Best Ever Thai Panang Curry

Name: Best Ever Thai Panang Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 1 lb chicken breast or thighs, sliced; 1 red bell pepper, sliced; 1 cup green beans, trimmed; 3 tablespoons Panang curry paste; 1 tablespoon oil; 1 can (13.5 oz) full-fat coconut milk; 1 tablespoon fish sauce; 1 tablespoon palm sugar or brown sugar; 2 kaffir lime leaves, torn; 1 tablespoon peanut butter (optional); ½ cup Thai basil leaves; 3 cups cooked jasmine rice (for serving)

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This creamy, fragrant Thai Panang Curry is rich with coconut milk, tender chicken, and vibrant veggies all simmered in a flavorful curry paste. It’s a quick and cozy dinner that tastes like your favorite Thai takeout—only better.

30 min

cook 20 min

Thai

Ingredients

Instructions

Heat oil in a skillet over medium heat. Add the Panang curry paste and stir for 1–2 minutes until aromatic. <
p id=”instruction-step-2″>2. Slowly pour in the coconut milk while stirring. Simmer until the sauce is smooth and thick.
p id=”instruction-step-3″>3. Add chicken and cook for 6–8 minutes, stirring occasionally, until fully cooked.
id=”instruction-step-4″>4. Add red bell pepper and green beans. Simmer for 5 more minutes until veggies are tender.
id=”instruction-step-5″>5. Stir in fish sauce, sugar, and peanut butter. Add kaffir lime leaves. Taste and adjust.
id=”instruction-step-6″>6. Turn off heat. Fold in Thai basil. Serve hot with jasmine rice.

Nutrition

Serving Size: 1 bowl (with rice)
Calories: 520 calories
Sugar Content: 6g
Sodium Content: 680mg
Fat Content: 28g
Saturated Fat Content: 21g
Unsaturated Fat Content: 6g
Trans Fat Content: 0g
Carbohydrate Content: 40g
Fiber Content: 3g
Protein Content: 28g
Cholesterol Content: 75mg