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Thai Chicken Panang Curry Recipe

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A rich and creamy Thai chicken Panang curry with tender chicken thighs, coconut milk, red curry paste, peanut butter, aromatic spices, and fresh lime.

Ingredients

  • 2 tablespoons coconut oil
  • 2 pounds boneless skinless chicken thighs (trimmed of excess fat and sliced into bite-sized pieces)
  • 3/4 teaspoon coarse kosher salt
  • 1 medium yellow onion (chopped)
  • 1 medium red bell pepper (chopped)
  • 5 large cloves garlic (crushed)
  • 1 inch piece fresh ginger (peeled and grated)
  • 4 ounce jar Thai red curry paste
  • 13.66 ounces canned full-fat unsweetened coconut milk
  • 2 tablespoons unsweetened natural creamy peanut butter
  • 2 teaspoons fish sauce
  • 2 teaspoons coconut sugar
  • 1 tablespoon fresh lime juice
  • 6 kaffir lime leaves (tough center stem removed and leaves lightly crushed)
  • Red chili pepper (thinly sliced, for garnish)
  • Thai basil leaves (for garnish)
  • Lime wedges (for serving)
  • Prepared jasmine rice (optional, for serving)

Instructions

  1. Add the coconut oil to a medium-large pot over medium-high heat. Once melted, add the chicken and spread it into an even layer. Season with the salt. Cook for 4 to 5 minutes without stirring, then stir and cook for another 3 to 4 minutes.
  2. Make a well in the center of the pot and add the onion and red bell pepper. Cook for 3 minutes, stirring occasionally.
  3. Stir in the garlic and ginger and cook for 1 minute, stirring frequently. Add the red curry paste and cook for another 1 minute, stirring frequently.
  4. Add the coconut milk, peanut butter, fish sauce, and coconut sugar. Stir well until the peanut butter is fully incorporated into the sauce.
  5. Reduce the heat to medium, cover the pot, and cook for 5 minutes, stirring occasionally.
  6. Remove the pot from the heat and stir in the fresh lime juice and kaffir lime leaves.
  7. Serve hot with thinly sliced red chili pepper, Thai basil leaves, lime wedges, and prepared jasmine rice if desired.

Notes

  • Adjust the amount of red chili pepper to suit your preferred spice level.
  • For the best flavor and texture, use full-fat unsweetened coconut milk.
  • Serve with jasmine rice to soak up the creamy Panang curry sauce.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/thai-chicken-panang-curry-recipe/