Description
A rich and creamy Thai Panang curry with a perfect balance of sweet and spicy flavors, ideal for busy weeknights or cozy dinner parties.
Ingredients
Scale
- 1 pound tender chicken, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 3 tablespoons Panang curry paste
- 1 bell pepper, sliced (any color you like!)
- A handful of fresh basil leaves
- Juice of 1 lime
- Drizzle of peanut sauce (optional)
Instructions
- Heat some oil in a large pot over medium heat.
- Add the chicken and cook until browned, about 5-7 minutes.
- Stir in the bell peppers and sauté for a few minutes until they start to soften.
- Add the Panang curry paste and stir well.
- Pour in the coconut milk and bring to a simmer.
- Cook for about 10 minutes, until the chicken is fully cooked through.
- Add the basil and lime juice, stirring to combine.
- Serve hot, drizzled with peanut sauce if desired.
Notes
Don’t skip the basil; it adds a fresh dimension. Adjust lime juice to taste for sweetness and tang.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg