Description
A delicious and aromatic Panang Curry with Chicken, featuring tender chicken thighs simmered in a rich coconut milk sauce with vibrant vegetables.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs, sliced
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons Panang curry paste
- 1 can (14 ounces) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 tablespoon lime juice
- Fresh basil leaves for garnish
Instructions
- In a large skillet or wok, heat the vegetable oil over medium heat. Add the sliced chicken and cook until browned, about 5-7 minutes. Remove the chicken and set aside.
- In the same skillet, add the onion, garlic, and ginger. Sauté for 2-3 minutes until the onion is translucent.
- Stir in the Panang curry paste and cook for another minute until fragrant.
- Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine.
- Return the chicken to the skillet and bring the mixture to a simmer. Cook for 10 minutes, allowing the flavors to meld.
- Add the red bell pepper and green beans, cooking for an additional 5 minutes until the vegetables are tender.
- Remove from heat and stir in the lime juice.
- Serve hot, garnished with fresh basil leaves over steamed rice or noodles.
Notes
- For a vegetarian option, substitute chicken with tofu and use vegetable broth instead of fish sauce.
- Add a tablespoon of peanut butter to the curry for a richer flavor and creamier texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg