Panang Chicken Curry
A rich and creamy Thai curry made with succulent chicken simmered in a fragrant, peanutty coconut broth.
10 min
Prep
25 min
Cook
4
Serves
520
Calories
Macros · per serving
30g protein
56g carbs
22g fat
Ingredients
For 4 servings
- 500 g chicken breast
- 3 tbsp Panang curry paste
- 400 ml coconut milk
- 2 tbsp peanut butter
- 1 tbsp brown sugar
- 2 tbsp fish sauce
- 1 lime
- 1 red bell pepper
- 200 g broccoli
- 1 tbsp vegetable oil
- 100 ml water
- 250 g jasmine rice
- Thai basil — to taste
- salt — to taste
Instructions
- 1
Rinse the jasmine rice under cold water. Cook according to package instructions.
- 2
While rice is cooking, slice the chicken breast into thin strips. Set aside.
- 3
Heat vegetable oil in a large pan over medium heat. Add the Panang curry paste and stir-fry for 1-2 minutes until fragrant.
- 4
Add chicken strips to the pan and cook until they are no longer pink on the outside, about 3-4 minutes.
- 5
Stir in peanut butter, brown sugar, fish sauce, coconut milk, and water. Bring to a simmer.
- 6
Slice the red bell pepper and cut the broccoli into bite-sized pieces. Add them to the curry sauce and simmer for another 5-7 minutes until vegetables are tender.
- 7
Squeeze lime juice into the curry and adjust seasoning with salt to taste.
- 8
Garnish with Thai basil and serve with cooked jasmine rice.
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