Panang Curry | A Delicious Thai Curry Recipe!

It’s been such a long time since I’ve cooked, that I’ve felt a physical ache from missing it. Life has been so hectic lately that not only have I not cooked, but if my husband weren’t feeding me regularly I probably wouldn’t have had time to eat either. Luckily we’ve still been eating low carb, but I always wonder about eating out. I made myself a deal. If only I’d take some time this weekend to cook instead of work, I’d allow myself a little latitude with using packages and premade sauces. Just so long as I used fresh meat and vegetables and got something yummy together. So I decided to start with Panang Curry. I got my ingredients together and decided to use a canned panang paste to make things easier.

Panang Curry

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Panang Curry with Chicken and Vegetables

Panang Curry is a delectable Thai curry dish that's quick, easy and oh so delicious. Make this flavorful dish for dinner tonigh!

Print Recipe Rate Recipe

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Course: Main Courses

Cuisine: Thai

Servings: 8

Calories: 239kcal

Author: Urvashi Pitre

Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Ingredients

• 1 pound (453.59 g) Ground Chicken
• 1 tablespoon (1 tablespoon) Oil
• 3 tablespoons (3 tablespoons) panang curry paste
• 1 can (1 can) Full-Fat Coconut Milk
• 1/2 (0.5 ) Red Onion, thinly sliced
• 2 cloves (2 cloves) Garlic, thinly sliced
• 2 inch (2 inch) minced ginger, thinly sliced
• 1 cup (96 g) Mushrooms, sliced
• 3 (3 ) baby bok choy, , chopped
• 2 (2 ) Tomatoes, chopped
• 2 teaspoons (2 teaspoons) lemon juice
• 1 teaspoon (1 teaspoon) Sugar
• 6-8 (6 ) basil leaves, , finely chopped

Instructions

• Heat oil in a pan and when it starts to shimmer, put in the sliced garlic and ginger. Let the flavors infuse into the oil, but don't get the aromatics burn.
• Put in the thinly sliced onion and sauté for a few minutes.
• Add in the ground chicken and break up the lumps. When the chicken is half cooked, put in the panang curry paste.
• Mix everything well together and let it cook until the paste smells fragrant, 1-2 minutes.
• Gently pour in the coconut milk and mix everything well.
• Pour in the mushrooms, bok choy, tomatoes, lemon juice, sugar, and basil leaves and cover.
• Let it cook for 10 minutes or so until the vegetables are tender.
• Serve over rice, or shiratki noodles for a carb-free option.

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Nutrition

Calories: 239kcal | Carbohydrates: 7g | Protein: 12g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 48mg | Sodium: 71mg | Potassium: 555mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3045IU | Vitamin C: 26.6mg | Calcium: 72mg | Iron: 1.9mg

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