Panang Curry

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.

	this recipe	typical
liquid	70%	47%
fat	4%	3%
aromatics	2%	17%
acid	3%	0%
sweetener	6%	0%
salt	6%	1%
vegetables and beans	21%	24%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

20 g	1 1/2 tablespoons vegetable oil
120 g	1 red, (orange, or yellow bell pepper, sliced)
	1 small bunch scallions, (light and dark green parts, sliced diagonally into 1-in (2.5-cm) pieces)
9 g	3 cloves garlic, (minced)
397 g	1 (14-oz) can unsweetened coconut milk (see note)
39 g	2 1/2 tablespoons Thai red curry paste
34 g	2 tablespoons fish sauce
33 g	2 1/2 tablespoons (packed) dark brown sugar
567 g	1 1/4 lb chicken breast or tenderloins, (thinly sliced into bite-size pieces)
15 g	1 tablespoon lime juice, plus lime wedges for serving ((you'll need 2 limes))
25 g	1/4 cup fresh chopped cilantro
49 g	1/3 cup dry roasted peanuts, (finely chopped)

Method: 4 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Another great recipe, Jen! Once everything is prepped, cook time is quick although it tastes like the flavors have simmered for a while! Served it over rice. Next time I'd add a bit more heat, and maybe even some freshly grated ginger. I also might experiment ” — a cook, 5★

“Warming and comforting! I used Maesri kaeng pak curry paste purchased at a Thai market, providing a good punch of heat. I also loaded it up with frozen mixed veggies in addition to the chicken. I agree with other commenters and will likely use a little less fi” — a cook, 5★