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Panang Curry

Panang Curry
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Indulge in the heartwarming flavors of this easy Panang Curry, a delightful dish that brings comfort and satisfaction in every bite. With its rich coconut milk and aromatic Thai red curry paste, this one-pan wonder is a perfect solution for busy weeknights or impressing guests at gatherings. The simplicity of this recipe allows you to customize it with your favorite vegetables or proteins, making it a versatile addition to your meal prep rotation. Serve it over fluffy jasmine rice for a complete meal that’s sure to please even the pickiest eaters. Ready in just 40 minutes, this Panang Curry will quickly become a cherished staple in your kitchen.

Ingredients

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  • 1½ tablespoons vegetable oil
  • 1 red, orange, or yellow bell pepper, sliced
  • 1 small bunch scallions, light and dark green parts, sliced diagonally into 1-inch pieces
  • 3 cloves garlic, minced
  • 1 (14-oz) can unsweetened coconut milk
  • 2½ tablespoons Thai red curry paste
  • 2½ tablespoons packed dark brown sugar
  • 1¼ pounds chicken breast or tenderloins, thinly sliced into bite-size pieces
  • 1 tablespoon lime juice plus lime wedges for serving (you'll need 2 limes)
  • ¼ cup fresh chopped cilantro
  • ⅓ cup dry roasted peanuts, finely chopped

Instructions

  1. Heat vegetable oil in a large nonstick pan over medium-low heat. Sauté sliced bell pepper for about 3-4 minutes until softened.
  2. Add scallions and cook for another minute before stirring in minced garlic; cook for 30 seconds until fragrant.
  3. Pour in coconut milk, red curry paste, dark brown sugar, and whisk together until combined and bring to a gentle boil.
  4. Stir in thinly sliced chicken and simmer gently for 5-8 minutes until cooked through. Add lime juice, cilantro, and peanuts before serving.
  5. Serve over jasmine rice and garnish with lime wedges.

Nutrition

Find it online: https://kitchenmealplan.com/panang-curry/