Description
Creamy Thai panang chicken curry blends rich coconut milk with tender chicken and a harmonious mix of aromatic spices. Fragrant kaffir lime leaves and authentic Thai seasonings create a delightful meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1.25 pounds chicken breast or tenderloins, thinly sliced into bite-size pieces
Vegetables and Aromatics:
- 1 red, orange, or yellow bell pepper, diced
- 1 small bunch scallions, light and dark green parts, sliced diagonally into 1-inch pieces
- 3 cloves garlic, minced
Liquid, Sauce, and Seasoning Ingredients:
- 1.5 tablespoons (22.5 milliliters) vegetable oil
- 1 (14-ounce/400-gram) can unsweetened coconut milk
- 2.5 tablespoons (37.5 milliliters) Thai red curry paste
- 2 tablespoons (30 milliliters) fish sauce
- 2.5 tablespoons packed dark brown sugar
- 1 tablespoon (15 milliliters) lime juice
- Lime wedges for serving
- 0.25 cup fresh chopped cilantro
- 0.33 cup dry roasted peanuts, finely chopped
Instructions
- Warm vegetable oil in a spacious skillet over moderate temperature, gently sautéing diced bell peppers until they turn tender and slightly translucent.
- Incorporate scallions and minced garlic into the pan, allowing them to release their aromatic essence and soften elegantly.
- Pour creamy coconut milk into the skillet, blending seamlessly with vibrant Thai red curry paste, umami-rich fish sauce, and caramel-like dark brown sugar.
- Bring the fragrant mixture to a delicate simmer, creating a velvety sauce that will embrace the protein.
- Introduce thinly sliced chicken pieces into the bubbling curry, ensuring they are completely submerged and cooking evenly until they reach perfect tenderness.
- Elevate the dish’s complexity by stirring in bright lime juice, which will add a zesty dimension to the rich curry.
- Sprinkle fresh cilantro and finely chopped peanuts over the surface, providing contrasting textures and nutty undertones.
- Taste and refine the seasoning, balancing flavors with additional citrus if needed.
- Transfer the luxurious curry onto a bed of fluffy jasmine rice, presenting with vibrant lime wedges for an optional tangy accent.
Notes
- Softened bell peppers create a vibrant base for this aromatic curry, releasing sweet undertones that complement the spicy sauce.
- Quick-cooking chicken absorbs the rich panang curry flavors, transforming simple protein into a restaurant-quality dish in minutes.
- Crunchy peanuts and fresh cilantro provide unexpected texture and bright finishing notes that elevate the entire curry experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 490
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 85 mg