Nut-Free Authentic Panang Curry
Savor the bold, aromatic flavors of Thailand with this Nut-Free Authentic Panang Curry, a recipe specially crafted to accommodate nut-free diets without compromising the traditional taste. Highlighting a rich blend of fragrant ingredients like lemongrass, kaffir lime leaves, and red chili peppers, this curry is simmered to perfection in creamy coconut milk, with tender slices of chicken and bamboo shoots adding hearty texture. The vibrant notes of lime juice and fresh basil take the dish to the next level, offering a burst of freshness that complements its savory base. Ready in just 45 minutes, it’s the ultimate crowd-pleaser for a quick and satisfying meal, best served with steamed jasmine rice. Perfect for anyone seeking an authentic Thai flavor experience without nuts, this recipe is sure to become a favorite in your kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 3 medium, finely chopped Shallots
- 4 minced Garlic cloves
- 1 finely chopped Lemongrass stalk
- 3 finely chopped Red chili peppers
- 1 tablespoon, grated Fresh ginger
- 4 torn Kaffir lime leaves
- 3 tablespoons Fish sauce
- 400 ml can Coconut milk
- 1 tablespoon Brown sugar
- 500 grams, sliced Chicken breast
- 150 grams, sliced Bamboo shoots
- 1 juiced Lime
- 1 handful Fresh basil leaves
- 1 to taste Salt
Instructions
Heat the vegetable oil in a large pan over medium heat.
Add the finely chopped shallots and cook until they become soft and translucent, about 3 minutes.
Stir in the minced garlic, chopped lemongrass, chopped red chili peppers, and grated ginger. Cook for another 2 minutes until fragrant.
Add the torn kaffir lime leaves and fish sauce. Stir well to combine.
Pour in the coconut milk and brown sugar, stirring to dissolve the sugar. Bring the mixture to a simmer.
Add the sliced chicken breast and bamboo shoots into the pan. Stir to coat the chicken well with the sauce.
Lower the heat and let it simmer gently, uncovered, for about 20 minutes or until the chicken is fully cooked and tender.
Once the chicken is cooked, stir in the lime juice and adjust salt to your taste.
Add the fresh basil leaves just before turning off the heat and stir them through the curry.
Serve hot with steamed jasmine rice.
Nutrition Facts
Calories |
872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 18.7 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 6589 mg | 286% | |
| Total Carbohydrate | 111.7 g | 41% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 60.9 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1719 mg | 37% | |
*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.
