chicken panang curry

Homemade, veggie-packed panang curry that’s faster than delivery and made with easy-to-find ingredients! Made in 1 pot and in just 30 minutes, with options to add tofu or chicken. Savory, rich, and SO comforting!

Easy Vegetable Panang Curry (with Tofu or Chicken)

tofu,

chicken

Tbsp avocado or coconut oil

yellow onion, minced

garlic,

Tbsp ginger, grated

panang curry paste

coconut milk

1/2-3/4 tsp sea salt ((reduce/omit

peanut butter ((optional))

maple syrup ((optional))

red bell pepper,

cauliflower florets

baby spinach ((optional))

Rice (or Quinoa)

Lime wedges

cilantro

salted peanuts, chopped

GRAINS: If you are serving your curry with rice or quinoa, start it at this time.

CURRY: Heat a large rimmed skillet or pot over medium heat. Once hot, add oil and onion and sauté for 3 minutes, stirring frequently, until softened. Add the garlic and ginger and sauté for 1 minute more.

Add curry paste (store-bought curry paste is more concentrated, so be sure to start with less!) and cook for 2 minutes, stirring occasionally, until fragrant and slightly bubbly. Add the coconut milk and sea salt (omit/reduce if using store-bought curry paste) and whisk to combine. Taste and adjust at this time, adding peanut butter for richness, maple syrup for sweetness, or more salt for balance.

After adjusting for flavor balance, add the bell pepper, cauliflower, and chicken (if using) and bring to a light simmer. Cover and cook for 10-15 minutes or until the cauliflower is tender.

TOFU: While the curry simmers, heat a medium-sized nonstick or cast iron skillet over medium-high heat. Add ~1 ½ Tbsp avocado oil (enough to fully cover the bottom of the skillet) and then add the cubed tofu. Fry until crispy and golden brown on all sides, ~2 minutes per side. Optionally, transfer to a paper towel-lined plate after frying to absorb excess oil. Once the veggies are tender, add the fried tofu to the curry.

When the vegetables are tender and the (optional) protein is incorporated, add the baby spinach (optional) and stir. Once the spinach is wilted, the curry is ready to serve with your choice of grains.

This curry is delicious with a squeeze of lime juice and garnished with cilantro and chopped peanuts.

Leftovers keep for 4-5 days in the refrigerator or in the freezer for up to 1 month.

Quick question! I've made this before but not with chicken. Do you add the chicken raw to the mixture or do you cook it before hand and THEN add it with the veggies and everything?

I am eating it as I type. Absolutely delicious. I made it as written (vegan option). It was really easy to make, terrific with my garden/CSA veg, and will be even better as leftovers tomorrow. Thanks for another great one.

This is a staple in my home- easy delishhhhh- crowd pleaser- thank you so much!!!

I shouldn't say I made this because I didn't have time to make the curry, then couldn't find it at the store either...but I did use red curry paste instead and added the peanut butter and all the other ingredients to make a very lovely dinner. Wasn't sure about the chicken just bubbling in the mixture, but it all turned out very delicious. So even though I didn't use the staple ingredient here, I'm putting 5 stars down because I did have a nutty taste to mine. Thank you!

Panang Curry is one of the jewels of Thai cuisine. It&#x27;s not overly spicy, but still packs a big flavor kick!

Thai Panang Curry

coconut milk, divided

(about 6 Tbsp) panang curry paste

dark meat chicken,

½ medium white onion,

lemongrass,

Tbsp fresh ginger, minced

carrot,

chicken broth

zucchini,

green bell pepper,

Tbsp fish sauce

brown sugar

basil

salt,

In a large saucepan, simmer ½ can of...

In a large saucepan, simmer ½ can of coconut milk for 2-3 minutes. Add curry paste and cook for an additional 3-4 minutes.

Add chicken and cook for 5-6 minutes, until...

Add chicken and cook for 5-6 minutes, until it is no longer pink.

Stir in onion, lemongrass and garlic. Cook for...

Stir in onion, lemongrass and garlic. Cook for about a minute.

Stir in remining 1.5 can of coconut milk,...

Stir in remining 1.5 can of coconut milk, along with fish sauce, brown sugar, carrot and chicken broth or water. Simmer for 15 minutes.

Add in bell peppers, zucchini and basil. Continue...

Add in bell peppers, zucchini and basil. Continue cooking for 10-15 minutes, or until the vegetables are cooked to your linking.

Taste and adjust for salt. Serve with freshly...

Taste and adjust for salt. Serve with freshly cooked jasmine rice.

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Easy Vegetable Panang Curry (with T...

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Top 2 chicken panang curry recipes from across the web

The most viewed chicken panang curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Vegetable Panang Curry (with T...

Thai Panang Curry

The most viewed chicken panang curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine