Chicken Panang Curry
Print Recipe
Panang curries are from Thailand, where they use curry pastes that come in green or red, making this one of the easiest curry with chicken recipes out there.
Course
Main Course
Cuisine 
Ingredients
- 700 g chicken breast cut into cubes
- Spray coconut oil
- 800 g mixed veggies broccoli, carrots, red bell pepper
Curry paste
- 3 tbsp red curry paste
- 2 tbsp peanut butter substitute: almond butter or tahini
- ½ tsp cumin
- 1 tbsp fish sauce
Sauce
- 1 tbsp extra virgin olive oil
- 50 g red onion diced or chopped
- 600 ml coconut milk lite or regular
- 1 tbsp coconut sugar heaped
- 1 tbsp ginger paste or minced
Garnish
- Fresh cilantro
- Lime
- Mint
- Sea salt & pepper to taste
Instructions
- Spray a nonstick skillet with coconut oil and set on medium heat. Sear the outside of the chicken pieces for 3 to 5 minutes. The chicken just needs to be seared, not fully cooked. Once browned, remove the chicken from the skillet.
- Add coconut oil to the skillet along with the diced red onion. Caramelize the red onions for 2 to 3 minutes.
- Mix in the curry paste ingredients and cook for an additional 2 minutes, then pour in the coconut milk and stir until smooth.
- Add in the veggies and chicken, then cover and simmer for 15 to 20 minutes.