Delicious Thai Panang Curry: Quick Comfort Food Delight
This Thai Panang Curry is a rich and comforting dish filled with bold flavors and customizable proteins.
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Servings: 4 servings
Calories: 350kcal
Equipment
- medium pot
Ingredients
For the Curry
- 1 cup coconut milk full-fat for best results
- 2 tablespoons Panang curry paste provides signature flavor
- 1 tablespoon fish sauce substitute with soy sauce for vegetarian
- 1 tablespoon sugar balances flavors
For the Protein
- 1 pound protein (chicken, beef, pork, tofu, or seafood) choose your favorite
For the Veggies
- 1 cup sliced bell peppers optional for added texture
- chopped vegetables any seasonal veggies
For Garnish
- fresh herbs (Thai basil or cilantro) for a fragrant finish
Instructions
Cooking Instructions
- In a medium pot, pour in 1 cup of coconut milk and place it over medium heat.
- Once the coconut milk is simmering, add 2 tablespoons of Panang curry paste to the pot.
- Next, stir in 1 tablespoon of fish sauce and 1 tablespoon of sugar into the curry mixture.
- Add 1 pound of your choice of protein and stir gently to coat the protein in the rich sauce.
- If you’re using vegetables, add 1 cup of sliced bell peppers or other chopped veggies now.
- Once everything is cooked to perfection, remove the pot from the heat and serve hot garnished with fresh herbs.
Notes
Leftovers can be stored in the refrigerator for up to 3 days. This dish gets better the next day as flavors develop.
Nutrition
Serving: 1bowl | Calories: 350kcal | Carbohydrates: 15g | Protein: 25g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 70mg | Sodium: 800mg | Potassium: 600mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1000IU | Vitamin C: 30mg | Calcium: 50mg | Iron: 3mg