Popular also as Phanaeng, Panang Curry is a Thai red curry that is easy to make and tastes as authentic as the one made in thai restaurant.

Chicken Panang Curry

Course: Main Course
Cuisine: Thai
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 532 kcal
Author: Neha Mathur

Popular also as Phanaeng, Panang Curry is a Thai red curry that is easy to make and tastes as authentic as the one made in thai restaurant. 

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Ingredients

  • 2 tbsp Vegetable Oil
  • 400 g Boneless Chicken Thighs Cut into small pieces
  • 1/2 cup Red Bell Pepper Sliced
  • 1/2 cup Yellow Bell Pepper Sloced
  • 1 cup Broccoli Cut into small florets
  • 4 tbsp Panang Curry Paste
  • 1 tbsp Palm Sugar
  • 5-6 Kaffir Lime Leaves Chopped
  • 2 Red Chillies Chopped
  • 2 cups Coconut Milk
  • 1 cup Water
  • Salt to taste
  • 2 tbsp Fish Sauce
  • 1 handful Thai Basil

Instructions

  1. Heat vegetable oil in a pan.

  2. Add chicken pieces and fry until they turn slightly browned.

  3. Add bell peppers and broccoli and fry for 2 minutes.

  4. Move the chicken and vegetables on the side of the pan and add the Panang curry paste in the pan.

  5. Fry for 2 minutes and then mix everything up.

  6. Add palm sugar and cook for another minute.

  7. Add kaffir lime leaves, red chillies and coconut milk and let the curry simmer for 10-12 minutes.

  8. Now add water and cook for another 2-3 minutes.

  9. Add salt, fish sauce and thai basil and mix well.

  10. Garnish with more thai basil and red chillies.

Nutrition Facts
Chicken Panang Curry
Amount Per Serving
Calories 532 Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 31g194%
Cholesterol 98mg33%
Sodium 816mg35%
Potassium 630mg18%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 3g3%
Protein 20g40%
Vitamin A 865IU17%
Vitamin C 79.4mg96%
Calcium 43mg4%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.