Vegetarian Chicken Panang Curry
Experience the bold, authentic flavors of Southeast Asia with this Vegetarian Chicken Panang Curry—a plant-based twist on the classic Thai dish! Tender vegetarian chicken pieces are simmered to perfection in a creamy, aromatic coconut milk curry infused with Panang curry paste, peanut butter, and fragrant lime leaves. Vibrant slices of red bell pepper, zucchini, and bamboo shoots add a satisfying crunch, while fresh basil leaves bring a hint of herbal sweetness. Balanced with a touch of soy sauce and brown sugar, this rich and flavorful curry pairs beautifully with steamed jasmine rice for a wholesome and comforting meal. Ready in just 35 minutes, it’s a must-try for curry lovers and a perfect meat-free dinner option!
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Recipe Information
Ingredients
- 300 grams Vegetarian chicken pieces
- 400 ml Coconut milk
- 80 grams Panang curry paste
- 2 tablespoons Peanut butter
- 4 leaves Lime leaves
- 1 medium Red bell pepper, sliced
- 1 medium Zucchini, sliced
- 100 grams Bamboo shoots
- 10 leaves Fresh basil leaves
- 1 tablespoon Soy sauce
- 1 tablespoon Brown sugar
- 1 tablespoon Vegetable oil
- Salt, to taste
- 4 servings Cooked jasmine rice, for serving
Instructions
Begin by preparing all the ingredients. Slice the red bell pepper and zucchini, and keep the lime leaves and basil leaves ready.
Heat the vegetable oil in a large pan over medium heat. Add the Panang curry paste and stir it for 1-2 minutes until it becomes fragrant.
Add the peanut butter to the pan and continue to stir for another minute to create a thick base.
Pour in the coconut milk slowly, stirring constantly to mix it evenly with the curry paste and peanut butter. Let it simmer on low heat for about 3-4 minutes.
Add the vegetarian chicken pieces to the pan. Stir well to coat them with the curry sauce and allow them to cook for 5 minutes.
Mix in the red bell pepper, zucchini, and bamboo shoots. Add the lime leaves whole but bruised to release their flavor into the curry.
Add soy sauce and brown sugar, adjusting salt to taste. Stir gently and let the curry cook for another 5-7 minutes, until the vegetables are tender but still crisp.
Finally, add the fresh basil leaves and remove the pan from the heat. Allow the residual heat to wilt the basil.
Serve the Vegetarian Chicken Panang Curry hot over a bed of steamed jasmine rice.
Nutrition Facts
Calories |
2036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 4408 mg | 192% | |
| Total Carbohydrate | 290.8 g | 106% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 62.0 g | ||
| Protein | 94.1 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2558 mg | 54% | |
*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.
