Thai 25 min

Thai Panang Curry with Chicken

Name: Thai Panang Curry with Chicken
Total time: 25 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1.5 lbs boneless chicken breast or thighs, sliced; 2 cans (13.5 oz) full-fat coconut milk; 3 tablespoons panang curry paste; 3 kaffir lime leaves, torn; 2 tablespoons fish sauce; 1 tablespoon palm sugar or brown sugar; 1 red bell pepper, sliced; 1 cup Thai basil leaves; 1 red chili, sliced thin (for garnish); Jasmine rice for serving

dairy-freecomfort-foodhigh-protein

Ingredientsfor 2

480

Cal

36g

Protein

18g

Carbs

30g

Fat

11.5 lbs boneless chicken breast or thighs, sliced
22 cans (13.5 oz) full-fat coconut milk
33 tablespoons panang curry paste
43 kaffir lime leaves, torn
52 tablespoons fish sauce
61 tablespoon palm sugar or brown sugar
71 red bell pepper, sliced
81 cup Thai basil leaves
91 red chili, sliced thin (for garnish)
10Jasmine rice for serving

Order ingredients on Instacart

Instructions

1
Open coconut milk cans without shaking. Scoop thick cream into a wok. Heat until it sizzles and separates, then add panang curry paste and kaffir lime leaves. Stir-fry over medium heat for 3–4 minutes until paste is very fragrant and oil floats to the surface.
2
Add chicken and coat in the paste mixture. Cook 3 minutes, turning once, until surfaces are sealed.
3
Add remaining thin coconut milk. Bring to a gentle simmer. Cook 10 minutes until chicken is cooked through. Panang is a thicker, drier curry than green or red curry — the sauce should be thick enough to coat the chicken without being soupy.
4
Season with fish sauce and palm sugar. Add red bell pepper and cook 2 more minutes. Stir in Thai basil. The curry should be rich, slightly sweet, mildly spicy, and have the distinctive nutty undertone from the ground peanuts in panang paste.
5
Serve over jasmine rice garnished with sliced chili and a few whole kaffir lime leaf strips.