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