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Coconut Milk-Free Panang

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Adjust Servings:
2 cups light cream
¼ tsp coconut extract
3 tbsp Panang - style red curry paste
3 tbsp chicken broth
1 tsp vegetable oil
6 kaffir lime leaves - finely chopped
1 tbsp Thai basil leaves
2 tbsp fish sauce
1 orange bell pepper - deseeded and chopped
1 red bell pepper - deseeded and chopped
1 red chili - deseeded and finely chopped
2 tsp white sugar
1 tsp garlic - minced
1½ lbs boneless, skinless chicken - chopped into bite-sized pieces
1 small onion - peeled and chopped

Nutritional information

214.88 g
94.09 g
142.23 g
5047 mg
492 mg

Coconut Milk-Free Panang

  • Non Veg
  • 30 mins
  • Serves 4
  • Easy


How to make Coconut Milk-Free Panang

  • Heat oil in a non-stick pan. Introduce the chopped onions. Cook for 2 minutes.
  • Add garlic and chili to the onions and cook for another 1 minute.
  • Add the red and orange bell peppers and sauté for 3 minutes.
  • Stir in the Panang-style red curry paste and chicken broth and cook for 30 seconds. Mix well. Remove from the flame. Keep aside.
  • Heat cream and coconut extract in a thick pan over a medium flame.
  • Add the prepared curry mixture into the cream mixture and simmer for a minute.
  • Add chicken to the mixture and cover. Cook until the chicken is no longer pink in the center, for about 10 minutes.
  • Add fish sauce, sugar, kaffir lime leaves, and basil into the curry mixture. Cover and cook for 3 minutes.
  • Serve hot with rice.


Bell peppers originated in Mexico and South America. They were spread across the world by the Spanish and Portuguese explorers. Bell peppers are actually fruits and not vegetables as they have seeds and come from flowering plants. Orange and red bell peppers are extremely rich in vitamin C. They contain four times vitamin C than that contained in an orange!

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