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Panang Chicken Curry

Active Time: 30 minutes

Total Time: 30 minutes

Serves: 4 servings


Panang Chicken Curry


  • In blender or food processor, combine chicken broth, coconut milk, peanut butter, curry paste and 2 tablespoons peanut oil; process until well combined and smooth; set aside.
  • In medium bowl, combine corn starch and sesame oil; add chicken toss to coat and set aside. In small bowl, combine fish sauce, lime juice and sugar; set aside.
  • Heat wok or large skillet over high heat. When hot, add remaining 1 tablespoon peanut oil. Add chicken and stir-fry until about halfway cooked. Add bamboo shoots and red peppers; continue stir-frying 2-3 minutes.
  • Stir in curry sauce and bring to a boil; reduce heat and simmer 5 minutes. Stir in fish sauce; simmer 1 minute. Remove from heat. Serve over cooked rice and garnish with chopped peanuts, if desired.


(does not include rice or peanuts)
Serving Size: 1/4 of recipe
  • Calories 510kcal -
  • Total Fat 35g -
  • Saturated Fat 11g -
  • Cholesterol 65mg -
  • Sodium 1110mg -
  • Carbohydrates 18g -
  • Fiber 2g -
  • Protein 32g -