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Panang Curry Chicken

Panang Curry Chicken Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 2 tbsp panang curry paste
  • 1 (13.5 oz) can full-fat coconut milk
  • 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 red bell pepper, sliced
  • 1 cup green beans, trimmed
  • 4 kaffir lime leaves, torn
  • 1 tbsp fish sauce
  • 1 tbsp palm sugar or light brown sugar
  • ½ cup Thai basil leaves

Method
 

  1. Scoop the thick coconut cream from the unshaken can into a skillet and heat over medium-high until it separates and sizzles, about 2 minutes. Fry the curry paste for 1 minute.
  2. Add chicken and a pinch of salt, increase heat to high, and sear for 3 to 4 minutes until no longer pink on the outside.
  3. Pour in the rest of the coconut milk, ¼ cup water, bell pepper, green beans, kaffir lime leaves, and sugar. Bring to a boil, then simmer for 10–12 minutes until chicken is cooked and vegetables are tender.
  4. Remove from heat, stir in fish sauce, taste and adjust, then fold in basil. Serve immediately over jasmine rice.

Notes

The curry will thicken as it sits, so if you are reheating leftovers, add a splash of water to bring back the saucy consistency. Kaffir lime leaves add an authentic citrus note but are easily removed before eating if you warn guests first.