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Chicken Panang Curry
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Quick and easy panang curry with chicken and creamy coconut milk - a flavorful and spicy weeknight dinner.
Ingredients:
  • 1 tablespoon red curry paste, or more to taste
  • 2 (14 ounce) cans coconut milk
  • 4 skinless, boneless chicken breasts, cubed
  • 2 tablespoons fish sauce
  • 2 teaspoons brown sugar
  • 1 tablespoon Thai seasoning
  • 1 clove garlic, crushed
  • 1 red bell pepper, thinly sliced
  • 1 stalk lemongrass, bottom third only, peeled and minced
  • 0.25 cup Thai basil leaves, torn into bite-size pieces
Instructions:
  • In a wok or large skillet over medium-low heat, fry curry paste until fragrant, about 30 seconds. Pour in coconut milk and bring to a slow boil. Stir in chicken, fish sauce, brown sugar, Thai seasoning, and garlic. Simmer until sauce thickens and chicken is cooked through, about 6 to 8 minutes. Ensure chicken reaches an internal temperature of at least 165°F (74°C) before serving.
  • Add vibrant red bell pepper to the wok and sauté until warmed, about 3 to 5 minutes. Introduce fragrant lemongrass and basil, stirring briefly to blend flavors, around 1 minute.

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