Penang Curry for Two
Indulge in the rich, bold flavors of "Penang Curry for Two," a perfectly portioned Thai-inspired dish that’s both comforting and easy to prepare. This aromatic recipe combines creamy coconut milk, zesty lime leaves, and the deep, spicy notes of Penang curry paste to create a fragrant sauce that pairs beautifully with juicy chicken breast or tofu for a vegetarian option. Balanced with hints of sweet brown sugar and savory fish sauce—or soy sauce for a plant-based twist—this curry effortlessly simmers to perfection in just 20 minutes. Topped with fresh Thai basil leaves and optional slices of red chili for a pop of heat, it’s served over perfectly fluffy jasmine rice for a complete meal. Perfect for weeknight dinners or a cozy date night, this dish is a delightful way to bring the authentic tastes of Thai cuisine to your table.
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Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons Penang curry paste
- 1 cup coconut milk
- 200 grams chicken breast (or tofu for vegetarian option)
- 2 teaspoons fish sauce (or soy sauce for vegetarian option)
- 1 teaspoon brown sugar
- 2 leaves lime leaves (finely sliced)
- 1 whole red chili (optional, for garnish)
- 5 leaves basil leaves (Thai basil preferred)
- 2 cups cooked jasmine rice
Directions
Step 1
Heat the vegetable oil in a medium-sized skillet or saucepan over medium heat.
Step 2
Add the Penang curry paste to the skillet and stir-fry for about 1-2 minutes until fragrant.
Step 3
Gradually pour in the coconut milk while stirring to combine with the curry paste. Bring the mixture to a gentle simmer.
Step 4
Slice the chicken breast (or tofu) into bite-sized pieces and add them to the skillet. Cook for 6-8 minutes until the chicken is fully cooked or until the tofu is heated through.
Step 5
Stir in the fish sauce (or soy sauce), brown sugar, and lime leaves. Let the curry simmer for another 5 minutes to allow the flavors to meld.
Step 6
Taste the curry and adjust seasoning if needed, adding more fish sauce, sugar, or chili for desired flavor balance.
Step 7
Thinly slice the red chili (if using) and set aside for garnish.
Step 8
Serve the Penang curry hot over cooked jasmine rice. Garnish with basil leaves and sliced red chili.
Step 9
Enjoy your Penang curry fresh and warm!
Nutrition Facts
| Serving size | (894.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1100.3 |
| Total Fat 23.3g | 0% |
| Saturated Fat 4.7g | 0% |
| Polyunsaturated Fat 8.4g | |
| Cholesterol 170mg | 0% |
| Sodium 1724.3mg | 0% |
| Total Carbohydrate 142.3g | 0% |
| Dietary Fiber 3.3g | 0% |
| Total Sugars 23.7g | |
| Protein 75.4g | 0% |
| Vitamin D 26IU | 0% |
| Calcium 99.8mg | 0% |
| Iron 3.3mg | 0% |
| Potassium 963.0mg | 0% |
Source of Calories