Chicken Panang Curry
A vibrant Thai-inspired dish featuring tender chicken simmered in a rich, fragrant Panang curry with coconut milk, peppers, and mushrooms. Perfect for those who enjoy bold flavors and creamy textures, this curry pairs beautifully with rice for a satisfying meal.
Ingredients
- 14 oz. can Taste of Thai coconut milk ⓘ
- 1 Tbsp. Taste of Thai Panang Curry Base ⓘ
- 1 lb. boneless chicken, cut in strips
- 2 Tbsp. Taste of Thai seasoning sauce
- 2 tsp. lemon juice ⓘ
- 1 medium tomato, diced ⓘ
- 1 yellow bell pepper, diced ⓘ
- 3 scallions, diced ⓘ
- 2 c. mushrooms, sliced ⓘ
- 2 tsp. Taste of Thai garlic chili pepper sauce
Instructions
- In a large saucepan, combine coconut milk and curry base and cook until blended over medium heat.
- Add chicken, seasoning sauce, and lemon juice and simmer for 5 minutes, stirring occasionally.
- Add tomatoes, yellow bell pepper, scallions, and mushrooms.
- Cover and simmer for 5 minutes.
- Add garlic chili pepper sauce to taste.
- Cover and simmer for 2 minutes.
- Serve hot with rice.
Tips & Substitutions
For a thicker curry, allow the coconut milk to reduce longer before adding the chicken. If you prefer a spicier dish, increase the garlic chili pepper sauce gradually. You can substitute the chicken with shrimp or tofu for a different protein option. For a vegetarian version, use vegetable broth instead of chicken and add more vegetables such as zucchini or carrots.
Serving Suggestions
Serve the Chicken Panang Curry hot over steamed jasmine rice or alongside naan bread to soak up the flavorful sauce. It pairs beautifully with a side of Thai cucumber salad for a refreshing contrast. For a complete meal, consider adding a light dessert like mango sticky rice to round out the experience.
Storage & Reheating
Store any leftover Chicken Panang Curry in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally, until heated through. You can also microwave it in short intervals, stirring in between to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Panang Curry contains roughly 335 calories, with 7g protein, 17g carbohydrates, and 30g fat. It is an excellent source of vitamin D (98% of the Daily Value), vitamin C (50% of the Daily Value), and potassium (21% of the Daily Value), and a good source of dietary fiber and iron. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use light coconut milk instead of regular?
Yes, you can use light coconut milk to reduce calories, but it may alter the creaminess of the dish. If you prefer a richer flavor, consider mixing half regular and half light coconut milk.
What can I substitute for the Panang Curry Base?
If you can't find Panang Curry Base, you can use red curry paste mixed with a bit of peanut butter to mimic the flavor. Adjust the amount based on your spice tolerance and preference for sweetness.
How can I make this dish vegetarian?
To make Chicken Panang Curry vegetarian, replace the chicken with tofu or your choice of vegetables, like eggplant or bell peppers. Use vegetable broth instead of chicken broth and ensure your curry base is free of animal products.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).