Chicken Panang Curry Recipe
Creamy, spicy, and full of vibrant Thai flavor, this Chicken Panang Curry combines juicy chicken, coconut milk, and bold curry paste for a soul-warming dish that’s ready in just 30 minutes.
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Calories: 570kcal
Servings: 4
Equipment
- Large deep skillet or wok
- Chopping board
- Sharp Knife
- Measuring Spoons and Cups
- Mixing Spoon or Spatula
- Small bowl for slurry
Ingredients
- 2 tbsp oil
- 3 chicken breasts approx. 525g/1.1lbs, chopped into bitesize chunks
- pinch salt and pepper
- 1 onion sliced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 2 cloves garlic peeled and minced
- 1 tbsp ginger paste
- 2 tbsp panang curry paste
- 2 tbsp peanut butter
- 240 ml 1 cup chicken stock
- 400 ml 14 oz tin full-fat coconut milk
- 1 tbsp fish sauce
- 2 tbsp lime juice juice of approx 1 lime
- 2 tbsp light brown sugar
- 10 Thai basil leaves
- 1 tbsp cornflour cornstarch mixed with 3 tbsp cold water, to form a slurry
To Serve:
- boiled rice long grain or jasmine
- 2 tbsp chopped unsalted peanuts
- 2 spring onions scallions chopped
- 8-12 Thai basil leaves
Instructions
- Heat oil in a large skillet. Add chicken, season with salt and pepper, and sear until lightly browned. Set aside.
- In the same pan, sauté sliced onion, red and yellow bell peppers until soft.
- Stir in garlic, ginger paste, and Panang curry paste. Cook until fragrant.
- Add peanut butter, chicken stock, and coconut milk. Mix well.
- Stir in fish sauce, lime juice, and brown sugar. Let simmer for 5 minutes.
- Return the chicken to the pan. Simmer until fully cooked.
- Add Thai basil leaves and cornflour slurry. Stir gently until the sauce thickens.
- Serve hot over boiled jasmine or long-grain rice, garnished with chopped peanuts, scallions, and more Thai basil.
Nutrition
Calories: 570kcal | Carbohydrates: 23g | Protein: 35g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 84mg | Sodium: 809mg | Fiber: 3g | Sugar: 11g