Why You’ll Love This!

Making Panang Curry is not just about cooking; it’s an exciting journey through a medley of flavors and textures. With a keen love for Thai cuisine, each recipe has been an opportunity to learn the art of flavor balance while using exceptional ingredients.

This dish embodies comfort, combining tender chicken and crisp bell peppers enveloped in a luscious coconut curry sauce. Once your ingredients are prepped, this recipe comes together seamlessly for a delightful meal.

What is Panang Curry?

Originating from Northern Thailand, Panang Curry is a beloved dish found throughout the country. Its unique flavor profile comes from the integration of peanuts into a red curry base, resulting in a creamy texture that is characteristic of the cooler regions of Thailand. While similar to red curry, Panang curry paste often contains additional spices like cumin, cardamom, and coriander, hinting at Burmese influences.

Often confused with Malaysian cuisine due to its name, Panang refers to both the dish and a region far from its culinary roots.

Panang Curry Ingredients

• 1 pound chicken breasts: You can also use chicken thighs or substitute with crispy tofu for a vegetarian option.
• Panang curry paste: Start with a lesser amount for a milder curry, then add more according to your taste. Maesri brand is recommended.
• 1 large shallot: Diced to enhance depth of flavor.
• 2 teaspoons fresh ginger: Minced or grated, or you can use ginger paste for convenience.
• 2 tablespoons lemongrass: Minced or in paste form; adds a fresh aroma.
• 2 cloves garlic: Minced for extra flavor.
• 2 bell peppers: Any color (red, yellow, or orange) for sweetness and crunch.
• 1 can coconut milk: Provides a creamy texture and subtle sweetness.
• 1/2 cup chicken broth: Homemade stock is preferable for richer flavor.
• Fish sauce: 1-2 tablespoons to enhance umami taste.
• 10 kaffir lime leaves: For a unique citrus aroma.
• 2 teaspoons coconut sugar: Or brown sugar for a hint of sweetness.
• A handful of Thai basil: Torn for finishing touches.
• Lime juice: Freshly squeezed for garnish.

How to Make Panang Curry Recipe

1. Prep the chicken: Cut chicken into cubes and season with salt, or prepare crispy tofu as your protein of choice.
2. Sauté the aromatics: In a large Dutch oven or heavy-bottomed pot, heat oil over medium heat. Sauté shallot, ginger, and lemongrass for about 2-3 minutes until fragrant. Stir in garlic and Panang curry paste; start with a small amount then adjust as needed, and cook for another minute.
3. Create the sauce: Add in peanut butter (if using), coconut milk, chicken broth, fish sauce, coconut sugar, and kaffir lime leaves. Mix well and allow to simmer gently for about 5 minutes.
4. Add chicken and peppers: Introduce the chicken and let it simmer for approximately 3 minutes. Then add the bell peppers and allow to simmer for an additional 2 minutes, keeping them crisp yet tender. Turn off the heat and fold in Thai basil leaves.
5. Serve: Plate your curry alongside Jasmine rice, a drizzle of fresh lime juice, and some crushed peanuts or a sprinkle of peanut chili crunch for added texture.

Recipe Variations

• Make it vegan! Replace chicken with crispy tofu, use vegan fish sauce, and opt for vegetable broth.
• Substitute proteins: This recipe can easily be adapted with your choice of shrimp, beef, or pork.
• Incorporate more veggies: Feel free to add other vegetables such as onions, broccoli, carrots, or green beans.
• Add dark leafy greens: Introduce spinach or kale towards the end of cooking for an extra nutritious boost.
• Use red curry paste: If Panang curry paste isn’t available, red curry paste can be used as an alternative. Enhance its flavor with some additional spices.

Storage

Leftovers should be stored in an airtight container and can be kept in the fridge for up to 4 days. Alternatively, freeze it for as long as 3 months. To use, thaw in the fridge before reheating.

Serving Suggestions

For an authentic touch, serve your Panang Curry over fluffy Jasmine rice, garnished with peanut chili crunch. While this dish is satisfying as is, consider pairing it with other Thai delights for a delightful feast!