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Ramadan Recipes: Panang Curry

Discover nutritious Iftar and Suhoor recipes and prepare easy-to-make dishes for your Ramazan feast.

  • Publish date: Monday، 22 January 2024
Ramadan Recipes: Panang Curry

Panang Curry is a delightful and aromatic Thai dish that takes center stage in this Ramadan recipe. Bursting with rich flavors, it features tender meat or vegetables simmered in a creamy coconut milk-based curry, infused with a harmonious blend of red chili, lemongrass, and kaffir lime leaves. This dish offers a perfect balance of sweetness, spiciness, and creaminess, making it a comforting and satisfying choice for Iftar during the holy month of Ramadan. Prepare to indulge in a bowl of Panang Curry that not only fills your senses with its tantalizing aroma but also provides a hearty and flavorful meal for breaking your fast.

This recipe was crafted by our esteemed culinary advisor, Chef Sarah. For more recipes, be the first to receive our newsletter straight to your inbox, and join our WhatsApp channel to dive into a world of real-time engagement!

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  • Ingredients

    • 10 Minutes
    • 8 Serving
    • 450 Calories

Panang Curry

2 pounds chicken breasts, thinly sliced into ⅛-inch slices
3 bell peppers, thinly sliced
1 onion, thinly sliced
4 garlic cloves, minced
2 teaspoons freshly grated ginger
½ cup loosely packed basil leaves, roughly chopped
3 tablespoon oil
4 tablespoons panang curry paste or Thai red paste
2 teaspoons brown sugar, packed
2 teaspoons fish sauce
1 tablespoon lime juice
5 kaffir lime leaves, crushed
2 cans coconut milk
2 tablespoons unsweetened peanut butter or ground peanuts
rice, for serving

  • Method & Directions

    • 20 Minutes
  1. Prepare Ingredients
    تم نسخ الرابط
    Slice chicken into ⅛-inch strips, bell peppers into uniform strips, and onions into crescents. Finely dice or crush garlic and grate ginger. Mince fresh basil into thin strips or fine dice.
  2. Sauté Aromatics
    تم نسخ الرابط
    In a large, heavy-bottomed pan, heat oil and sauté curry paste until aromatic (about 2 minutes). Add onions, cook until translucent (2-3 minutes), then add bell peppers and cook for an additional 5 minutes.
  3. Cook Chicken and Flavorings
    تم نسخ الرابط
    Add chicken strips, stir to combine, and cook until no longer pink and slightly browned (about 5 minutes). Incorporate garlic and ginger, cooking for an additional 1 minute. Stir in sugar, fish sauce, lime juice, and kaffir lime leaves. Simmer for 2 minutes.
  4. Finish and Serve
    تم نسخ الرابط
    Add 1 ½ cans of coconut milk. Whisk crushed peanuts or peanut butter into the remaining ½ can of coconut milk, then add to the pan. Simmer on medium heat until warmed through (2-3 minutes). Turn off heat, add ½ cup chopped basil, and stir. Serve Panang Curry over rice, garnished with fresh basil and lime wedges.

  • Nutrition Facts

Calories 450

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