Panang Chicken
Dive into the rich and aromatic flavors of Panang Chicken, a Thai-inspired masterpiece that combines tender strips of chicken breast with a creamy, spicy Panang curry sauce. Infused with fragrant kaffir lime leaves, velvety coconut milk, and a subtle sweetness from palm sugar and peanut butter, this dish strikes the perfect balance of bold and savory. A generous squeeze of fresh lime and vibrant red bell pepper slices add brightness to the dish, while a touch of basil lends an herby finish. Ready in just 40 minutes and packed with bold, authentic flavors, Panang Chicken is your go-to recipe for a satisfying dinner. Serve with steamed jasmine rice to soak up every delicious drop of the sauce. Perfect for anyone seeking a quick and flavorful Thai curry that's simple to prepare yet utterly irresistible.
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Recipe Information
Ingredients
- 500 grams chicken breast
- 3 tablespoons Panang curry paste
- 400 milliliters coconut milk
- 1 tablespoon peanut butter
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar
- 4 kaffir lime leaves
- 1 red bell pepper
- 10 basil leaves
- 2 tablespoons vegetable oil
- 100 milliliters water
- 1 lime
- 0.5 teaspoon salt
Instructions
Slice the chicken breast into thin strips approximately 1 cm thick.
Prepare the kaffir lime leaves by removing the central stem and finely slicing the leaves. Thinly slice the red bell pepper into strips.
Heat the vegetable oil in a large pan or wok over medium heat.
Add the Panang curry paste to the pan and stir-fry for about 2-3 minutes until fragrant.
Add the sliced chicken to the pan and cook until the chicken is no longer pink, stirring frequently.
Pour in the coconut milk and the water; mix well with the curry paste and chicken. Bring it to a gentle simmer.
Add the peanut butter, fish sauce, and palm sugar. Stir well until the peanut butter and palm sugar are fully dissolved.
Add the sliced kaffir lime leaves and red bell pepper strips to the pan and continue to simmer for about 5 minutes until the bell peppers are tender.
Taste the curry and adjust seasoning with salt to your preference.
Remove from heat and stir in the basil leaves.
Squeeze the lime over the curry before serving.
Serve the Panang chicken hot with steamed jasmine rice.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1303 mg | 57% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 15.5 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 587 mg | 12% | |
*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.
