Panang Curry Recipe
Rich and creamy curry with bell peppers, kaffir lime leaves, and coconut milk
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Ingredients
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Curry Base
Vegetables and Protein
Garnish
Method
Curry Base
- 1
Prepare the curry base
Heat the vegetable oil in a large saucepan over medium heat. Add the Panang curry paste and sauté for 1–2 minutes until fragrant.
- 2
Slowly pour in the coconut milk while stirring to combine. Let it simmer for 3–4 minutes until the curry paste is fully incorporated into the coconut milk.
- 3
Tear the kaffir lime leaves in half to release their aroma and add them to the curry. Stir in the palm sugar, fish sauce, and water. Simmer for another 5 minutes, stirring occasionally.
Vegetables and Protein
- 4
Add the chicken and vegetables
Add the sliced chicken breast to the simmering curry. Cook for 5–7 minutes or until the chicken is no longer pink and fully cooked through.
- 5
Add the red and green bell peppers to the curry. Simmer for another 3–5 minutes until the peppers are slightly tender but still crisp.
- 6
Stir in the Thai basil leaves and cook for another minute until wilted.
Garnish
- 7
Garnish and serve
Remove the curry from heat. Ladle into serving bowls and garnish with chopped roasted peanuts, extra Thai basil leaves, and sliced red chili if desired. Serve hot with steamed jasmine rice.
