Dairy-Free Panang Chicken
Indulge in the rich, aromatic flavors of **Dairy-Free Panang Chicken**, a vibrant Thai-inspired dish that's perfect for your next weeknight dinner or a special occasion. Made with tender, bite-sized chicken thighs simmered in creamy coconut milk and infused with aromatic Panang curry paste, this recipe creates a harmonious blend of sweet, salty, and savory flavors. Key ingredients like kaffir lime leaves, fresh basil, and roasted peanuts elevate the dish, offering layers of fragrance and texture. A touch of coconut sugar and fish sauce balances the bold spices, while red bell peppers add a pop of color and crunch. Ready in just 40 minutes, this gluten-free and dairy-free meal pairs beautifully with steamed rice, creating a comforting and wholesome dinner that's sure to impress. Perfect for anyone seeking Thai flavors at home, this recipe is a celebration of classic curry made simple and satisfying.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 400 ml coconut milk
- 3 tablespoons Panang curry paste
- 2 tablespoons coconut sugar or brown sugar
- 3 tablespoons fish sauce
- 5 kaffir lime leaves
- 1 red bell pepper
- 3 tablespoons unsalted roasted peanuts
- 10 grams fresh basil leaves
- 2 tablespoons vegetable oil
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Slice the red bell pepper into thin strips and set aside.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the Panang curry paste to the skillet and stir-fry for 1-2 minutes until fragrant.
Pour in the coconut milk and stir well to combine with the curry paste.
Add the chicken pieces to the skillet and simmer gently for about 10 minutes, or until the chicken is cooked through.
Stir in the coconut sugar and fish sauce, adjusting the seasoning to taste.
Tear the kaffir lime leaves into pieces and add them to the skillet, along with the sliced red bell pepper. Stir to combine.
Let the curry simmer for another 5 minutes, allowing the flavors to meld together.
Slightly crush the roasted peanuts and add them to the skillet, stirring to incorporate.
Add the fresh basil leaves, stir, and let the curry simmer for an additional minute.
Serve hot over steamed rice and enjoy your flavorful, dairy-free Panang chicken!
Nutrition Facts
Calories |
1817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.7 g | 127% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 5506 mg | 239% | |
| Total Carbohydrate | 89.2 g | 32% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 62.6 g | ||
| Protein | 142.9 g | 286% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 199 mg | 15% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2607 mg | 55% | |
*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.
