Panang Curry
If you’re in search of a cozy dish that warms the heart, look no further than this delightful Panang Curry. Bursting with rich flavors and creamy coconut milk, this Thai-inspired recipe is not only simple to prepare but also incredibly versatile. Perfect for busy weeknights or when entertaining guests, you can serve it over fluffy jasmine rice or accompany it with fresh vegetables for a balanced meal. With a blend of aromatic spices and wholesome ingredients, this comforting curry will leave everyone at the table craving more.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Ingredients
Scale
- 1½ tablespoons vegetable oil
- 1 red, orange, or yellow bell pepper, sliced
- 3 cloves garlic, minced
- 1 (14-oz) can unsweetened coconut milk
- 2½ tablespoons Thai red curry paste
- 1¼ pounds chicken breast or tenderloins, thinly sliced
- 1 tablespoon lime juice
- Fresh chopped cilantro and dry roasted peanuts for garnish
Instructions
- Heat vegetable oil in a large nonstick pan over medium-low heat. Sauté the bell pepper until soft, about 3-4 minutes. Add scallions and cook until tender, then add minced garlic for another 30 seconds.
- In the same pan, mix in coconut milk, red curry paste, and brown sugar. Bring to a gentle boil, then lower to a simmer for about 2 minutes.
- Add the sliced chicken and simmer uncovered for 5-8 minutes until cooked through.
- Stir in lime juice and fresh cilantro before serving over jasmine rice topped with chopped peanuts.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 830mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 60mg
Find it online: https://isabellacooks.com/panang-curry/