This panang curry is an easy version that you can make at home. I love panang curry with it’s sweet, creamy, savory flavors that just seem to dance on your tongue.
Panang curry has a peanut undertone that makes it almost addictive with the spices, coconut milk, Thai basil, vegetables and tender chicken or meat of choice added. So yummy!
This panang curry uses panang curry paste, which I love, it allows you to get all the developed flavors of a curry without all the ingredients to make it from scratch, like lemongrass and other ingredients that might be harder to track down and expensive. Also, the time it takes to create those flavors is instant instead of hours of simmering ingredients. So bottom line is It’s easy and delicious.
I love the Mae Ploy brand of curry pastes. You can find them at any Asian market or online on places like amazon, the pictures below are links to the product I use.
The Mae Ploy brand is naturally spicy though so keep that in mind. I have ways to adjust the heat in the recipe, however, the natural undertone from the paste is a medium heat and can’t really be reduced below that. However, there are other curry paste brands that are milder. Red curry paste can also be use and is usually less spicy.
What you need to make panang curry: (printable recipe is below)
Serves 4-6
- 1 tablespoon olive oil
- 1 cup bell peppers – any color, spiced into strips if you want it like a restaurant or diced for easy eating
- 1 small onion – diced
- 1 1/2 tablespoons panang curry paste – more or less to preference
- 2 – 14 ounce cans coconut milk – the cans are usually 13.66 ounces
- 2 tablespoons sugar
- 2 chicken thighs – sliced into thin pieces if you want it like a restaurant or diced into bite size pieces
- 1 cup water
- 1 tablespoon soy sauce
- 3 tablespoon smooth peanut butter
- 1 tablespoon lime juice
- 1 handful of Thai basil – chopped
- 1/2 cup chopped peanuts – optional
Instructions
- In a large sauce pan, add olive oil, bell peppers and onions and sauté until onions start to soften.
- Add panang curry paste, coconut milk, sugar and bring to a boil.
- Let the mixture simmer for a few minutes then add in the chicken, water and soy sauce and simmer for about 10 minutes or until the chicken is cooked through.
- Add the peanut butter, lime juice, Thai basil and optional chopped peanuts. Then simmer for another 5 minutes..
- Taste curry and adjust salt and lime juice to preference and enjoy over rice.
- If the curry is too spicy, you can add more coconut milk, more sugar and more lime juice to balance it out.
Here are a few other curry recipes you may enjoy:
Red Thai Curry With Pumpkin
Red Coconut Curry
Instant Pot Thai Chicken Coconut Curry
Thai Coconut Curry Soup
Panang Curry
Ingredients
- 1 tablespoon olive oil
- 1 cup bell peppers – any color spiced into strips if you want it like a restaurant or diced for easy eating
- 1 small onion – diced
- 1 1/2 tablespoons panang curry paste – more or less to preference
- 2 – 14 ounce cans coconut milk – the cans are usually 13.66 ounces
- 2 tablespoons sugar
- 2 chicken thighs – sliced into thin pieces if you want it like a restaurant or diced into bite size pieces
- 1 cup water
- 1 tablespoon soy sauce
- 3 tablespoon smooth peanut butter
- 1 tablespoon lime juice
- 1 handful of Thai basil – chopped
- 1/2 cup chopped peanuts – optional
Instructions
- In a large sauce pan, add olive oil, bell peppers and onions and sauté until onions start to soften.
- Add panang curry paste, coconut milk, sugar and bring to a boil.
- Let the mixture simmer for a few minutes then add in the chicken, water and soy sauce and simmer for about 10 minutes or until the chicken is cooked through.
- Add the peanut butter, lime juice, Thai basil and optional chopped peanuts. Then simmer for another 5 minutes..
- Taste curry and adjust salt and lime juice to preference and enjoy over rice.
- If the curry is too spicy, you can add more coconut milk, more sugar and more lime juice to balance it out.