Panang Curry

Experience the irresistible taste of Panang curry with this easy recipe. Juicy chicken, colorful bell peppers, and aromatic Thai basil come together in a creamy coconut milk and curry paste sauce, delivering a delightful and flavorful meal.

Prep Time20

Cook Time10

Total Time30

Course: Dinner

Cuisine: Thai

Keyword: Panang Curry, Panang Curry Recipe, Thai Panang Curry

Servings:

Author: Alyssa Rivers

Ingredients

2 tablespoons olive oil
1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
1 small white onion, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 cloves garlic, minced
4 ounces Panang curry paste
1 tablespoon peanut butter
2 tablespoons brown sugar
14 ounces coconut milk, full fat
1 tablespoon fish sauce
1/2 lime, juiced
1/4 cup Thai basil leaves or sweet basil
chopped peanuts and red pepper flakes, for serving

Instructions

Heat the oil in a large wok over medium-high heat.
Add the onion and peppers and cook for 5 minutes or until the vegetables have softened.
Add the garlic and cook for 30 seconds. Set the vegetables aside.
Add the chicken pieces to the wok and more oil if needed. Cook until the chicken is browned on the outside. It will fully cook in the sauce later. Set the chicken aside.
Returning to the wok, scoop the paste into the wok and stir to release the oils from the paste.
Stir the cooked vegetables and chicken into the paste. Continue cooking it for a minute more.
Stir in the peanut butter, fish sauce, brown sugar, and lime juice.
Continue to cook and stir regularly for 3 minutes.
Lower the heat to medium and pour in the coconut milk. Whisk to combine.
Let it cook for 5-7 minutes or until the chicken is fully cooked and the sauce slightly thickens.
Add the Thai basil leaves right before serving.

Nutrition

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