Thai Panang Curry with Chicken
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, mildly spiced panang curry with chicken, peanut butter, and coconut milk, ready in 30 minutes with an Instant Pot. Tender chicken and bright notes from lime and basil in a comforting sauce.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon oil
- 1 (4-ounce) can panang curry paste (I like Maesri brand, see notes)
- 1 (15-ounce) can unsweetened full fat coconut milk (well-shaken)
- 1½ pounds boneless, skinless chicken breast or thighs (cut into 2-inch pieces )
- 1½ teaspoons kosher salt
- 1 tablespoon unsweetened natural creamy peanut butter
- 1 tablespoon fish sauce (optional)
- 1 tablespoon light brown sugar
- 1 tablespoon soy sauce or tamari
- 2 teaspoons lime juice
- 1 medium yellow onion (thinly sliced)
- 1 medium red bell pepper (cut into 2-inch x 1/4-inch thick strips)
- 1 medium yellow bell pepper (cut into 2-inch x 1/4-inch thick strips)
- 4 kaffir lime leaves (optional )
- ½ cup Thai basil leaves
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 9m
- Sodium
- 2389mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1120mg
- Calcium
- 88mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2389MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.