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Tastes Better from Scratch

Panang curry

Quick and Easy Panang Curry made with chicken and sautéed vegetables in a bold and creamy coconut sauce, served over rice.
746
32,576
415
40 min
TOTAL TIME
866
CALORIES
$3.14
PER SERVING
Panang curry
Ingredients
16 INGREDIENTS
5 SERVINGS
Cornstarch
2 tsp cornstarch
Red Bell Pepper
1 whole red bell pepper
Fish Sauce
1 tbsp fish sauce
Basil Leaves
1 cup basil leaves
loosely packed
Canned Coconut Milk
28 oz canned coconut milk
Fresh Ginger
2 tsp fresh ginger
grated
Panang Curry Paste
2 tbsp panang curry paste
Oil
1 tbsp oil
Onion
1 small onion
Garlic
4 cloves garlic
Peanut Butter
1 tbsp peanut butter
Chicken Breasts
2 lbs chicken breasts
Green Bell Pepper
1 whole green bell pepper
Light Brown Sugar
1/4 cup light brown sugar
Lime Juice
1 tbsp lime juice
Cooked Rice
cooked rice
hot
Directions
11 STEPS
15 min
PREP TIME
25 min
COOK TIME
40 min
TOTAL TIME
View Directions on Tastes Better from Scratch
Health Info
Macros
39g
CARBS
60g
FAT
44g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
Contains these allergens
FISH
PEANUTS
2 Recipes for Panang Curry
Creamy Panang Chicken Curry
17
40 min
5
Creamy Panang Chicken Curry
Paleo Panang Curry
9
40 min
Paleo Panang Curry
Frequently Asked Questions
What can I use if I don't have Panang curry paste?
Can I make Panang curry without coconut milk?
Is Panang curry supposed to be sweet?
How can I make my Panang curry more flavorful?
Why is my Panang curry so watery?
Can I use chicken or tofu instead of beef?
Is Panang curry gluten-free?
Can I make the curry paste in advance?
How do I tone down the spice level if it's too hot?
Can I freeze Panang curry for later use?