Panang Curry Recipe
Prepared in coconut milk with Thai curry paste. Bell pepper, basil and kaffir.
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Ingredients
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Main Ingredients
Proteins (Optional)
Seasonings
Method
Preparation
- 1
Prepare the Ingredients
Slice the chicken breast (if using) and bell pepper. Cube the tofu (if using) and tear the kaffir lime leaves into smaller pieces.
- 2
Heat the Pan
In a large skillet or wok, heat a tablespoon of oil over medium heat. If using chicken, add the sliced chicken and cook for 5-7 minutes until browned and cooked through. If using tofu, add the cubed tofu and cook until lightly golden.
Cooking
- 3
Cook the Curry
Add the Panang curry paste to the skillet with the chicken or tofu. Stir well to combine and cook for 1-2 minutes until fragrant.
- 4
Add Coconut Milk
Pour in the coconut milk and stir to blend with the curry paste. Bring to a gentle simmer.
- 5
Incorporate Vegetables
Add the sliced bell pepper and torn kaffir lime leaves to the skillet. Allow to simmer for 5-10 minutes, until the vegetables are tender.
Finishing Touches
- 6
Season the Curry
Stir in the fish sauce, sugar, and lime juice. Taste and adjust seasoning if needed.
- 7
Add Fresh Basil
Remove the pan from the heat and stir in the fresh basil leaves. Serve hot with rice or noodles.
