Panang Curry
A rich, slightly sweet Thai curry that balances creamy coconut, fragrant curry paste, and toasted peanuts. It’s approachable for an intermediate cook and yields a deeply flavored weeknight centerpiece.
1 lb chicken thighs, cut into 1-inch pieces
2 cup coconut milk
3 tbsp panang curry paste
1 cup chicken broth
2 shallot, finely sliced
3 clove garlic, minced
1 tbsp ginger, minced
1 red bell pepper, thinly sliced
1 tbsp fish sauce
1 tbsp brown sugar
1 tbsp lime juice, fresh
6 kaffir lime leaves, torn
2 tbsp roasted peanuts, roughly chopped
1 tbsp vegetable oil
1 bunch fresh basil, leaves picked
1 pinch salt
1 ½ cup jasmine rice, uncooked
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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