why make this recipe
This Best Ever Thai Panang Curry is a delightful dish that brings the warm flavors of Thailand right to your kitchen. It combines tender chicken, fresh vegetables, and a creamy coconut sauce with a hint of spice. The balance of savory, sweet, and aromatic flavors makes it a favorite for many. Plus, it’s quick and easy to prepare, perfect for busy weeknights or even when you want to impress guests.
how to make Best Ever Thai Panang Curry
Ingredients:
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1 lb chicken breast, sliced
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar or brown sugar
- 1 bell pepper, sliced
- 1 cup broccoli florets
- A handful of fresh basil leaves
- Jasmine rice, for serving
Directions:
- In a large pan over medium heat, add the red curry paste and sauté until fragrant.
- Pour in the coconut milk and stir until well combined.
- Add the sliced chicken and cook until no longer pink.
- Stir in the fish sauce and palm sugar, mixing well.
- Add the bell pepper and broccoli, cooking until veggies are tender.
- Finish with fresh basil leaves.
- Serve hot over jasmine rice.
how to serve Best Ever Thai Panang Curry
Serve the Best Ever Thai Panang Curry hot, spooned over fluffy jasmine rice. You can garnish it with extra basil leaves or a sprinkle of lime juice for a zesty touch. This dish is perfect for a cozy dinner or a special gathering.
how to store Best Ever Thai Panang Curry
To store leftovers, let the curry cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to store it longer, you can freeze it for up to 2 months. Just make sure to reheat it thoroughly before serving.
tips to make Best Ever Thai Panang Curry
- Adjust the spice: If you prefer a milder curry, reduce the amount of red curry paste. You can also add more coconut milk to tone down the heat.
- Add more veggies: Feel free to include other vegetables like peas, carrots, or snap peas for more color and nutrition.
- Use fresh herbs: Fresh basil really elevates the dish. You can also try adding cilantro for a different flavor.
variation
You can easily make a vegetarian version by replacing the chicken with tofu or additional vegetables like eggplant and zucchini. For a seafood twist, shrimp or fish can be used instead of chicken.
FAQs
Can I use other types of meat in this recipe?
Yes, you can substitute chicken with beef, pork, or even shrimp. Adjust cooking times accordingly.
What if I can’t find red curry paste?
You can make your own with chili powder, garlic, ginger, and other spices, but store-bought is more convenient. Look for it in Asian or international grocery stores.
Is this dish very spicy?
The spice level depends on the amount of red curry paste used. You can reduce the amount to make it milder.
