Panang Curry
Indulge in the rich, creamy delight of Panang Curry, a Thai favorite that marries aromatic spices with tender chicken and luscious coconut milk. This dish is a celebration of flavors, perfect for cozy nights in or impressing guests at dinner parties. With its vibrant colors and tantalizing aroma, Panang Curry transforms any meal into an unforgettable experience. Whether you’re a novice cook or a culinary pro, this recipe will guide you through creating a comforting bowl of bliss that brings family and friends together.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Ingredients
Scale
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp Panang curry paste
- 1 cup fresh basil leaves
- 2 tbsp fish sauce
- 1 tsp sugar (palm sugar preferred)
- 2 tbsp lime juice (freshly squeezed)
Instructions
- Gather all ingredients and chop chicken thighs.
- In a large skillet over medium heat, add oil and sauté minced garlic until golden brown.
- Stir in Panang curry paste until fragrant; slowly pour in coconut milk, stirring to create a smooth sauce.
- Add chicken pieces to the skillet, ensuring they are well-coated; cook for about 10 minutes until no longer pink.
- Stir in fish sauce, sugar, and lime juice; simmer for an additional 5 minutes.
- Remove from heat and stir in fresh basil leaves before serving over jasmine rice or noodles.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg