phanaeng

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.

Had panang curry at a Thai restaurant and couldn’t stop thinking about it so had to recreate! My husband and I LOVED this recipe! I’ll be making it again this week for meal prepped lunches! I got the curry recommended from the recipe on Amazon it was great!

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Panang Curry

Panang curry

Panang curry

Top 3 phanaeng recipes from across the web

The most viewed phanaeng recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Panang Curry

Panang curry

Panang curry

The most viewed phanaeng recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine