Panang Curry Recipe
Quick and easy Thai Panang Curry with chicken, bell peppers, and Thai basil. Serve it with white rice or brown rice for a cozy meal!
Servings: 4 Servings
Calories: 525kcal
Ingredients
- 2 (15-oz) cans full-fat coconut milk divided
- 1/2 yellow onion finely chopped
- 1 red bell pepper chopped
- 1 Tbsp coconut oil
- 1.5 lbs boneless skinless chicken breasts chopped
- 4 Tbsp panang curry paste
- 2 Tbsp peanut butter unsweetened almond butter
- 2 Tbsp coconut sugar or brown sugar, optional
- 2 Tbsp fish sauce
- sea salt to taste
Instructions
- Open a can of full-fat coconut milk and pour a small amount (about ¼ cup) into a large skillet or dutch oven. Add the onion and saute until very fragrant and softened, about 5 to 8 minutes. Add the bell pepper and saute an additional 2 minutes to soften.
- Add the remaining coconut milk, panang curry paste, peanut butter (almond butter), sugar, fish sauce, and sea salt and bring mixture to a full boil. Reduce heat to a simmer and cook 15 minutes to allow flavors to develop, stirring occasionally.
- While you are sautéing the onion and bell pepper (and simmering the panang sauce), heat a separate skillet over medium-high and add about a tablespoon of coconut oil (or cooking oil of choice). Add the chopped chicken and brown on two sides, about 3 to 5 minutes.
- Cover this skillet and continue cooking until chicken is cooked through, about 3 to 5 minutes. Drain any excess liquid off of the chicken. Transfer the chicken to the skillet/pot with the curry mixture. Continue cooking a gentle simmer for additional 10 minutes to allow flavors to come together.
- Serve panang curry with your choice of rice, cauliflower rice, zucchini noodles, quinoa, etc.
Nutrition
Serving: 1serving | Calories: 525kcal | Carbohydrates: 10g | Protein: 39g | Fat: 37g | Sugar: 4g