Panang Curry Recipe
Total Time
35 minutes
Prep Time
20 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(2)
Ingredients
4 servings
- 1 pound chicken breasts or chicken thighs
- ½ teaspoon salt
- 1 tablespoon oil ( avocado, coconut, peanut)
- 1 large shallot, diced
- 2 teaspoons fresh ginger root, minced or grated, or use ginger paste
- 2 tablespoons lemongrass, minced or paste
- 2 cloves garlic, minced
- 2 tablespoons panang curry paste (for mild, start with less and add more to taste), see notes
- 1 tablespoon peanut butter, unsweetened (optional)
- 1 can coconut milk
- 1/2 cup chicken broth
- 1-2 tablespoons fish sauce (we used 2, adjust to taste)
- 10 lime leaves
- 2 teaspoons coconut sugar or brown sugar
- 2 bell peppers- red, orange or yellow, sliced
- a handful of Thai basil or regular fresh basil, torn
- lime juice to garnish
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Preparation
Step 1
Cube the chicken and season with salt. Or make our crispy tofu and set aside.
Step 2
In a large Dutch oven or heavy bottom pot, heat oil over medium heat. Saute the shallot, ginger, and lemongrass until fragrant, about 2-3 minutes. Add the garlic and panang curry paste (start light, you can always add more to taste at the end) and fry for 1 minute.
Step 3
Add the peanut butter, coconut milk, chicken broth, fish sauce, sugar and kaffir lime leaves. Stir to incorporate and bring to a gentle simmer for about 5 minutes.
Step 4
Add chicken and continue to simmer for 3 minutes (7 minutes for thighs). Add the bell peppers and simmer two minutes more. (This keeps the peppers crisp and just barely cooked, adjust to your preference). Once the chicken is cooked through, remove from heat.
Step 5
Add Thai basil leaves.
Step 6
Serve with Jasmine rice, a squeeze of fresh lime juice, and a sprinkle of peanuts or peanut chili crunch and Thai basil leaves.
Step 7
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