panang curry

Quick and Easy Panang Curry made with chicken and sautéed vegetables in a bold and creamy coconut sauce, served over rice. 

Panang Curry

Panang curry paste (*)

peanut butter

chicken breasts (,

onion (, sliced)

green bell pepper (, thinly sliced)

red bell pepper (, thinly sliced)

ginger

garlic (, minced)

coconut milk ((Chaokoh brand is my favorite))

cornstarch

brown sugar (, packed)

fish sauce

lime juice

basil leaves (, roughly chopped)

Hot cooked rice (white, brown or jasmine)

Panang curry

Heat oil over medium-high heat in large non-stick skillet. Saute onions for 2 minutes, then add bell peppers, garlic and ginger and saute for 2 minutes more.

Add curry paste and peanut butter and saute for 1 minute. Add 1 ½ cans of coconut milk. Whisk cornstarch into remaining 1/2 can coconut milk then add to the pan. Stir well.

Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.

Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes.  Season with salt and pepper, to taste.

Serve over hot cooked rice.

https://content.jwplatform.com/videos/CA9Zj9NO.mp4

Panang Curry recipe bursting with rich and creamy flavor from the curry paste and coconut milk and made hearty with chicken, veggies and fresh basil.

This Thai panang curry recipe is so easy to make at home and tastes better than take-out! This recipe is full of veggies and fresh flavor, and the tofu is optional. Recipe yields 4 servings.

Thai Panang Curry With Vegetables

crispy baked tofu

¼ cups brown jasmine rice

coconut oil

salt,

red bell pepper,

orange

carrots,

garlic, pressed

panang curry paste* (use 1

(14 ounces) regular coconut milk

water

tamari or soy sauce**

coconut sugar or brown sugar

lime juice,

Optional garnishes: fresh Thai basil

Thai Panang Curry with Vegetables

If you&#8217;d like to serve rice with your curry (optional): Bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.

To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

Add the bell peppers and carrots. Cook until the bell peppers are easily pierced through by a fork, 3 to 5 more minutes, stirring occasionally. Add the garlic and curry paste and cook, while stirring, for 1 minute.

Add the coconut milk and water, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers and carrots have softened to your liking, about 5 to 10 minutes, stirring occasionally. If you&#8217;re adding crispy tofu, stir it in now.

Remove the pot from the heat. Stir in the peanut butter, tamari, sugar and lime juice. Add salt, to taste (I usually add a pinch or two). If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more lime juice.

Divide rice and curry into bowls and garnish with fresh basil, if using. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.

Thank you Kate ... and Cookie! Your recipes are amazing, each one always fresh and full of flavour. 
Looking forward to making this one tonight. I am putting on 5 stars because I know it will be delicious!
Cheers, Susan

My boyfriend and I LOVE panang curry - it's our go-to take out order, so when I saw this on your Instagram feed I sent it to him immediately! Can't wait to try this one too - your Thai Red curry was fantastic and I have a feeling this one will be good too!

Very little to say apart from it was absolutely delicious!!! I’ve tried so many of your recipes and they are all so good  
Thank you for sharing 

This was amazing. I've never made one of your recipes that I didn't love, and I return to many of them again and again. This will definitely be one of them!

I made this tonight for dinner. It was like you read my thoughts as always. I had all the ingredients for making the curry from scratch except for subbing kefir lime leaves for lemon zest. To say that it’s a party in the mouth shall be an understatement! I made this tonight with shrimp but can’t wait to try the tofu version for my veggie self. This curry is made for the terrible cold  that we are experiencing this week in the NE and beyond. Thank you so much. Wishing you the best for 2019!

i have tried several of your recipes and love the ones i have eaten. Thai lettuce wraps leads this list and baked tofu is next.  I am very happy that  my daughter has turned me on to you. She lives in Kansas as well. thank you for using REAL food.

I’ve only got almond butter too so I’m going to try it.

This was ridiculously delicious!  I'm always looking for easy, nutritious vegetarian dishes. . .this one will be on my favorites list!  I added broccoli and potatoes that I had in the fridge and it was wonderful.

Very tasty dish! This one is going in my permanent recipe box. This was so quick to put together. I love how you explain a recipe. You explain the ingredients and why they work and how they play together. Also the cooking method is accurately detailed. This all helps to not only recreate your creations but to understand how to play with it and create my own variations. I am a very passionate and experienced cook and can sense the same in you ❤.
Try this one, you won't be disappointed!
For those of you who can't find the right curry, just use regular Thai red curry paste and add kefir lime leaves if you can fine them.

