Description
Savor the rich and creamy flavors of this Panang Curry, featuring tender chicken or tofu simmered in aromatic spices and coconut milk—a delightful dish for any occasion.
Ingredients
Scale
For the Protein:
- 1 pound boneless chicken thighs or firm tofu
For the Sauce:
- 3 tablespoons Panang curry paste
- 1 can (14 ounces) coconut milk
- 4 kaffir lime leaves
- 1 tablespoon sugar
- 2 tablespoons fish sauce (or soy sauce)
- Fresh basil for garnish
Instructions
- 1. Prepare Your Ingredients
- Gather all ingredients and chop the chicken (or tofu) into bite-sized pieces.
- 2. Heat Things Up
- In a large skillet over medium heat, add 2 tablespoons of oil. Once hot, add the Panang curry paste and sauté for about 1 minute until fragrant.
- 3. Add Coconut Milk
- Pour in the coconut milk while stirring continuously. Allow it to simmer gently to combine flavors.
- 4. Introduce Your Protein
- Add the chopped chicken (or tofu), kaffir lime leaves, and sugar into the skillet. Cook until the protein is no longer pink inside, about 7 to 10 minutes.
- 5. Final Touches
- Stir in fish sauce (or soy sauce) and let simmer for an additional few minutes.
- 6. Garnish & Serve
- Spoon the curry over steamed jasmine rice or noodles and sprinkle freshly torn basil on top before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg