Panang Curry with Chicken
This rich and creamy Panang curry features tender chicken simmered in a fragrant coconut milk sauce with bell peppers and green beans. It's a satisfying and flavorful main course that comes together quickly for a weeknight meal.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 738 kcal
Allergen information: may contain fish and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 400 mlcoconut milk, full-fat
- 4 tbsppanang curry paste
- 500 gchicken breast, thinly sliced
- 150 ggreen bean, trimmed, cut into 1-inch (2.5 cm) pieces
- 1 pcsred bell pepper, thinly sliced
- 1 tbspfish sauce
- 1 tsppalm sugar, or brown sugar
- 2 pcskaffir lime leaf, torn
garnish
- 0.25 cupbasil leaf, fresh
- 1 pcsred chili, thinly sliced(optional)
serve with
- 4 cupsteamed jasmine rice
Equipment
wok · large pot
The method
Step by step
- 1
Pour about a quarter of the coconut milk into a large pot or wok and heat over medium heat.
About 2 min
Cook’s note: Heating the coconut milk first helps to separate the cream and oil, allowing the curry paste to bloom better.
- 2
Add the panang curry paste to the heated coconut milk and stir until fragrant, about 2-3 minutes.
About 3 min
Cook’s note: Ensure the paste is fully dissolved and well combined with the coconut milk.
- 3
Add the chicken breast to the pot and cook, stirring occasionally, until it is no longer pink.
About 5 min
- 4
Pour in the remaining coconut milk, then add the green beans, red bell pepper, fish sauce, palm sugar, and kaffir lime leaves.
About 2 min
- 5
Bring the curry to a gentle simmer, then reduce the heat to low and cook for 10-12 minutes, or until the vegetables are tender-crisp and the chicken is cooked through.
About 12 min
Cook’s note: Do not boil the curry vigorously, as this can cause the coconut milk to separate.
- 6
Taste the curry and adjust seasoning if needed, adding more fish sauce for saltiness or palm sugar for sweetness.
About 1 min
- 7
Remove the kaffir lime leaves before serving.
Cook’s note: While edible, they are often removed for a smoother texture.
- 8
Serve the panang curry hot over steamed jasmine rice, garnished with fresh basil leaves and sliced red chilies if desired.
Per serving
Nutrition
- Calories
- 738.1kcal
- Protein
- 48g
- Carbs
- 69.6g
- Fat
- 33.5g
- Fibre
- 6.6g
- Sugar
- 8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Panang curry in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave until warmed through.
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