Panang Chicken Curry Recipe

Name: Panang Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp peanut oil; 1 lb boneless skinless chicken breasts, thinly sliced; 2 tbsp Panang curry paste; 1 can (14 oz) coconut milk; 1 tbsp fish sauce; 2 tsp brown sugar; 4 None kaffir lime leaves; 4 oz sugar snap peas, trimmed; 4 oz snow peas, trimmed and halved; 1/4 cup chopped fresh cilantro leaves; 1/4 cup roasted peanuts, chopped; 1 None long red chili pepper, seeded and thinly sliced; None None Lime wedges, to serve

Servings: persons

1 tbsp peanut oil
1 lb boneless skinless chicken breasts, thinly sliced
2 tbsp Panang curry paste
1 can (14 oz) coconut milk
1 tbsp fish sauce
2 tsp brown sugar
4 None kaffir lime leaves
4 oz sugar snap peas, trimmed
4 oz snow peas, trimmed and halved
1/4 cup chopped fresh cilantro leaves
1/4 cup roasted peanuts, chopped
1 None long red chili pepper, seeded and thinly sliced
None None Lime wedges, to serve

1
Heat the oil in a wok or large skillet on high heat. Stir-fry the chicken in 2 batches for 2-3 mins or until browned. Transfer to a plate. Add the paste to wok and cook, stirring, for 1 minute or until fragrant. Blend in the coconut milk, 1/2 cup water, fish sauce, sugar and lime leaves.
2
Bring to a boil. Reduce heat to low and simmer for 10-15 mins, stirring occasionally, until sauce the reduces by one-third.
3
Return the chicken to wok with the peas. Simmer for 4-5 mins until chicken is cooked through. Stir in the cilantro and sprinkle with peanuts and chili peppers. Serve with lime wedges.

504

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 1 tbsp peanut oil, 1 lb boneless skinless chicken breasts, thinly sliced, 2 tbsp Panang curry paste, 1 can (14 oz) coconut milk, and more.

Yes, Panang Chicken Curry 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.

Panang Chicken Curry

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