Description
A rich, creamy Thai curry made with a flavorful blend of Panang curry paste, coconut milk, and tender protein, typically served with steamed rice. It’s a perfect balance of spicy, savory, and sweet flavors that make it a favorite among curry lovers.
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons Panang curry paste
- 1 can (400 ml) coconut milk
- 1 lb (450 g) chicken breast or tofu, sliced into thin strips
- 1/2 cup chicken broth or vegetable broth
- 2 tablespoons fish sauce (or soy sauce for a vegetarian version)
- 1 tablespoon brown sugar
- 1/2 cup red bell peppers, sliced
- 1/2 cup carrots, thinly sliced
- 1/2 cup Thai basil leaves
- 1 tablespoon lime juice
- Steamed jasmine rice, for serving
Instructions
- Heat the oil in a large skillet or wok over medium heat. Add the Panang curry paste and sauté for 1-2 minutes until fragrant.
- Pour in the coconut milk and chicken broth, stirring to combine with the curry paste. Bring to a simmer.
- Add the sliced chicken (or tofu) to the pan, cooking until the protein is just cooked through, about 5-7 minutes.
- Stir in the fish sauce, brown sugar, red bell peppers, and carrots. Let the curry simmer for another 5 minutes until the vegetables are tender.
- Stir in the lime juice and Thai basil leaves. Taste and adjust seasoning with more fish sauce or sugar if desired.
- Serve the curry hot over steamed jasmine rice. Garnish with extra basil leaves if desired.
Notes
- For a richer flavor, add a tablespoon of peanut butter or almond butter to the curry sauce.
- To make this dish vegan, substitute the chicken with tofu and the fish sauce with soy sauce or tamari.
- You can also add other vegetables like zucchini, mushrooms, or baby corn for extra texture and flavor.
- Panang curry can be stored in the fridge for up to 3 days and reheated on the stove or in the microwave.