Authentic Panang Curry

Dive into the rich, bold flavors of Thai cuisine with this Authentic Panang Curry recipe, a perfect harmony of creamy coconut milk, fragrant Panang curry paste, and tender slices of chicken breast. Enhanced with the nutty undertones of peanut butter, the sweetness of palm sugar, and the citrusy brightness of kaffir lime leaves, this dish is an irresistible blend of sweet, savory, and spicy. Ready in just 40 minutes, it's ideal for busy weeknights or when you're craving a restaurant-quality meal at home. Garnished with fresh basil and red chili for a vibrant finish, this Panang curry pairs flawlessly with steamed jasmine rice, making it a comforting and satisfying dinner option. Perfect for lovers of authentic Thai flavors, this recipe will transport your taste buds straight to Southeast Asia!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams chicken breast
• 3 tablespoons Panang curry paste
• 400 ml coconut milk
• 2 tablespoons peanut butter
• 2 tablespoons fish sauce
• 2 tablespoons palm sugar
• 4 kaffir lime leaves
• 1 red chili
• 10 basil leaves
• 2 tablespoons vegetable oil
• 100 ml water

Directions

Step 1

Slice the chicken breast into thin strips and set aside.

Step 2

In a large skillet or wok, heat the vegetable oil over medium heat.

Step 3

Add the Panang curry paste to the skillet and stir-fry for about 1-2 minutes until fragrant.

Step 4

Pour in half of the coconut milk into the skillet, and continue stirring until the oil starts to separate from the milk.

Step 5

Add the sliced chicken to the skillet. Stir well to coat the chicken with the curry paste and coconut milk mixture.

Step 6

Once the chicken is partially cooked, add the remaining coconut milk, peanut butter, fish sauce, and palm sugar. Stir to combine.

Step 7

Simmer the mixture over low heat for about 10 minutes until the chicken is cooked through and the sauce thickens slightly.

Step 8

Tear the kaffir lime leaves and add them to the skillet. Stir and let them cook in the sauce for another 3-5 minutes.

Step 9

Adjust the consistency of the curry if needed by adding water a little at a time.

Step 10

Slice the red chili and add it to the curry for garnish, along with the fresh basil leaves.

Step 11

Serve the Panang curry hot with steamed rice on the side.

Nutrition Facts

Serving size	1231.4 grams (1231.4g)

Amount per serving	% Daily Value*
Calories	1503

Total Fat 64.60g	83%
Saturated Fat 12.50g	63%
Polyunsaturated Fat 23.30g
Cholesterol 430mg	143%
Sodium 5438mg	236%
Total Carbohydrate 88.20g	32%
Dietary Fiber 5.00g	18%
Total Sugars 63.30g
Protein 152.30g	305%

Vitamin D 0IU	0%
Calcium 203mg	16%
Iron 6mg	34%
Potassium 2765mg	59%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.7%

Protein: 39.5%

Carbs: 22.9%