Soy-Free Authentic Panang Curry
Experience the rich, bold flavors of Thailand with this Soy-Free Authentic Panang Curry recipe, perfect for those craving a hearty and allergen-friendly meal. Featuring tender slices of chicken breast simmered in a velvety, aromatic coconut milk base infused with Panang curry paste, this dish balances the sweetness of palm sugar, the tang of fresh lime juice, and the subtle heat of Thai spices. Crisp vegetables like red bell pepper and carrot add a delightful crunch, while fragrant kaffir lime leaves and fresh basil elevate the dish with vibrant herbal notes. With no soy-based ingredients, this recipe stays true to traditional flavors while catering to dietary needs. Ready in just 45 minutes, it’s perfect for a satisfying weeknight dinner when served with steamed jasmine rice.
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Ingredients
- 500 grams Chicken breast, sliced
- 3 tablespoons Panang curry paste
- 400 ml Coconut milk
- 2 tablespoons Fish sauce
- 1 tablespoon Palm sugar or brown sugar
- 5 leaves Kaffir lime leaves, thinly sliced
- 1 large Red bell pepper, sliced
- 1 medium Carrot, sliced
- 10 leaves Fresh basil leaves
- 2 tablespoons Vegetable oil
- 100 ml Water
- 1 Lime, juiced
Directions
Step 1
Heat vegetable oil in a large pan over medium heat. Add the Panang curry paste and stir-fry for about 2 minutes until fragrant.
Step 2
Pour 200 ml of coconut milk into the pan and mix well with the curry paste. Cook until the oil starts to separate from the curry paste, about 5 minutes.
Step 3
Add the sliced chicken breast to the pan and cook, stirring occasionally, until the chicken is almost cooked through, about 5-7 minutes.
Step 4
Pour in the remaining coconut milk and water to the pan. Stir well and bring to a gentle simmer.
Step 5
Stir in the fish sauce and palm sugar. Adjust the seasoning to taste, ensuring the right balance of salty and sweet flavors.
Step 6
Add the sliced red bell pepper, carrot, and Kaffir lime leaves to the pan. Stir gently and let simmer for 10 minutes until the vegetables are tender.
Step 7
Turn off the heat and stir in the fresh basil leaves and lime juice. Let the curry rest for a couple of minutes to allow the flavors to meld.
Step 8
Serve hot with steamed jasmine rice and enjoy your soy-free Panang curry.
Nutrition Facts
| Serving size | (1368.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1422.6 |
| Total Fat 48.7g | 0% |
| Saturated Fat 10.0g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 425mg | 0% |
| Sodium 4195.4mg | 0% |
| Total Carbohydrate 80.8g | 0% |
| Dietary Fiber 6.3g | 0% |
| Total Sugars 54.3g | |
| Protein 160.5g | 0% |
| Vitamin D 25IU | 0% |
| Calcium 168.7mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 2432.6mg | 0% |
Source of Calories