How To Make Panang Curry with Chicken Recipe
Breathe spice into your dishes with our aromatic curry recipes. Whether you’re looking for an authentic spicy Indian curry or a sweet Japanese curry, we’ve got just the right curry recipe for you. You can find all sorts of curry dishes right here, from chicken, fish, lamb, beef, and even vegan. And while you may typically think of curries as ‘wet’, we even have unique dry curries such as salads and rice that pack a fragrant curried kick within a great texture.
Serves:
Ingredients
- 2 chicken breasts, sliced
- 2 tablespoons Panang curry paste
- 1 can (14 oz) coconut milk
- 1 red bell pepper, sliced
- 1 onion, sliced
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- Fresh cilantro, for garnish
Instructions
-
In a large pan, heat the vegetable oil over medium heat. Add the Panang curry paste and cook for 1-2 minutes until fragrant.
-
Add the chicken and cook until browned on all sides, about 5 minutes.
-
Add the onions and bell peppers to the pan and cook for an additional 3-4 minutes until they start to soften.
-
Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine.
-
Reduce the heat to low and let the curry simmer for 20 minutes, allowing the flavors to meld together.
-
Serve the Panang curry over steamed rice and garnish with fresh cilantro.
Nutrition
- Calories : 320kcal
- Total Fat : 18g
- Saturated Fat : 12g
- Cholesterol : 66mg
- Sodium : 620mg
- Total Carbohydrates : 13g
- Dietary Fiber : 3g
- Sugar : 6g
- Protein : 28g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
