Chicken Panang Casserole Recipe

Name: Chicken Panang Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups canned coconut milk, well shaken; 2 cups chicken stock; 2 Tbsp. red curry paste (such as Thai Kitchen); 1 Tbsp. fresh lime juice (from 1 lime); 1 Tbsp. tamarind paste; 2 tsp. grated (with a Microplane) lemongrass; 2 tsp. fish sauce; 1 tsp. granulated sugar; 3 kaffir lime leaves; 1 Thai basil sprig, plus more for garnish; 1 garlic clove, smashed; 5 Tbsp. (2 1/2 oz.) unsalted butter; 4 Tbsp. all-purpose flour; 2 cups quick-cooking white or brown rice; 1 white onion, sliced lengthwise (about 1 cup); 1 red bell pepper, sliced lengthwise (about 3/4 cup); 3 boneless, skinless chicken breasts, butterflied and sliced into 2-in. pieces

Servings: persons

3 cups canned coconut milk, well shaken
2 cups chicken stock
2 Tbsp. red curry paste (such as Thai Kitchen)
1 Tbsp. fresh lime juice (from 1 lime)
1 Tbsp. tamarind paste
2 tsp. grated (with a Microplane) lemongrass
2 tsp. fish sauce
1 tsp. granulated sugar
3 kaffir lime leaves
1 Thai basil sprig, plus more for garnish
1 garlic clove, smashed
5 Tbsp. (2 1/2 oz.) unsalted butter
4 Tbsp. all-purpose flour
2 cups quick-cooking white or brown rice
1 white onion, sliced lengthwise (about 1 cup)
1 red bell pepper, sliced lengthwise (about 3/4 cup)
3 boneless, skinless chicken breasts, butterflied and sliced into 2-in. pieces

1
Combine coconut milk, stock, red curry paste, lime juice, tamarind paste, lemongrass,
2
fish sauce, sugar, kaffir lime leaves, Thai basil sprig, and garlic in a medium saucepan
3
over medium-high; bring to a boil, stirring occasionally. Cover, and remove from heat; let
4
stand 30 minutes. Pour through a fine wire-mesh strainer into a bowl; discard solids.
5
Melt butter in a saucepan over medium-high. Gradually whisk in flour, whisking
6
constantly until no lumps remain. Slowly whisk in strained coconut milk mixture; cook,
7
stirring often, until thickened, 5 to 7 minutes. Remove from heat.
8
Preheat oven to 400u00b0F. Scatter rice evenly on bottom of a buttered 9- x 13-inch baking
9
dish. Top with sliced onion, bell pepper, and chicken.
10
Pour coconut milk mixture evenly over chicken-rice mixture. Cover with aluminum
11
foil, and bake in preheated oven until rice is tender and chicken is cooked through, about
12
1 hour. Garnish with Thai basil leaves.

1037

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 cups canned coconut milk, well shaken, 2 cups chicken stock, 2 Tbsp. red curry paste (such as Thai Kitchen), 1 Tbsp. fresh lime juice (from 1 lime), and more.

Yes, Chicken Panang Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Panang Casserole

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