Thai Panang Curry

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Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 2 servings
Calories: 950kcal

Ingredients

  • 1/2 cup Basmati rice rinsed
  • 10 oz Chicken breast boneless skinless cut into pieces against the grain
  • 1 cup Onion sliced
  • 1 cup Green bell pepper thinly sliced
  • 1 cup Red bell pepper thinly sliced
  • 2 tsp Fresh ginger freshly grated
  • 4 cloves Garlic minced
  • 1 cup Fresh basil roughly chopped
  • 1 TBSP Extra-virgin olive oil
  • 1 TBSP Panang curry paste sub Thai red curry paste
  • 1/2 TBSP Peanut butter
  • 14 oz Coconut milk
  • 2 Naan bread
  • 1 TBSP Brown sugar packed
  • 1/2 TBSP Fish sauce
  • 1/2 TBSP Lime juice

Pomegranate Spritzer

  • 4 oz Pure Pomegranate juice
  • 16 oz Sparkling water
US Customary - Metric

Instructions

  • Cook rice: Rinse rice per instruction above. Cook according to the directions on the package. While the rice is cooking, make the curry.
  • Prep chicken, onion, bell pepper, ginger, garlic, and basil per instruction above.
  • Make curry: Heat oil over medium-high heat in a large skillet. Saute onions until softened, then add bell peppers, garlic and ginger and saute for 2 minutes more. Add curry paste and peanut butter and saute for 1 minute. Whisk in the coconut milk. Add chicken, stirring to coat. Simmer for 10-15 minutes or until chicken is cooked through to an internal temperature of 160°F (70°C) using a thermometer and the sauce begins to thicken.
  • Make spritzer: Stir together pomegranate juice and sparkling water.
  • Heat a nonstick pan on medium heat. Warm the naan on both sides until hot. Cut into wedges.
  • Finish rice: Once tender, remove from the heat. Fluff with a fork. Season with salt and pepper to taste. Cover with a lid to keep warm.
  • Finish curry: Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.
  • Serve the curry over rice with naan and pomegranate spritzer (over ice if desired).

Nutrition

Calories: 950kcal | Carbohydrates: 77g | Protein: 42g | Fat: 56g | Saturated Fat: 40g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 91mg | Sodium: 628mg | Potassium: 1660mg | Fiber: 5g | Sugar: 22g | Vitamin A: 3288IU | Vitamin C: 170mg | Calcium: 146mg | Iron: 9mg

Thai Panang Curry

No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Servings 2 servings
Calories 950 kcal

Ingredients
 
 

  • 1/2 cup Basmati rice rinsed
  • 10 oz Chicken breast boneless skinless cut into pieces against the grain
  • 1 cup Onion sliced
  • 1 cup Green bell pepper thinly sliced
  • 1 cup Red bell pepper thinly sliced
  • 2 tsp Fresh ginger freshly grated
  • 4 cloves Garlic minced
  • 1 cup Fresh basil roughly chopped
  • 1 TBSP Extra-virgin olive oil
  • 1 TBSP Panang curry paste sub Thai red curry paste
  • 1/2 TBSP Peanut butter
  • 14 oz Coconut milk
  • 2 Naan bread
  • 1 TBSP Brown sugar packed
  • 1/2 TBSP Fish sauce
  • 1/2 TBSP Lime juice

Pomegranate Spritzer

  • 4 oz Pure Pomegranate juice
  • 16 oz Sparkling water

Instructions
 

  • Cook rice: Rinse rice per instruction above. Cook according to the directions on the package. While the rice is cooking, make the curry.
  • Prep chicken, onion, bell pepper, ginger, garlic, and basil per instruction above.
  • Make curry: Heat oil over medium-high heat in a large skillet. Saute onions until softened, then add bell peppers, garlic and ginger and saute for 2 minutes more. Add curry paste and peanut butter and saute for 1 minute. Whisk in the coconut milk. Add chicken, stirring to coat. Simmer for 10-15 minutes or until chicken is cooked through to an internal temperature of 160°F (70°C) using a thermometer and the sauce begins to thicken.
  • Make spritzer: Stir together pomegranate juice and sparkling water.
  • Heat a nonstick pan on medium heat. Warm the naan on both sides until hot. Cut into wedges.
  • Finish rice: Once tender, remove from the heat. Fluff with a fork. Season with salt and pepper to taste. Cover with a lid to keep warm.
  • Finish curry: Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.
  • Serve the curry over rice with naan and pomegranate spritzer (over ice if desired).

Nutrition

Calories: 950kcalCarbohydrates: 77gProtein: 42gFat: 56gSaturated Fat: 40gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 91mgSodium: 628mgPotassium: 1660mgFiber: 5gSugar: 22gVitamin A: 3288IUVitamin C: 170mgCalcium: 146mgIron: 9mg
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