Panang Chicken Curry with Vegetables
A rich and aromatic Thai Panang curry with tender chicken, bell pepper, zucchini, and fresh basil in a creamy coconut sauce. Freezes beautifully and reheats in minutes for a restaurant-quality meal prep.
Nutrition per 100g
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Ingredients
- 1200 g coconut milk
- 60 g panang curry paste
- 95 g onion
- 1000 g chicken breast
- 10 g tamarind paste
- 10 g fish sauce
- 5 g sugar
- 150 g bell pepper
- 150 g zucchini
- 240 g bamboo shoots
- 10 g basil
- 5 g salt
- 5 g pepper
Mise en Place
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Slice the onion thinly
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Slice the chicken breast into thin strips
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Slice the bell pepper into strips
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Slice the zucchini into rounds
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Drain the bamboo shoots
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Roughly chop the basil
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Separate 3 tablespoons of thick coconut cream from the top of the can
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You will need a pot large enough for the food.
Instructions
Heat the separated coconut cream in a heavy-bottomed pot over high heat for about 1 minute until it starts to sizzle.
Stir in the curry paste and sliced onion. Stir-fry until the paste thickens and becomes fragrant, about 1-2 minutes.
Pour in the remaining coconut milk and bring to a full rolling boil. Let it reduce by about 25 percent, around 10-15 minutes, until it coats the back of a spoon.
Reduce heat to a simmer. Add the chicken, tamarind paste, fish sauce, and sugar. Cook for about 5 minutes.
Add the bell pepper and zucchini. Simmer until the chicken is cooked through, about 5 more minutes.
Stir in the bamboo shoots and chopped basil. Season with salt and pepper to taste.
Freezing Instructions
Let the dish cool. Divide into portion-sized freezer bags. Use vacuumer to remove the air and seal. Label with date and contents.
Thawing Instructions
Thaw overnight in the refrigerator or in microwave. Reheat in a pan or 4 min at 600 Watt in microwave until hot throughout.