Thai · Dinner
Panang Curry with Chicken
Sliced chicken breast simmered in a coconut milk curry built on panang paste, sweetened with palm sugar and brightened with fish sauce and lime, finished with crushed peanuts and shredded basil. Thick sauce clings to the meat and is served over steamed jasmine rice.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
548Calories
48.2gProtein
27.9gFat
31.6gCarbs
8.9gSugar
3.8gFiber
1215mgSodium
149mgChol
15.1gSat Fat
870mgPotassium
56mgCalcium
3.1mgIron
0.4mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
sweet-heat
hidden-gems
gluten-free
Instructions
1
Prep
Slice the chicken breast into thin strips, thinly slice the bell pepper, and crush the peanuts with the flat of a knife.
2
Heat the vegetable oil in a small saucepan over medium heat and stir in the panang curry paste; cook 1 minute until glossy and fragrant.
3
Pour in the coconut milk, stirring to loosen the paste, and add the chicken and bell pepper; simmer over medium-low heat for 10 minutes until the chicken is opaque and firm.
4
Stir in the fish sauce, brown sugar, and lime leaves; simmer 3–4 minutes until the sauce coats the back of a spoon, then scatter peanuts over and remove from heat.
5
Plate
Spoon the curry over jasmine rice and scatter Thai basil leaves on top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 1 cup240ml coconut milk
- 4 tbsp4 tbsp panang curry paste
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp brown sugar
- 2 tbsp2 tbsp peanuts, unsalted
- 11 red bell pepper
- 44 fresh kaffir lime leaves or 1/2 tsp lime zest
- 2 tsp2 tsp vegetable oil
- a small handful Thai basil leaves
- 1 1/3 cup200g cooked jasmine rice, to serve
