Panang Curry Recipe
The deep flavors developed in this classic Thai food recipe, Panang Curry, will delight your pallet.
Servings 6 servings
Calories 346kcal
Ingredients
- 1 Tbsp soybean rice bran or vegetable oil
- 1 Tbsp Panang curry paste
- 2-3 cups coconut milk divided (use the larger amount for a more mild flavor...it's it's too hot, add more)
- 1/2 cup water
- 2 chicken breasts cubed or sliced
- 2 tsp sugar or palm sugar
- 2 Tbsp fish sauce
- 5 kaffir lime leaves crumpled
- 1 fresh thai chile chopped (If you have a sensitive pallet to heat, use half)
- 1/4 cup fresh Thai basil leaves chopped
Instructions
- Stir fry Panang curry paste in hot oil for one minute on medium high heat.
- Stir in half of the coconut milk and all of the kaffir lime leaves.
- Add the fresh meat and cook for a few minutes.
- Add in vegetables (optional…red pepper is great) and cook for a few minutes.
- Add the rest of the coconut milk and water. Heat until boiling.
- Add the fish sauce, sugar and chopped thai chile. Simmer on medium low heat until chicken is cooked through, about 5 minutes.
- Add in thai basil and continue cooking until basil has just wilted (about one minute). Taste and season as needed.