Nut-Free Authentic Panang Curry
Indulge in the rich, bold flavors of this Nut-Free Authentic Panang Curry, a vibrant spin on the classic Thai favorite that's perfect for those with nut allergies. This recipe blends aromatic lemongrass, kaffir lime leaves, and red chili peppers with creamy coconut milk to create a delightfully fragrant base. Tender slices of chicken breast and crisp bamboo shoots bask in a perfectly balanced sauce, enhanced by a hint of sweetness from brown sugar and a zesty kick from fresh lime juice. Topped with fresh basil leaves, this savory curry comes together in just 45 minutes and pairs beautifully with steamed jasmine rice for a satisfying, wholesome dinner. Perfect for family meals or entertaining, this allergy-friendly twist delivers all the beloved flavors of traditional Panang Curry—without the peanuts.
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Ingredients
- 2 tablespoons Vegetable oil
- 3 medium, finely chopped Shallots
- 4 minced Garlic cloves
- 1 finely chopped Lemongrass stalk
- 3 finely chopped Red chili peppers
- 1 tablespoon, grated Fresh ginger
- 4 torn Kaffir lime leaves
- 3 tablespoons Fish sauce
- 400 ml can Coconut milk
- 1 tablespoon Brown sugar
- 500 grams, sliced Chicken breast
- 150 grams, sliced Bamboo shoots
- 1 juiced Lime
- 1 handful Fresh basil leaves
- 1 to taste Salt
Directions
Step 1
Heat the vegetable oil in a large pan over medium heat.
Step 2
Add the finely chopped shallots and cook until they become soft and translucent, about 3 minutes.
Step 3
Stir in the minced garlic, chopped lemongrass, chopped red chili peppers, and grated ginger. Cook for another 2 minutes until fragrant.
Step 4
Add the torn kaffir lime leaves and fish sauce. Stir well to combine.
Step 5
Pour in the coconut milk and brown sugar, stirring to dissolve the sugar. Bring the mixture to a simmer.
Step 6
Add the sliced chicken breast and bamboo shoots into the pan. Stir to coat the chicken well with the sauce.
Step 7
Lower the heat and let it simmer gently, uncovered, for about 20 minutes or until the chicken is fully cooked and tender.
Step 8
Once the chicken is cooked, stir in the lime juice and adjust salt to your taste.
Step 9
Add the fresh basil leaves just before turning off the heat and stir them through the curry.
Step 10
Serve hot with steamed jasmine rice.
Nutrition Facts
| Serving size | (1146.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 872.1 |
| Total Fat 36.1g | 0% |
| Saturated Fat 6.4g | 0% |
| Polyunsaturated Fat 18.7g | |
| Cholesterol 89mg | 0% |
| Sodium 6589.1mg | 0% |
| Total Carbohydrate 111.7g | 0% |
| Dietary Fiber 9.7g | 0% |
| Total Sugars 60.9g | |
| Protein 39.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 232.0mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 1718.6mg | 0% |
Source of Calories