Panang curry –Today, I’m excited to share a delightful recipe that will transport your taste buds straight to Thailand – the Best Thai Panang Chicken Curry! This dish is not only rich and flavorful but also surprisingly easy to make at home. Let’s dive right in!
Best Thai Panang Chicken Curry
This Panang chicken curry is bound to become a favorite in your household. The creamy coconut milk combined with the aromatic spices creates a warm and comforting dish that pairs perfectly with jasmine rice.
Ingredients
Here’s what you need to gather before you begin:
- 1 lb boneless, skinless chicken thighs, sliced
- 2 tablespoons Panang curry paste
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed
- 1/4 cup fresh basil leaves
- 1 tablespoon vegetable oil
- Jasmine rice, for serving
Instructions
Follow these simple steps to create your mouthwatering Panang chicken curry:
- In a large skillet, heat the vegetable oil over medium heat.
- Add the Panang curry paste and sauté for 1-2 minutes until fragrant.
- Stir in the sliced chicken thighs, cooking until they are browned on all sides.
- Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine.
- Add the sliced bell pepper and green beans, and let simmer for about 10-15 minutes until the chicken is cooked through and the vegetables are tender.
- Remove the skillet from heat and gently fold in the fresh basil leaves.
- Serve the curry hot over a bed of fluffy jasmine rice, and enjoy the wonderful flavors of Thailand!
This Panang chicken curry is perfect for any occasion, whether you’re serving friends or having a cozy night in. The rich flavors will leave everyone asking for seconds. Give it a try and indulge in a little slice of Thailand at home!
