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Panang Chicken Curry

Team AckoFeb 8, 2024

Impress everyone with this creamy and fragrant chicken curry. This recipe is so simple and quick to prepare. Chicken thigh includes calories, fat, and protein much needed for you.

Contents

Ingredients to make Panang Chicken Curry:

2 cups boneless skinless chicken thighs cubed, 1 large onion, 2 fresh red bell pepper, 1 orange bell pepper, 2 garlic cloves chopped, 2 tbsp. coconut oil, 6 tbsp. Panang red curry paste, 1 tbsp. peanut butter, 4 kaffir lime leaves, 2 cups coconut milk unsweetened, ¼ cup fish sauce, 1 tsp. Thai basil leaves (or sweet basil), 1 tbsp. freshly chopped coriander leaves

Steps to make Panang Chicken Curry:

1. Heat oil over low heat in a thick bottomed pan, add the chicken chunks and brown them on all sides. Add the sliced bell peppers and cook for 5 minutes or until they are soft. Remove them from the pan and keep aside.

2. Heat the same pan and add the garlic, sauté till the raw smell fades away and the curry paste and fry until it is fragrant.

3. Stir in the coconut milk into the curry paste and bring to a boil and add the chicken and cook until they are soft.

4. Stir the fish sauce, lime leaves and simmer together for 5 minutes.

5. Add the basil and coriander before serving.

Prepare and enjoy this truly delicious curry.

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Disclaimer: This content is for informational purposes only, based on industry experience and secondary sources. It is not a substitute for professional advice. Please consult a qualified expert for health or insurance-related decisions. Content is subject to change, refer to current policy wordings for specific ACKO details.

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