This nutty, flavor-packed Panang Curry is ready in under an hour and truly raises the bar when it comes to weeknight cooking.
I can’t recall the exact time I first tried panang curry, but I know that it was life-changing. When I was a silly little teenager growing up in Miami, I had a friend who introduced me to this category of food called “curries” and suddenly a whole new world opened up to me.
Before I knew it, I was turning down my mother’s meatloaf (Sorry, Mama!), scoffing at nearly everything that didn’t fall under the curry umbrella. For me, it felt like a flavor revelation. Had I tasted delicious food before? Of course. My mother was a phenomenal cook, not to mention I was surrounded by one of the most remarkable food traditions—Caribbean cuisine, which remains one of my favorites to this day.
But here I was, fourteen years old, totally taken with Thai curry. It was unlike anything I had ever tasted. I’ve been lucky enough to taste so many curries since then and have learned just how varied the ingredients and preparation can be, depending on where in the world it’s made.
Panang curry is a milder variety of Thai red curry with less heat than other spicier versions. It’s rich and creamy and comes together more quickly than you’d expect. It tastes like a dream and you won’t believe you didn’t have to leave your house to enjoy it.
Is Panang Curry Healthy?
This panang curry is an excellent source of lean protein from the chicken breast, and the vegetable blend contributes fiber and essential nutrients. The recipe also calls for coconut milk, which makes this curry naturally dairy-free!
Speaking of dietary restrictions, this recipe can be easily modified to meet your needs without compromising on flavor. For a lower-fat version, you can use light or reduced-fat coconut milk. For a lower sugar option, feel free to use a natural sweetener like monk fruit or stevia, and use a sugar-free peanut butter.
What Is Panang Curry Paste?
Panang curry originated in Thailand and is one of the many curry varieties the country is known for. Traditional panang curry paste is usually made from a variety of ingredients including dried chilies, lemongrass, galangal (which is similar to ginger), kaffir lime, garlic, shallot, coriander seed, cumin, shrimp paste, and peanuts. These fragrant ingredients come together to form a concentrated paste with a rich, complex flavor—sweet, salty, and nutty, with bright notes of citrus.
FAQs & Tips
If you have any leftovers, store them in the fridge in an airtight container for up to 4 days. You’ll want to store the curry and any leftover rice separately so the rice doesn’t absorb all the curry. You can also freeze the cooled curry (without the rice) in a freezer-safe airtight container for up to 3 months. Simply thaw and gently reheat on the stovetop when you’re ready to eat.
Coconut milk has a distinct but subtle sweetness and flavor that you won’t get with regular milk. However, you can use whichever milk you prefer. Just keep in mind that regular milk is far thinner than coconut milk so the curry may not be as thick.
Panang curry is one of the sweeter curry varieties, it’s true. The flavor is nicely layered and not overwhelmingly sweet. If you’re unsure of whether you’d enjoy a sweeter curry, you can reduce the amount of brown sugar in this recipe to your taste.
Serving Suggestions
Panang curry’s best friend is jasmine rice, so I’d recommend going with this yummy Coconut Rice. It would also pair well with some Brown Rice or these Thai-Inspired Noodles. Whichever you go with, keep some lime wedges, basil leaves, and peanuts nearby to garnish.
To fill the meal out even more, I would recommend adding a fresh side like this Mango-Avocado Salad or a few of these fantastic Spring Rolls. And there you have it. You’ve got yourself a gorgeous, fulfilling meal.
Panang Curry
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion sliced
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons panang curry paste
- 2 teaspoons peanut butter
- 1 pound chicken breast thinly sliced
- 1 can (14 ounces) coconut milk
- 4 teaspoons fish sauce
- 1 tablespoon brown sugar
- 4 teaspoons lime juice
- 1/2 cup basil leaves chopped
- 3 tablespoons dry roasted peanuts chopped
- Kosher salt and black pepper optional
- Cooked jasmine rice for serving
- 4 lime wedges for serving
Instructions
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Heat oil in a large skillet over medium-high heat. Sauté onion, bell peppers, garlic, and ginger until onion is translucent.
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Stir in the panang curry paste and peanut butter; sauté for 1 minute until fragrant.
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Add chicken to the skillet and stir to coat with the curry mixture. Pour in coconut milk, fish sauce, sugar, and lime juice. Bring to a simmer and cook until chicken is done and sauce thickens, about 10-15 minutes.
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Stir in basil leaves and chopped peanuts and let cook for a few more minutes. Adjust seasonings and add salt and pepper if preferred.
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Serve hot over jasmine rice with fresh lime wedges.
Nutrition
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