Thai Panang Curry Recipe

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

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 ½ pounds chicken breast (chopped into bite sized pieces)

4 tablespoons Panang Curry Paste

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.

Directions

Onions and Peppers

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.

Chicken

Add the chicken and cook 2-3 minutes to brown, stirring.

Curry Paste

Add the Panang curry paste and lime leaves. Cook, stirring, for 30 seconds to let the flavors bloom.

Simmer

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.

Serve

Remove from heat, garnish and serve.

Nutrition

• Calories: 557 kcal
• Total Fat: 37 g
• Saturated Fat: 29 g
• Unsaturated Fat: 4 g
• Trans Fat: 1 g
• Cholesterol: 109 mg
• Sodium: 1364 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 3 g
• Total Sugars: 11 g
• Protein: 41 g