg
Fat Content: 29g
Saturated Fat Content: 19g
Unsaturated Fat Content: 8g
Trans Fat Content: 0g
Carbohydrate Content: 28g
Fiber Content: 3g
Protein Content: 32g
Cholesterol Content: 85mg