A new favorite -- it's delicious. I made it with ginger, which I threw in at the same time as the carrots, since I had some around and we are fighting colds at my house. I left off adding the bell peppers until just before adding the tofu, since we favor bell peppers crisp. This is a really wonderful dish. Thanks!

This recipe I now our new favorite!! Thank you making it so easy! Delish way to enjoy fresh veggies and tofu!

This was amazing! So much flavor. And it was even better as leftovers. I'll be making this one a lot!

Omg...soooo good...another recipe of yours which is amazing! I used double the veggies you suggested  plus added bamboo shoots and I added two handful of frozen calamari rings to the pot at the end ...served over Basmati rice...invited two friends over for tasting and we almost licked our plates clean...lol

Keep on cooking...I love your recipes! Simple and delicious...thanks for sharing!

This is delicious!  Tastes like my favorite Panang Curry from a restaurant I love.

I made some alterations/additions as follows:

- Used a medium onion rather than small
- Doubled the garlic
- Couldn't find Panang Curry Paste at my local gourmet market so used Red Curry Paste - 2 TBS.  I thought it would be spicy but it was not.  I need to order some Panang paste!
- Added broccoli florets and shredded kale

Made with crispy baked tofu.  Added some baby bok choy at end and topped with crushed peanuts and basil.  It was full of flavor and delicious.  Thank you!

This recipe was amazing. But I'm not surprised. All of your recipes are amazing. The kids and I loved it, so I'm glad I made a double batch. I was cooking a lot on Sunday and ran out of time to make your wonderful crispy tofu. So I used rinsed canned chickpeas instead, and it was delicious!

obsessed with Kate's red curry recipe so I was so excited to try this one. AMAZING! I made it with her crispy baked tofu. really easy to make and so delicious and filling

Dear Kate and Darling Cookie!

I made this incredibly delicious recipe tonight with the Taste of Thai vegetarian panang curry paste that you recommended (found it on Amazon).  They also sent me a little packet of fresh kaffir leaves so I added them; they smell wonderful.  I made your crispy tofu recipe to go with this, which turned out great. I may add less tofu and more veggies next time.  I used organic onions, broccoli, carrots and large white mushrooms.  I omitted the garlic as it's often too strong for my digestion (although I love the taste!).  Instead of tamari I had Organic Nama Shoyu unpasturized soy sauce which I used for the tofu, so I didn't add extra to the curry.  Garnished with fresh Meyer lemon juice and cilantro as that's what I had on hand.  Organic brown rice complimented the amazing taste and aroma of this dish.  I prepared this as a day-late Valentine's dinner for my husband.  A real hit for both of us! Nothing beats homemade!

Loved this recipe and my guests have already asked me for the receipe!  I followed the recipe to a "T" except that I omitted the sugar.  Thanks Kate!  Love your recipes.

I've tried several Panang curry recipes, but this has been my favorite! I think the key was adding the more flavorful ingredients - peanut butter and soy (I used fish sauce, though) - at the end. It turned out so flavorful, like from a restaurant! :)

Easy Panang curry with chicken and green peas in a spicy coconut curry sauce. Easy 20-min homemade Panang curry recipe that is better than Thai restaurants.

chicken

Panang curry paste

coconut milk

sugar

green peas

kaffir lime leaves

Heat up a pot with oil. Add in...

Heat up a pot with oil. Add in the Panang curry paste and do a quick stir until aromatic. Add in the chicken meat and blend well with the curry paste, then add in the green peas, coconut milk, kaffir lime leaves, water and the seasonings.

Lower the heat to medium and let it...

Lower the heat to medium and let it simmer for 8-10 minutes. Serve hot with steamed white rice.

https://mediavine-res.cloudinary.com/video/upload/kupvntafiaviuqki6tkb.mp4

Easy Panang curry with chicken and green peas in rich and spicy coconut sauce. Easy 20-minute homemade Panang curry recipe that is better than Thai restaurants. Serve the curry with steamed rice for a complete meal.

Simple 20 – minute chicken panang curry noodle bowls with veggies. Warm panang curry noodle sauce all cozied up with noodles and your favorite sautéed veggies. Perfect for chilly weeknight dinner!

20 – Minute Chicken Panang Curry Noodle Bowls

red curry paste

coriander powder

cumin powder

shallot, minced

(15 ounces) full fat coconut milk

- 12 ounces boneless skinless chicken, thinly sliced

chicken broth

veggies

rice noodles (prepared to package directions)

chopped cilantro and lime wedges,

PANANG CURRY PASTE: In a small bowl, combine...

PANANG CURRY PASTE: In a small bowl, combine the ingredients for the paste and mix using a spoon or a small spatula. Set aside.

CURRY: Heat the oil in a sauce pan,...

