Panang Curry Chicken


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Panang Curry Chicken 1

Panang Curry Chicken

Course Main Course, Soup
Cuisine Indian
Servings 4


  • Canola oil or vegetable oil as needed
  • 1 medium red orange or yellow bell pepper, halved crosswise, thinly sliced lengthwise
  • 2 shallots thinly sliced
  • 2 cloves garlic chopped
  • 2- 13.5- oz. cans unsweetened coconut milk unshaken
  • ¼ cup panang curry paste Mae Ploy or Maesri brand
  • 1 lb boneless skinless chicken breast, thinly sliced crosswise
  • ¼ cup peanut butter
  • 2 tablespoons light brown sugar
  • 2 tablespoons tamarind puree
  • 2 tablespoons fish sauce
  • 4 kaffir lime leaves very thinly sliced on either side of tough center vein; remove vein
  • 1 5 ounce can sliced bamboo shoots, drained and rinsed
  • ½ cup loosely packed Thai basil or sweet basil leaves rough chopped
  • Lime wedges for serving

Brown Rice

  • 1.5 cups Long grain brown rice


  • Heat a tablespoon of oil in a wok over or deep skillet on medium-high heat. Add shallot, garlic and bell peppers; cook, stirring 2-3 minutes. Turn heat down to medium. Spoon the thick coconut cream from the top of the can of coconut milk into the wok.
  • Add the curry paste and cook, stirring, until fragrant and beginning to dry, 2 to 3 minutes. Stir in the remaining coconut milk, peanut butter, light brown sugar, tamarind puree, fish sauce and kaffir lime leaves. Bring to a simmer.
  • Stir in the chicken and cook for 5 minutes. Add the bamboo shoots and cook for two minutes. Stir in the basil. Taste for seasoning and adjust flavors, as needed. Serve with lime wedges and rice.
  • *Kaffir lime leaves can sometimes be found in Asian markets in the frozen section. You may substitute with
  • any lime leaf, like Persian or 1 teaspoon grated lime zest.
Keyword curry