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Thai Panang Curry

Mouthwatering Thai Panang Curry for a Cozy Night In

Experience the warmth of Thai cuisine with this delicious Thai Panang Curry, perfect for quick-fix dinners or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dishes
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 2 tablespoons Panang curry paste This rich paste is the heart of the dish.
  • 1 tablespoon oil Use a neutral oil like vegetable oil.
  • 1 cup coconut milk Creamy and balances the spice.
For the Seasoning
  • 1 tablespoon fish sauce Adds depth and umami.
  • 1 tablespoon sugar Balances savory and spicy flavors.
For the Protein
  • 1 pound protein of choice (chicken, beef, pork, tofu, or seafood) Choose your preferred option.
For Garnish
  • ¼ cup fresh herbs (Thai basil, cilantro) Elevates the curry and adds freshness.

Equipment

  • large pan

Method
 

Step‑by‑Step Instructions for Thai Panang Curry
  1. Heat the oil in a large pan over medium heat for about 2 minutes until shimmering.
  2. Add Panang curry paste and stir for 1-2 minutes until fragrant.
  3. Pour in the coconut milk, stir, and let simmer for 3-4 minutes.
  4. Incorporate your chosen protein and cook for about 8-10 minutes until fully cooked.
  5. Stir in fish sauce and sugar, simmer for an additional 2-3 minutes.
  6. Serve hot, garnished with fresh herbs like Thai basil or cilantro.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 10gProtein: 25gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 3mgCalcium: 40mgIron: 2mg

Notes

For best flavor, use high-quality Panang curry paste and adjust spice levels to your preference.

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