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 min 🔨 Prep 15min 🔥 Cook 25min 📊 Medium 🍽 6 servings 👁 14
Panang Curry

Ingredients

6 servings

Instructions

  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.
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Nutrition per serving

371kcal

💰 Cost Estimate

Total Ingredients
$4438.00
Per Serving
$740.00/serving
🏠 Savings
~$8876.00 vs buying!
📋 Price Breakdown (71% ingredients detected)
IngredientAmountSubtotal
coconut oil or canola oil 1 tbsp $16.00
yellow onion 1 $50.00
Thai red curry paste 3 tbsp $6.00
carrots 3 medium $112.00
red bell peppers 2 $175.00
2 -
leafy sprigs Thai basil 2 large $3800.00
boneless 0.5 lbs -
1 -
peanut butter 3 tbsp $23.00
low sodium soy sauce 0.5 tbsp $8.00
fish sauce 1 tbsp $33.00
Worcestershire sauce 2 tsp $7.00
coconut sugar or brown sugar 1 tbsp $2.00
limes 2 medium $206.00
Cooked brown rice or cauliflower rice or quinoa - -
Chopped unsalted roasted peanuts - -

*Estimated market prices, may vary by region

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🍳

Panang Curry

Ingredients:
  • 1 tbsp coconut oil or canola oil
  • 1 yellow onion (thinly sliced)
  • 3 tbsp 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 lbs boneless, skinless chicken breasts or thighs
  • 1 (8-ounce) can bamboo shoots (drained)
  • 3 tbsp peanut butter
  • 1 1/2 tbsp low sodium soy sauce
  • 1 tbsp fish sauce (or additional low sodium soy sauce)
  • 2 tsp Worcestershire sauce (omit to make vegetarian)
  • 1 tbsp 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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