Gluten-Free Chicken Panang Curry

Curry
Getty Images // Lisa Romerein
  • 40 mins
  • Prep: 15 mins,
  • Cook: 25 mins
  • Yield: 4-6 servings
Ratings

When I crave a filling, warm, and cozy meal, I often turn to this delicious Gluten-Free Chicken Panang Curry. 

The best word to describe this dish is "silky." Both the curry itself and the chicken, which is marinated in a mixture of egg white and cornstarch before cooked golden in a skillet. This marinated coating makes the chicken more divine than cooked plain. 

I used light coconut milk in this recipe, but you can certainly use full-fat coconut milk for an even creamier, richer dish. 

Fresh Kaffir lime leaves and Thai basil leaves make all the difference. I found both at a local Asian Supermarket, along with Maesri Red Curry Paste

This curry can be served on a bed of hot jasmine rice, or enjoyed in a big bowl by itself. You may need to make a double batch, it well go fast!

What You'll Need

How to Make It

  1. Slice chicken breasts into 1″ pieces, trimming off any excess fat. Place chicken pieces in a medium-sized mixing bowl. Set aside. 
  2. In a small bowl, whisk together the egg white and cornstarch. Pour over the chicken pieces and massage into the chicken with your fingers. Cover and marinate for 30 minutes. (Be sure to wash your hands well!)
  3. Heat canola oil in a medium-sized skillet over medium heat. Arrange chicken pieces in a single layer around the pan, working in batches if needed. Cook chicken for 3-4 minutes, then flip and cook for an additional 2-4 minutes, until cooked through. Set chicken aside on a large plate layered with paper towels. 
  1. Pour light coconut milk into a wok or large 3″ deep pan. Heat over medium heat until coconut milk begins to simmer. 
  2. Add the red curry paste and whisk until combined. Simmer 3-5 minutes, stirring occasionally.
  3. Add the minced garlic, granulated sugar, and fish sauce. Simmer for an additional 2-3 minutes.
  4. Stir in the chicken and vegetables. Cover and simmer on medium for 10 minutes until sauce thickens and snap peas soften. Halfway through, add the lime leaves.
  5. Prior to serving, toss in the Thai basil leaves. Serve over a bed of jasmine rice. 

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels to confirm the product is gluten-free. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.