Chicken Panang Curry recipe

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Ingredients

1 tablespoon red curry paste, or more to taste
2 (14 ounce) cans coconut milk
4 skinless, boneless chicken breasts, cubed
2 tablespoons fish sauce
2 teaspoons brown sugar
1 tablespoon Thai seasoning
1 clove garlic, crushed
1 red bell pepper, thinly sliced
1 stalk lemongrass, bottom third only, peeled and minced
¼ cup Thai basil leaves, torn into bite-size pieces

Nutrition Info

537 calories
carbohydrate: 13.6 g
cholesterol: 58.5 mg
fat: 46.6 g
fiber: 2.9 g
protein: 28.3 g
saturatedFat: 37.9 g
servingSize: -
sodium: 694.9 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a wok or large skillet over medium-low heat. Add curry paste, fry until fragrant, about 30 seconds. Pour in coconut milk. Bring to a slow boil. Stir in chicken, fish sauce, brown sugar, Thai seasoning, and garlic. Simmer until sauce starts to thicken and chicken is cooked through, 6 to 8 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

  2. Stir red bell pepper into the wok, cook until heated through, 3 to 5 minutes. Add lemongrass and basil, stir to distribute flavors, about 1 minute.

Recipe Yield

4 servings

Recipe Note

A red curry made with coconut milk. This goes well with chicken, beef, pork, or just veggies! For this recipe I used chicken, but adjust according to taste. Serve with sticky rice.

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