Easy & Delicious Panang Curry Recipe: Make This Amazing Thai Dish!

Name: Easy & Delicious Panang Curry Recipe: Make This Amazing Thai Dish!
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 400 ml Coconut milk; 300 g Chicken fillet (cut into bite-sized pieces); 3 cloves Garlic cloves (minced); 1 tbsp Panang curry paste; 2 cubes Chicken bouillon cubes; 1 tbsp Panang red curry spice; 1 medium Bell pepper (red and green, sliced); 300 g Bamboo shoots (drained); 100 g Green beans (haricots verts, trimmed); 1 tbsp Fish sauce (oyster brand or similar); 1 tbsp Peanut butter (creamy); 1 tbsp Brown sugar; 1/2 piece Lime (juiced); 1 handful Fresh basil leaves (for garnish); 2 cups uncooked Jasmine rice (for serving); 1 tbsp Cooking oil

An incredibly delicious and easy-to-follow recipe for Panang Curry, a rich and aromatic Thai dish. This recipe features tender chicken, vibrant vegetables, and a creamy coconut milk base, seasoned with authentic Panang curry paste and spices. Perfect for a flavorful meal at home.

#Thai

#Curry

#Chicken

#Spicy

#Easy

#Dinner

#Weeknight meal

#Coconut milk

Delicious Panang Curry ready to serve

Recipe Information

15m

Prep Time

20m

Cook Time

35m

Total Time

Servings

Easy

Thai

Swedish

Nutrition (per serving)

550

Calories

35g

Protein

45g

Carbs

38g

Fat

Creamy Panang Curry simmering

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Panang Curry with fresh ingredients

Instructions

0/7 completed

1
Prepare rice according to package instructions. Set aside.
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15m
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Prepare rice according to package instructions. Set aside.
15m
Use jasmine rice for an authentic Thai experience.
2
In a large pot or wok, heat cooking oil over medium heat. Add Panang curry paste and minced garlic. Sauté for 1-2 minutes until fragrant.
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2m
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In a large pot or wok, heat cooking oil over medium heat. Add Panang curry paste and minced garlic. Sauté for 1-2 minutes until fragrant.
2m
Sautéing the paste properly brings out its full aroma.

3
Pour in the coconut milk and bring to a gentle boil, stirring constantly to combine with the curry paste.
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3m
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Pour in the coconut milk and bring to a gentle boil, stirring constantly to combine with the curry paste.
3m
Ensure coconut milk doesn't boil too vigorously to prevent separation.
4
Add the chicken bouillon cubes and chicken fillet to the simmering curry. Cook for 5-7 minutes, or until the chicken is cooked through.
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7m
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Add the chicken bouillon cubes and chicken fillet to the simmering curry. Cook for 5-7 minutes, or until the chicken is cooked through.
7m
Cut chicken into bite-sized pieces for quicker cooking.
5
Stir in the sliced bell pepper, bamboo shoots, and green beans. Simmer for another 3-5 minutes, until vegetables are tender-crisp.
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5m
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Stir in the sliced bell pepper, bamboo shoots, and green beans. Simmer for another 3-5 minutes, until vegetables are tender-crisp.
5m
Don't overcook vegetables; they should retain some crunch.

6
Add fish sauce, peanut butter, brown sugar, Panang red curry spice, and the juice from half a lime. Stir well to dissolve and combine all flavors.
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2m
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Add fish sauce, peanut butter, brown sugar, Panang red curry spice, and the juice from half a lime. Stir well to dissolve and combine all flavors.
2m
Taste and adjust seasoning to your preference: add more sugar for sweetness, lime for tang, or fish sauce for saltiness.
7
Remove from heat. Stir in fresh basil leaves. Serve the Panang Curry hot over the prepared jasmine rice.
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1m
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Remove from heat. Stir in fresh basil leaves. Serve the Panang Curry hot over the prepared jasmine rice.
1m
Fresh basil adds a fragrant finish; add it just before serving.