Description
Delightful Thai panang chicken curry brings together rich coconut milk and aromatic spices in a harmonious blend. Gentle heat and complex flavors invite home cooks to explore authentic Southeast Asian culinary traditions and savor each delectable bite.
Ingredients
Scale
- 1.25 lbs (0.57 kg) chicken breast or tenderloins, thinly sliced into bite-size pieces
- 1 red, orange, or yellow bell pepper, diced
- 1 small bunch scallions, light and dark green parts, sliced diagonally into 1-inch pieces
- 3 cloves garlic, minced
- 1.5 tbsps (22.5 ml) vegetable oil
- 1 (14 oz/400 g) can unsweetened coconut milk
- 2.5 tbsps (37.5 ml) Thai red curry paste
- 2 tbsps (30 ml) fish sauce
- 2.5 tbsps packed dark brown sugar
- 1 tbsp (15 ml) lime juice
- 0.25 cup fresh chopped cilantro
- 0.33 cup dry roasted peanuts, finely chopped
- Lime wedges for serving
Instructions
- Sauté Aromatics: Heat vegetable oil in a large skillet over medium heat, cooking diced bell peppers until softened. Add scallions and minced garlic, allowing them to become fragrant and translucent.
- Create Curry Base: Pour coconut milk into the skillet, blending seamlessly with Thai red curry paste, fish sauce, and dark brown sugar. Bring the mixture to a gentle simmer, creating a rich, velvety sauce.
- Cook Protein: Introduce thinly sliced chicken to the bubbling curry, ensuring complete submersion. Simmer until chicken is perfectly cooked through and tender, absorbing the complex flavor profile.
- Finish and Enhance: Stir in fresh lime juice to brighten the dish. Garnish with chopped cilantro and crushed peanuts, adding layers of texture and nutty complexity. Adjust seasoning to taste.
- Serve: Plate the aromatic curry over steamed jasmine rice, accompanying with lime wedges for an optional citrusy kick. Enjoy the harmonious blend of Thai-inspired flavors and textures.
Notes
- Sauté Vegetables Carefully: Cook bell peppers at moderate heat to achieve tender texture without burning, ensuring even and translucent results.
- Balance Flavor Profiles: Combine coconut milk, Thai red curry paste, fish sauce, and brown sugar to create a harmonious and complex sauce with depth.
- Monitor Chicken Cooking: Submerge chicken slices completely in curry sauce and cook until perfectly tender, avoiding overcooking to maintain moisture.
- Enhance Final Touches: Add fresh lime juice, cilantro, and chopped peanuts just before serving to provide bright acidity, herbal freshness, and nutty crunch.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg