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Welcome to the delightful world of Thai cuisine, where vibrant flavors and aromatic ingredients come together to create dishes that tantalize the taste buds. One such dish that stands out is Chicken Panang Curry, renowned for its rich and creamy texture, making it a beloved favorite among food enthusiasts. This dish is not merely a meal; it is an experience that transports you to the bustling streets of Thailand, where the air is filled with the enticing aromas of spices and herbs.

Rich & Creamy Chicken Panang Curry

Dive into the rich flavors of Thai cuisine with this easy Chicken Panang Curry recipe! Known for its creamy texture and vibrant taste, this dish features tender chicken simmered in a luscious coconut milk sauce infused with roasted spices. Perfect for any night of the week, this comforting meal will transport your taste buds to Thailand. Follow our simple cooking guide to create your own delicious Panang curry at home! #ChickenPanangCurry #ThaiCuisine #HomeCooking #CurryLovers #ComfortFood #Foodie #RecipeInspired
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Ingredients
  

1 lb (450g) boneless chicken thighs, sliced into thin strips

2 tablespoons Panang curry paste

1 can (400ml) coconut milk

1 tablespoon vegetable oil

1 tablespoon fish sauce

1 tablespoon brown sugar

1 tablespoon lime juice

1 red bell pepper, sliced

1 cup Thai basil leaves

1/2 cup sliced bamboo shoots (optional)

Cooked jasmine rice (for serving)

Lime wedges (for garnish)

Instructions
 

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

    Cook the Curry Paste: Add the Panang curry paste to the hot oil. Sauté for 2-3 minutes until fragrant, stirring constantly to prevent burning.

      Add Chicken: Stir in the sliced chicken thighs and cook for about 5 minutes, until the chicken is no longer pink and coated with the curry paste.

        Pour in Coconut Milk: Pour in the coconut milk and bring the mixture to a gentle simmer. Stir well to combine, making sure the chicken is fully submerged.

          Season: Add the fish sauce, brown sugar, and lime juice. Adjust the seasoning according to taste, adding more fish sauce or sugar as desired.

            Add Vegetables: Incorporate the sliced red bell pepper and bamboo shoots (if using). Continue to simmer on low heat for about 10 minutes, allowing the flavors to meld and the vegetables to soften slightly.

              Finish with Basil: Stir in the Thai basil leaves just before serving, allowing them to wilt in the warm curry.

                Serve: Serve the Rich & Creamy Chicken Panang Curry over steaming jasmine rice, garnished with lime wedges and additional Thai basil if desired.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4