Teresa's Recipes
Penang Curry
Experience the vibrant flavors of Malaysia with this rich and spicy Penang Curry. Originating from the multicultural state of Penang, this dish beautifully blends the creaminess of coconut milk, the crunch of roasted peanuts, and the aromatic notes of Thai basil and kaffir lime. Each spoonful delivers a delightful explosion of spices that is both comforting and invigorating, perfect for a family dinner or a special gathering. Pair it with steamed rice to soak up every bit of the luscious sauce and enjoy a taste of Southeast Asia in your own home.
Ingredients
- 1 cup, loosely packed Thai basil leaves
- 1/2 cup, crushed Roasted peanuts
- 1, sliced Red bell pepper
- 4, torn Kaffir lime leaves
- 2 tablespoons Palm sugar
- 2 tablespoons Fish sauce
- 3 tablespoons Penang curry paste
- 1 pound, cut into bite-sized pieces Chicken breast (or thighs)
- 1 can (13.5 oz) Coconut milk
- 2 tablespoons (for cooking) Vegetable oil
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 25g
- Carbs: 30g
- Protein: 30g
- Sodium: 900mg
- Sugar: 5g
Instructions
- Heat the vegetable oil in a large pan over medium heat. Add the Penang curry paste and sauté for 2-3 minutes until fragrant.
- Add the chicken pieces to the pan, cooking until they are browned on all sides, about 5-7 minutes.
- Pour in the coconut milk, followed by the fish sauce, palm sugar, and torn kaffir lime leaves. Stir to combine all the ingredients.
- Bring the mixture to a gentle simmer and let it cook for 20 minutes, or until the chicken is fully cooked through and tender.
- Add the sliced red bell pepper and crushed roasted peanuts to the pan, cooking for an additional 5 minutes until the bell pepper is slightly softened.
- Remove the pan from the heat and gently stir in the Thai basil leaves, allowing their aroma to infuse the curry.
- Serve the Penang Curry hot over steamed rice, garnishing with additional crushed peanuts and basil if desired.
Tips
- For a vegetarian option, substitute chicken with tofu or chickpeas.
- Adjust the level of spice by using more or less curry paste according to your taste.
- Serve with a side of fresh cucumber salad for a refreshing contrast.