Panang Curry Recipe

This aromatic Panang Curry brings authentic Thai flavors to your kitchen in just 40 minutes. A perfect balance of rich coconut creaminess and bold spices, this heartwarming dish delivers an impressive 44g of protein per serving while keeping preparation simple and straightforward.

Whether you’re planning a cozy weeknight dinner or wanting to impress weekend guests, this curry’s vibrant blend of traditional ingredients creates an irresistible meal that’s both satisfying and memorable.

Ingredients for Panang Curry

• Oil: 1 tablespoon, any neutral cooking oil works well
• Panang Curry Paste: 2 tablespoons, authentic Thai curry base
• Peanut Butter: 1 tablespoon, adds creamy richness
• Chicken Breasts: 2 pounds, cut against the grain for tenderness
• Vegetables: 1 onion, 1 green and 1 red bell pepper, all thinly sliced
• Aromatics: 2 tsp fresh ginger, 4 minced garlic cloves
• Coconut Milk: 2 cans (14 oz each), preferably Chaokoh brand
• Thickener: 2 tsp cornstarch
• Seasonings: 1/4 cup brown sugar, 1 tbsp fish sauce, 1 tbsp lime juice
• Fresh Basil: 1 cup loosely packed, roughly chopped
• Rice: White, brown, or jasmine for serving

Step-by-Step Instructions

1. Prepare Base: Heat oil in a large non-stick skillet over medium-high heat
2. Sauté Vegetables: Cook onions (2 mins), then add peppers, garlic, and ginger (2 more mins)
3. Create Curry Base: Add curry paste and peanut butter, sauté for 1 minute until fragrant
4. Add Liquids: Pour in 1½ cans coconut milk. Mix cornstarch with remaining half can and add to pan
5. Cook Chicken: Add chicken and simmer 10-15 mins until cooked through
6. Final Flavoring: Mix in sugar, fish sauce, lime juice, and basil. Simmer 5 more minutes
7. Season: Add salt and pepper to taste
8. Serve: Ladle over hot rice and enjoy your homemade curry

Cooking Techniques

Hey there! This tasty Panang curry is all about layering flavors. Start by softening those onions until they’re nice and fragrant – this builds a solid base. When you’re adding the curry paste and peanut butter, give them a quick cook to wake up all those amazing spices.

Here’s a friendly tip: keep your heat at medium-high and keep stirring to prevent the coconut milk from sticking. The cornstarch trick helps create that perfect, silky sauce we all love in Thai curries.

Variations & Substitutions

Want to mix things up? You can swap chicken for tofu, shrimp, or even mixed vegetables for a vegetarian version. Can’t find Panang curry paste? Red curry paste works too, though it’s a bit spicier.

If you’re not a fan of bell peppers, try bamboo shoots or snap peas. Need it dairy-free? Good news – it already is! Just make sure you’re using full-fat coconut milk for that creamy texture. If you can’t find Thai basil, regular basil will do just fine.

Serving Suggestions

This curry loves a bed of fluffy jasmine rice, but don’t stop there! Try it with brown rice for extra nutrition, or rice noodles for something different. Add fresh lime wedges, extra basil leaves, and crushed peanuts on top for extra zing and crunch.

Want some heat? Set out some sliced Thai chilies or sriracha sauce. A side of cool cucumber salad makes a perfect partner to balance the rich curry.

Storage Tips

Good news – this curry gets even better the next day! Pop it in an airtight container and it’ll stay happy in your fridge for up to 3 days. When you’re ready to eat, warm it up slowly on the stove or in the microwave, adding a splash of coconut milk if it’s too thick.

If you want to freeze it, go ahead – it’ll keep for up to 3 months. Just skip the basil until you’re ready to serve, as fresh herbs are best added at the last minute.

Panang Curry

Devashish

This aromatic Panang Curry brings authentic Thai flavors to your kitchen in just 40 minutes. A perfect balance of rich coconut creaminess and bold spices, this heartwarming dish delivers an impressive 44g of protein per serving while keeping preparation simple and straightforward.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Thai

Servings 5

Calories 691 kcal

Equipment

• Large non-stick skillet

Ingredients

  

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Main 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 whole green bell pepper thinly sliced
• 1 whole red bell pepper thinly sliced
• 2 teaspoons freshly grated ginger
• 4 cloves garlic minced
• 2 14 oz cans coconut milk Chaokoh brand is my favorite
• 2 teaspoons cornstarch
• 1/4 cup light brown sugar packed
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 cup basil leaves loosely packed, roughly chopped
• Hot cooked rice white, brown or jasmine

Instructions

 

• 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.
• Add curry paste and peanut butter and saute 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.
• Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.
• Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes.
• Season with salt and pepper, to taste.
• Serve over hot cooked rice.

Nutrition

Calories: 691kcalCarbohydrates: 27gProtein: 44gFat: 48gSaturated Fat: 35gCholesterol: 116mgSodium: 537mgPotassium: 1275mgFiber: 5gSugar: 19gVitamin A: 2088IUVitamin C: 60mgCalcium: 76mgIron: 4mg

Keyword coconut curry, peanut-based curry, red curry paste, spicy Asian dish

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