For the Love of Curry
Panang Curry Recipe
with Chicken, Broccoli, and Onion
Finish with Basil and serve hot over hot white or jasmine rice.
This is such an easy, inexpensive, family friendly meal. It also makes for a fun (and slightly impressive) meal to make for company!
- 12 oz Cubed Chicken Thigh
- 2 Cans Full Fat Coconut Milk
- 1-2 TB Panang Curry Paste (depending on spice preference)
- 2-3 Tsp Mild Curry Powder
- 2 TB Sugar
- ¼ Cup Fish Sauce
- Zest & Juice of 1 Small Lime
- 2-3 Cups Broccoli Florets (You can substitute this with other vegetables)
- 1 Onion chopped into bite sized pieces
- ½ Cup Loosely Packed Minced Basil
- Cooked White or Jasmine Rice
- Add both cans of coconut milk to a large sauce pan and cook over medium heat until fragrant and slightly steaming, stirring occasionally. (2-3 minutes)
- Add Curry Paste and cook until completely dissolved (2-5 minutes).
- Add Chicken and cook until done. The chicken will be lightly colored all the way through finished cooking (5-7 minutes).
- Add remaining ingredients: curry powder, sugar, fish sauce, lime juice & zest, and chopped veggies and cook simmer until veggies are crisp tender (3-5 minutes).
- Finish with Basil and serve hot over white or jasmine rice.
- **Don’t be like me. Use a microplane and zest your lime before you juice it. It will make life much easier for you.
- **If you don’t have Panang and don’t have time to go to an asian grocery store you can substitute any other kind of curry in it’s place. Just be mindful of how hot it is!
- **If your curry is too spicy you can add more coconut milk, heavy cream, or whole milk.
- **This is meant to be a brothy curry that is served over white rice. If you prefer less broth, cut your coconut milk down to 1-1.5 cans.
- **If you have never used fish sauce, don’t freak out. It is probably in almost everything you have ever eaten from a thai restaurant. It is one of those ingredients you wouldn’t want to taste by itself but it really does enhance the over all flavor of the dish. Don’t be a chicken. Buy the fish sauce and use it! It’s cheap and makes the dish more authentic!