Panang Curry Chicken
Creamy, nutty panang curry in 15 minutes using jarred paste and coconut milk. Serve over jasmine rice for a weeknight Thai dinner that tastes like takeout.
- Total time
- 15 min
- Servings
- 2
- Calories
- 410
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Heat 1 tbsp oil in a large skillet over medium-high heat until shimmering, about 1 minute.
Step 2
Add panang paste and stir constantly until fragrant and slightly darkened, about 1 minute.
Step 3
Pour in coconut milk, stirring to break up the paste completely and form a smooth sauce.
Step 4
Add chicken pieces and bell pepper. Bring to a gentle simmer and cook 8–10 minutes until chicken is cooked through.
Step 5
Stir in fish sauce and lime juice. Taste and adjust salt or lime to preference.
Step 6
Serve over jasmine rice or with flatbread.
Tools you’ll need
- large skillet (10–12 inches)
- wooden spoon or heatproof spatula
- cutting board
- knife
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