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Panera Thai Chicken in Coconut Curry Sauce

Panera Thai Chicken in Coconut Curry Sauce

If you haven’t been to your local Panera go today.

They have delicious coffee, great hot chocolate and a menu for everyone.

Since I am a regular I also get their emails and found this section called recipes.

It is most of the recipes that are on their menu.

I have been so happy making all their soups, salads and now chicken,

I was a little nervous with this recipe but it was delicious and blog worthy.

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

1/4 teaspoon cayenne pepper

One pound boneless, skinless chicken thighs. I used chicken tenders.

One large sliced onion

One large sliced red pepper

One thin sliced shallot

3 cloves minced garlic

Two teaspoons grated fresh ginger

1 can (14 ounces) light coconut milk

1 teaspoon brown sugar

1 1/2 teaspoon Thai red curry paste

8 sliced fresh basil leaves

2 tablespoons fresh chopped cilantro

Mix together the coriander, turmeric, cayenne and 1/2 teaspoon salt.

Sprinkle over the chicken.

Heat a large nonstick skillet with a coating of oil and add the seasoned chicken.

Brown on both sides till cooked.

Remove to a plate.

Reheat the pan and saute the onion and red pepper for five minutes.

Add the garlic, ginger and shallot and cook for one minute.

Add the coconut milk, brown sugar, curry paste and remaining salt.

Taste to see if all the seasoning is to you’re liking.

Add the chicken with all of their juices and simmer for about 15 minutes.

Make sure the chicken is well coated with the sauce.

Add the basil and cilantro at the very end. This really adds a lot of flavor.

My family loved this.

Thank you Panera Bakery

I served this with brown rice and broccolini.


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