Description
A delicious and creamy Panang chicken curry with vibrant vegetables.
Ingredients
Scale
- 2 tablespoons oil
- 14 ounces boneless chicken thighs (400 g, rinsed, and cut into ½-inch pieces)
- ½ cup sliced red bell peppers
- ½ cup sliced yellow bell peppers
- 1 cup florets of broccoli
- 4 tablespoons Panang curry paste
- 1 tablespoon palm sugar
- 5–6 Kaffir lime leaves (chopped)
- 2 bird’s eye red chilies (chopped)
- 2 cups coconut milk
- 1 cup water
- salt (to taste)
- 1 tablespoon fish sauce
- handful Thai basil
Instructions
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add chicken pieces and sauté until they turn light brown in color (3-4 minutes), stirring frequently.
- Add red bell peppers, yellow bell peppers, and broccoli florets to the pan and sauté for 2 minutes.
- Move the chicken and vegetables to the side of the pan.
- Add Panang curry paste and sauté for a minute, stirring continuously.
- Now mix the paste with the chicken and veggies.
- Add palm sugar and cook for another minute.
- Reduce the heat to low.
- Add Kaffir lime leaves, bird’s eye red chilies, and coconut milk, and mix well.
- Let the curry simmer for 10-12 minutes, stirring occasionally.
- Now add water and mix well. Cook until the curry comes to a gentle boil.
- Add fish sauce and a handful of torn Thai basil leaves and mix well. Serve hot.
Notes
- This curry pairs well with jasmine rice.
- Adjust the level of spiciness by modifying the amount of bird’s eye chilies.
- Feel free to add other vegetables like carrots or green beans.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 25
- Cholesterol: 80