Name: Panang curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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)

This post contains affiliate links.

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 Red Curry, 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.

Panang Curry in a bowl with white rice and naan bread.

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.

Slices of red and green bell pepper in a skillet and then coconut milk added.

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.

A pot of panang curry with fresh basil leaves on top.

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!

Panang curry with bell peppers, chicken and basil, in a pot with a wooden spoon.

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.

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!

Panang Curry in a bowl with white rice and naan bread.

Save Print Pin Review Trust This Website on Google

4.96 from 801 votes

Panang curry

Author: Lauren Allen

Quick and Easy Panang Curry made with chicken and sautéed vegetables in a bold and creamy coconut sauce, served over rice.

Prep: 15

Cook: 25

Total: 40

Servings:

Email This Recipe!

Enter your email and we'll send it directly to you!

By entering your phone number you consent to receive marketing text messages (e.g. meal plans) from TBFS at the number provided, including messages sent by autodialer. Consent is not a condition of purchase. Msg & data rates may apply. Msg frequency varies. Unsubscribe at any time by replying STOP or clicking the unsubscribe link. Reply HELP for help. Privacy Policy.

Ingredients

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

Panang Curry Paste: Although you can make it from scratch, I never have those ingredients so prefer to buy it from Amazon or a local Asian market. I like the Mae Ploy Brand.

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).

Veggies: 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: White, brown, or jasmine rice are best, or serve curry over zoodles or spaghetti squash.

Make ahead and Storing: 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.

Freezing Instructions: 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.

Nutrition

Calories: 691kcal, Carbohydrates: 27g, Protein: 44g, Fat: 48g, Saturated Fat: 35g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Cholesterol: 116mg, Sodium: 537mg, Potassium: 1275mg, Fiber: 5g, Sugar: 19g, Vitamin A: 2088IU, Vitamin C: 60mg, Calcium: 76mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Text me new recipe ideas!

Simple, tasty ideas sent once a week. No spam.

Text Signup