Vegan Chicken Panang Curry
Indulge in the rich and aromatic flavors of this Vegan Chicken Panang Curry, a plant-based twist on the classic Thai favorite. This recipe combines tender vegan chicken pieces with the creamy allure of coconut milk, a hint of heat from Panang curry paste, and a nutty depth from peanut butter. Fresh aromatics like garlic, ginger, and plenty of basil bring vibrant layers of flavor, while lime juice and lime leaves add a citrusy brightness. Perfectly paired with fragrant jasmine rice, this easy-to-make dish comes together in under an hour, delivering a satisfying, dairy-free, and protein-packed meal that’s sure to please. Whether you're a fan of traditional Thai cuisine or just looking for a hearty vegan dinner, this recipe is a must-try!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 1 tablespoon, minced Ginger
- 1 medium, sliced Red bell pepper
- 300 grams Vegan chicken pieces
- 3 tablespoons Panang curry paste
- 400 ml Coconut milk
- 2 Lime leaves
- 2 tablespoons Peanut butter
- 1 tablespoon Brown sugar
- 2 tablespoons Soy sauce
- 1 fresh, juiced Lime
- 1 handful, fresh Basil leaves
- 1 teaspoon Salt
- 200 grams Jasmine rice
Instructions
Heat the coconut oil in a large skillet over medium heat.
Add the diced onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and ginger, and cook for another 2 minutes until fragrant.
Add the sliced red bell pepper and vegan chicken pieces to the skillet, and cook until the bell pepper softens, about 5 minutes.
Incorporate the Panang curry paste, stirring to coat the ingredients evenly.
Pour in the coconut milk and add the lime leaves to the mixture. Bring it to a gentle simmer.
Stir in the peanut butter, brown sugar, and soy sauce, and let the curry simmer for about 10 minutes to allow the flavors to meld.
Remove the lime leaves, then add the fresh lime juice and chiffonade basil leaves. Stir to combine.
Season the curry with salt to taste.
Cook the jasmine rice according to package instructions while the curry is simmering.
Serve the Vegan Chicken Panang Curry hot over the cooked jasmine rice.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1432 mg | 62% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 15.6 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 562 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.
