Panang Curry

If you’re looking for a dish that warms the soul and fills the belly, let me introduce you to my favorite Panang Curry. This delightful Thai dish is not only bursting with flavor but also super simple to prepare. It’s a recipe I often turn to on busy weeknights or when I want to impress friends at gatherings. The creamy coconut milk combined with the aromatic spices creates an irresistible sauce that hugs every bite of chicken.

What makes this Panang Curry special is its versatility. You can serve it over fluffy jasmine rice, allowing the fragrant sauce to soak into every grain. Plus, it’s quick enough for a weeknight dinner, yet delicious enough to serve at a family feast. Let’s dive into how you can bring this comforting dish to your table!

Why You’ll Love This Recipe

• Quick and Easy: With just one pan and 40 minutes, you can have a hearty meal ready to enjoy.
• Family-Friendly: The mild yet flavorful sauce pairs well even with picky eaters, making it a hit for everyone.
• Make-Ahead Convenience: Perfect for meal prep! Make it ahead of time and simply reheat when you’re ready to eat.
• Rich Flavor: The combination of coconut milk and Thai red curry paste creates a deeply satisfying taste that will leave you craving more.

Ingredients You’ll Need

This recipe calls for simple, wholesome ingredients that are easy to find at your local grocery store. Each component plays a vital role in creating the bold flavors of Panang Curry.

For the Curry

• 1½ tablespoons vegetable oil
• 1 red, orange, or yellow bell pepper, sliced
• 1 small bunch scallions, light and dark green parts, sliced diagonally into 1-inch pieces
• 3 cloves garlic, minced
• 1 (14-oz) can unsweetened coconut milk (see note)
• 2½ tablespoons Thai red curry paste
• 2 tablespoons fish sauce
• 2½ tablespoons packed dark brown sugar
• 1¼ 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)
• ¼ cup fresh chopped cilantro
• ⅓ cup dry roasted peanuts, finely chopped

Variations

One of the best things about Panang Curry is its flexibility! You can easily adjust this recipe to suit your tastes or dietary needs.

• Swap the Protein: Substitute chicken with tofu or shrimp for a different twist.
• Add More Veggies: Toss in some snap peas or broccoli for added color and nutrition.
• Change Up the Nuts: Use cashews instead of peanuts for a creamier texture.
• Make It Spicy: If you like heat, add some sliced jalapeños or increase the amount of red curry paste.

How to Make Panang Curry

Step 1: Prepare the Vegetables

Heat the oil in a large nonstick pan over medium-low heat. Start by adding the bell pepper and cooking it until it’s soft and slightly browned—about 3 to 4 minutes. This step adds depth to the flavor. Next, toss in the scallions and sauté them until they’re tender; this should take another minute or two. Finally, add minced garlic and cook just until fragrant—around 30 seconds—being careful not to let it brown.

Step 2: Create the Sauce

Now comes the fun part! Add the coconut milk, Thai red curry paste, fish sauce, and brown sugar into your pan. Whisk these together until they’re fully combined. Bring this mixture to a gentle boil before reducing it down to a simmer. Allow it to cook uncovered for about 2 minutes until slightly thickened; this is where all those amazing flavors meld together.

Step 3: Cook the Chicken

Once your sauce is ready, add in your thinly sliced chicken. Simmer everything uncovered while stirring occasionally—this helps ensure even cooking without overcooking your chicken. Aim for about 5 to 8 minutes until it’s cooked through but still tender. Remember not to let it boil vigorously; we want our chicken juicy!

Step 4: Finish It Off

Stir in lime juice along with fresh cilantro and chopped peanuts right before serving. This adds brightness and texture that truly elevates your Panang Curry! Taste it one last time; adjust with extra lime if needed. Serve hot over jasmine rice for an unforgettable meal!

With these steps, you’re well on your way to enjoying your homemade Panang Curry!

Pro Tips for Making Panang Curry

Making Panang curry can be a delightful experience, especially when you have a few handy tips up your sleeve to ensure success!

