Description
Experience the rich, aromatic flavors of Panang curry with this quick and easy recipe, perfect for cozy dinners or impressing guests.
Ingredients
Scale
For the Sauce:
- 1 can (13.5 oz) full-fat coconut milk
- 2–3 tbsp Panang curry paste
- 1 lb protein of choice (chicken, beef, shrimp, or tofu)
- 1 cup fresh basil leaves
- 1 tbsp sugar
- Juice of 1 lime
For Cooking:
- 1 cup chicken stock or water
Instructions
- 1. Prepare Your Ingredients
- Gather all ingredients. Chop your protein into bite-sized pieces.
- 2. Heat Things Up
- In a large skillet over medium heat, add a splash of oil. Sauté the Panang curry paste for about two minutes until fragrant.
- 3. Add Coconut Milk
- Slowly pour in the coconut milk while stirring to combine with the curry paste. Let it simmer gently.
- 4. Mix in Your Protein
- Add your chosen protein to the skillet and stir well. Cook for around ten minutes until tender and fully coated in sauce.
- 5. Season It Right
- Sprinkle in sugar and lime juice; stir well to incorporate flavors. Adjust sweetness by adding more sugar or lime if desired.
- 6. Finish with Herbs
- Toss in fresh basil leaves right before serving. Serve hot over steamed rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 20g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg