The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
This recipe is a delightful way to bring the flavors of Thailand into your home kitchen. Thai Panang Chicken Curry is a rich and creamy dish that combines tender chicken, vibrant vegetables, and aromatic spices. It’s not only delicious but also easy to prepare, making it perfect for a weeknight dinner or a cozy family meal.
why you will love this recipe
You will love this recipe for its incredible flavors and simplicity. Thai Panang Chicken Curry is quick to make, budget-friendly, and filled with authentic Thai spices. It’s perfect for those busy weeknights when you want something tasty without spending hours in the kitchen. Plus, it’s kid-approved! The sweet and savory notes are sure to please even the pickiest eaters. Enjoy it over rice for a complete and satisfying meal.
How this recipe comes together
Ingredients
- 1 lb chicken breast, sliced
- 2 tablespoons Panang curry paste
- 1 can (13.5 oz) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 cup chicken broth
- 1 red bell pepper, sliced
- 1 cup snap peas
- Fresh basil leaves for garnish
- Cooked rice for serving
Directions
- In a large skillet, heat a little oil over medium heat. Add the Panang curry paste and stir for about 1 minute until fragrant.
- Add the sliced chicken and cook until no longer pink.
- Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine and bring to a simmer.
- Add the red bell pepper and snap peas, cooking for about 5-7 minutes until the vegetables are tender.
- Adjust seasoning to taste, and serve over cooked rice, garnished with fresh basil leaves.
how to serve Thai Panang Chicken Curry
Thai Panang Chicken Curry is best served over a bed of fluffy cooked rice. The rice helps soak up the rich sauce and balances the dish perfectly. You can also serve it with a side of steamed veggies or a simple cucumber salad for extra freshness.
how to store Thai Panang Chicken Curry
To store leftover Thai Panang Chicken Curry, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. To reheat, warm it up in a saucepan over low heat until heated through. You can also add a splash of chicken broth to loosen the curry if it thickens while sitting.
tips to make Thai Panang Chicken Curry
- For an extra layer of flavor, consider toasting the Panang curry paste in the oil before adding the chicken.
- You can customize the vegetables based on what you have on hand. Broccoli, carrots, or zucchini can all work well in this dish.
- Adjust the amount of brown sugar to your taste if you prefer a sweeter or more savory flavor.
variation
Feel free to make this curry vegetarian by substituting the chicken with tofu and the fish sauce with soy sauce or tamari. You can also add more vegetables for a heartier dish.
FAQs
1. Can I use other meats in this recipe?
Yes, you can substitute chicken with beef, pork, shrimp, or tofu for a vegetarian version. Cooking times may vary for different proteins.
2. Is Panang curry spicy?
Panang curry has a moderate spice level, but you can adjust the amount of curry paste based on your heat preference. Start with less if you are sensitive to spice.
3. Can I freeze Thai Panang Chicken Curry?
Yes, you can freeze this curry! Just ensure it’s completely cooled before placing it in a freezer-safe container. It can last for up to 3 months in the freezer. Reheat thoroughly before serving.
Thai Panang Chicken Curry
A rich and creamy Thai dish featuring tender chicken, vibrant vegetables, and aromatic spices, perfect for a weeknight dinner.
Ingredients
Method
Cooking
- In a large skillet, heat a little oil over medium heat. Add the Panang curry paste and stir for about 1 minute until fragrant.
- Add the sliced chicken and cook until no longer pink.
- Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine and bring to a simmer.
- Add the red bell pepper and snap peas, cooking for about 5-7 minutes until the vegetables are tender.
- Adjust seasoning to taste, and serve over cooked rice, garnished with fresh basil leaves.
Notes
For an extra layer of flavor, consider toasting the Panang curry paste in the oil before adding the chicken. You can customize the vegetables based on what you have on hand. Broccoli, carrots, or zucchini can all work well in this dish. Adjust the amount of brown sugar to your taste if you prefer a sweeter or more savory flavor.
