Panang Curry

There’s something magical about creating a warm, comforting dish like Panang Curry that instantly transports me to a bustling street market in Thailand. I remember the first time I tasted this vibrant curry, the rich flavors exploding with every bite and the aroma filling the air. It was an adventure for my taste buds, a delightful mix of heat and sweetness that made me crave more. Now, I love to prepare Panang Curry at home, where I can play with flavors and make it my own.

Every time I whip up this dish, I think of the friends and family gathered around my table, their eyes lighting up as the first plate is served. The rich, creamy coconut milk and the deep notes of the red curry paste create a harmonious balance that’s hard to resist. It’s not just a meal; it’s an experience, a way to connect with the flavors of Thailand right in my own kitchen. Whether enjoyed on a chilly evening or shared during a festive gathering, Panang Curry brings warmth and joy.

The best part? It’s surprisingly easy to make! With a few key ingredients and a bit of love, you can create a dish that feels special yet comforting. I can’t wait for you to try it!

What’s In This Panang Curry

When it comes to the ingredients for Panang Curry, each one plays a crucial role in building flavor and texture. The harmony of these fresh components creates a dish that is not only satisfying but also nourishing. Let’s dive into the key players that make this curry truly special.

• Coconut Oil: This oil is the perfect base for sautéing, bringing a subtle sweetness that complements the curry.
• Yellow Onion: Adds sweetness and depth, serving as the aromatic foundation of the dish.
• Thai Red Curry Paste: The heart of the dish, this paste brings a vibrant color and a bold, spicy kick.
• Carrots: They add a slight crunch and natural sweetness, balancing out the spices in the curry.
• Red Bell Peppers: These provide a pop of color and a sweet, juicy texture that complements other ingredients.
• Coconut Milk: Essential for that creamy texture and rich flavor, it enhances the taste while mellowing the spice.
• Thai Basil: With its unique aroma, it elevates the dish with a fresh, herbal note.
• Chicken Breast or Chickpeas: Protein is crucial, whether you choose tender chicken or hearty chickpeas for a vegetarian option.
• Bamboo Shoots: These add a delightful crunch and unique texture to the curry.
• Peanut Butter: Provides a rich, creamy element, enhancing the curry’s depth.
• Soy Sauce: This adds umami flavor, enhancing the overall taste of the curry.
• Fish Sauce: A traditional Thai ingredient that adds a salty depth (or use soy sauce if vegetarian).
• Coconut Sugar: Sweetens the dish naturally, balancing the spice from the curry paste.
• Limes: The zest and juice brighten the dish, adding freshness.
• Rice or Quinoa: Serve as a base to soak up the delicious curry sauce.
• Chopped Peanuts: These add a crunch and nutty flavor, making for a perfect garnish.

Recipe Steps for Panang Curry

Making Panang Curry is a delightful process that’s filled with enticing aromas and vibrant colors. Just imagine your kitchen filled with the sweet and spicy scents as you bring this dish to life! Follow these steps for a satisfying cooking experience.

1. In a large, deep Dutch oven, heat the coconut oil over medium heat. You’ll know it’s ready when it begins to shimmer. Add the yellow onion, and sauté until it softens and turns translucent, about five minutes. This step is crucial as it sets the aromatic base for your curry.
2. Next, add the Thai red curry paste. Stir it quickly to coat the onions evenly, allowing the flavors to meld. Cook it for about one to two minutes; you’ll notice the colors deepen and the aroma become more fragrant.
3. Pour in the coconut milk and add the Thai basil leaves. Bring this mixture to a boil, stirring occasionally. After about eight minutes, it should thicken slightly. Keep an eye on it to ensure it doesn’t stick to the bottom.
4. Now, toss in the carrots and red bell peppers. Let them boil and stir for five more minutes. They should become tender yet retain a bit of crunch for texture.
5. Reduce the heat to medium-low and add the chicken or chickpeas, bamboo shoots, peanut butter, fish sauce, Worcestershire sauce, and coconut sugar. Simmer this wonderful mixture, stirring often, until the chicken is cooked through, about four to six minutes. The chicken should be tender and fully cooked without any pink remaining.
6. Once everything is cooked, remove the pot from the heat. Stir in the zest and juice of the limes. This adds a fresh brightness that elevates the flavor of your Panang Curry.
7. Serve your curry hot over cooked brown rice, cauliflower rice, or quinoa. Garnish with chopped unsalted roasted peanuts and additional basil leaves for an extra splash of color and flavor.
8. Enjoy your creation with friends or family, sharing the joy of this delicious meal together!

