Chicken Panang Curry

Name: Chicken Panang Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Thai
Ingredients: 10½ oz Jasmine Rice; 1 tbsp Vegetable Oil; 3 tbsp Panang Curry Paste; 1⅔ cups Coconut Milk; 1¼ lb Chicken Breast; 2 Bell Peppers; 3 Makrut Lime Leaves; 1 tbsp Fish Sauce; 1 tsp Palm Sugar; 1 oz Roasted Peanuts

By Eatpace

Chicken and bell peppers simmer in a coconut Panang curry, finished with crushed peanuts and served over jasmine rice. The curry cooks while the rice steams.

Total: 35 min; 10 prep · 25 cook
Serves: 4; Scale it below
Calories: 760; kcal per serving
Protein: 44g; per serving

Plan this dinner Jump to recipe

Chicken Panang curry with sliced bell peppers and crushed peanuts over jasmine rice.

35 min

Method

6 steps 10 min prep · 25 min cook

Cook

Step 1. Bring Jasmine Rice and Water to a boil in a covered saucepan. Reduce the heat to low and cook until the water is absorbed, about 15 minutes. Remove from the heat and keep covered.
Step 2. Meanwhile, heat Vegetable Oil in a large skillet over medium heat. Add Panang Curry Paste and stir until fragrant, about 1 minute.
Step 3. Stir in Coconut Milk and bring to a gentle simmer. Cook, stirring, until the paste is blended into the sauce, about 2 minutes.
Step 4. Add Chicken Breast, Bell Pepper and Makrut Lime Leaves. Simmer over medium-low heat, stirring occasionally, until the chicken has no pink inside and the peppers are tender, about 8 minutes.
Step 5. Stir in Fish Sauce and Palm Sugar. Cook until the sugar dissolves, about 1 minute, then taste and adjust the seasoning. Remove the lime leaves.

Finish & serve

Step 6. Fluff the rice after it has rested off the heat for 10 minutes. Spoon the curry over it and scatter Roasted Peanuts on top.

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Tips

Good to know

Check the thickest chicken slice with an instant-read thermometer; it should reach 165°F.

Swap it

Use brown sugar instead of palm sugar if that is what you have.

Leftovers

Cool the rice promptly, refrigerate it and the curry in shallow containers, and eat within 3 to 4 days.

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