Takeout remakes · Thai

Panang Chicken

Name: Panang Chicken
Total time: 30 min
Cuisine: Thai
Ingredients: 2 1/4 lb boneless skinless chicken thighs, cut into bite-size pieces; 1 (13.5 oz) can light coconut milk; 3 tablespoons panang curry paste; 1 tablespoon creamy peanut butter; 1 tablespoon fish sauce; 1 tablespoon light brown sugar, packed; 1 red bell pepper, sliced; 1/2 cup Thai basil leaves; 1 cup jasmine rice; 1 1/2 cups water

Rich, nutty red curry with chicken thighs.

30 min total18 min activeMakes 4 bowls

High-proteinMethod in Pro

Protein52 g
Carbs47 g
Fat29 g

Calories670

Protein per 100 kcal7.8 g

More nutrients

Fiber1 g
Sugars5 g
Saturated fat10 g
Sodium750 mg

Per serving · estimate from USDA FoodData Central. Brands and portions vary. High confidence: based on all 10 ingredients. How we calculate

Cost

Partial cost (80% priced), so no per-serving figure yet.

We show a cost only when at least 90% of the ingredient weight has a US average price.

vs the takeout order

Panang curry, chicken + riceTakeout (est.)At home1050 kcal · 51 g670 kcal · 52 g

Per person. Takeout figures are estimates for a typical restaurant portion; restaurants vary.

Keeps

Up to 4 days in the fridge, freezes for 3 months. Warm in a covered pan over low heat for 5 minutes, stirring once.

Cook to 165°F inside (USDA FSIS minimum).

Allergens

Contains: fish, peanut, shellfish. Check labels; brands differ.

Fits: no pork, no beef.

Panang is the thickest and sweetest of the Thai curries, with peanut in the paste and very little liquid. Light coconut milk keeps it rich without making it heavy, and a spoon of peanut butter brings back the roasted depth. Simmer it just until it coats a spoon.

Ingredients

For 4 bowls.

Curry

2 1/4 lb boneless skinless chicken thighs, cut into bite-size pieces
1 (13.5 oz) can light coconut milk
3 tablespoons panang curry paste
1 tablespoon creamy peanut butter
1 tablespoon fish sauce
1 tablespoon light brown sugar, packed
1 red bell pepper, sliced
1/2 cup Thai basil leaves

Rice

1 cup jasmine rice
1 1/2 cups water

Method

Rinse the rice, then bring it to a boil with the water in a small pot. Cover, turn the heat to low and cook 15 minutes. Leave it covered off the heat.
Timer 15 min
While the rice cooks, cut the chicken and slice the pepper.

The rest of the method is in Short Order Pro

3 more steps, with cook mode and timers, in the app. Ingredients, nutrition and cost stay free on every dish, and 20 dishes include the full method for free.

See the free dishes

Tips

Fry the curry paste in a little coconut milk before adding the rest; it should smell toasty, not raw.
Curry pastes vary in heat and salt, so start with less and taste.

Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.

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Cook it with timers

Short Order is coming soon to iPhone, with cook mode, prep sessions and the full method for every dish in Pro.