Description
Indulge in the rich and aromatic flavors of panang curry, a comforting Thai dish made with tender chicken, creamy coconut milk, and fragrant spices. Perfect for any dinner occasion!
Ingredients
Scale
For the Curry:
- 1 lb boneless chicken thighs
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp panang curry paste (adjust for heat preference)
- 1 cup fresh basil leaves
- 2 tbsp lime juice
For the Sauce:
- 1 tbsp brown sugar
Instructions
- 1. Prepare Your Ingredients
- Chop the boneless chicken thighs into bite-sized pieces and gather all ingredients.
- 2. Sauté Aromatics
- In a large skillet over medium heat, add a splash of oil and half of the panang curry paste. Cook for about 2 minutes until fragrant.
- 3. Cook Chicken
- Add the chicken pieces to the skillet and stir to coat them with the curry paste. Cook for about 5 minutes until they are golden brown.
- 4. Incorporate Coconut Milk
- Pour in the coconut milk along with any remaining curry paste. Stir until bubbling and let it simmer gently for about 10 minutes.
- 5. Add Sugar and Lime Juice
- Stir in the brown sugar and fresh lime juice, tasting as you go to adjust seasoning.
- 6. Finish with Basil
- Just before serving, toss in fresh basil leaves for an aromatic finish. Serve hot over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg