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–+ servings
Isabella

The Best Thai Chicken Panang Curry: A Flavor Explosion!

A delicious and aromatic Thai chicken curry that combines the rich flavors of coconut milk and Panang curry paste, perfect for a comforting meal.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 medium onion thinly sliced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 3 tablespoons Panang curry paste
  • 1 can 13.5 ounces coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 red bell pepper sliced
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 1 tablespoon lime juice
  • Fresh basil leaves for garnish
  • Cooked jasmine rice for serving

Method
 

  1. In a large skillet or wok, heat the vegetable oil over medium heat. Add the chicken pieces and cook until browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  2. In the same skillet, add the sliced onion, garlic, and ginger. Sauté for about 3-4 minutes until the onion is translucent.
  3. Stir in the Panang curry paste and cook for an additional 1-2 minutes, allowing the flavors to meld.
  4. Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine, then bring the mixture to a gentle simmer.
  5. Return the cooked chicken to the skillet, along with the sliced bell pepper and green beans. Simmer for about 10 minutes, or until the chicken is cooked through and the vegetables are tender.
  6. Remove from heat and stir in the lime juice. Adjust seasoning if necessary.
  7. Serve hot over cooked jasmine rice and garnish with fresh basil leaves.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 15gProtein: 30gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 17gCholesterol: 100mgSodium: 800mgFiber: 3gSugar: 5g

Notes

  • For a vegetarian option, substitute chicken with tofu and use vegetable broth instead of fish sauce.
  • Add more vegetables like carrots or zucchini for extra nutrition and color. Adjust cooking time accordingly to ensure all vegetables are tender.

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