Thai Panang Curry is a delicious and creamy dish that is perfect for a quick and satisfying meal. Made with a combination of aromatic herbs and spices, creamy coconut milk, and tender chunks of meat or vegetables, this curry is perfect for those who love a rich and spicy meal. This recipe can be made on the stovetop or in an instant pot, making it a versatile and convenient option for busy home cooks. This recipe is easy to follow and can be made in under an hour, making it a great option for a quick weeknight dinner.
Thai Panang Curry Recipe
Thai Panang Curry is a flavorful and creamy dish that is a favourite among Thai food enthusiasts. In this post, we will walk you through the process of making this mouthwatering dish, including instructions for making it in an instant pot for those who prefer a quicker option.
Add to Collection
URL has been copied successfully!
Not a Member? Join Meal Social to Save This Recipe & Create Collections!Sign Up in 1 minute to access FREE member's only features!
Already a member? Sign In
Equipment
- Instant Pot Optional
- Wooden Spoon Or
- Spatula Optional
Ingredients
- 1 lb Boneless Chicken Breast Cut Into Bite-Sized Pieces
- Tofu Optional
- 2 tbsp Panang Curry Paste
- 14 oz Coconut Milk
- 1 cup Chicken Broth
- Vegetable Broth Optional
- 2 tbsp Fish Sauce
- 1 tbsp Palm Sugar Or
- Brown Sugar Optional
- 1 Red Bell Pepper Sliced
- 1 Green Bell Pepper Sliced
- 1 cup Thai Basil Leaves
- 1 cup Fresh Cilantro Leaves
- 1 tbsp Vegetable Oil
- Salt To Taste
- Rice Steamed, To Serve
Instructions
- Heat the oil in a large pot over medium-high heat. Add the Panang curry paste and stir until fragrant, about 1 minute.
- Add the chicken or tofu and stir-fry until lightly browned on all sides, about 3-5 minutes.
- Add the coconut milk, chicken or vegetable broth, fish sauce, and palm sugar. Stir until well combined.
- Add the red and green bell peppers and let simmer for 20-25 minutes, or until the vegetables are tender.
- Add the Thai basil and cilantro leaves, and stir to combine. Season with salt, to taste.
- Serve hot with steamed rice.
Instant Pot Instructions:
- Set the instant pot to sauté mode. Heat the oil in the pot and add the Panang curry paste. Stir until fragrant, about 1 minute.
- Add the chicken or tofu and stir-fry until lightly browned on all sides, about 3-5 minutes.
- Add the coconut milk, chicken or vegetable broth, fish sauce, and palm sugar. Stir until well combined.
- Add the red and green bell peppers. Close the lid and set the instant pot to manual high pressure for 5 minutes.
- Once the cooking is done, let the pressure release naturally for 5 minutes, then do a quick release.
- Add the Thai basil and cilantro leaves, and stir to combine. Season with salt, to taste.
- Serve hot with steamed rice.
Notes
Note: The nutritional information is an estimate and may vary based on the specific ingredients and cooking methods used.
Nutrition
Serving: 0.25recipeCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 23gSaturated Fat: 18gCholesterol: 73mgSodium: 902mgFiber: 3gSugar: 7g
Save This Recipe & Create CollectionsSign Up in 1 minute to access FREE member's only features!
Already a member? Sign In
Like Us on Facebook!https://www.facebook.com/mealsocial
Nutrition Facts
Thai Panang Curry Recipe
Serving Size
0.25 recipe
Amount per Serving
Calories
350
% Daily Value*
Fat
23
g
35
%
Saturated Fat
18
g
113
%
Cholesterol
73
mg
24
%
Sodium
902
mg
39
%
Carbohydrates
15
g
5
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
25
g
50
%
* Percent Daily Values are based on a 2000 calorie diet.
