Chicken Panang Curry
Indulge in the rich, aromatic flavors of Chicken Panang Curry, a classic Thai dish that’s as vibrant as it is comforting. This recipe combines tender slices of chicken breast with a creamy, spicy sauce crafted from Panang curry paste, luscious coconut milk, and a hint of peanut butter for added depth and nuttiness. Enhanced with palm sugar, fish sauce, and the zesty fragrance of torn kaffir lime leaves, this dish achieves a perfect balance of sweet, salty, and tangy notes. The curry is simmered to perfection, thickened into a velvety texture, and topped with fresh Thai basil and red chilies for a finishing touch. Ready in just 40 minutes, this one-pan delight makes an ideal centerpiece for weeknight dinners and pairs beautifully with fragrant steamed jasmine rice. Perfect for lovers of Thai cuisine, this recipe is a feast for the senses and showcases authentic flavors with minimal effort.
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Recipe Information
Ingredients
- 500 grams chicken breast
- 3 tablespoons Panang curry paste
- 400 ml coconut milk
- 2 tablespoons peanut butter
- 1 tablespoon fish sauce
- 2 teaspoons palm sugar
- 5 leaves kafir lime leaves
- as needed Thai basil leaves
- as needed red chili slices
- 2 tablespoons vegetable oil
- 100 ml water
- to taste salt
Instructions
Slice the chicken breast into thin strips and set aside.
Heat the vegetable oil in a large pan over medium heat.
Add the Panang curry paste to the pan and stir-fry for 1-2 minutes until fragrant.
Pour in half of the coconut milk and reduce the heat to low. Stir well to combine with the curry paste, cooking for 2-3 minutes.
Add the chicken strips to the pan, stirring to coat the chicken in the curry mixture, and cook until the chicken starts to change color, about 3-4 minutes.
Add the remaining coconut milk, peanut butter, fish sauce, palm sugar, and water to the pan. Stir everything together until the peanut butter has dissolved.
Bring the mixture to a gentle simmer and cook for another 10 minutes, or until the chicken is fully cooked and the sauce has thickened.
Tear the kafir lime leaves to release their aroma and add them to the curry. Stir well.
Season with salt to taste.
Serve the Chicken Panang curry hot, garnished with Thai basil leaves and red chili slices for an added kick. Enjoy with steamed jasmine rice.
Nutrition Facts
Calories |
1416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 23.3 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 6534 mg | 284% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 44.9 g | ||
| Protein | 150.2 g | 300% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2313 mg | 49% | |
*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.
