Thai Panang Chicken Curry

Name: Thai Panang Chicken Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp vegetable oil; 3 tbsp panang curry paste; 400 ml coconut milk; 500 g chicken breast; 2 tbsp fish sauce; 1 tbsp palm sugar; 4 pieces lime leaf; 1 piece red bell pepper; 1 handful fresh basil

40 min

2 portions

asian chicken spicy

Plan this

Rich, creamy Thai curry that's become our go-to weeknight dinner. The coconut milk makes it silky smooth.

Instructions

1
Heat oil in a large pan over medium heat. Add the panang curry paste and fry for 1-2 minutes until fragrant.
2
Pour in the coconut milk gradually while stirring constantly to prevent the paste from clumping.
3
Add chicken pieces and cook for 5-7 minutes until the chicken starts to turn white on all sides.
4
Stir in fish sauce, palm sugar, and lime leaves. Let it simmer gently for 10-15 minutes until chicken is fully cooked.
5
Add the bell pepper and cook for another 3-4 minutes until just tender.
6
Taste and adjust seasoning with more fish sauce or sugar if needed. Garnish with fresh basil leaves and serve with jasmine rice.