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Best Ever Thai Panang Curry

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A comforting bowl of Thai Panang Curry featuring tender chicken, creamy coconut milk, and vibrant vegetables.

Ingredients

Scale
  • 1 lb chicken (sliced)
  • 2 tablespoons red curry paste
  • 1 can (13.5 oz) coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon palm sugar or brown sugar
  • 1 red bell pepper (sliced)
  • 1 cup green beans (trimmed)
  • Fresh basil leaves (for garnish)
  • Jasmine rice (for serving)

Instructions

  1. Sauté the chicken in a large pan with a bit of oil over medium heat until browned, about 5-7 minutes.
  2. Add the red curry paste and cook for about 1 minute until fragrant.
  3. Incorporate the coconut milk, mixing well to create a creamy consistency.
  4. Season the mixture with fish sauce and palm sugar, stirring until combined.
  5. Add the bell pepper and green beans, then simmer for 10-15 minutes until the chicken is cooked through and vegetables are tender.
  6. Serve the curry over jasmine rice, garnished with fresh basil leaves.

Notes

For a spicier kick, add extra red curry paste or cayenne pepper. Use full-fat coconut milk for a creamier texture.

Nutrition

Find it online: https://pinrecipezbylinaa.com/thai-panang-curry-recipe/

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