Panang Curry

This panang curry recipe is easy for home cooks because it uses readily available ingredients! Make it with chicken or your favorite protein.

⏱ 40 menit 🔨 Persiapan 15mnt 🔥 Masak 25mnt 📊 Sedang 🍽 6 porsi 👁 43
Panang Curry

Bahan-bahan

6 porsi

Langkah-langkah

  1. In a Dutch oven or similar large, deep, sturdy pot, heat the oil over medium heat. Add the onion and sauté until it is softened and turning translucent, about 5 minutes
  2. Add the red curry paste and stir very quickly to coat the onion.
  3. Add the coconut milk and basil and bring to a boil. Continue to boil, stirring periodically, until somewhat thickened, about 8 minutes.
  4. Add the carrot and bell peppers. Boil and stir for 5 minutes more.
  5. Reduce the heat to medium-low and add the chicken, bamboo shoots, peanut butter, fish sauce, Worcestershire sauce, and coconut sugar. Simmer, stirring often, until chicken is cooked through, about 4 to 6 minutes.
  6. Remove from the heat. Stir in the lime zest and juice. Serve hot with rice and a sprinkle of chopped peanuts and basil.
Masakan Berkuah panang chicken curry recipepanang curry chickenpanang curry recipethai panang currythai

Nutrisi per porsi

371kcal

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Beri Rating

★★★★★

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Bahan Serupa

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Panang Curry

Bahan-bahan:
  • 1 tablespoon coconut oil or canola oil
  • 1 yellow onion (thinly sliced)
  • 3 tablespoons Thai red curry paste
  • 3 medium carrots (peeled and cut into ¼-inch coins)
  • 2 red bell peppers (sliced into thin strips)
  • 2 (14-ounce) cans light coconut milk (for a more decadent curry, use one can regular and one can light)
  • 2 large leafy sprigs Thai basil (or regular basil plus additional leaves for serving)
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 1 (8-ounce) can bamboo shoots (drained)
  • 3 tablespoons peanut butter
  • 1 1/2 tablespoons low sodium soy sauce
  • 1 tablespoon fish sauce (or additional low sodium soy sauce)
  • 2 teaspoons Worcestershire sauce (omit to make vegetarian)
  • 1 tablespoon coconut sugar or brown sugar
  • 2 medium limes (zest and juice, divided (about 1 ½ teaspoons zest and ¼ cup juice))
  • Cooked brown rice or cauliflower rice or quinoa (for serving)
  • Chopped unsalted roasted peanuts (for serving)

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