Panang curry Recipe
If spicy, creamy, and utterly satisfying dishes are your jam, you are going to fall head over heels for this Panang curry. This dish delivers a perfect harmony of bold Panang curry paste, luscious coconut milk, and a hit of peanut butter that creates a luxurious sauce you’ll want to savor spoonful by spoonful. Tender chicken and crisp bell peppers mingle with aromatic ginger and garlic, ensuring every bite is packed with layers of flavor and texture. Whether you’re cooking for a weeknight dinner or impressing guests, this Panang curry brings authentic Thai warmth and comfort straight to your table.
Ingredients You’ll Need
The magic of Panang curry lies in its simple yet essential ingredients, each bringing its own special spark. From the richness of coconut milk to the freshness of basil leaves, every component enhances the complexity and balance of the dish, while the vibrant peppers add color and crunch. Here’s what you’ll want to gather before delighting your taste buds.
- 1 tablespoon oil: Use a neutral oil like vegetable or canola for sautéing to create a smooth base.
- 2 tablespoons Panang curry paste: This is the star flavor that gives the dish its signature spicy and aromatic kick.
- 1 tablespoon peanut butter: Adds creamy texture and a subtle nutty depth that complements the curry paste beautifully.
- 2 pounds chicken breasts, cut into pieces against the grain: Tender protein that soaks up all the delicious sauce.
- 1 small onion, sliced: Brings sweetness and body to the curry’s flavor profile.
- 1 green bell pepper, thinly sliced: Adds a fresh, slightly bitter crunch that balances the richness.
- 1 red bell pepper, thinly sliced: Provides vibrant color and a mild sweetness.
- 2 teaspoons freshly grated ginger: Packs a fresh zing that brightens the dish wonderfully.
- 4 garlic cloves, minced: Essential for that pungent, savory aroma.
- 2 14 oz cans coconut milk: The creamy heart of the curry, offering richness and smoothness.
- 2 teaspoons cornstarch: Helps thicken the curry sauce to the perfect consistency.
- 1/4 cup light brown sugar, packed: Sweetens the curry subtly to balance the heat and tang.
- 1 tablespoon fish sauce: Infuses savory umami depth, bringing the whole dish together.
- 1 tablespoon lime juice: Brings a touch of acidity that lifts all the flavors.
- 1 cup loosely packed basil leaves, roughly chopped: Adds fresh herbaceous brightness at the end.
- Hot cooked rice (white, brown, or jasmine): The perfect canvas for soaking up every last drop of Panang curry sauce.
How to Make Panang curry
Step 1: Sauté the Aromatics
Start by heating your oil over medium-high heat in a large non-stick skillet. Once shimmering, toss in the sliced onions and sauté for 2 minutes until they’re just softening. Then add your bell peppers, minced garlic, and grated ginger, cooking for another 2 minutes. This combination builds the fragrant foundation that the Panang curry needs to shine.
Step 2: Flavor Up With Curry Paste and Coconut Milk
Next, stir in the Panang curry paste and peanut butter, allowing their flavors to toast and meld together for about a minute. Pour in 1 ½ cans of coconut milk, stirring gently to combine. Whisk the cornstarch into the remaining half can of coconut milk to prevent lumps, then pour that in as well. Give everything a good stir, setting the stage for a silky, thick sauce that will envelop the chicken perfectly.
Step 3: Cook the Chicken
Now it’s time to add the chicken pieces, stirring to coat every morsel in the luscious curry mixture. Let this simmer gently for 10 to 15 minutes, or until the chicken loses its pink hue and the sauce thickens noticeably. Patience here rewards you with juicy, tender chicken and a luxuriously creamy curry sauce.
Step 4: Finish With Seasonings and Basil
Stir in the light brown sugar, fish sauce, lime juice, and the roughly chopped basil leaves. Simmer everything together for 5 more minutes, letting the flavors marry beautifully. Adjust the seasoning with salt and pepper if needed. The basil adds a fresh twist that keeps this Panang curry vibrant and lively.
Step 5: Serve
Finally, serve this heavenly Panang curry piping hot over your choice of fluffy white, brown, or fragrant jasmine rice, allowing the rice to soak up every ounce of that irresistible sauce.
How to Serve Panang curry
Garnishes
Adding garnishes is the perfect way to enhance both flavor and presentation. Consider fresh Thai basil leaves or cilantro for an herbal touch, thinly sliced red chilies for extra heat, or a sprinkle of chopped roasted peanuts to add a delightful crunch and highlight the peanut butter in the curry.
Side Dishes
Panang curry pairs beautifully with light, refreshing sides to balance its richness. Try a crisp cucumber salad tossed with lime and chili flakes, steamed vegetables like broccoli or green beans, or even simple spring rolls for a contrasting texture and taste.
Creative Ways to Present
For a fun twist, serve your Panang curry in hollowed-out bell peppers or mini pumpkins for an eye-catching presentation. You can also make it a communal experience by serving the curry family-style in a large bowl surrounded by bowls of rice and assorted garnishes, letting everyone customize their own plates.
