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
- 1 lb chicken breast, cut into bite-sized pieces
- 3 tbsp panang curry paste
- 1 can (13.5 oz) coconut milk (canned, full-fat)
- 1 medium red bell pepper, cut into 1-inch chunks
- 1 tbsp fish sauce
- ½ whole lime (juiced)
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 2
Add panang paste and stir constantly until fragrant and slightly darkened, about 1 minute.
- 3
Pour in coconut milk, stirring to break up the paste completely and form a smooth sauce.
- 4
Add chicken pieces and bell pepper. Bring to a gentle simmer and cook 8–10 minutes until chicken is cooked through.
- 5
Stir in fish sauce and lime juice. Taste and adjust salt or lime to preference.
- 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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