Chicken Panang Curry Recipe

"A red curry made with coconut milk. This goes well with chicken, beef, pork, or just veggies! For this recipe I used chicken, but adjust according to taste. Serve with sticky rice."


  • Adjust
  • US
  • Metric
  • 1 tablespoon red curry paste, or more to taste
  • 2 (14 ounce) cans coconut milk
  • 4 skinless, boneless chicken breasts, cubed
  • 2 tablespoons fish sauce
  • 2 teaspoons brown sugar
  • 1 tablespoon Thai seasoning (optional)
  • 1 clove garlic, crushed
  • 1 red bell pepper, thinly sliced (optional)
  • 1 stalk lemongrass, bottom third only, peeled and minced
  • 1/4 cup Thai basil leaves, torn into bite-size pieces
  • Directions

  • Prep
  • Cook
  • Ready In
    1. Heat a wok or large skillet over medium-low heat. Add curry paste; fry until fragrant, about 30 seconds. Pour in coconut milk. Bring to a slow boil. Stir in chicken, fish sauce, brown sugar, Thai seasoning, and garlic. Simmer until sauce starts to thicken and chicken is cooked through, 6 to 8 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
    2. Stir red bell pepper into the wok; cook until heated through, 3 to 5 minutes. Add lemongrass and basil; stir to distribute flavors, about 1 minute.


    • Cook’s Note:
    • You do not want to boil it so much that an orange oil appears on top; reduce the heat if this happens.
    • If you are scaling this recipe up or down, count on using 1 can of coconut milk for every 2 to 3 chicken breasts.

    Nutrition Facts

    Per Serving: 537 calories;46.6 g fat;13.6 g carbohydrates;28.3 g protein;59 mg cholesterol;695 mg sodium.Full nutrition
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