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Panang Curry with Chicken

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Panang Curry with Chicken is a vibrant Thai dish featuring tender chicken in a rich, creamy coconut milk sauce, infused with aromatic Panang curry paste, lime leaves, and Thai basil. This easy-to-make curry delivers authentic Thai flavors in just 35 minutes, perfect for a weeknight dinner.

Ingredients

For the Curry:

  • 5 tablespoons Panang curry paste
  • 1 tablespoon cooking oil
  • 4 cups coconut milk
  • ⅔ pound skinless, boneless chicken breast, cubed
  • 2 tablespoons palm sugar
  • 2 tablespoons fish sauce (or to taste)
  • 6 makrut lime leaves, torn in half
  • 2 fresh red chile peppers, sliced
  • ¼ cup fresh Thai basil leaves

Instructions

  • Sauté Curry Paste:

    • Heat the cooking oil in a large skillet or wok over medium heat. Add the Panang curry paste and sauté for 1-2 minutes until fragrant.

  • Add Coconut Milk:

    • Pour in the coconut milk, stirring to combine with the curry paste. Bring to a gentle boil.

  • Cook Chicken:

    • Add the cubed chicken to the skillet. Cook, stirring occasionally, until the chicken is nearly cooked through, about 10-15 minutes.

  • Season the Curry:

    • Stir in the palm sugar, fish sauce, and torn lime leaves. Simmer for another 5 minutes to allow the flavors to meld.

  • Garnish and Serve:

    • Remove from heat and garnish with sliced red chile peppers and Thai basil leaves. Serve with steamed jasmine rice.

Notes

  • Vegetables: Add bell peppers, bamboo shoots, or zucchini for added texture and nutrition.
  • Spice Level: Adjust the curry paste and red chile peppers to suit your preferred spice level.

Find it online: https://avarecipe.com/panang-curry-with-chicken/