Description
Panang curry brings Thai culinary magic to your kitchen, blending creamy coconut richness with spicy-sweet flavor profiles. Delightful coconut milk and tender proteins create a comforting meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 lb chicken breast, sliced
- 0.5 lb shrimp, peeled and deveined
Curry Base:
- 2 tbsp panang curry paste
- 1 can (14 oz / 400 ml) coconut milk
- 2 tbsp fish sauce
- 1 tbsp palm sugar
Vegetables and Herbs:
- 1 red bell pepper, sliced
- 0.5 cup bamboo shoots
- 0.25 cup Thai basil leaves
- 2 kaffir lime leaves
- 1 tbsp lime juice
Garnish and Extras:
- 2 tbsp chopped peanuts
- 2 cups cooked jasmine rice
- 1 green onion, sliced
Cooking Oil:
- 2 tbsp vegetable oil
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add sliced chicken and shrimp, searing until the proteins turn golden and are almost fully cooked, approximately 3-4 minutes.
- Incorporate panang curry paste into the skillet, stirring vigorously to coat the proteins and release the aromatic spices.
- Pour coconut milk into the pan, creating a creamy base that will envelop the proteins and vegetables.
- Stir in fish sauce and palm sugar, balancing the flavors with a harmonious blend of salty and sweet elements.
- Add sliced red bell pepper and bamboo shoots, allowing them to simmer and absorb the rich curry sauce for 2-3 minutes.
- Gently fold in kaffir lime leaves, introducing a subtle citrusy fragrance to the curry.
- Reduce heat to low and let the curry gently simmer, thickening the sauce and melding the flavors together for an additional 5 minutes.
- Remove from heat and sprinkle fresh Thai basil leaves, stirring to release their aromatic oils.
- Finish with a splash of lime juice to brighten the overall taste profile.
- Serve the panang curry over steamed jasmine rice, garnishing with chopped peanuts and sliced green onions for added texture and freshness.
Notes
- Adapt the heat level by adjusting the amount of panang curry paste, catering to individual spice tolerances.
- Swap proteins easily by replacing chicken and shrimp with tofu, beef, or mixed vegetables for vegetarian and alternative diet options.
- Toast peanuts briefly before chopping to enhance their nutty flavor and provide a more intense crunchy garnish.
- Use fresh ingredients like homemade curry paste or recently purchased kaffir lime leaves to maximize authentic Thai flavor complexity.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 700
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 150 mg