CURRY: Heat the oil in a sauce pan, add the shallots and sauté for 3-4 minutes or until the shallot become soft and translucent. Add the ginger and cook for 30 seconds before adding in 1/4 of the coconut milk along with the prepared curry paste. Cook the paste mixture for 1 minute. Add the chicken and stir to coat, cooking for 2-3 minutes. If at any point the sauce begins to stick to the pan, use a couple tablespoons of the broth to deglaze the pan. The coconut milk/chicken broth mixture will start to evaporate leaving a thick paste. Add in the rest of the coconut milk, chicken broth, fish sauce, and sugar and allow the sauce to simmer on low for 5-10 minutes while you prepare the veggies.

VEGGIES: Heat a large skillet over medium high...

VEGGIES: Heat a large skillet over medium high heat. Drizzle in a little olive oil and add the veggies. Sauteé for just 3-5 minutes or until the veggies brighten in color.

ASSEMBLE: Place the prepared noodles in a bowl,...

ASSEMBLE: Place the prepared noodles in a bowl, top with the sauteed veggies and the prepared curry. Serve with cilantro and lime wedges!

Make rich, creamy, and spicy Thai Panang curry at home in just 20 minutes. It&#039;s much more flavorful than the take-out and can be made vegan too.

Panang Curry Recipe

vegetable oil

red bell pepper

yellow bell pepper

broccoli

palm sugar

lime leaves

bird's eye red chilies (chopped)

salt

Thai basil

Start by preparing the chicken and vegetables. Wash 14 oz boneless chicken breast and cut it into 1 inch cubes using a sharp knife. Slice ½ red bell peppers, ½ yellow bell pepper and cut a small broccoli head into small bite size florets.

Heat 2 tbsp vegetable oil to a medium size pan.

Add the chicken pieces to the pan and fry on high heat until they turn slightly browned, 3-4 minutes.

Note – If making vegan, skip this process. You can use other meat of choice instead of chicken.

Add ½ cup sliced red bell peppers, ½ cup sliced yellow bell peppers and 1 cup small broccoli florets to the pan and fry for 2 minutes.

Note – You can use any vegetables of your choice.

Move the chicken and vegetables on the side of the pan.

Add 4 tbsp Panang curry paste to the pan.

Note – Use vegan Panang curry paste for vegan version as the regular one have shrimp paste in it. You can reduce the amount of paste if like the curry milder.

Fry for 2 minutes and then mix everything up.

Add 1 tbsp palm sugar and cook for another minute. 

Add 5-6 sliced Kaffir lime leaves, 2 chopped bird’s eye red chilies, and 2 cups of coconut milk and let the curry simmer for 10-12 minutes. Now add 1 cup of water and mix well.

Now add 2 tbsp fish sauce and a handful of torn Thai basil and mix well.

Note – to make it Vegan skip fish sauce and use soy sauce or tamari instead.

Serve hot.

This simple Panang Curry combines aromatic veggies with fragrant Panang curry paste and a combination of sweet and golden potatoes, all in a rich and creamy coconut base. Garnish with basil, crushed peanuts, and plenty of fresh lime juice! 

coconut oil ((or olive oil

each: finely diced red onion, red pepper, and carrot (Note 1)

garlic ((~4 cloves))

sweet potatoes

gold potatoes ((or more sweet potatoes))

panang curry paste

(13.5 oz. 400 milliliters each) coconut milk

peas

soy sauce (Note 4)

light brown sugar ((add to taste) Note 5)

lime juice (Note 6)

roasted peanuts and fresh basil (Note 7)

Serve over: cooked rice

PREP: Start by prepping ingredients: dice the red onion, carrot, and bell pepper (by hand or quickly in the food processor). Mince the garlic and ginger. (I peel the ginger with a spoon or vegetable peeler first.) Peel and then chop the sweet potatoes into small bite-sized pieces (1/2-inch in size). No need to peel gold potatoes, but chop them into small pieces (1/2-inch in size). Keep the potato pieces fairly small so they’ll cook at the right time.

COOK: Heat 2 tablespoons coconut oil in a large, deep skillet over medium-high heat. Add the onion, carrot, and red pepper and sauté for 7-10 minutes, until onions begin to turn golden. Add the garlic and ginger. Stir to coat everything with the oil. Season to taste with salt. (I add 1 teaspoon fine sea salt.) Lower the heat to medium and add in curry paste. Stir often for 2-3 minutes or until very fragrant. Add in the sweet and gold potatoes and stir to coat for 1 minute.

