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–+ servings

Panang Curry

A rich and creamy Thai curry with a distinctive flavor, made with Panang curry paste, coconut milk, and your choice of protein.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Protein
  • 1 lb chicken breast sliced into thin strips
  • 1 cup tofu cubed (optional)
Vegetables
  • 1 cup bell pepper sliced
  • 1 cup zucchini sliced
  • 1 cup carrot sliced
Curry Base
  • 2 tbsp Panang curry paste adjust to taste
  • 1 can coconut milk full-fat for creaminess
  • 1 tbsp fish sauce or soy sauce for vegetarian
  • 1 tbsp brown sugar to balance flavors
Garnish
  • 1 tbsp lime juice freshly squeezed
  • 2 tbsp fresh basil Thai basil preferred

Method
 

Prepare the Ingredients
  1. Slice the chicken breast and vegetables as specified.
  2. Cube the tofu if using.
Cook the Protein
  1. In a large skillet, heat a tablespoon of oil over medium heat.
  2. Add the sliced chicken (or tofu) and cook until browned, about 5-7 minutes.
Add Vegetables and Curry Paste
  1. Stir in the bell pepper, zucchini, and carrot, cooking for another 5 minutes.
  2. Add the Panang curry paste and stir well to coat the ingredients.
Combine with Coconut Milk
  1. Pour in the coconut milk, fish sauce, and brown sugar, stirring to combine.
  2. Bring to a simmer and let cook for 10-15 minutes, stirring occasionally.
Finish and Serve
  1. Remove from heat and stir in lime juice and fresh basil.
  2. Serve hot with steamed rice or noodles.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 30gSaturated Fat: 15gFiber: 4gSugar: 5g

Notes

Adjust the spiciness by varying the amount of curry paste used. Serve with jasmine rice for an authentic experience.

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