Description
This rich and flavorful Panang curry recipe combines tender chicken breasts with a creamy coconut milk sauce infused with Panang curry paste, peanut butter, fresh ginger, garlic, and a medley of bell peppers. Finished with aromatic basil, lime juice, and fish sauce, this Thai-inspired dish is perfect served over steaming jasmine rice for a comforting and satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon oil
- 2 tablespoons Panang curry paste
- 1 tablespoon peanut butter
- 2 pounds chicken breasts, cut into pieces against the grain
- 1 small onion, sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 teaspoons freshly grated ginger
- 4 garlic cloves, minced
- 2 14 oz cans coconut milk (Chaokoh brand preferred)
- 2 teaspoons cornstarch
- 1/4 cup light brown sugar, packed
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 cup loosely packed basil leaves, roughly chopped
- Hot cooked rice (white, brown or jasmine), for serving
Instructions
- Sauté Vegetables: Heat the oil over medium-high heat in a large non-stick skillet. Add the sliced onions and sauté for 2 minutes until they begin to soften. Then add the sliced green and red bell peppers, minced garlic, and freshly grated ginger. Continue to sauté the mixture for another 2 minutes to release their fragrant flavors.
- Add Curry Paste and Peanut Butter: Stir in the Panang curry paste and peanut butter, cooking and stirring for 1 minute to combine and toast the spices. Pour in 1 ½ cans of coconut milk and mix well.
- Incorporate Cornstarch Mixture: In a small bowl, whisk the cornstarch into the remaining half can of coconut milk until smooth. Add this mixture to the skillet, stirring thoroughly to help thicken the sauce evenly.
- Cook the Chicken: Add the chicken pieces to the curry sauce, stirring to coat them completely. Reduce heat to a simmer and cook for 10-15 minutes or until the chicken is just cooked through and the sauce has started to thicken.
- Finish the Curry: Stir in the light brown sugar, fish sauce, lime juice, and chopped basil leaves. Let the curry simmer gently for an additional 5 minutes to meld the flavors. Season with salt and pepper to taste.
- Serve: Spoon the rich, aromatic Panang curry over hot cooked rice, such as jasmine, white, or brown rice, and enjoy immediately.
Notes
- Use Chaokoh brand coconut milk for the best flavor and creaminess in this recipe.
- If you prefer a spicier dish, add extra Panang curry paste or some chopped fresh chilies.
- Adjust sweetness by varying the amount of brown sugar according to your taste.
- Peanut butter adds a creamy texture and subtle nutty flavor; natural or creamy peanut butter works well.
- For a gluten-free version, ensure the curry paste and fish sauce you use are gluten-free certified.
- Leftover curry can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (about 230g)
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 20 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
Keywords: Panang curry, Thai chicken curry, coconut milk curry, easy Thai recipe, peanut butter curry, quick dinner
