🍛 Panang Chicken

Name: Panang Chicken
Total time: 35 min
Yield: 4
Cuisine: Thailand
Ingredients: 500 g chicken breast or thigh, sliced; 3 tbsp Panang curry paste; 400 ml coconut milk; 5 kaffir lime leaves, finely shredded; 30 g roasted peanuts, crushed; 1 tsp sugar; 1 tbsp oil; 1 red chili, sliced (optional)

Origin: Thailand

585kcal

per serving · 300 g

195kcal

per 100 g

36 gProtein12 g / 100 g

39 gFat13 g / 100 g

21 gCarbs7 g / 100 g

Panang chicken is a Thai curry of tender chicken simmered in a thick, rich sauce made from Panang curry paste and coconut milk. Shredded kaffir lime leaves add a fragrant citrus note, and crushed peanuts give the sauce its nutty depth. It is less soupy and slightly sweeter than many Thai curries and is usually served with steamed jasmine rice.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb7 g carbs per 100 g

✓

High protein12 g protein per 100 g — 25% of the calories

Not vegetarianbecause of: chicken, panang curry paste

Not veganbecause of: chicken, panang curry paste

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Fish ⚠ Peanuts

What it is made of

chickenpanang curry pastecoconut milkkaffir lime leavespeanuts

Recipe

4 servings35 min

Ingredients

500 g chicken breast or thigh, sliced
3 tbsp Panang curry paste
400 ml coconut milk
5 kaffir lime leaves, finely shredded
30 g roasted peanuts, crushed
1 tsp sugar
1 tbsp oil
1 red chili, sliced (optional)

Method

Heat the oil with a few spoons of coconut milk and fry the curry paste for 2 minutes until fragrant.
Add the chicken and stir until coated and no longer pink outside.
Pour in the remaining coconut milk, add sugar and half the lime leaves; simmer 10–15 minutes until thick.
Stir in most of the peanuts and adjust seasoning with salt.
Serve topped with the remaining lime leaves, peanuts and chili.

How to make it lighter

Use light coconut milk or replace part of it with water to cut fat.
Choose chicken breast over thigh and keep peanuts to a sprinkle.
Serve with a measured portion of rice (about 150 g cooked) and extra steamed vegetables.

History

Panang (also spelled phanaeng) curry is a long-established part of Thai cuisine; the name is often linked to the island of Penang, though this is not certain. Today it is one of the most popular Thai curries both in Thailand and abroad.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →