Vegan Chicken Panang Curry

Bursting with bold Thai flavors, this Vegan Chicken Panang Curry is a plant-based twist on the classic dish, perfect for weeknight dinners or special occasions. Tender vegan chicken pieces are simmered in a creamy coconut milk base infused with panang curry paste, fragrant lime leaves, and a touch of peanut butter for a rich, nutty depth. Colorful slices of red bell pepper add vibrant texture, while fresh basil and a squeeze of lime juice lend a refreshing finish. Paired with fluffy jasmine rice, this hearty curry is a harmonious blend of savory, sweet, and tangy notes that will delight your taste buds. Ready in under an hour, it’s a gluten-free, dairy-free meal that satisfies without compromise—ideal for anyone seeking comforting vegan Thai cuisine.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 1 medium, diced Onion
• 3 minced Garlic cloves
• 1 tablespoon, minced Ginger
• 1 medium, sliced Red bell pepper
• 300 grams Vegan chicken pieces
• 3 tablespoons Panang curry paste
• 400 ml Coconut milk
• 2 Lime leaves
• 2 tablespoons Peanut butter
• 1 tablespoon Brown sugar
• 2 tablespoons Soy sauce
• 1 fresh, juiced Lime
• 1 handful, fresh Basil leaves
• 1 teaspoon Salt
• 200 grams Jasmine rice

Directions

Step 1

Heat the coconut oil in a large skillet over medium heat.

Step 2

Add the diced onion and sauté for about 5 minutes until translucent.

Step 3

Stir in the minced garlic and ginger, and cook for another 2 minutes until fragrant.

Step 4

Add the sliced red bell pepper and vegan chicken pieces to the skillet, and cook until the bell pepper softens, about 5 minutes.

Step 5

Incorporate the Panang curry paste, stirring to coat the ingredients evenly.

Step 6

Pour in the coconut milk and add the lime leaves to the mixture. Bring it to a gentle simmer.

Step 7

Stir in the peanut butter, brown sugar, and soy sauce, and let the curry simmer for about 10 minutes to allow the flavors to meld.

Step 8

Remove the lime leaves, then add the fresh lime juice and chiffonade basil leaves. Stir to combine.

Step 9

Season the curry with salt to taste.

Step 10

Cook the jasmine rice according to package instructions while the curry is simmering.

Step 11

Serve the Vegan Chicken Panang Curry hot over the cooked jasmine rice.

Nutrition Facts

Serving size	(1397g)

Amount per serving	% Daily Value*
Calories	1613.8

Total Fat 64.6g	0%
Saturated Fat 29.4g	0%
Polyunsaturated Fat 4.5g
Cholesterol 0mg	0%
Sodium 5999.0mg	0%
Total Carbohydrate 194.4g	0%
Dietary Fiber 20.2g	0%
Total Sugars 59.9g
Protein 82.7g	0%

Vitamin D 0IU	0%
Calcium 360.7mg	0%
Iron 10.4mg	0%
Potassium 2459.5mg	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: 34.4%

Protein: 19.6%

Carbs: 46.0%