Thai Panang Curry Recipe
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Chili Pepper Madness · by Mike Hultquist★ 5.0 (4)

Thai Panang Curry Recipe

NUTRITION · PER SERVING30M COOK
CAL 57%·PRO 100%
CARBS 126G44% OF CAL
8G FIBER105G OTHER13G TOTAL SUGAR
FAT 46G36% OF CAL
33G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick Thai panang curry with creamy coconut milk, warming spices, and tender chicken. Earthy and rich with a subtle heat, served over rice.

mainthaicurrychickendairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons coconut oil (or use vegetable oil)
  • 1 medium onion (chopped)
  • 2 red bell peppers (chopped)
  • 1-2 Thai chilies (chopped (optional, for spicy Thai curry - or use Bird's eye chilies))
  • 1.5 pounds chicken breast (chopped into bite sized pieces)
  • 4 tablespoons Panang Curry Paste
  • 4 kaffir lime leaves (chopped)
  • 2 cups coconut milk (use full fat for more flavor)
  • 1/4 cup Thai sweet basil leaves (whole or roughly chopped)
  • 1/2 cup sliced bamboo shoots (canned is good)
  • 1/4 cup fish sauce
  • 1 tablespoon tamarind concentrate
  • 1 tablespoon palm sugar (or use white sugar)
  • For Garnish. Chopped peanuts, red chili flakes, chopped basil, naan or roti bread for serving
  • For Serving. Cooked rice, naan or roti bread.
PREP
10M
SODIUM
2927MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.