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thai-panang-curry-recipe

Thai Panang Curry Recipe

A rich and creamy Thai curry with a hint of sweetness and a touch of spice.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Thai
Servings: 4 servings
Calories: 450 kcal

Ingredients 

Main Ingredients

  • 2 tablespoon Panang curry paste
  • 400 ml Coconut milk
  • 500 g Chicken breast, sliced
  • 1 Red bell pepper, sliced
  • 1 Green bell pepper, sliced
  • 1 tablespoon Fish sauce
  • 1 tablespoon Brown sugar
  • 1 Kaffir lime leaves, torn
  • 1 Handful of Thai basil leaves

Instructions 

  1. Heat the pan over medium heat and add the Panang curry paste. Stir for a minute until fragrant.
  2. Add half of the coconut milk and stir until the paste is well mixed with the milk.
  3. Add the sliced chicken breast and cook until the chicken is no longer pink.
  4. Add the remaining coconut milk, bell peppers, fish sauce, brown sugar, and kaffir lime leaves. Stir well.
  5. Let it simmer for about 10-15 minutes until the vegetables are tender and the sauce has thickened.
  6. Turn off the heat and stir in the Thai basil leaves. Serve hot with steamed rice.

Nutritional Value

Calories: 450kcal | Carbohydrates: 15g | Protein: 35g | Fat: 30g | Saturated Fat: 20g | Cholesterol: 80mg | Sodium: 800mg | Potassium: 600mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1000IU | Vitamin C: 60mg | Calcium: 50mg | Iron: 3mg

Keywords

Panang Curry, Thai Curry
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