Panang Curry

Name: Panang Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 tablespoon coconut oil or canola oil; 1 yellow onion (thinly sliced); 3 tablespoons Thai red curry paste; 3 medium carrots (peeled and cut into ¼-inch coins); 2 red bell peppers (sliced into thin strips); 2 (14-ounce) cans light coconut milk (for a more decadent curry, use one can regular and one can light); 2 large leafy sprigs Thai basil (or regular basil plus additional leaves for serving); 1 1/2 pounds boneless, skinless chicken breasts or thighs; 1 (8-ounce) can bamboo shoots (drained); 3 tablespoons peanut butter; 1 1/2 tablespoons low sodium soy sauce; 1 tablespoon fish sauce (or additional low sodium soy sauce); 2 teaspoons Worcestershire sauce (omit to make vegetarian); 1 tablespoon coconut sugar or brown sugar; 2 medium limes (zest and juice, divided (about 1 ½ teaspoons zest and ¼ cup juice)); Cooked brown rice or cauliflower rice or quinoa (for serving); Chopped unsalted roasted peanuts (for serving)

This panang curry recipe is easy for home cooks because it uses readily available ingredients! Make it with chicken or your favorite protein.

⏱️ 40 min 🔪 Prep: 15 min 🔥 Cook: 25 min 📊 Medium 👁️ 1 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

6 servings

1 tablespoon coconut oil or canola oil
1 yellow onion (thinly sliced)
3 tablespoons Thai red curry paste
3 medium carrots (peeled and cut into ¼-inch coins)
2 red bell peppers (sliced into thin strips)
2 (14-ounce) cans light coconut milk (for a more decadent curry, use one can regular and one can light)
2 large leafy sprigs Thai basil (or regular basil plus additional leaves for serving)
1 1/2 pounds boneless, skinless chicken breasts or thighs
1 (8-ounce) can bamboo shoots (drained)
3 tablespoons peanut butter
1 1/2 tablespoons low sodium soy sauce
1 tablespoon fish sauce (or additional low sodium soy sauce)
2 teaspoons Worcestershire sauce (omit to make vegetarian)
1 tablespoon coconut sugar or brown sugar
2 medium limes (zest and juice, divided (about 1 ½ teaspoons zest and ¼ cup juice))
Cooked brown rice or cauliflower rice or quinoa (for serving)
Chopped unsalted roasted peanuts (for serving)

Steps

In a Dutch oven or similar large, deep, sturdy pot, heat the oil over medium heat. Add the onion and sauté until it is softened and turning translucent, about 5 minutes
Add the red curry paste and stir very quickly to coat the onion.
Add the coconut milk and basil and bring to a boil. Continue to boil, stirring periodically, until somewhat thickened, about 8 minutes.
Add the carrot and bell peppers. Boil and stir for 5 minutes more.
Reduce the heat to medium-low and add the chicken, bamboo shoots, peanut butter, fish sauce, Worcestershire sauce, and coconut sugar. Simmer, stirring often, until chicken is cooked through, about 4 to 6 minutes.
Remove from the heat. Stir in the lime zest and juice. Serve hot with rice and a sprinkle of chopped peanuts and basil.