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 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!
Quick and Easy Panang Curry (and overview)
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 Paste:
Which type? You have the choice of buying this curry paste or making it homemade. Personally, I prefer to buy panang curry paste and I am partial to the Mae Ploy Brand. You can find it at your local Asian market, or on Amazon.
Spice level. The spiciness of this dish will largely depend on the type and amount of curry paste you use. I have found Mae Ploy to be a little spicier than other brands (2 tablespoons is medium spicy). That being said, I found when I used 1 tablespoon Mae Ploy Panang Curry paste it was lacking flavor for my taste.
If you want, you can always use less Panang curry paste and add additional Sriracha/Asian hot chili sauce to taste at the end of cooking.
Variations and Dietary Restrictions:
More vegetables: This is a great recipe to “clean out your veggie drawer”. Try adding mushrooms, zucchini, bean sprouts, spinach, bamboo shoots or carrots.
Chicken: You can substitute the chicken for shrimp or tofu.
Rice: Brown, white, or jasmine rice pair well with curry, or skip the rice and serve your curry over zoodles or spaghetti squash.
Vegetarian and vegan panang: Use a vegetarian curry paste (one that doesn't contain fish sauce or shrimp paste) like this one. Also omit the chicken and fish sauce from the recipe and add additional vegetables of tofu!
The customization of this Panang Curry is endless, and so will be your love for it!
Storing and Freezing Instructions:
This recipe will keep for 5-7 days in the refrigerator (and that makes it a fabulous MEAL PREP dish)! For even quicker meal prep, you can cut the chicken and slice the red bell peppers in advance.
Panang curry can be frozen for 2-3 months. Allow it to thaw overnight in the refrigerator and reheat on the stove or in the microwave. Cook rice fresh for serving.
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Recipe
Panang curry
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
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.
Notes
Nutrition
HAVE YOU TRIED THIS RECIPE?!
RATE and COMMENT below! I would love to hear your experience.
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This post contains affiliate links.
I’ve made this curry at least 15 times, maybe more. I always omit the sugar, and add double the curry paste and some red chili flakes, other than that I keep it as is. This is a top tier recipe and has quickly become our favorite comfort meal! Thank you!!!
Doubled fish sauce, pb, lime, but kept the panang the same..it had a little kick to it which was good for me, but if you like more
Spice I could see adding extra! Added bamboo slices and water chestnuts.
Had panang curry at a Thai restaurant and couldn’t stop thinking about it so had to recreate! My husband and I LOVED this recipe! I’ll be making it again this week for meal prepped lunches! I got the curry recommended from the recipe on Amazon it was great!
My wife gets Panang curry nearly every time we order Thai and she said this was better than anything she’s had. Huge compliment to this recipe (and me as the cook). So delicious.
it tastes better from scratch, but apparently the sponsor’s pre-made paste also works lol
This is not a sponsored post and I’ve left a link to homemade curry paste in the post.
Delisish and easy to make. This will be in my meal rotation from now on!
Absolutely amazing! I did this with broccoli, peppers, green beans, and onions. Super yummy. Will definitely make again!
Panang Curry and Pad Thai are two of our favorite go-to take out options. I love making them at home! Thanks for sharing your recipes!
I LOVE curry. This one was DELICIOUS and my first experience with Panang curry. I loved the depth of flavor added with the additional sauce ingredients (ginger, garlic, peanut butter, lime juice, sugar). I’m excited to eat the leftovers. My veggies were a little over cooked by starting them first. (But I am admittedly a little slow in the kitchen.) I used onion, red bell pepper, broccoli and sliced carrots. I will make notes on my recipe to perhaps make sauce and simmer chicken and add veggies after as appropriate for veggie cooking time.
Lauren,
I’m a recently (March 2020) retired engineer, I’ve transitioned from loving to eat Thai food to loving to make it. You and your recipes have been a true inspiration. So far I’ve made the Thai Basil Beef (with venison), the Panang Curry (with shrimp), and the Thai Chicken Lettuce Wraps. Each dish came out better than I hoped. Thank you so much for sharing these wonderful recipes. The Massaman curry is the next dish on my list.
I’m so happy to hear that, thanks so much Randy! What a fun way to cook with your free time now!
I loved this and will use it again and again
Any advice on adjustments to use this as a beef curry base?
Do you want a beef version of this recipe? You could simply substitute beef for chicken in this recipe. For beef curry, you could follow a beef curry recipe and compare it with the aspects you liked about this dish :). It’s pretty forgiving so i’m sure you can experiment and find a version you like.
I love curries- and this is great! I will make again and again!
A restaurant worthy dish! I was a little shy on adding all of the brown sugar, but added about 2/3 the amount. Added carrots and mushrooms. What a lovely base that can be played with. Coming from a small town with limited dining options, this was a perfect and delicious meal. I love Thai food and will use this as a “go to”. Great way to clean out the fridge. Yum!!!!!!!
Lauren, I thought I would let you know that there is a vegan “fish” sauce available on Amazon that is amazing. My son who is not vegetarian but who grew up as one cooks for me quite often and he says it is a dead ringer. It adds that flavor that you miss when it is taken out.