Panang Curry

why make this recipe

Panang Curry is a delicious dish known for its rich, creamy sauce and vibrant flavors. This Thai classic is perfect for anyone who loves a little spice in their meals. The combination of coconut milk and Thai red curry paste creates a wonderful balance of sweetness and heat. Plus, it’s a one-pan meal that is easy to prepare, making it perfect for a weeknight dinner or when you want to impress guests without too much effort.

how to make Panang Curry

Ingredients:

• 1½ tablespoons vegetable oil (for cooking the vegetables and curry)
• 1 red (orange, or yellow) bell pepper (sliced)
• 1 small bunch scallions (light and dark green parts, sliced diagonally into 1-inch pieces)
• 3 cloves garlic (minced)
• 1 14-oz can unsweetened coconut milk (see note for brand recommendation)
• 2½ tablespoons Thai red curry paste (adds rich flavor to the sauce)
• 2 tablespoons fish sauce (essential for authentic flavor)
• 2½ tablespoons packed dark brown sugar (for sweetness)
• 1¼ pounds chicken breast or tenderloins (thinly sliced into bite-size pieces)
• 1 tablespoon lime juice (plus lime wedges for serving)
• ¼ cup fresh chopped cilantro (for garnish)
• ⅓ cup dry roasted peanuts (finely chopped, for garnish)

Directions:

1. Heat the oil in a large nonstick pan over medium-low heat.
2. Add the sliced bell pepper and cook, stirring frequently, until softened and starting to brown, about 3 to 4 minutes.
3. Add the scallions and cook until they are softened, about 1 to 2 minutes.
4. Add the minced garlic and cook, stirring constantly, for about 30 seconds. Be careful not to let it brown.
5. Pour in the coconut milk, followed by the curry paste, fish sauce, and brown sugar. Whisk everything together.
6. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook uncovered for about 2 minutes until the sauce thickens slightly.
7. Add the chicken and simmer uncovered, stirring occasionally, until the chicken is cooked through and no longer pink, about 5 to 8 minutes.
8. Stir in the lime juice, cilantro, and peanuts. Taste the curry and adjust the seasoning with more lime juice if needed.

how to serve Panang Curry

Serve Panang Curry hot, garnished with chopped cilantro and dry roasted peanuts. It pairs wonderfully with jasmine rice or steamed vegetables. You can also provide lime wedges on the side for an extra citrusy kick.

how to store Panang Curry

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of water or coconut milk if it has thickened too much.

tips to make Panang Curry

• Use fresh ingredients for the best flavor, especially with herbs like cilantro and lime.
• If you like your curry spicier, add more Thai red curry paste to taste.
• Consider swapping chicken for tofu or beef if you prefer a different protein.

variation

Feel free to add vegetables like broccoli, carrots, or snap peas for extra nutrition and color. You can also make a vegetarian version by using tofu instead of chicken and ensuring the fish sauce is replaced with a vegetarian alternative.

FAQs

1. Can I use a different type of meat?
Yes, you can use beef, pork, or even shrimp in place of chicken. Just adjust the cooking time accordingly.

2. Is Panang Curry very spicy?
Panang Curry has a mild to moderate spice level. You can adjust the heat by adding less red curry paste or including more coconut milk to mellow the heat.

3. Can I make Panang Curry ahead of time?
Yes, you can prepare the curry a day in advance. Just reheat it on the stove before serving. The flavors often deepen after a day in the fridge!

Panang Curry

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• Author: angela
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A delicious Thai dish with a rich, creamy sauce and vibrant flavors, perfect for a weeknight dinner.

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Ingredients

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• 1½ tablespoons vegetable oil
• 1 red (orange, or yellow) bell pepper, sliced
• 1 small bunch scallions, sliced diagonally into 1-inch pieces
• 3 cloves garlic, minced
• 1 14-oz can unsweetened coconut milk
• 2½ tablespoons Thai red curry paste
• 2 tablespoons fish sauce
• 2½ tablespoons packed dark brown sugar
• 1¼ pounds chicken breast or tenderloins, thinly sliced
• 1 tablespoon lime juice
• ¼ cup fresh chopped cilantro
• ⅓ cup dry roasted peanuts, finely chopped

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Instructions

1. Heat the oil in a large nonstick pan over medium-low heat.
2. Add the sliced bell pepper and cook, stirring frequently, until softened, about 3 to 4 minutes.
3. Add the scallions and cook until softened, about 1 to 2 minutes.
4. Add the minced garlic and cook, stirring constantly, for about 30 seconds.
5. Pour in the coconut milk, followed by the curry paste, fish sauce, and brown sugar. Whisk everything together.
6. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook uncovered for about 2 minutes until the sauce thickens slightly.
7. Add the chicken and simmer uncovered, stirring occasionally, until cooked through, about 5 to 8 minutes.
8. Stir in the lime juice, cilantro, and peanuts. Adjust seasoning with more lime juice if needed.

Notes

Use fresh ingredients for best flavor and consider adding extra vegetables for nutrition.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 7g
• Sodium: 900mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 70mg