Panang Curry

This Panang curry recipe is a creamy Thai coconut curry made with chicken, bell peppers, peanut butter, and fragrant spices. Rich, slightly sweet, and perfectly spiced, it’s an easy homemade Thai curry that comes together in under 30 minutes. Serve with jasmine rice for a comforting dinner that’s better than takeout.

Ingredients

• 1 tablespoon oil
• 2 tablespoons Panang curry paste*
• 1 tablespoon peanut butter
• 2 pounds chicken breasts, cut into bite-sized pieces (against the grain)
• 1 small onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 teaspoons freshly grated ginger
• 4 garlic cloves, minced
• 2 cans (14 oz each) coconut milk (Chaokoh recommended)
• 2 teaspoons cornstarch
• ¼ cup light brown sugar, packed
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 cup loosely packed fresh basil leaves, roughly chopped
• Cooked rice (white, brown, or jasmine), for serving

*Note: Panang curry paste can be found in Asian grocery stores or online.

Instructions

1. Heat oil in a large non-stick skillet over medium-high heat. Add onion and sauté for 2 minutes.
2. Stir in the bell peppers, garlic, and ginger; cook for another 2 minutes.
3. Add the curry paste and peanut butter. Cook for 1 minute, stirring constantly.
4. Pour in 1 ½ cans of coconut milk. In a small bowl, whisk the cornstarch into the remaining ½ can of coconut milk, then add it to the pan. Stir until well combined.
5. Add the chicken pieces and stir to coat. Simmer gently for 10–15 minutes, until the chicken is cooked through and the sauce begins to thicken.
6. Stir in the brown sugar, fish sauce, lime juice, and basil. Simmer for another 5 minutes.
7. Taste and adjust seasoning with salt and pepper if needed.
8. Serve hot over rice.

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Tips

• Use full-fat coconut milk for a creamier, richer sauce.
• Slice the chicken against the grain for tender bites.
• Adjust spice level by adding more or less curry paste to taste.
• Fresh Thai basil adds the most authentic flavor, but sweet basil works if that’s what you have.

Variations and Substitutions

• Protein options: Substitute chicken with shrimp, beef, tofu, or mixed vegetables.
• Peanut butter substitute: Use almond butter or leave it out if you prefer a more traditional flavor.
• Low-carb version: Serve over cauliflower rice or zucchini noodles instead of traditional rice.
• Vegetarian option: Skip the fish sauce and use soy sauce or tamari for seasoning.

FAQs

Can I make Panang curry ahead of time?
Yes, it keeps well in the refrigerator for up to 3 days. The flavors deepen as it rests.

Can I freeze this curry?
Yes, allow it to cool completely, then freeze in an airtight container for up to 2 months. Reheat gently on the stove.

Is Panang curry very spicy?
It’s typically milder than red or green curry, but the spice level depends on the brand of curry paste. Start with less if you’re unsure.

Serving Suggestions

• Serve with jasmine rice for a classic pairing.
• Add a side of steamed vegetables or a cucumber salad to balance the richness.
• Garnish with extra basil, lime wedges, or chopped peanuts for texture and freshness.

Why You’ll Love This Recipe

This Panang Curry is creamy, aromatic, and packed with bold Thai flavors. With tender chicken, sweet bell peppers, and a rich coconut-based sauce, it’s a comforting dish that’s surprisingly easy to make at home. Perfect for weeknight dinners or when you’re craving takeout-style Thai food made from scratch.