• Choose the right coconut milk: Opt for a full-fat variety for the creamiest texture and richest flavor. Brands like Thai Kitchen often provide consistent results that won’t separate in your dish.
• Adjust the spice level: If you prefer a milder curry, start with less red curry paste and taste as you go. You can always add more if you’re craving that extra kick!
• Use fresh ingredients: Fresh herbs and produce make a significant difference in flavor. Look for vibrant vegetables and fragrant cilantro to enhance the overall taste of your curry.
• Let it simmer gently: Cooking at a gentle simmer helps the flavors meld beautifully without toughening the chicken. Keep an eye on it and avoid boiling vigorously.
• Experiment with proteins: While this recipe uses chicken, feel free to swap it out for plant-based proteins like tofu or chickpeas for a vegetarian version. Just adjust cooking times accordingly!

How to Serve Panang Curry

Serving your Panang curry can be just as enjoyable as making it! Here are some creative ideas to present this comforting dish beautifully.

Garnishes

• Fresh cilantro: A sprinkle of chopped cilantro adds a burst of freshness and color, enhancing both the look and taste of your curry.
• Lime wedges: Serving lime wedges alongside allows everyone to squeeze in their desired amount of citrusy brightness, balancing the richness of the coconut milk.

Side Dishes

• Jasmine rice: The classic accompaniment to any Thai curry, jasmine rice is fragrant and fluffy, perfect for soaking up all that delicious sauce.
• Thai cucumber salad: This refreshing salad made with cucumbers, red onion, and a sweet-sour dressing provides a crunchy contrast to the creamy curry.
• Steamed broccoli or green beans: Lightly steamed veggies add nutrition and vibrant color to your meal while keeping things light and healthy.
• Spring rolls or vegetable dumplings: These make for delightful starters that pair well with Panang curry, offering another layer of flavor through their crispy texture and fresh fillings.

Now that you’re armed with these tips and serving suggestions, go ahead and whip up this comforting Panang curry! Enjoy every bite with loved ones around the table. Happy cooking!

Make Ahead and Storage

This Panang curry is perfect for meal prep! It not only saves you time during busy weeks but also allows the flavors to deepen and develop, making it even more delicious the next day.

Storing Leftovers

• Transfer any leftover Panang curry into an airtight container.
• Store it in the refrigerator for up to 3 days.
• Make sure to cool the curry to room temperature before sealing it to maintain the best texture.

Freezing

• Allow the curry to cool completely before freezing.
• Place it in a freezer-safe container or zip-top bag, removing as much air as possible.
• You can freeze Panang curry for up to 3 months. Label with the date for easy tracking!

Reheating

• Thaw frozen curry overnight in the refrigerator before reheating.
• Gently reheat on the stovetop over low heat, stirring occasionally until warmed through.
• Alternatively, you can microwave it in a covered bowl, stirring halfway through, until hot.

FAQs

Here are some common questions about making Panang Curry that might help you along your cooking journey!

What can I substitute for fish sauce in Panang Curry?

If you’d like to avoid fish sauce, you can use soy sauce or tamari as a great alternative. Just remember that soy sauce will add some saltiness, so adjust your seasoning accordingly.

Can I make vegetarian Panang Curry?

Absolutely! To make a vegetarian version of Panang curry, simply replace the chicken with tofu or your favorite vegetables. You can keep using coconut milk and red curry paste for that delicious flavor.

How do I serve Panang Curry?

Panang curry is best served over jasmine rice, which complements its rich flavors beautifully. You could also serve it with quinoa or cauliflower rice for a low-carb option.

How long does homemade Panang Curry last?

Homemade Panang curry can be refrigerated for up to 3 days and frozen for about 3 months. Just ensure it’s stored properly!

What is special about Panang Curry?

Panang Curry is unique due to its creamy texture and distinct flavor profile from coconut milk and red curry paste. It’s comfort food at its finest!

Final Thoughts

I hope this recipe brings warmth and joy to your kitchen! There’s something incredibly special about enjoying a bowl of homemade Panang curry, filled with rich flavors and comforting aromas. I encourage you to try making this delightful dish – it’s easier than you might think! Happy cooking!