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Panang Curry

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
Cook Time 25 minutes
Total Time 40 minutes
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.