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Panang curry is one of the most beloved dishes in Thai cuisine, renowned for its rich and creamy texture combined with a complex blend of flavors. This curry is not just a meal; it's an experience that transports you to the bustling street markets of Thailand, filled with the aroma of spices and the vibrant colors of fresh ingredients. The uniqueness of Panang curry lies in its ability to balance sweet, savory, and spicy notes, making it a favorite among curry aficionados.

Rich & Creamy Chicken Panang Curry

Experience the vibrant tastes of Thailand with this Rich & Creamy Chicken Panang Curry recipe! This beloved dish features tender chicken enveloped in a luscious coconut milk sauce infused with aromatic herbs and spices. Perfect for any occasion, it's easy to customize with your favorite veggies or proteins. Impress your family and friends with this flavorful culinary masterpiece that balances sweet, savory, and spicy notes. #ChickenPanangCurry #ThaiCuisine #CurryRecipe #Yummy #CookingAtHome #Foodie
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

2 tablespoons Panang curry paste

1 can (13.5 oz) coconut milk

1 tablespoon vegetable oil

1 tablespoon brown sugar

2 tablespoons fish sauce

1 cup chicken broth

1 red bell pepper, sliced

1 small eggplant, diced

1 cup green beans, trimmed and cut into 2-inch pieces

1 tablespoon lime juice

Fresh basil leaves (Thai basil preferred, for garnish)

2 kaffir lime leaves (optional, torn into pieces)

Cooked jasmine rice (for serving)

Instructions
 

Prepare the Ingredients: Gather all the ingredients and chop the chicken, bell pepper, eggplant, and green beans as listed.

    Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium heat.

      Cook the Chicken: Add the chicken pieces to the skillet and sauté until they are starting to brown, about 5 minutes. Stir occasionally to ensure even cooking.

        Add the Curry Paste: Stir in the Panang curry paste and cook for 1-2 minutes until it becomes fragrant.

          Pour in Coconut Milk: Gradually add the coconut milk, stirring well to combine with the curry paste and chicken.

            Season It Up: Add the brown sugar, fish sauce, and chicken broth. Bring the mixture to a gentle simmer.

              Add Vegetables: Once simmering, add the sliced bell pepper, diced eggplant, green beans, and kaffir lime leaves (if using). Cook for about 10-15 minutes, until the vegetables are tender and the chicken is fully cooked.

                Finish with Lime Juice: Stir in the lime juice and adjust the seasoning if necessary, adding more fish sauce or sugar to taste.

                  Serve: Remove from heat and serve hot over cooked jasmine rice. Garnish with fresh basil leaves for an aromatic touch.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4