Panang Curry
Experience the vibrant flavors of Thailand with this creamy and aromatic Panang curry. Made with tender chicken thighs, rich coconut milk, and a blend of fragrant spices, this dish is a feast for the senses. Perfect for cozy family dinners or impressing guests at gatherings, each bite transports you to the bustling streets of Bangkok. Easy to prepare and customizable, this recipe will have everyone asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Ingredients
Scale
- 1 lb boneless chicken thighs
- 1 can (13.5 oz) full-fat coconut milk
- 3–4 tbsp Panang curry paste
- 1 cup bell peppers, chopped (mixed colors)
- 1/4 cup fish sauce
- 2 tbsp fresh lime juice
- 1/4 cup fresh Thai basil leaves
- 1 medium onion, chopped
- 1 tsp sugar
- 1/2 cup low-sodium chicken broth or water
Instructions
- Chop chicken thighs into bite-sized pieces.
- In a large skillet over medium heat, heat oil and sauté onions and bell peppers until softened (about 5 minutes).
- Add chicken thighs; cook until golden brown (8-10 minutes).
- Stir in Panang curry paste; cook for 1-2 minutes until fragrant.
- Pour in coconut milk and broth/water to desired consistency; simmer for about 15 minutes.
- Add fish sauce, lime juice, and basil; simmer for an additional minute.
- Serve hot over rice or noodles.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg