Description
A fragrant and creamy Panang curry dish with chicken and vegetables.
Ingredients
Scale
- 4 ounces Panang Curry Paste
- 3 tablespoons Coconut oil
- 1 pound chicken breast (sliced into thin strips)
- 4 cups coconut milk
- 2 tablespoons sugar
- 2–3 tablespoons fish sauce
- 2 potatoes (peeled and diced small)
- 1 cup fresh peas
- 1 cup diced tomatoes
- 1 carrot (shredded)
- 1/2 cup sliced cashews or peanuts
- 1 red bell pepper (thinly sliced)
- 2 fresh chili peppers (for garnish)
- 2 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, and carrot).
- Simmer until chicken is cooked through (about 10-12 minutes).
- Serve with jasmine rice.
Notes
- All optional ingredients are to taste unless specified.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg