Panang Nuer Recipe: Simple, Aromatic Thai-Style Red Curry Recipe With Chicken Poultry Dinner

Don't let the name scare you. Panang nuer is simply a Thai curry that's made with coconut milk. This aromatic curry recipe has a deep reddish color that first tempts the eyes – then watch out taste buds.

Cuisine: Thai
Prep Time: 5 minutes
Cook Time: 33 minutes
Total Time: 38 minutes
Servings: 4

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 teaspoon fresh grated ginger
• 3 tablespoons Thai red curry paste (or to taste)
• 1 can coconut milk
• 1 cup thin green beans, peas or vegetable of choice
• 1/4 cup fresh chopped cilantro
• kaffir lime leaves thinly sliced, for garnish (optional)

Here’s how to make it:

1. Heat the oil in a large skillet and add the onions, garlic and ginger. Cook, stirring, about 3 to 4 minutes.
2. Add the red curry paste and cook another minute.
3. Add the chicken and cook, stirring, about 3 minutes. 
4. Add the coconut milk. Simmer about 20 minutes.
5. Add your vegetable and cook another 5 minutes, or until they are tender. 
6. Stir in chopped cilantro. Serve with rice. 

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