Make Ahead and Storage
Storing Leftovers
If you have any Panang curry leftover (though it’s doubtful!), store it in an airtight container in the refrigerator for up to 3 days. This allows the flavors to deepen even more, but be sure to cool it before refrigerating to maintain the best texture.
Freezing
Panang curry freezes well, making it a great make-ahead meal. Transfer cooled curry to a freezer-safe container, leaving room for expansion, and freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator for even reheating.
Reheating
To reheat, warm the curry gently in a saucepan over medium heat, stirring occasionally to prevent sticking. You may want to add a splash of coconut milk or water to loosen the sauce if it thickens too much in the fridge. Serve hot over freshly cooked rice for that fresh-out-of-the-kitchen feel.
FAQs
What is Panang curry?
Panang curry is a type of Thai curry known for its creamy texture, balancing spicy, sweet, and savory flavors. It uses a distinctive Panang curry paste made from dried chili peppers, herbs, and spices, combined with coconut milk and often peanut butter to create its signature richness.
Can I use other proteins instead of chicken?
Absolutely! While chicken is common, Panang curry works wonderfully with beef, pork, tofu, or even shrimp. Just adjust the cooking times accordingly to ensure your chosen protein is perfectly cooked and tender.
Is Panang curry very spicy?
Panang curry has a moderate heat level that can be adjusted by the amount of curry paste or chilies you use. It generally leans more toward rich and flavorful rather than overwhelmingly spicy, making it approachable for many palates.
Can I make Panang curry vegan?
Yes! To make a vegan version, simply replace the chicken with tofu or vegetables and use a vegetarian fish sauce alternative or soy sauce. Make sure your Panang curry paste doesn’t contain shrimp paste, or opt for a homemade vegan paste.
What type of rice goes best with Panang curry?
Jasmine rice is the traditional accompaniment because of its fragrant aroma and fluffy texture, but white or brown rice both work beautifully too. The key is serving hot rice to soak up that rich Panang curry sauce perfectly.
Final Thoughts
There is nothing quite like a warm bowl of homemade Panang curry to lift your spirits and satisfy your cravings for bold, comforting flavors. With its creamy peanut-infused sauce and tender chicken, this dish is a true celebration of Thai cuisine’s balancing act of heat, sweetness, and freshness. I encourage you to dive in and try making Panang curry yourself—you’ll be hooked after the very first bite, and it might just become your new favorite weeknight dinner staple.
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Panang curry Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
This rich and flavorful Panang curry recipe combines tender chicken breasts with a creamy coconut milk sauce infused with Panang curry paste, peanut butter, fresh ginger, garlic, and a medley of bell peppers. Finished with aromatic basil, lime juice, and fish sauce, this Thai-inspired dish is perfect served over steaming jasmine rice for a comforting and satisfying meal.
Ingredients
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 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 preferred)
- 2 teaspoons cornstarch
- 1/4 cup light brown sugar, packed
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 cup loosely packed basil leaves, roughly chopped
- Hot cooked rice (white, brown or jasmine), for serving
Instructions
- Sauté Vegetables: Heat the oil over medium-high heat in a large non-stick skillet. Add the sliced onions and sauté for 2 minutes until they begin to soften. Then add the sliced green and red bell peppers, minced garlic, and freshly grated ginger. Continue to sauté the mixture for another 2 minutes to release their fragrant flavors.
- Add Curry Paste and Peanut Butter: Stir in the Panang curry paste and peanut butter, cooking and stirring for 1 minute to combine and toast the spices. Pour in 1 ½ cans of coconut milk and mix well.
- Incorporate Cornstarch Mixture: In a small bowl, whisk the cornstarch into the remaining half can of coconut milk until smooth. Add this mixture to the skillet, stirring thoroughly to help thicken the sauce evenly.
- Cook the Chicken: Add the chicken pieces to the curry sauce, stirring to coat them completely. Reduce heat to a simmer and cook for 10-15 minutes or until the chicken is just cooked through and the sauce has started to thicken.
- Finish the Curry: Stir in the light brown sugar, fish sauce, lime juice, and chopped basil leaves. Let the curry simmer gently for an additional 5 minutes to meld the flavors. Season with salt and pepper to taste.
- Serve: Spoon the rich, aromatic Panang curry over hot cooked rice, such as jasmine, white, or brown rice, and enjoy immediately.
Notes
- Use Chaokoh brand coconut milk for the best flavor and creaminess in this recipe.
- If you prefer a spicier dish, add extra Panang curry paste or some chopped fresh chilies.
- Adjust sweetness by varying the amount of brown sugar according to your taste.
- Peanut butter adds a creamy texture and subtle nutty flavor; natural or creamy peanut butter works well.
- For a gluten-free version, ensure the curry paste and fish sauce you use are gluten-free certified.
- Leftover curry can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (about 230g)
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 20 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
Keywords: Panang curry, Thai chicken curry, coconut milk curry, easy Thai recipe, peanut butter curry, quick dinner