COOK CONT: Pour in the 2 cans of coconut milk. Stir. Scrape the bottom of the pot periodically and press all potatoes below the liquid. Bring to a boil and then reduce the heat to rapidly simmer (it should be bubbling at the edges but not boiling) for 18-25 minutes, stirring occasionally. The potatoes should be fork tender and curry sauce reduced; this happens at around 20-22 minutes for me. Add a splash of vegetable stock/broth or water if the sauce is reducing too quickly and potatoes aren&#39;t getting tender. (This also means you may need to lower your heat a little. Alternatively, increase the heat slightly if potatoes aren&#39;t getting tender and the sauce isn&#39;t reducing.)

FINISHING: Turn off the heat and stir in the peas. Add sugar (start with less-- you can always add more), soy sauce, and lime juice to the curry (feel free to adjust these three ingredients to personal preference -- adding more soy sauce for seasoning/umami flavor, more lime for a fresh flavor, and more sugar if it&#39;s too spicy). Taste and add more salt if needed-- (I&#39;ll typically add another 1/4 up to 1/2 teaspoon) flavors should be vibrant and curries typically need a lot of salt!

ENJOY: Remove curry from heat. If desired, serve curry over cooked rice. Garnish individual bowls with basil and coarsely chopped peanuts. I also like to serve lime wedges on the side. Serve over cooked rice with warmed roti bread. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1633472318/j6ha211aewllptt7bh3v.mp4

This simple Panang Curry combines aromatic veggies with fragrant Panang curry paste and a combination of sweet and golden potatoes all combined in a rich and creamy coconut base. Garnish with basil, crushed peanuts, and plenty of fresh lime juice!

This Easy Thai Beef Panang Curry Recipe (Panang Neua) is one of the easiest Thai curries to make. It uses minimal ingredients but has flavors that get better with each spoonful! It can be put together in less than 30 minutes! Perfect for an easy weeknight dinner. 

Easy Thai Beef Panang Curry Recipe (Penang Neua)

beef

coconut milk. 14 ounces

sugar. White, palm, brown, coconut sugar.

tablespoons fish sauce.

lime

oil. Use avocado, vegetable, canola, or coconut oil.

Add oil and curry paste on medium heat in a soup pot, Dutch oven, or a large wok. Stir fry the paste, and break up any large clumps until fragrant. It takes about 1-2 minutes. 

Add the coconut milk and stir until you have a thick coconut cream sauce, about 2-3 mins. 

Season your sauce with fish, sugar, and sliced kaffir lime leaves. Stir and cook for a minute.

Add the beef, and stir until all the pieces are covered in the golden thick sauce.  Lower the heat slightly if the curry is getting too thick too quickly. Cook for 5 minutes.

Last, add the peanuts to the pot, then stir well. Carefully taste the curry and adjust the flavors as needed. Use fish sauce for saltiness, Sugar to sweeten it up, a bit of water, or coconut milk for more liquid.  Serve over jasmine rice. Enjoy!

This recipe for Thai Panang&nbsp;Chicken Curry makes the most amazing Thai curry you'll ever make! This scrumptious dish is healthier than a takeout option and best of all -&nbsp;&nbsp;it’s super easy to make.

Quick and Easy Thai Panang Curry

chicken thighs or breast (boneless and skinless, cubed)

onion (small) (chopped)

garlic (chopped)

red chili peppers

brown sugar

fish sauce (or

lime juice (freshly squeezed)

lime zest

basil (chopped)

cilantro (chopped)

kaffir lime leaves (whole)

Heat 2 tablespoons of oil in large skillet or wok over medium heat.&nbsp; Add the chicken and brown on all sides.&nbsp; Remove from pan and set aside.

Add sliced red pepper and onion to the pan and cook until softened (about 5 minutes).

Add the garlic and the chili peppers and cook about 30 seconds.&nbsp; Add the chicken back to the pan. Add the curry paste and brown sugar.&nbsp; Fry until fragrant.

Stir in the coconut milk.&nbsp;&nbsp;Stir the fish sauce, lime juice, and zest into the mixture;&nbsp; Add the herbs and lime leaves.&nbsp; &nbsp;Bring to a boil,&nbsp;lower to a simmer and cook until the sauce reduces and the chicken is cooked through (about 10 minutes).

Taste for saltiness and if more is needed, add more fish sauce if necessary and serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1576185205/ixfeqxyejoakk8lyuj14.mp4

Looking for a simple Thai curry? This Quick & Easy Thai Panang Curry recipe is full of vibrant flavor and on the table in just 30 minutes.

Panang Curry Quick and Easy Thai

One-pot Vegan Panang curry with tofu and vegetables is rich and creamy, balanced with sweet and spicy flavors, and easy to make in less than 30 minutes with simple ingredients.

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