Soy-Free Authentic Panang Curry
Indulge in the rich, aromatic flavors of this Soy-Free Authentic Panang Curry, a comforting Thai classic made accessible to those with soy sensitivities. This recipe combines tender slices of chicken, creamy coconut milk, and the vibrant kick of Panang curry paste, creating a dish that's both bold and perfectly balanced. Enhanced with the fragrant zest of Kaffir lime leaves, the sweetness of palm sugar, and the refreshing brightness of fresh basil and lime juice, every bite is a harmonious blend of savory, sweet, and tangy flavors. Colorful bell peppers and carrots bring a delightful crunch, while the simplicity of the cooking process makes this curry approachable for home cooks. Ready in under an hour, this gluten-free, soy-free masterpiece pairs beautifully with steamed jasmine rice, offering an authentic Thai dining experience right in your own kitchen. Perfect for weeknight dinners or when you're craving bold, comforting flavors!
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Recipe Information
Ingredients
- 500 grams Chicken breast, sliced
- 3 tablespoons Panang curry paste
- 400 ml Coconut milk
- 2 tablespoons Fish sauce
- 1 tablespoon Palm sugar or brown sugar
- 5 leaves Kaffir lime leaves, thinly sliced
- 1 large Red bell pepper, sliced
- 1 medium Carrot, sliced
- 10 leaves Fresh basil leaves
- 2 tablespoons Vegetable oil
- 100 ml Water
- 1 Lime, juiced
Instructions
Heat vegetable oil in a large pan over medium heat. Add the Panang curry paste and stir-fry for about 2 minutes until fragrant.
Pour 200 ml of coconut milk into the pan and mix well with the curry paste. Cook until the oil starts to separate from the curry paste, about 5 minutes.
Add the sliced chicken breast to the pan and cook, stirring occasionally, until the chicken is almost cooked through, about 5-7 minutes.
Pour in the remaining coconut milk and water to the pan. Stir well and bring to a gentle simmer.
Stir in the fish sauce and palm sugar. Adjust the seasoning to taste, ensuring the right balance of salty and sweet flavors.
Add the sliced red bell pepper, carrot, and Kaffir lime leaves to the pan. Stir gently and let simmer for 10 minutes until the vegetables are tender.
Turn off the heat and stir in the fresh basil leaves and lime juice. Let the curry rest for a couple of minutes to allow the flavors to meld.
Serve hot with steamed jasmine rice and enjoy your soy-free Panang curry.
Nutrition Facts
Calories |
1423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4195 mg | 182% | |
| Total Carbohydrate | 80.8 g | 29% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 54.3 g | ||
| Protein | 160.5 g | 321% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 169 mg | 13% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2433 mg | 52% | |
*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.
