Vegetarian Chicken Panang Curry
Indulge in the bold and aromatic flavors of Vegetarian Chicken Panang Curry, a plant-based take on the classic Thai favorite. This creamy, coconut milk-based curry is elevated with Panang curry paste, a touch of rich peanut butter, and the zest of lime leaves for a perfectly balanced dish. Loaded with tender vegetarian chicken pieces, vibrant red bell pepper, zucchini, and bamboo shoots, this curry offers a medley of textures and a pop of color in every bite. Fresh basil leaves add a fragrant finish, while a splash of soy sauce and a dash of brown sugar round out the savory-sweet depth of flavor. Quick to prepare and perfect over a bowl of fluffy jasmine rice, this vegetarian curry is a satisfying, one-pan meal that’s as nutritious as it is delicious.
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Ingredients
- 300 grams Vegetarian chicken pieces
- 400 ml Coconut milk
- 80 grams Panang curry paste
- 2 tablespoons Peanut butter
- 4 leaves Lime leaves
- 1 medium Red bell pepper, sliced
- 1 medium Zucchini, sliced
- 100 grams Bamboo shoots
- 10 leaves Fresh basil leaves
- 1 tablespoon Soy sauce
- 1 tablespoon Brown sugar
- 1 tablespoon Vegetable oil
- 0 Salt, to taste
- 4 servings Cooked jasmine rice, for serving
Directions
Step 1
Begin by preparing all the ingredients. Slice the red bell pepper and zucchini, and keep the lime leaves and basil leaves ready.
Step 2
Heat the vegetable oil in a large pan over medium heat. Add the Panang curry paste and stir it for 1-2 minutes until it becomes fragrant.
Step 3
Add the peanut butter to the pan and continue to stir for another minute to create a thick base.
Step 4
Pour in the coconut milk slowly, stirring constantly to mix it evenly with the curry paste and peanut butter. Let it simmer on low heat for about 3-4 minutes.
Step 5
Add the vegetarian chicken pieces to the pan. Stir well to coat them with the curry sauce and allow them to cook for 5 minutes.
Step 6
Mix in the red bell pepper, zucchini, and bamboo shoots. Add the lime leaves whole but bruised to release their flavor into the curry.
Step 7
Add soy sauce and brown sugar, adjusting salt to taste. Stir gently and let the curry cook for another 5-7 minutes, until the vegetables are tender but still crisp.
Step 8
Finally, add the fresh basil leaves and remove the pan from the heat. Allow the residual heat to wilt the basil.
Step 9
Serve the Vegetarian Chicken Panang Curry hot over a bed of steamed jasmine rice.
Nutrition Facts
| Serving size | (1834g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2035.8 |
| Total Fat 56.3g | 0% |
| Saturated Fat 9.8g | 0% |
| Polyunsaturated Fat 13.4g | |
| Cholesterol 2mg | 0% |
| Sodium 4408.3mg | 0% |
| Total Carbohydrate 290.8g | 0% |
| Dietary Fiber 19.0g | 0% |
| Total Sugars 62.0g | |
| Protein 94.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 386.1mg | 0% |
| Iron 16.4mg | 0% |
| Potassium 2558.3mg | 0% |
Source of Calories