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–+ servings
"Bowl of Panang Curry with white rice, garnished with fresh basil leaves."

Panang Curry

Susie Thompson
Panang Curry is a rich, creamy Thai dish that will transport your taste buds straight to the streets of Bangkok. This dish is perfect for anyone who wants to experience exotic flavors. It has a harmonious blend of spicy, sweet, and savory tastes. The tender meat and fresh vegetables simmered in a luscious coconut milk, and Panang curry paste create a symphony of flavors that will leave you craving more. Whether you're a Thai cuisine enthusiast or a curious foodie, Panang Curry will surely become a favorite in your kitchen.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine Thai
Servings 4 servings
Calories 350 kcal

Ingredients
  

  • 1 lb chicken breast thinly sliced
  • 2 tablespoon Panang curry paste
  • 1 can 13.5 oz coconut milk
  • 1 cup water
  • 2 tablespoon fish sauce
  • 1 tablespoon palm sugar
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 cup snap peas
  • 4-5 kaffir lime leaves torn
  • ¼ cup Thai basil leaves
  • 1 tablespoon vegetable oil

Instructions
 

  • Prepare the ingredients in
    a warm, welcoming kitchen; the first step is to gather and prepare all the ingredients. Thinly slice the chicken breast and the red and green bell peppers. Tear the kaffir lime leaves to release their aromatic oils and prepare the snap peas, Thai basil leaves, and other ingredients for use. This step ensures a smooth cooking process, allowing you to focus on creating a delicious Panang Curry.
  • Cook the curry paste. Heat
    the vegetable oil in a large pan or wok over medium heat. Add the Panang curry paste, stirring constantly for 2-3 minutes until the paste is fragrant and slightly darker. This step is crucial as it blooms the spices in the curry paste, unlocking their full potential and creating a flavorful base for the curry.
  • Step 3: Add Coconut Milk and SimmerPour in the coconut milk and water, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer. This is where the magic happens, as the creamy coconut milk melds with the aromatic curry paste, creating a rich and flavorful sauce that will coat the chicken and vegetables beautifully.
  • Add Chicken and vegetables. Add
    the thinly sliced chicken to the pan, submerging each piece in the sauce. Simmer for about 10 minutes until the chicken is cooked through. Then, add the sliced bell peppers, snap peas, and torn kaffir lime leaves. Cook the vegetables for 5 minutes to keep their bright colors and slight crunch, adding delightful texture to the dish.
  • Final Touches: Adjust the salt
    in the fish sauce and palm sugar to adjust to taste. The fish sauce adds a savory umami depth, while the palm sugar balances the heat with sweetness. Finally, add the Thai basil leaves and stir everything. Let the Curry simmer for 2-3 minutes to allow the flavors to meld together perfectly.

Notes

For an extra layer of flavor, toast the torn kaffir lime leaves in the pan before adding them to the Curry. This releases their essential oils and enhances the dish's fragrance, making your Panang Curry even more irresistible.If you prefer a thicker curry, reduce the water or simmer the Curry longer to achieve your desired consistency. Conversely, add more coconut milk or water to the mixture if you like it a bit saucier.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 12gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 8gCholesterol: 50mgSodium: 800mgFiber: 3gSugar: 5g
Keyword Red Curry
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