Description
Panang curry is the thicker, richer, nuttier Thai curry — less soupy than green or red, with a concentrated sauce that clings to the chicken and vegetables. Peanuts in the curry paste give it a subtle creaminess, and kaffir lime leaves add a citrusy fragrance. It is the Thai curry for people who like bold, intense flavors.
Ingredients
Units
- 1 1/2 lbs boneless, skinless chicken thighs, sliced
- 1 can (14 ounces) full-fat coconut milk
- 3 tablespoons panang curry paste
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed and cut in half
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 4 kaffir lime leaves, torn (or zest of 1 lime)
- 1/3 cup roasted peanuts, roughly chopped
- Fresh Thai basil
- Steamed jasmine rice
Instructions
- Scoop the thick coconut cream from the top of the can. Heat oil in a wok, add the cream and curry paste. Fry 2 minutes until the oil separates and the paste is very fragrant.
- Add the chicken and stir-fry 3 minutes to coat in the paste.
- Pour in the remaining coconut milk, fish sauce, and brown sugar. Add the bell pepper, green beans, and kaffir lime leaves.
- Simmer 12 to 15 minutes until the chicken is cooked through and the sauce has reduced and thickened.
- Stir in half the peanuts. Serve over rice topped with remaining peanuts and Thai basil.
Notes
- Panang curry paste is available at Asian markets and most grocery stores. Mae Ploy and Maesri are reliable brands.
- The sauce should be noticeably thicker than green or red curry — more like a coating than a soup.
- Kaffir lime leaves are not eaten — they are for fragrance. If using lime zest as a substitute, add it at the very end.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 8
- Sodium: 820
- Fat: 30
- Carbohydrates: 14
- Fiber: 3
- Protein: 36
- Cholesterol: 95