Description
Delicious Thai Panang Curry made with your choice of chicken, beef, or tofu, cooked in coconut milk with aromatic spices.
Ingredients
Scale
- 1 lb (450g) chicken, beef, or tofu, sliced
- 2 tablespoons Panang curry paste
- 1 can (400ml) coconut milk
- 1 tablespoon vegetable oil
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1–2 kaffir lime leaves, torn
- 1 red bell pepper, sliced
- 1 cup Thai basil leaves
- ½ cup carrots, sliced (optional)
- Cooked jasmine rice for serving (optional)
Instructions
- In a large pan or wok, heat the vegetable oil over medium heat.
- Add the Panang curry paste to the hot oil and stir-fry for 1-2 minutes until fragrant.
- Incorporate your choice of sliced chicken, beef, or tofu into the pan. Cook for about 5-7 minutes, stirring occasionally until the protein is cooked through.
- Slowly add the coconut milk to the pan, stirring to combine with the curry paste and proteins.
- Add in the fish sauce, brown sugar, and torn kaffir lime leaves, then simmer for about 10 minutes to let the flavors meld.
- Add the sliced red bell pepper and optional carrots, continuing to simmer for another 5 minutes, until the vegetables are tender.
- Stir in the Thai basil leaves just before serving to preserve their bright flavor and aroma.
- Serve the Thai Panang Curry warm over bowls of jasmine rice, garnished with additional basil if desired.
Notes
- Adjust the level of spiciness by adding more or less curry paste according to your preference.
- For a vegetarian version, use tofu and ensure the fish sauce is replaced with a vegan alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg