Delicious Panang Chicken Curry in Just 30 Minutes

This Panang Chicken Curry is a quick and creamy dish that's perfect for busy weeknights.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Thai

Calories: 480

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons coconut oil or vegetable oil
3 tablespoons Panang curry paste high-quality, store-bought
1/4 cup coconut milk full-fat, unsweetened

For the Protein

1 pound boneless, skinless chicken thighs

For Balance

1 tablespoon sugar palm or brown sugar
2 tablespoons fish sauce can use vegan Worcestershire sauce

For Color & Crunch

1 medium red bell pepper sliced
1 cup snow peas optional

For Freshness

2 leaves kaffir lime leaves
1 handful Thai basil or Italian basil

For Added Richness

2 tablespoons natural peanut butter

Equipment

12-inch saucepan

Method

Step-by-Step Instructions

Heat the coconut oil in a 12-inch saucepan over medium-high until shimmering, about 2 minutes.
Add the Panang curry paste and stir constantly for 3 to 5 minutes.
Gradually stir in 1/4 cup of coconut milk until the sauce thickens.
Add the sliced chicken thighs and stir for about 1 minute, then add half of the remaining coconut milk.
Stir in the sugar, fish sauce, red bell pepper, and kaffir lime leaves; let it simmer for 5 to 8 minutes.
Add snow peas, Thai basil, and the rest of the coconut milk, mixing thoroughly.
Taste and adjust the seasoning as needed, then serve hot over jasmine rice.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 34gProtein: 30gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 2000mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

This curry can be made plant-based by substituting chicken with tofu or your favorite vegetables.

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