Thai Panang Curry Recipe

🧂 Ingredients

• 2 tablespoons coconut oil

  or use vegetable oil
• 1 medium onion

  chopped
• 2 red bell peppers

  chopped
• 1-2 Thai chilies

  chopped (optional, for spicy Thai curry - or use Bird's eye chilies)
• 1.5 pounds chicken breast

  chopped into bite sized pieces
• 4 tablespoons Panang Curry Paste

  (see my homemade Panang Curry Paste [https://www.chilipeppermadness.com/recipes/panang-curry-paste/] recipe)
• 4 kaffir lime leaves

  chopped
• 2 cups coconut milk

  use full fat for more flavor
• 1/4 cup Thai sweet basil leaves

  whole or roughly chopped
• 1/2 cup sliced bamboo shoots

  canned is good
• 1/4 cup fish sauce
• 1 tablespoon tamarind concentrate
• 1 tablespoon palm sugar

  or use white sugar
• For Garnish. Chopped peanuts, red chili flakes, chopped basil, naan or roti bread for serving
• For Serving. Cooked rice, naan or roti bread.

Instructions

• 1 Heat the coconut oil in a large pan or wok to medium-high heat. Add the onion
  and peppers and cook for 5 minutes to soften, stirring.
• 2 Add the chicken and cook 2-3 minutes to brown, stirring.
• 3 Add the Panang curry paste and lime leaves. Cook, stirring, for 30 seconds to
  let the flavors bloom.
• 4 Stir in the coconut milk, basil leaves, bamboo shoots, fish sauce, tamarind
  concentrate and sugar. Reduce heat and simmer for 15 minutes to cook the chicken
  through and thicken the sauce.
• 5 Remove from heat, garnish and serve.

Nutrition Info