Vegan Panang Chicken
Savor the rich, aromatic flavors of Thai cuisine with this mouthwatering Vegan Panang Chicken recipe — a plant-based twist on a classic favorite. Made with tender plant-based chicken pieces, silky coconut milk, and fragrant Panang curry paste, this dish is a perfect balance of savory, sweet, and nutty flavors. The creamy sauce is elevated with the addition of peanut butter, a hint of maple syrup, and a squeeze of soy sauce, while fresh veggies like red bell peppers and broccoli add vibrant color and texture. This quick and easy recipe comes together in just 40 minutes, making it ideal for busy weeknights. Top it off with fresh basil leaves and crushed roasted peanuts for a delectable garnish, and serve it over steamed rice for a comforting vegan meal that’s sure to impress. Perfect for fans of Thai curries, this dish is a must-try for anyone looking for a flavorful, plant-based main course.
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Recipe Information
Ingredients
- 350 grams plant-based chicken pieces
- 400 ml coconut milk
- 3 tablespoons Panang curry paste
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 4 pieces lime leaves
- 1 medium red bell pepper, sliced
- 100 grams broccoli florets
- 2 tablespoons coconut oil
- 10 pieces fresh basil leaves
- 2 tablespoons roasted peanuts, crushed
Instructions
Begin by heating 1 tablespoon of coconut oil in a large pan or wok over medium heat. Add the plant-based chicken pieces and cook until slightly browned, about 5-7 minutes. Remove from the pan and set aside.
In the same pan, add the remaining tablespoon of coconut oil and the Panang curry paste. Stir-fry the paste for 1-2 minutes until it's fragrant.
Pour in the coconut milk and stir well to combine with the paste.
Add peanut butter, soy sauce, and maple syrup to the pan. Stir until the peanut butter is fully incorporated.
Tear the lime leaves into smaller pieces and add them to the curry along with sliced red bell pepper and broccoli florets.
Let the curry simmer gently for about 10 minutes, stirring occasionally, until the vegetables are tender.
Return the plant-based chicken pieces to the pan and stir to coat them in the sauce.
Cook for an additional 5 minutes to ensure the chicken is heated through.
Remove the pan from heat and stir in most of the fresh basil leaves, saving some for garnish.
Serve the Vegan Panang Chicken hot, garnished with the remaining basil leaves and crushed roasted peanuts.
Nutrition Facts
Calories |
1425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.9 g | 95% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3861 mg | 168% | |
| Total Carbohydrate | 105.1 g | 38% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 56.2 g | ||
| Protein | 90.7 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1887 mg | 40% | |
*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.
