Description
A rich and creamy Thai Panang chicken curry that is easy to make and packed with flavor.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons Panang curry paste
- 1 can (13.5 ounces) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 tablespoon lime juice
- Fresh basil leaves for garnish
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the chicken pieces to the skillet, cooking until they are no longer pink, about 5-7 minutes.
- Stir in the Panang curry paste, ensuring the chicken is well coated.
- Pour in the coconut milk, fish sauce, and brown sugar, stirring to combine. Bring the mixture to a gentle simmer and cook for 10 minutes, allowing the flavors to meld.
- Add the sliced red bell pepper and green beans to the skillet, cooking for an additional 5 minutes until the vegetables are tender but still crisp.
- Remove from heat and stir in the lime juice. Serve hot, garnished with fresh basil leaves.
Notes
- For a spicier kick, add sliced Thai bird chilies to the curry while cooking.
- You can also substitute chicken with tofu for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg