Knives & Frocks - Episode 3: Panang Thai Curry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

panang curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade paste can be healthier and cheaper than store-bought.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a healthier vegetarian option.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce can be a lower-sodium alternative.

Heat vegetable oil in a large pan over medium heat until shimmering.

Add panang curry paste and stir-fry for 1-2 minutes until fragrant.

Pour in coconut milk and bring to a simmer.

Add chicken and cook until no longer pink, about 5-7 minutes.

Stir in bell peppers and lime leaves; cook for another 3-4 minutes.

Add fish sauce and brown sugar, stirring to combine.

Simmer for an additional 5 minutes until the sauce thickens slightly.

Remove from heat and stir in fresh basil leaves.

Serve hot over steamed rice.

Garnish with red chili and additional basil if desired.

Cooking Techniques

Spice Level:

Allergens