Panang Curry

This curry is so fragrant and delicious. Jennifer Segal

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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!

Jennifer Segal

What You’ll Need To Make Panang Curry

Jennifer Segal

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

Jennifer Segal

Add the scallions and cook, stirring frequently, until softened, 1 to 2 minutes.

Jennifer Segal

Mix in the garlic and cook, stirring constantly, for 30 seconds more; do not brown.

Jennifer Segal

Add the coconut milk, curry paste, fish sauce, and sugar.

Jennifer Segal

Whisk ingredients together.

Jennifer Segal

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.)

Jennifer Segal

Mix in the lime juice, cilantro, and peanuts.

Jennifer Segal

Stir gently to combine all ingredients.

Jennifer Segal

Taste and adjust seasoning with more lime, if necessary.

Jennifer Segal

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

Nutritional Data Disclaimer

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.

This article was originally published on OnceUponaChef.com. Follow on Instagram

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