Panang Gai (Panang Chicken Curry Batch)

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Thai · 45 min · Chicken · gluten-free, low-carb, high-protein

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Ingredients

• 1/2 lb chicken breast, sliced
• 1 1/4 tbsp Panang curry paste
• 2 cans (27 oz) coconut milk
• 1/4 cup roasted peanuts, ground
• 2 makrut lime leaves, slivered
• 3/4 tbsp fish sauce
• 3/4 tbsp palm sugar
• 1 red bell pepper, sliced
• 1/4 cup Thai basil leaves

Method (tap to check — screen stays awake)

1. Simmer the thick top cream from one can of coconut milk until it splits, then fry the Panang paste with the ground peanuts for 3 minutes.
2. Add the chicken and stir-fry 5 minutes to coat and seal it.
3. Pour in the remaining coconut milk and simmer gently 15 minutes; Panang is meant to be thick, not soupy.
4. Season with fish sauce and palm sugar, then add the bell pepper and simmer 5 minutes.
5. Stir in most of the slivered lime leaves and the basil, reserving some lime leaf to garnish.
6. Cool before portioning for storage.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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