Change It Up

There are countless ways to customize Panang Curry to suit your taste or dietary needs. Here are some ideas:

• Storage: Refrigerate leftovers in an airtight container for up to four days to maintain freshness.
• Freezing: You can freeze Panang Curry for up to three months. Just thaw overnight in the fridge before reheating.
• Pairing: Serve with fresh lime wedges for a zesty kick and additional basil leaves for aroma.
• Vegetarian Option: Swap the chicken for extra tofu or vegetables like bell peppers and zucchini for a hearty vegetarian version.
• Spice Level: Adjust heat levels by using less curry paste or adding more depending on your preference.
• Serving Suggestions: Serve with a side of steamed vegetables or a simple cucumber salad for a refreshing contrast.

What to Serve Alongside Panang Curry

Pairing dishes with Panang Curry can elevate your dining experience and make it even more enjoyable. Here are some great options:

• Steamed Jasmine Rice: The light, fluffy texture of jasmine rice complements the rich curry perfectly.
• Cauliflower Rice: For a low-carb alternative, serve with cauliflower rice for a deliciously healthy option!
• Quinoa: This protein-packed grain is a nutritious pairing that absorbs the flavors of the curry.
• Fresh Salad: A light cucumber or Asian-style salad adds a refreshing crunch to balance the richness of the curry.
• Spring Rolls: Serve alongside fresh or fried spring rolls for a fun appetizer that pairs beautifully.
• Fruit Salad: A tropical fruit salad can be a delightful contrast to the spicy curry.
• Occasions: Panang Curry shines during gatherings, family dinners, or casual get-togethers, effortlessly impressing your guests.

FAQ

Conclusion

In conclusion, Panang Curry is a delightful dish that brings comfort and joy with its rich flavors and creamy texture. It’s perfect for any occasion, whether a cozy family dinner or a gathering with friends. I encourage you to give this recipe a try and experience the wonderful taste of Thailand in your home. You’ll find that it’s a fantastic way to bring people together, creating lasting memories over delicious food.

Panang Curry

The ultimate comfort food, Panang Curry is creamy, spicy, and incredibly flavorful. With rich coconut milk and aromatic spices, this easy weeknight dinner will have you craving more. Perfect for any occasion, it's a dish you'll want to make again and again!

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Thai

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon Coconut oil
• 1 yellow onion Yellow onion thinly sliced
• 3 tablespoons Thai red curry paste
• 3 medium Carrots peeled and cut into ¼-inch coins
• 2 red bell peppers Red bell peppers sliced into thin strips
• 2 (14-ounce) cans Light coconut milk for a more decadent curry, use one can regular and one can light
• 2 large leafy sprigs Thai basil or regular basil plus additional leaves for serving
• 1 ½ pounds Boneless, skinless chicken breasts or thighs cut into bite-sized pieces or swap 1 (15-ounce) can rinsed and drained chickpeas
• 1 (8-ounce) can Bamboo shoots drained
• 3 tablespoons Peanut butter
• 1 ½ tablespoons Low sodium soy sauce
• 1 tablespoon Fish sauce or additional low sodium soy sauce
• 2 teaspoons Worcestershire sauce omit to make vegetarian
• 1 tablespoon Coconut sugar or brown sugar
• 2 medium Limes zest and juice, divided (about 1 ½ teaspoons zest and ¼ cup juice)
• Cooked Brown rice or cauliflower rice or quinoa for serving
• Chopped Unsalted roasted peanuts for serving

Equipment

• Large Pot
• Skillet
• Saucepan
• Wooden Spoon
• Oven
• Chef's Knife
• Peeler
• Baking Sheet

Method

 

1. In a Dutch oven or similar large, deep, sturdy pot, heat the coconut oil over medium heat. Add the yellow onion and sauté until it is softened and turning translucent, about 5 minutes.
2. Add the red curry paste and stir very quickly to coat the onion.
3. Add the coconut milk and basil and bring to a boil. Continue to boil, stirring periodically, until somewhat thickened, about 8 minutes.
4. Add the carrot and bell peppers. Boil and stir for 5 minutes more.
5. Reduce the heat to medium-low and add the chicken, bamboo shoots, peanut butter, fish sauce, Worcestershire sauce, and coconut sugar. Simmer, stirring often, until chicken is cooked through, about 4 to 6 minutes.
6. Remove from the heat. Stir in the lime zest and juice. Serve hot with rice and a sprinkle of chopped peanuts and basil.

Notes

• Tip 1: Refrigerate leftovers in an airtight storage container for up to 4 days.
• Tip 2: Rewarm curry in a Dutch oven on the stovetop over medium-low heat or in the microwave.
• Tip 3: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.