Description
The BEST Thai Panang Chicken Curry Recipe – This light and healthy dish features tender chicken thighs, red curry paste, and creamy coconut milk. Better than takeout and easy to make at home!
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs, chopped
- 1 small onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 1 orange bell pepper, seeded and chopped
- 2 cloves garlic, minced
- 1 tablespoon coconut oil
- 4 ounces Panang red curry paste (1 can)
- 1 tablespoon peanut butter
- 12 kaffir lime leaves, crushed
- 13.5 ounces thick coconut milk, unsweetened (1 can)
- 3 tablespoons fish sauce
- 1/4 cup Thai basil leaves or sweet basil
Instructions
1. Cut the chicken into bite-size pieces. Chop the onions and peppers into rough 1-inch pieces. Mince the garlic. Then crush the kaffir lime leaves to help release their oils.
2. Place a 14-inch skillet (or wok) over medium-high heat. Add the coconut oil.
3. Once the oil melts, add the onions. Sauté for 1 minute, then add the peppers and garlic. Sauté another 2–3 minutes.
4. Move the veggies to the sides of the skillet and add the Panang red curry paste and peanut butter to the center of the pan.
5. Sauté the curry for 2–3 minutes to intensify the flavor, moving it around the pan.
6. Add the kaffir lime leaves, coconut milk, and fish sauce. Stir to blend.
7. Stir in the chopped chicken and bring to a boil.
8. Lower the heat and simmer for 10–15 minutes, until the chicken is cooked through and the sauce thickens. Stir occasionally.
9. Remove from heat and stir in the basil leaves.
10. Serve with rice, quinoa, or noodles.
Notes
Some ingredients may need to be purchased at an Asian food market such as Panang red curry paste, kaffir lime leaves, thick canned coconut milk, fish sauce, and Thai basil.
Kaffir lime leaves can be stored in the freezer. Though they turn dark, they retain their flavor.
Kaffir lime leaves remain somewhat tough after cooking. You can eat them, eat around them, or remove them before serving.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 6 ounces
- Calories: 340
- Sugar: 4g
- Sodium: 163mg
- Fat: 23g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 107mg