Penang Curry for Two
Indulge in the rich, bold flavors of "Penang Curry for Two," a perfectly portioned Thai-inspired dish that’s both comforting and easy to prepare. This aromatic recipe combines creamy coconut milk, zesty lime leaves, and the deep, spicy notes of Penang curry paste to create a fragrant sauce that pairs beautifully with juicy chicken breast or tofu for a vegetarian option. Balanced with hints of sweet brown sugar and savory fish sauce—or soy sauce for a plant-based twist—this curry effortlessly simmers to perfection in just 20 minutes. Topped with fresh Thai basil leaves and optional slices of red chili for a pop of heat, it’s served over perfectly fluffy jasmine rice for a complete meal. Perfect for weeknight dinners or a cozy date night, this dish is a delightful way to bring the authentic tastes of Thai cuisine to your table.
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Recipe Information
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons Penang curry paste
- 1 cup coconut milk
- 200 grams chicken breast (or tofu for vegetarian option)
- 2 teaspoons fish sauce (or soy sauce for vegetarian option)
- 1 teaspoon brown sugar
- 2 leaves lime leaves (finely sliced)
- 1 whole red chili (optional, for garnish)
- 5 leaves basil leaves (Thai basil preferred)
- 2 cups cooked jasmine rice
Instructions
Heat the vegetable oil in a medium-sized skillet or saucepan over medium heat.
Add the Penang curry paste to the skillet and stir-fry for about 1-2 minutes until fragrant.
Gradually pour in the coconut milk while stirring to combine with the curry paste. Bring the mixture to a gentle simmer.
Slice the chicken breast (or tofu) into bite-sized pieces and add them to the skillet. Cook for 6-8 minutes until the chicken is fully cooked or until the tofu is heated through.
Stir in the fish sauce (or soy sauce), brown sugar, and lime leaves. Let the curry simmer for another 5 minutes to allow the flavors to meld.
Taste the curry and adjust seasoning if needed, adding more fish sauce, sugar, or chili for desired flavor balance.
Thinly slice the red chili (if using) and set aside for garnish.
Serve the Penang curry hot over cooked jasmine rice. Garnish with basil leaves and sliced red chili.
Enjoy your Penang curry fresh and warm!
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 865 mg | 38% | |
| Total Carbohydrate | 91.3 g | 33% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 12.6 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 518 mg | 11% | |
*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.
