Name: 📋 Chicken Panang curry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 250 g carrots peeled and sliced into semi circles; 2 tbsp yellow curry paste; 1 tbsp finely chopped peanuts; 400 ml tin full fat coconut milk; 300 g orange bell peppers sliced; Plain yogurt; Fresh basil leaves; 1 red chilli pepper finely chopped; 1 tsp Fish sauce to season; Freshly sliced red chilli pepper; 150 g baby corn sliced in half length ways; 2 dried kaffir lime leaves; 1 tbsp olive oil; 600 g chicken breast cubed; 1 tbsp flour; 1 tsp golden caster sugar

Panang Curry

What can I use if I don't have Panang curry paste?

Can I make Panang curry without coconut milk?

How can I make my Panang curry more flavorful?

Can I use chicken or tofu instead of beef?

How do I tone down the spice level if it's too hot?

A creamy and aromatic Thai Panang Curry made with juicy chunks of chicken, crushed peanuts and a sweet Thai yellow curry paste. The spice in this Thai panang curry is balanced out with  cool yogurt and sweet coriander, and it can be ready and on the table in just 30 minutes.

Milk

Fish

Peanuts

Wheat

Gluten Free

Lactose Free

Fresh Vegetables

gram

carrot

Sauces

yellow curry paste

Nuts Seeds & Mixes

peanuts

Non Dairy Milk

milliliter

coconut milk

orange bell pepper

Yogurt

plain yogurt

fresh basil

red chili pepper

fish sauce

Canned Vegetables

baby corn

Fresh Fruit

lime

Oils

olive oil

Poultry

chicken breast

Flour & Meal

all purpose flour

Sugars & Sweeteners

caster sugar

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Vitamin A

Vitamins

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Choline

Cholesterol

Trans fatty acids

Selenium

Folic Acid (B9)

Vitamin K

Alpha-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Vitamin B6

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Manganese

Beta-carotene

Quick and Easy Panang Curry made with chicken and sautéed vegetables in a bold and creamy coconut sauce, served over rice.

Panang curry

Quick and easy Thai Panang Curry made paleo.

Paleo Panang Curry

Panang curry is similar to Thai red curry, but is sweeter and thicker with peanuts. Not too spicy and loaded with vegetables and protein!

Panang curry with chicken represents the diversity of Thailand's southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand. Use 4 tablespoons curry paste from a fresh curry paste recipe or 5 tablespoons pre-made curry paste if time does not permit making your own paste

Panang Curry with Chicken

This authentic Thai Panang curry is flavorful and rich with notes of coconut and peanut and the sweet curry sauce. Plus, it's vegan too.

Thai Panang Curry

This Instant Pot Thai Panang Curry with Chicken tastes amazing!  It's quick and easy enough to make on a weeknight and tastes like you got if from a Thai restaurant.  Creamy coconut milk, Panang curry paste, chicken, vegetables, and spices come together to make a delicious curry that tastes great with jasmine rice.

Thai Instant Pot Panang Curry with Chicken

This Chicken Panang Curry tastes better than your favorite restaurant at a fraction of the price with easy to find ingredients and on your table in less than 30 Minutes!  This Chicken Panang Curry Recipe is lusciously coconut creamy, bursting with layers of flavor, all made in one pot!  You will never need to order Panang Curry again!

Pantry Friendly 30 Minute Chicken Panang Curry

This vegan butternut squash & chickpea panang curry is a sweet, peanut flavored curry, inspired by the classic Thai dish. This plant based curry uses chickpea and butternut squash instead of meat. Gluten-free with an oil-free option.

Butternut Squash & Chickpea Panang Curry

📋 Chicken Panang curry

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