Panang Curry

Devashish

This aromatic Panang Curry brings authentic Thai flavors to your kitchen in just 40 minutes. A perfect balance of rich coconut creaminess and bold spices, this heartwarming dish delivers an impressive 44g of protein per serving while keeping preparation simple and straightforward.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Thai

Servings

Calories 691 kcal

Equipment

Large non-stick skillet

Ingredients

Main 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 whole green bell pepper thinly sliced
1 whole red bell pepper thinly sliced
2 teaspoons freshly grated ginger
4 cloves garlic minced
2 14 oz cans coconut milk Chaokoh brand is my favorite
2 teaspoons cornstarch
1/4 cup light brown sugar packed
1 tablespoon fish sauce
1 tablespoon lime juice
1 cup basil leaves loosely packed, roughly chopped
Hot cooked rice white, brown or jasmine

Instructions

Heat oil over medium-high heat in large non-stick skillet.
Saute onions for 2 minutes, then add bell peppers, garlic and ginger and saute for 2 minutes more.
Add curry paste and peanut butter and saute for 1 minute.
Add 1 ½ cans of coconut milk. Whisk cornstarch into remaining ½ can coconut milk then add to the pan. Stir well.
Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.
Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes.
Season with salt and pepper, to taste.
Serve over hot cooked rice.

Nutrition

Calories: 691kcalCarbohydrates: 27gProtein: 44gFat: 48gSaturated Fat: 35gCholesterol: 116mgSodium: 537mgPotassium: 1275mgFiber: 5gSugar: 19gVitamin A: 2088IUVitamin C: 60mgCalcium: 76mgIron: 4mg

Keyword coconut curry, peanut-based curry, red curry paste, spicy Asian dish