Panang Chicken

Indulge in the rich, aromatic flavors of Panang Chicken, a classic Thai curry that perfectly balances creamy, tangy, and savory elements in every bite. This vibrant dish combines tender strips of chicken breast with a luscious sauce made from Panang curry paste, coconut milk, and a hint of peanut butter for added depth. Fragrant kaffir lime leaves, sweet red bell peppers, and fresh basil bring an authentic Thai flair, while a squeeze of lime at the end brightens the dish to perfection. Ready in just 40 minutes, this one-pan recipe is easy to make yet packed with bold flavors, making it ideal for weeknight dinners or special occasions. Serve it with fluffy jasmine rice to soak up every last drop of the irresistible sauce.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams chicken breast
• 3 tablespoons Panang curry paste
• 400 milliliters coconut milk
• 1 tablespoon peanut butter
• 2 tablespoons fish sauce
• 2 tablespoons palm sugar
• 4 kaffir lime leaves
• 1 red bell pepper
• 10 basil leaves
• 2 tablespoons vegetable oil
• 100 milliliters water
• 1 lime
• 0.5 teaspoon salt

Directions

Step 1

Slice the chicken breast into thin strips approximately 1 cm thick.

Step 2

Prepare the kaffir lime leaves by removing the central stem and finely slicing the leaves. Thinly slice the red bell pepper into strips.

Step 3

Heat the vegetable oil in a large pan or wok over medium heat.

Step 4

Add the Panang curry paste to the pan and stir-fry for about 2-3 minutes until fragrant.

Step 5

Add the sliced chicken to the pan and cook until the chicken is no longer pink, stirring frequently.

Step 6

Pour in the coconut milk and the water; mix well with the curry paste and chicken. Bring it to a gentle simmer.

Step 7

Add the peanut butter, fish sauce, and palm sugar. Stir well until the peanut butter and palm sugar are fully dissolved.

Step 8

Add the sliced kaffir lime leaves and red bell pepper strips to the pan and continue to simmer for about 5 minutes until the bell peppers are tender.

Step 9

Taste the curry and adjust seasoning with salt to your preference.

Step 10

Remove from heat and stir in the basil leaves.

Step 11

Squeeze the lime over the curry before serving.

Step 12

Serve the Panang chicken hot with steamed jasmine rice.

Nutrition Facts

Serving size	(1359.4g)

Amount per serving	% Daily Value*
Calories	1446.6

Total Fat 56.7g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 21.3g
Cholesterol 430mg	0%
Sodium 6617.8mg	0%
Total Carbohydrate 94.6g	0%
Dietary Fiber 7.9g	0%
Total Sugars 64.7g
Protein 149.5g	0%

Vitamin D 0IU	0%
Calcium 217.7mg	0%
Iron 6.2mg	0%
Potassium 2850.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.3%

Protein: 40.2%

Carbs: 25.5%