Prep time: 10 mins | Cook time: 22 mins | Total time: 32 mins | Servings: 6
I love this red curry dish. Light, hearty, and very delicious. This is incredibly easy and quick to whip up and way better than take-out! This is by far the best Thai Panang Chicken Curry I’ve ever made!
Ingredients
2 cloves garlic, minced
1 1/2 lbs boneless, skinless chicken thighs chopped
1 red bell pepper, seeded and chopped
1 small onion, peeled and chopped
1 orange bell pepper, seeded and chopped
1 tbsp coconut oil
1 tbsp peanut butter
13.5 oz. thick coconut milk, unsweetened (1 can)
12 kaffir lime leaves, crushed
3 tbsp fish sauce
1/4 c. Thai basil leaves or sweet basil
4 oz. Panang red curry paste (1 can)
How to make The Best Thai Panang Chicken Curry
Step 1: Into bite-size pieces, cut the chicken. Into roughly 1-inch pieces, chop the onions and peppers. Mince the garlic. To help release the oil from the kaffir lime leaves, crush them.
Step 2: Add the coconut oil to a 14-inch skillet (or wok) over medium-high heat. Then, add the onions and saute for about a minute. Next, add the peppers and garlic. Continue to cook for an additional 2 to 3 minutes.
Step 3: To the sides of the skillet, move the veggies. To the middle of the pan, add the Panang red curry paste and peanut butter. Cook for about 2 to 3 minutes, stirring often. Stir in the kaffir lime leaves, coconut milk, and fish sauce.
Step 4: To the pan, add the chopped chicken. Stir and bring everything to a boil. Decrease the heat and simmer for about 10 to 15 minutes or until the chicken is done and the sauce has thickened, stirring often. When done, take the pan off the heat and stir in the basil leaves. Serve the Thai Panang Chicken Curry with quinoa, rice, or noodles. Enjoy!
Nutrition Facts:
Serving: 6ounces, calories: 340 kcal, carbohydrates: 8g, protein: 24g, fat: 23g, saturated fat: 16g, cholesterol: 107mg, sodium: 163mg, potassium: 545mg, fiber: 2g, sugar: 4g, vitamin a: 4300iu, vitamin c: 54.7mg, calcium: 56mg, iron: 3.8mg
Ingredients
- 2 cloves garlic, minced
- 1 1/2 lbs boneless, skinless chicken thighs chopped
- 1 red bell pepper, seeded and chopped
- 1 small onion, peeled and chopped
- 1 orange bell pepper, seeded and chopped
- 1 tbsp coconut oil
- 1 tbsp peanut butter
- 13.5 oz. thick coconut milk, unsweetened (1 can)
- 12 kaffir lime leaves, crushed
- 3 tbsp fish sauce
- 1/4 c. Thai basil leaves or sweet basil
- 4 oz. Panang red curry paste (1 can)
Instructions
Step 1: Into bite-size pieces, cut the chicken. Into roughly 1-inch pieces, chop the onions and peppers. Mince the garlic. To help release the oil from the kaffir lime leaves, crush them.
Step 2: Add the coconut oil to a 14-inch skillet (or wok) over medium-high heat. Then, add the onions and saute for about a minute. Next, add the peppers and garlic. Continue to cook for an additional 2 to 3 minutes.
Step 3: To the sides of the skillet, move the veggies. To the middle of the pan, add the Panang red curry paste and peanut butter. Cook for about 2 to 3 minutes, stirring often. Stir in the kaffir lime leaves, coconut milk, and fish sauce.
Step 4: To the pan, add the chopped chicken. Stir and bring everything to a boil. Decrease the heat and simmer for about 10 to 15 minutes or until the chicken is done and the sauce has thickened, stirring often. When done, take the pan off the heat and stir in the basil leaves. Serve the Thai Panang Chicken Curry with quinoa, rice, or noodles. Enjoy!
