Experience the rich and aromatic flavors of Thailand with this Thai Panang Chicken Curry. This dish is a perfect blend of spicy, sweet, and savory, making it a favorite for any curry lover. Serve it with jasmine rice for a complete and satisfying meal.
Ingredients
- 1½ tablespoons vegetable oil
- 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
- 1 (14-oz) can unsweetened coconut milk
- 2½ tablespoons Thai red curry paste
- 2 tablespoons fish sauce
- 2½ tablespoons packed dark brown sugar
- 1¼ pounds chicken breast or tenderloins, thinly sliced into bite-size pieces
- 1 tablespoon lime juice plus lime wedges for serving
- ¼ cup fresh chopped cilantro
- ⅓ cup dry roasted peanuts, finely chopped
Directions
- Cook the Bell Pepper:
- Heat the vegetable oil in a large nonstick pan over medium-low heat.
- Add the diced bell pepper and cook until softened, about 3-4 minutes.
- Add Scallions and Garlic:
- Add the scallions and minced garlic to the pan.
- Cook until the scallions are softened and the garlic is fragrant, about 2-3 minutes.
- Prepare the Curry Base:
- Stir in the coconut milk, Thai red curry paste, fish sauce, and dark brown sugar.
- Bring to a gentle boil, then reduce to a simmer.
- Cook the Chicken:
- Add the thinly sliced chicken pieces to the pan.
- Simmer until the chicken is cooked through, about 5-8 minutes.
- Finish the Curry:
- Stir in the lime juice, fresh chopped cilantro, and finely chopped peanuts.
- Adjust the seasoning with additional lime juice if desired.
- Serve:
- Serve the curry hot with jasmine rice.
- Garnish with lime wedges for an extra burst of flavor.
Serving and Storage
- Serving: Serve immediately with jasmine rice.
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Calories: 460 per serving
- Servings: 4 servings
Enjoy the delightful and bold flavors of this Thai Panang Chicken Curry. It’s a perfect dish for a cozy night in or to impress your guests with a taste of Thailand. Don’t forget to share your thoughts and any variations you tried in the comments below. Happy cooking!
Thai Panang Chicken Curry
- Total Time: 30 minutes
- Yield: 4 1x
Description
Thai Panang Chicken Curry blends the creaminess of coconut milk with the heat of red curry paste and the zest of lime to create a truly delightful dish. This recipe, featuring tender chicken simmered with fragrant spices and crunchy peanuts, offers a taste of Thailand right in your kitchen.
Ingredients
1½ tablespoons vegetable oil
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
1 (14-oz) can unsweetened coconut milk
2½ tablespoons Thai red curry paste
2 tablespoons fish sauce
2½ tablespoons packed dark brown sugar
1¼ pounds chicken breast or tenderloins, thinly sliced into bite-size pieces
1 tablespoon lime juice plus lime wedges for serving
¼ cup fresh chopped cilantro
⅓ cup dry roasted peanuts, finely chopped
Instructions
Heat the oil in a large nonstick pan over medium-low heat. Add the bell pepper and cook until softened, about 3-4 minutes.
Add the scallions and garlic, cooking until scallions are softened and garlic is fragrant, about 2-3 minutes total.
Stir in the coconut milk, curry paste, fish sauce, and brown sugar; bring to a gentle boil, then reduce to a simmer.
Add chicken and simmer until cooked through, 5-8 minutes. Stir in lime juice, cilantro, and peanuts.
Adjust seasoning with additional lime if desired. Serve with jasmine rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 460