Dairy-Free Panang Chicken
Indulge in the bold and creamy flavors of this Dairy-Free Panang Chicken, a rich Thai-inspired curry that's perfect for weeknight dinners or special occasions. Made with tender chicken thighs, silky coconut milk, and aromatic Panang curry paste, this dish delivers all the comforting warmth of traditional Panang curry without any dairy. Red bell peppers, kaffir lime leaves, and fresh basil add vibrant bursts of flavor and color, while a sprinkle of roasted peanuts gives it a satisfying crunch. Sweetened naturally with coconut sugar and seasoned with fish sauce for authentic balance, this one-pan recipe comes together in just 40 minutes and pairs beautifully with steamed jasmine rice. Whether you're following a dairy-free diet or simply crave a luscious and aromatic meal, this curry will transport your taste buds straight to Thailand!
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Ingredients
- 500 grams boneless, skinless chicken thighs
- 400 ml coconut milk
- 3 tablespoons Panang curry paste
- 2 tablespoons coconut sugar or brown sugar
- 3 tablespoons fish sauce
- 5 kaffir lime leaves
- 1 red bell pepper
- 3 tablespoons unsalted roasted peanuts
- 10 grams fresh basil leaves
- 2 tablespoons vegetable oil
Directions
Step 1
Cut the chicken thighs into bite-sized pieces and set aside.
Step 2
Slice the red bell pepper into thin strips and set aside.
Step 3
Heat the vegetable oil in a large skillet or wok over medium heat.
Step 4
Add the Panang curry paste to the skillet and stir-fry for 1-2 minutes until fragrant.
Step 5
Pour in the coconut milk and stir well to combine with the curry paste.
Step 6
Add the chicken pieces to the skillet and simmer gently for about 10 minutes, or until the chicken is cooked through.
Step 7
Stir in the coconut sugar and fish sauce, adjusting the seasoning to taste.
Step 8
Tear the kaffir lime leaves into pieces and add them to the skillet, along with the sliced red bell pepper. Stir to combine.
Step 9
Let the curry simmer for another 5 minutes, allowing the flavors to meld together.
Step 10
Slightly crush the roasted peanuts and add them to the skillet, stirring to incorporate.
Step 11
Add the fresh basil leaves, stir, and let the curry simmer for an additional minute.
Step 12
Serve hot over steamed rice and enjoy your flavorful, dairy-free Panang chicken!
Nutrition Facts
| Serving size | (1206.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1816.8 |
| Total Fat 98.7g | 0% |
| Saturated Fat 21.9g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 625mg | 0% |
| Sodium 5506.2mg | 0% |
| Total Carbohydrate 89.2g | 0% |
| Dietary Fiber 6.8g | 0% |
| Total Sugars 62.6g | |
| Protein 142.9g | 0% |
| Vitamin D 35IU | 0% |
| Calcium 199.2mg | 0% |
| Iron 8.5mg | 0% |
| Potassium 2607.4mg | 0% |
Source of Calories