Best Ever Thai Panang Curry
A comforting and vibrant Thai curry featuring creamy coconut milk and aromatic Panang curry paste, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Scale
- 1 lb chicken, sliced
- 2 tablespoons Panang curry paste
- 1 can coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 red bell pepper, sliced
- 1 cup green beans
- Fresh basil leaves, for garnish
- Lime wedges, for serving
Instructions
- Sautéing the Curry Paste: In a large pan, heat a little oil over medium heat. Add the Panang curry paste and cook for a minute until fragrant.
- Cooking the Chicken: Add the sliced chicken to the pan and cook until no longer pink.
- Combining with Coconut Milk: Pour in the coconut milk and bring to a simmer.
- Flavoring the Curry: Stir in the fish sauce and sugar, mixing well to incorporate all the flavors.
- Adding Fresh Vegetables: Add the sliced red bell pepper and green beans, cooking until tender.
- Final Assembly and Serving: Serve hot, garnished with fresh basil leaves and lime wedges for an extra zing.
Notes
For best results, serve with jasmine rice or coconut rice, and consider a cucumber salad on the side.
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 4g
- Sodium: 930mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg