Authentic Panang Curry
Dive into the bold and aromatic flavors of Thailand with this **Authentic Panang Curry** recipe, a perfect balance of creamy, nutty, and spicy goodness. This dish features tender slices of chicken breast simmered in a velvety coconut milk base, enriched with fragrant Panang curry paste, creamy peanut butter, and a hint of palm sugar for sweetness. Torn kaffir lime leaves and fresh basil elevate the curry with their citrusy and herbaceous notes, while a dash of fish sauce ties it all together with an umami kick. Ready in just 40 minutes, this one-pot wonder is ideal for weeknight dinners or special occasions and pairs beautifully with steamed jasmine rice. Whether you're a curry enthusiast or new to Thai cuisine, this recipe is a flavorful and approachable way to savor a beloved classic!
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Recipe Information
Ingredients
- 500 grams chicken breast
- 3 tablespoons Panang curry paste
- 400 ml coconut milk
- 2 tablespoons peanut butter
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar
- 4 kaffir lime leaves
- 1 red chili
- 10 basil leaves
- 2 tablespoons vegetable oil
- 100 ml water
Instructions
Slice the chicken breast into thin strips and set aside.
In a large skillet or wok, heat the vegetable oil over medium heat.
Add the Panang curry paste to the skillet and stir-fry for about 1-2 minutes until fragrant.
Pour in half of the coconut milk into the skillet, and continue stirring until the oil starts to separate from the milk.
Add the sliced chicken to the skillet. Stir well to coat the chicken with the curry paste and coconut milk mixture.
Once the chicken is partially cooked, add the remaining coconut milk, peanut butter, fish sauce, and palm sugar. Stir to combine.
Simmer the mixture over low heat for about 10 minutes until the chicken is cooked through and the sauce thickens slightly.
Tear the kaffir lime leaves and add them to the skillet. Stir and let them cook in the sauce for another 3-5 minutes.
Adjust the consistency of the curry if needed by adding water a little at a time.
Slice the red chili and add it to the curry for garnish, along with the fresh basil leaves.
Serve the Panang curry hot with steamed rice on the side.
Nutrition Facts
Calories |
1503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 23.3 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5438 mg | 236% | |
| Total Carbohydrate | 88.2 g | 32% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 63.3 g | ||
| Protein | 152.3 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2765 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
