Chicken Panang Curry with Noodles

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This Chicken Panang Curry with Noodles is a rich and creamy dish that combines tender chicken with aromatic Panang curry paste, coconut milk, and fresh vegetables. Served over noodles, it’s a satisfying meal that brings the vibrant flavors of Thai cuisine to your table.

Ingredients

  • 1 lb (450g) chicken breast, thinly sliced
  • 2 tablespoons Panang curry paste
  • 1 can (13.5 oz) coconut milk
  • 2 cups chicken broth
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • 2 cups fresh spinach
  • 2 tablespoons vegetable oil
  • 1 tablespoon lime juice
  • Fresh basil leaves for garnish
  • 8 oz rice noodles (or your choice of noodles)

Instructions

  1. Cook the Noodles: Prepare the rice noodles according to package instructions. Drain and set aside.
  2. Cook the Chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced chicken and sauté until browned and cooked through, about 5-7 minutes.
  3. Add the Curry Paste: Stir in the Panang curry paste and cook for 1-2 minutes until fragrant.
  4. Add Coconut Milk and Broth: Pour in the coconut milk and chicken broth. Stir well to combine. Bring to a simmer.
  5. Season the Curry: Add fish sauce, sugar, and lime juice. Stir to combine and let simmer for another 5 minutes.
  6. Add Vegetables: Add the red bell pepper, snap peas, and spinach. Cook for an additional 3-5 minutes until the vegetables are tender.
  7. Combine with Noodles: Add the cooked noodles to the skillet and gently toss to coat in the curry sauce.
  8. Serve: Divide the Chicken Panang Curry with Noodles into bowls. Garnish with fresh basil leaves and serve hot.

Enjoy your flavorful and comforting Chicken Panang Curry with Noodles!

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