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One of my go-to dishes when we go out for Thai food, Panang curry is a delicious variation of Thai red curry known for its subtle sweetness, mild spiciness, and the satisfying addition of peanuts. While authentic versions use homemade curry paste and a few items that can be hard to find in American supermarkets, my recipe is made with store-bought curry paste and other ingredients easily found in the Asian section of your local store. Taste-wise, it’s practically indistinguishable from traditional versions, and it comes together in just about 40 minutes. Pair it with jasmine rice and dinner is done!
What You’ll Need To Make Panang Curry
Red Curry Paste: This flavorful paste combines lemongrass, galangal (a cousin of ginger found in Thailand), bright red chilis, and a medley of aromatic spices. Its heat level can vary significantly from one brand to another, so it’s always a good idea to taste-test and adjust accordingly. I use the Thai Kitchen brand.
Coconut Milk: A staple in many curry dishes, it’s essential to opt for full-fat coconut milk to achieve that rich texture and taste. However, be aware that canned coconut milk’s consistency can differ depending on the brand. Some might be too watery, while others might separate in sauces. I’ve consistently had great results with the Thai Kitchen brand.
Fish Sauce: A unique ingredient prominent in East Asian dishes, fish sauce is known for its robust salty and savory profile. It brings a depth of umami flavor to an array of recipes, from sauces and marinades to salad dressings. For the best flavor, look for brands imported from Thailand or Vietnam.
Step-By-Step Instructions
Heat the oil in a large nonstick pan over medium-low heat. Add the pepper and cook, stirring frequently, until softened and starting to brown, 3 to 4 minutes
Add the scallions and cook, stirring frequently, until softened, 1 to 2 minutes.
Mix in the garlic and cook, stirring constantly, for 30 seconds more; do not brown.
Add the coconut milk, curry paste, fish sauce, and sugar.
Whisk ingredients together.
Bring to a gentle boil, then reduce the heat to a simmer and cook, uncovered, until slightly thickened, about 2 minutes. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 8 minutes. (Do not let the sauce vigorously boil; the idea is to cook the chicken gently so that it’s tender.)
Mix in the lime juice, cilantro, and peanuts.
Stir gently to combine all ingredients.
Taste and adjust seasoning with more lime, if necessary.
Panang Curry
Serves 4
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 Minutes
- 1 1/2 tablespoons vegetable oil
- 1 red, orange, or yellow bell pepper, diced
- 1 small bunch scallions, light and dark green parts, sliced diagonally into 1-inch pieces
- 3 cloves garlic, minced
- 1 (14-ounce) can unsweetened coconut milk (see note)
- 2 1/2 tablespoons Thai red curry paste
- 2 tablespoons fish sauce
- 2 1/2 tablespoons packed dark brown sugar
- 1 1/4 pounds chicken breast or tenderloins, thinly sliced into bite-size pieces
- 1 tablespoon lime juice plus lime wedges for serving (you’ll need 2 limes)
- 1/4 cup fresh chopped cilantro
- 1/3 cup dry roasted peanuts, finely chopped
Heat the oil in a large nonstick pan over medium-low heat. Add the pepper and cook, stirring frequently, until softened and starting to brown, 3 to 4 minutes. Add the scallions and cook, stirring frequently, until softened, 1 to 2 minutes. Add the garlic and cook, stirring constantly, for 30 seconds more; do not brown.
Add the coconut milk, curry paste, fish sauce, and sugar and whisk together. Bring to a gentle boil, then reduce the heat to a simmer and cook, uncovered, until slightly thickened, about 2 minutes. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 8 minutes. (Do not let the sauce vigorously boil; the idea is to cook the chicken gently so that it’s tender.) Stir in the lime juice, cilantro, and peanuts. Taste and adjust seasoning with more lime, if necessary. Serve with jasmine rice.
Note: The consistency of canned coconut varies by brand. Some might be a bit watery, while others might separate in sauces. I’ve consistently had great results with the Thai Kitchen brand.
Make-Ahead Instructions: Panang curry may be made ahead of time, but take care not to overcook the chicken. After you’ve prepared the dish, let it cool down to room temperature, then transfer it to an airtight container and store it in the refrigerator. When you’re ready to enjoy it, gently reheat the curry either on the stovetop or in the microwave until it’s heated through.
Nutrition Information
Per serving (4 servings)
Calories: 548, Fat: 37 g, Saturated fat: 21 g, Carbohydrates: 20 g, Sugar: 11 g, Fiber: 3 g, Protein: 39 g, Sodium: 844 mg, Cholesterol: 104 mg
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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