Vegan Panang Chicken
Experience the bold, authentic flavors of Thai cuisine with this irresistible Vegan Panang Chicken recipe! Perfectly cooked plant-based chicken pieces are coated in a luscious, creamy Panang curry sauce infused with coconut milk, aromatic lime leaves, and a touch of peanut butter for a rich, nutty depth. Fresh red bell peppers and crunchy broccoli florets add vibrant colors and textures, while a drizzle of maple syrup balances the savory soy sauce for an exquisite sweet-and-salty harmony. Ready in just 40 minutes, this comforting curry is garnished with fragrant basil and crushed roasted peanuts, making it a feast for both the eyes and palate. Serve this vegan delight with steamed jasmine rice or noodles for a hearty, satisfying dinner that’s as easy as it is flavorful. This recipe is perfect for plant-based food lovers and Thai cuisine enthusiasts alike!
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Ingredients
- 350 grams plant-based chicken pieces
- 400 ml coconut milk
- 3 tablespoons Panang curry paste
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 4 pieces lime leaves
- 1 medium red bell pepper, sliced
- 100 grams broccoli florets
- 2 tablespoons coconut oil
- 10 pieces fresh basil leaves
- 2 tablespoons roasted peanuts, crushed
Directions
Step 1
Begin by heating 1 tablespoon of coconut oil in a large pan or wok over medium heat. Add the plant-based chicken pieces and cook until slightly browned, about 5-7 minutes. Remove from the pan and set aside.
Step 2
In the same pan, add the remaining tablespoon of coconut oil and the Panang curry paste. Stir-fry the paste for 1-2 minutes until it's fragrant.
Step 3
Pour in the coconut milk and stir well to combine with the paste.
Step 4
Add peanut butter, soy sauce, and maple syrup to the pan. Stir until the peanut butter is fully incorporated.
Step 5
Tear the lime leaves into smaller pieces and add them to the curry along with sliced red bell pepper and broccoli florets.
Step 6
Let the curry simmer gently for about 10 minutes, stirring occasionally, until the vegetables are tender.
Step 7
Return the plant-based chicken pieces to the pan and stir to coat them in the sauce.
Step 8
Cook for an additional 5 minutes to ensure the chicken is heated through.
Step 9
Remove the pan from heat and stir in most of the fresh basil leaves, saving some for garnish.
Step 10
Serve the Vegan Panang Chicken hot, garnished with the remaining basil leaves and crushed roasted peanuts.
Nutrition Facts
| Serving size | (1144g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1424.8 |
| Total Fat 73.9g | 0% |
| Saturated Fat 30.4g | 0% |
| Polyunsaturated Fat 4.5g | |
| Cholesterol 0mg | 0% |
| Sodium 3861.2mg | 0% |
| Total Carbohydrate 105.1g | 0% |
| Dietary Fiber 20.5g | 0% |
| Total Sugars 56.2g | |
| Protein 90.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 334.7mg | 0% |
| Iron 11.2mg | 0% |
| Potassium 1887.1mg | 0% |
Source of Calories