Thai · Thailand

Panang Curry with Chicken and Bell Peppers

Name: Panang Curry with Chicken and Bell Peppers
Total time: 25 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 cup chicken breast strips; 1/2 cup bell peppers; 1/2 cup coconut milk; 2 tablespoons red curry paste; 1 tablespoon fish sauce; 1 teaspoon palm sugar; 1 tablespoon vegetable oil; 1/2 cup broccoli florets

Creamy Thai curry with chicken, bell peppers, and rich coconut milk.

25 minutes2 servings

Panang Curry with Chicken and Bell Peppers — Photo: Vee Satayamas from Bangkok, Thailand · CC BY 2.0

Method

Heat oil in a pan, add curry paste, and cook 2 minutes.
Add chicken and cook until browned, about 5 minutes.
Stir in coconut milk, fish sauce, and sugar; simmer 5 minutes.
Add vegetables and cook until tender, about 5 minutes.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

Mains Chicken Soups Thailand recipes

Read in another language

More Thai recipes →