Easy Panang Curry with Chicken recipe

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Ingredients

1 tablespoon vegetable oil
¼ cup Panang curry paste
4 cups coconut milk
10 ounces boneless chicken breast, cubed
2 tablespoons palm sugar
2 tablespoons fish sauce
6 kaffir lime leaves, torn
2 fresh red chile peppers, sliced
1 small bunch Thai basil leaves

Nutrition Info

597.2 calories
carbohydrate: 17.8 g
cholesterol: 36.6 mg
fat: 53.2 g
fiber: 3.1 g
protein: 19.4 g
saturatedFat: 43.7 g
servingSize: -
sodium: 896.4 mg
sugar: 9.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a wok or large pot over medium-low heat. Add curry paste, cook and stir until fragrant, about 5 minutes. Pour in coconut milk, bring to a boil. Add chicken, cook until almost cooked through, about 5 minutes. Stir in palm sugar, fish sauce, and lime leaves. Simmer until sauce flavors combine, about 5 minutes.

  2. Ladle chicken and sauce into a large bowl. Garnish with red chile peppers and basil.

Recipe Yield

4 servings

Recipe Note

Panang curry with chicken represents the diversity of Thailand's South. Panang refers to the island of Penang in Northern Malaysia bordering Southern Thailand. Use 4 tablespoons Panang curry paste from my recipe (posted on this site) or 5 tablespoons pre-made curry paste if time does not permit making your own paste. Serve with steamed jasmine rice.

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