Thai Panang Curry with Chicken

Thai Panang Curry with Chicken Healthy Recipe

4 Servings 20 min Cook

Macros/Serving: 622 Calories
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5 Tbsp Curry Paste
1 Tsp Canola Oil
4 Cup Coconut Milk
2/3 Lb Chicken Breast
2 Tbsp Sugar
2 Tbsp Fish Sauce
5 Serving Lime Leaves
1 Small Red Bell Pepper
2 Pepper Red Peppers
4 Cup leaves, whole Basil


Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant.

Stir the coconut milk into the curry paste and bring to a boil.

Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes.

Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes.

Add red pepper cut into strips.

Taste and adjust the saltiness by adding more fish sauce if necessary.

Garnish with sliced red chile peppers and Thai basil leaves to serve.