Panang Curry Recipe

Let me just say that this Panang Curry recipe could be my ultimate favorite kind of curry! It’s bursting with rich and creamy flavor from the curry paste and coconut milk and is made hearty with chicken, veggies and fresh basil.

Recently I shared a new Red Curry, Yellow Curry and Massaman curry recipe, but if I had it my way, I’d serve these dishes together on the same night alongside some homemade naan and roasted vegetables! I’ve also included options for vegan and vegetarian panang curry, because this recipe is easily adaptable to any dietary restrictions.

My affinity for Thai food recipes is no secret–especially ones you can make at home, that taste just as good as take-out! You all have come to LOVE my Homemade Pad Thai just as much as I do, and I have too many other favorite Thai recipes to count. I just love the hugely bold flavors and freshness that comes with dishes, including this one!

I think the thought of making homemade curry can sound intimidating but it’s actually one of the EASIEST meals to make! Let’s walk through it, step by step!

1. Sauté vegetables. Heat oil over medium high heat in large non-stick skillet. Sauté onions for 2 minutes, then add bell peppers, garlic and ginger and sauté for 2 minutes more.

2. Add to make sauce: Add curry paste and peanut butter and sauté for 1 minute. Add 1 ½ cans of coconut milk. Whisk cornstarch into remaining ½ can coconut milk then add to the pan. Stir well.

3. Add chicken. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.

4. Final touches. Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.

5. Serve curry over hot cooked rice, zoodles or spaghetti squash, with a side for naan.

Panang curry

Quick and Easy Panang Curry made with chicken and sautéed vegetables in a bold and creamy coconut sauce, served over rice.

Prep: 15min

Total: 40min

Serving Size: 1 serving

Nutrition Facts: calories 691 kcal, Carbohydrate 27 g, Protein 44 g, Fat 48 g, Saturated Fat 35 g, Trans Fat 0.03 g, Cholesterol 116 mg, Sodium 537 mg, Fiber 5 g, Sugar 19 g, unSaturated Fat 8 g, servingSize 1 serving

Ingredients:

• 1 tablespoon oil
• 2 tablespoons Panang curry paste (*)
• 1 tablespoon peanut butter
• 2 pounds chicken breasts (, cut into pieces against the grain)
• 1 small onion (, sliced)
• 1 green bell pepper (, thinly sliced)
• 1 red bell pepper (, thinly sliced)
• 2 teaspoons freshly grated ginger
• 4 garlic cloves (, minced)
• 2 14 oz cans coconut milk ((Chaokoh brand is my favorite))
• 2 teaspoons cornstarch
• 1/4 cup light brown sugar (, packed)
• 1 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 cup loosely packed basil leaves (, roughly chopped)
• Hot cooked rice (white, brown or jasmine)

Instruction:

1. Heat oil over medium-high heat in large non-stick skillet. Saute onions for 2 minutes, then add bell peppers, garlic and ginger and saute for 2 minutes more.
2. Add curry paste and peanut butter and saute for 1 minute. Add 1 ½ cans of coconut milk. Whisk cornstarch into remaining 1/2 can coconut milk then add to the pan. Stir well.
3. Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.
4. Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.
5. Serve over hot cooked rice.

Thai Panang Curry Recipe With Chicken (using store bought curry paste)