Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
8
votes
Chicken Panang Curry
You can make this Chicken Panang Curry in less time than it takes to get take-out!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dinner, Main Course
Cuisine:
Thai
Keyword:
Panang Curry
Servings:
4
servings
Calories:
478
kcal
Author:
Erica Walker
Ingredients
4
ounces
Panang Curry Paste
3
tablespoons
Coconut oil
1
pound
chicken breast
sliced into thin strips
4
cups
coconut milk
2
tablespoons
palm sugar
regular sugar works fine if you can't find palm sugar
2-3
tablespoons
fish sauce
Optional
all to taste unless specified:
potatoes
peeled and diced small (about 2 potatoes)
fresh peas
diced tomatoes
carrot
shredded
sliced cashews or peanuts
red bell peppers
thinly sliced
fresh chili peppers
for garnish
Kaffir lime leaves or Thai basil leaves
for garnish
Instructions
In a large skillet, stir fry Panang curry paste with coconut oil until curry becomes fragrant.
Add chicken and cook until chicken becomes white (doesn't need to be cooked through).
Slowly add coconut milk and bring to a light simmer.
Add remaining ingredients (including optional vegetables like potatoes*, peas, tomatoes, carrot..etc..). Simmer until chicken is cooked through.
Serve with jasmine rice.
*If you dice the potatoes bigger, you may want to quickly boil them until fork-tender before adding them to the curry.
Serves appx. 4
Notes
*Like all curry recipes, this Chicken Panang Curry is greatly enhanced with a squeeze of lime juice!
Nutrition
Calories:
478
kcal
|
Carbohydrates:
16
g
|
Protein:
25
g
|
Fat:
32
g
|
Saturated Fat:
27
g
|
Cholesterol:
73
mg
|
Sodium:
922
mg
|
Potassium:
441
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
4500
IU
|
Vitamin C:
3.7
mg
|
Calcium:
49
mg
|
Iron:
1.2
mg