Thai Panang Curry
This Thai panang curry is rich, sweet, and mildly spicy, made with chicken, veggies, coconut milk, peanut butter, and a homemade curry paste.
Servings: 6
Ingredients
- 2 lbs boneless chicken (See Note 1)
- 2 tsp cornstarch
- 1 tbsp vegetable oil or ghee
- 4 tbsp Panang curry paste (See Note 2)
- 1/4 cup peanut butter
- 28 oz coconut milk (2 14-ounce cans)
- 5 kaffir lime leaves or 1 tsp lime zest
- 3 tbsp lime juice
- 3 tbsp fish sauce
- 2 tbsp brown sugar or palm sugar
- 1/2 tsp ground cumin
- 3 bell peppers green, red and yellow bell pepper, seeded and sliced
- 2 cups green beans trimmed and cut into 2-inch pieces
- 1/2 cup Thai Basil leaves
- 2 limes quartered
Instructions
Stovetop Method
- Cut the chicken into bite size pieces and set aside. Mix 3 tablespoons water with 2 teaspoons cornstarch.
- Heat oil over medium-high heat in large wok, Dutch oven or deep skillet. Add panang curry paste and peanut butter and saute for 1 minute. Add coconut milk and kaffir lime leaves or lime zest and bring to a boil.
- Stir through cornstarch mixture. Add chicken, turn heat to simmer and cook for 12-15 minutes or just until chicken is no longer pink and sauce has thickened.
- Add bell peppers and green beans. Stir to mix everything and cook until vegetables are still crisp but tender, 5 minutes. Stir through lime juice, fish sauce, brown sugar, cumin and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.
- Spoon sauce over top. serve with steamed rice and cut limes.
Instant Pot Method
- Cut the chicken into bite size pieces and set aside.
- Select the Saute setting and heat up the ghee or oil. Stir in the Panang curry paste, and cook for 2 minutes. Stir in 1 can of the coconut milk and continue cooking 5 minutes.
- Press Cancel and transfer chicken and kaffir leaves to pot. Stir to mix and close the lid. Choose Pressure Cook on High Pressure and cook for 5 minutes.
- Do a Quick Release of pressure and when safe remove lid. Stir in the other can of coconut milk, peanut butter, lime juice, fish sauce, brown sugar and cumin.
- If you prefer a thicker sauce, mix 3 tablespoons water with 2 teaspoons cornstarch and stir through as well.
- Select Saute and add bell peppers and green beans. Stir to mix everything and cook until vegetables are still crisp but tender, 5 minutes. Stir in the Thai basil leaves.
- Spoon sauce over top. Serve with steamed rice and cut limes.
Video
Notes
- Feel free to use breast meat or thighs.
- If you'd like to make your own, try my Panang Curry Paste. Otherwise, I recommend purchasing either of these two brands: Maesri or Mae Ploy.
Nutrition
Calories: 463kcal | Carbohydrates: 15g | Protein: 31g | Fat: 33g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 736mg | Potassium: 947mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2897IU | Vitamin C: 79mg | Calcium: 71mg | Iron: 5mg