Thai Panang Chicken Curry

Name: Thai Panang Chicken Curry
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: Asian, Thai
Ingredients: 680 grams boneless skinless chicken thigh, chopped; 1 small (70 grams) onion, chopped; 2 medium (238 grams) red bell pepper, seeded and chopped; 2 cloves (6 grams) garlic, minced; 1 tablespoon (13.6 grams) coconut oil; 225 grams Panang red curry paste; 2 cans (800 grams) light coconut milk; 1 tablespoon peanut butter; 1 small (67 grams) lime, crushed for juice and zest; 3 tablespoon (54 grams) fish sauce; 12 kaffir lime leaves, crushed; 1/4 cup (6 grams) Thai basil leaves; 1000 grams cauliflower rice; 1 medium (196 grams) zucchini, chopped

5 steps

Prep:10minCook:22min

Updated at: Wed, 13 Aug 2025 11:40:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories384.8 kcal (19%)

Total Fat17 g (24%)

Carbs28.6 g (11%)

Sugars12.8 g (14%)

Protein28.1 g (56%)

Sodium1841.4 mg (92%)

Fiber4.9 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

680 gramsboneless skinless chicken thigh

medium, seeded and chopped

2 clovesgarlic

minced

1 tablespooncoconut oil

225 gramsPanang red curry paste

800 gramscans light coconut milk

1 tablespoonpeanut butter

1lime

small, crushed for juice and zest

3 tablespoonfish sauce

12kaffir lime leaves

crushed

¼ cupThai basil leaves

1000 gramscauliflower rice

1zucchini

medium, chopped

Instructions

Step 1

Step 1. Cut the chicken into bite-size pieces. Chop the onions and peppers into rough 1-inch pieces. Mince the garlic. Crush the kaffir lime leaves to release their oils.

Step 2

Step 2. Place a 14-inch skillet or wok over medium-high heat. Add the coconut oil and let it melt. Add the onions and sauté for 1 minute. Add the peppers and garlic and sauté for 2-3 minutes.

Step 3

Step 3. Move the vegetables to the sides of the skillet. Add the curry paste and peanut butter to the center and sauté for 2-3 minutes to intensify the flavor, stirring occasionally. Add the kaffir lime leaves, coconut milk, and fish sauce, then stir to blend.

Step 4

Step 4. Stir in the chicken and bring to a boil. Lower the heat and simmer for 10-15 minutes until the chicken is cooked through and the sauce thickens, stirring occasionally. Remove from heat and stir in the Thai basil leaves. Serve with cauliflower rice.

Step 5

Step 5. Recipe by: Sommer Collier (source: https://www.aspicyperspective.com/best-thai-panang-chicken-curry/)