Panang Curry Recipe
Red curry in coconut milk and peanut sauce.
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Ingredients
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Curries
Method
Curries
- 1
Prep ingredients
Cut the chicken breast into bite-sized pieces. Slice the red bell pepper into thin strips. Trim the snap peas. Rinse and roughly chop the Thai basil leaves. Measure out the coconut milk, Panang curry paste, peanut butter, chicken broth, fish sauce, palm sugar, kaffir lime leaves, lime juice, and peanuts.
- 2
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the Panang curry paste and sauté for 1–2 minutes until fragrant and sizzling.
- 3
Add the chicken pieces to the pan. Cook, stirring occasionally, until lightly browned on all sides, about 4–5 minutes.
- 4
Pour in the coconut milk and whisk in the peanut butter until the mixture is smooth. Stir in the chicken broth and bring to a gentle simmer.
- 5
Add kaffir lime leaves, fish sauce, and palm sugar. Let the sauce simmer for about 5 minutes to meld the flavors.
- 6
Add the red bell pepper and snap peas. Simmer until the vegetables are crisp-tender, about 3–4 minutes.
- 7
Stir in the lime juice. Taste and adjust with a pinch more sugar or fish sauce if desired.
- 8
Remove from heat and stir in the Thai basil leaves until just wilted. Garnish with chopped roasted peanuts.
- 9
Serve hot over steamed jasmine rice. This recipe yields about 4 servings.
