| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 28g | 19g | 29g |
| sugars | fibre | protein | salt |
| 18g | 3g | 31g | 1.8g |
Growing up in the rural plains of Nebraska, I’ve always loved the warm embrace of comfort food. That’s why one of the recipes that I hold dear to my heart is the Panang Curry with Kaffir Lime Leaves. Inspired by the flavorful fusion of the Midwest, the sweetness of the fruits contrasts beautifully with the rich, creamy sensibility of coconut milk, and the exotic tang of Panang curry paste.
The Health Benefits of This Dish
Beyond the burst of flavors, this Panang Curry with Kaffir lime leaves is packed with noteworthy health benefits. The coconut milk is not only a dairy-free alternative, but it’s also a good source of healthy fats that has shown to improve heart health. The combination of fruits—strawberries, mangoes, and pineapples—are high in fiber, vitamin C and antioxidants. Kaffir lime leaves and lemongrass, on the other hand, have been documented for their medicinal properties, including its antimicrobial, anti-inflammatory, and aromatic properties that promote good digestion.
A Homage to Classic Flavors
Borne out of my passion for food, this recipe is my unique take on a classic Asian dish, a testament to my belief that food should not only be savored for its taste, but also for its ability to bring different cultures together. Being an avid churchgoer, I’ve seen how food has the power to unite the community, and this Panang Curry with Kaffir Lime Leaves does exactly the same in my home. By the end of each meal, it promises a heart full of joy, bellies satiated with good food, and a table showering in laughter.
It’s dishes like these that bring a bit of exotic charm to Midwestern tables. This fruity curry is fantastic served with traditional Thai jasmine rice, or if you want to keep the flavors close to home, you could pair it with some warm, fluffy cornbread – a recipe I’ve always held close to my heart. And if you’re wondering how it compares to other dishes, I could say it’s a sweet, tantalizing cousin of Sweet and Sour Chicken or Pineapple Chicken Curry.
To learn more about the health benefits of coconut milk, I encourage you to visit this comprehensive article by Healthline. For more about the medicinal benefits of Kaffir Lime and Lemongrass, this piece by National Library of Medicine is insightful.
What You’ll Need
- 2 cans of coconut milk (13.5 oz each)
- 1/2 cup of Panang curry paste
- 1.5 pounds of chicken breast, cut into thin slices
- 1 bell pepper, thinly sliced
- 1 cup of strawberry slices
- 1 cup of mango chunks
- 1 cup of pineapple chunks
- 4 tbsp of fish sauce
- 1/4 cup of brown sugar
- 6 Kaffir lime leaves, torn into pieces
- 1/3 cup of fresh basil leaves
- 1/3 cup of finely chopped lemongrass
- Salt to taste
Method
Step One
Open the cans of coconut milk without shaking them. You will find a rich cream on the top, spoon off half of this cream into a large pan. Save the rest of the coconut milk for later.
Step Two
Add Panang curry paste into the pan with coconut cream and stir until well mixed. Heat over medium heat until aromatic, approximately 1-2 minutes.
Step Three
Now, add the sliced chicken breast to this mixture. Stir to coat the chicken with the curry paste and cook until no longer pink on the outside.
Step Four
Add the bell pepper, strawberry slices, mango chunks, and pineapple chunks to the pan. Stir well to mix with the curry paste and chicken.
Step Five
Pour in the remaining coconut milk, fish sauce, brown sugar, torn Kaffir lime leaves, and chopped lemongrass. Stir well to combine and reduce heat to low. Simmer for about 20 minutes, until the curry has thickened slightly and the chicken is fully cooked.
Step Six
Finally, stir in the fresh basil leaves and season with salt to taste. Cook for another couple of minutes to let the basil infuse its flavor.
Step Seven
Your Panang Curry with Kaffir Lime Leaves is ready to serve! Best enjoyed hot with a side of jasmine rice.
