Thai Panang Curry Gourmet Style
Indulge in the rich, aromatic flavors of **Thai Panang Curry Gourmet Style**, a restaurant-quality dish that’s perfect for home cooks looking to impress. This recipe combines the bold, creamy essence of Panang curry paste and coconut milk with tender strips of chicken, crunchy red bell peppers, and sweet carrots. The secret to its gourmet appeal lies in the addition of fragrant kaffir lime leaves, savory fish sauce, a subtle hint of unsweetened peanut butter, and fresh Thai basil, creating a perfectly balanced blend of sweet, salty, and tangy notes. Ready in just 40 minutes, this curry is served with fluffy steamed jasmine rice, making it an irresistible choice for a comforting Thai-inspired dinner. Perfect for curry lovers and those craving authentic Thai flavors at home!
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Recipe Information
Ingredients
- 3 tablespoons Panang curry paste
- 2 cups Coconut milk
- 1 pound Chicken breast
- 2 tablespoons Peanut butter (unsweetened)
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 4 leaves Kaffir lime leaves
- 1 Red bell pepper
- 1 Carrot
- 1 cup Thai basil leaves
- 1 tablespoon Vegetable oil
- 4 servings Steamed jasmine rice
Instructions
Slice the chicken breast into thin strips. Set aside.
Wash the red bell pepper and carrot. Cut the bell pepper into strips and julienne the carrot. 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.
Slowly add 1/2 cup of the coconut milk to the skillet, stirring to combine with the curry paste. Cook until the oil starts to separate and the mixture thickens slightly.
Add the chicken strips to the skillet and cook for 3-4 minutes, stirring to coat the chicken with the curry mixture.
Pour in the remaining coconut milk and bring to a gentle simmer.
Add the peanut butter, fish sauce, and brown sugar. Stir to combine and allow the flavors to meld for 3-4 minutes.
Tear the kaffir lime leaves in half and add them to the curry. Stir to release their aroma.
Add the sliced red bell pepper and julienned carrot to the skillet. Cook for an additional 5 minutes until the vegetables are tender but still crisp.
Turn off the heat and stir in the Thai basil leaves just before serving.
Serve the Panang curry hot with steamed jasmine rice on the side. Garnish with additional Thai basil leaves if desired.
Nutrition Facts
Calories |
2256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5321 mg | 231% | |
| Total Carbohydrate | 288.9 g | 105% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 55.1 g | ||
| Protein | 168.6 g | 337% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 715 mg | 55% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 3948 mg | 84% | |
*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.
