Exploring other cultures is a favorite of mine. So many unique dishes that bouste exotic flavors. One of my favorites being Thai food, specifically panang curry!  The panang curry paste I typically use is the Maesri brand. 

This can be found at your local asian market. If you have never visited your local asian market, I highly recommend! Some may appear intimidating however the prices are unbeatable and they have a great assortment of asian cuisine you wont find anywhere else! If you are looking for more of the convenient route, you can order it from amazon here (I will say the asian market does carry it for a fraction of the cost but I know convenience is also a factor!)  I have not been able to find this specific brand at the local grocery store. However, any panang curry paste will do! Let’s dive into how to prepare this very tasty and easy dish in less than 45 minutes below! 

Ingredients 

• 4 Chicken Breast 
• 1 Can of panang curry paste (4 ounces) 
  • I used the Maesri brand 
• 1 can coconut milk or cream 19 fluid ounces 
  • I used the brand may ploy 
• 1 Red pepper  
• 1 Onion 
• Fish oil 
• Lime leaves 
• Thai Basil 

Serving suggestion: 

• Basmati rice, Jasmine rice, or pad thai noodles 

Instructions:

Step 1: Preparation:

• Start by preparing all your ingredients. Slice the chicken into bite-sized pieces and set aside. Slice the pepper and onion, measure out the curry paste, and have all other ingredients ready to go. This will make the cooking process smooth and enjoyable.

Step 2: Sauté the Curry Paste:

• Heat the vegetable oil in a large pan over medium heat. Add the Panang curry paste and sauté for a couple of minutes until it becomes fragrant. The kitchen will fill with the enticing aroma of the spices.

Step 3: Cook the Chicken (or Tofu):

• Add the sliced chicken (or tofu) to the pan, stirring well to coat it evenly with the curry paste. Cook until the meat is browned on all sides.

Step 4: Coconut Milk Magic:

• Pour in the coconut milk, stirring gently to combine with the curry and chicken. Allow the mixture to simmer for about 5 minutes, letting the flavors meld together.

Step 5: Add Vegetables:

• Toss in the sliced red bell pepper and onions, stirring to coat them with the curry sauce. Let the vegetables cook until they are tender but still vibrant in color.

Step 6: Season to Perfection:

• Stir in the fish sauce (or soy sauce) and palm sugar (or brown sugar) to balance the flavors. Adjust the quantities to suit your taste preferences. If you can find kaffir lime leaves, add them for that authentic touch.

Step 7: Simmer and Serve:

• Allow the curry to simmer for an additional 10-15 minutes, letting the flavors intensify. Your kitchen will be filled with the irresistible aroma of Panang Curry. Serve the curry over steamed jasmine or basmati rice. 

Step 8: Garnish and Enjoy:

• Plate your Panang Curry, garnishing it with fresh cilantro leaves and a sprinkle of chopped peanuts for added texture! 

I appreciate that this dish is flavorful and filling but is also healthy! Curry has many health benefits including anti-inflammatory properties, antioxidants and can improve overall heart, gut and brain health. It is a great spice to incorporate on a weekly basis!.