Panang curry is, simply put, a hug in a bowl. Creamy coconut milk, fragrant spices, and tender chicken and vegetables combine to create a dish that’s both comforting and exciting. This recipe makes it incredibly easy to whip up a flavorful Panang curry right in your own kitchen. Forget takeout; you’re about to become your own favorite Thai restaurant. I remember the first time I tried Panang curry at this little hole-in-the-wall in Bangkok. The explosion of flavors was unlike anything I'd ever experienced. I knew I had to recreate it at home, and after many trials (and some errors!), I finally nailed it. And I can not wait to share my version with all of you.
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This recipe uses ingredients that are easy to find in most grocery stores, so you don’t have to hunt down obscure spices or specialty items. We’re keeping things simple, straightforward, and utterly delicious. Feel free to adjust the spice level to your liking – if you're a chili head like my brother (who once added ghost peppers to a batch of cookies – don't ask!), add a chopped chili or a pinch of red pepper flakes. If you prefer a milder flavor, reduce the amount of curry paste.
Required Equipments
- Wok or Large Skillet
- Cutting Board
- Chef's Knife
- Measuring Cups and Spoons
- Mixing Bowl
Easy Panang Curry with Chicken and Vegetables: Frequently Asked Questions
Easy Panang Curry with Chicken and Vegetables
This quick and easy Panang Curry with Chicken and Vegetables delivers authentic Thai flavors in under 45 minutes. A creamy, aromatic dish that's perfect for a weeknight dinner!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prep the Chicken and Veggies: Dice the chicken into bite-sized pieces. Slice the bell pepper and carrots into thin strips. Mince the garlic and ginger. Don't worry if your knife skills aren't perfect; it's all gonna taste great either way!
- Sauté Aromatics: Heat the coconut oil in a wok or large skillet over medium-high heat. Add the minced garlic and ginger. Sauté for about 30 seconds, until fragrant. Be careful not to burn them; burnt garlic is no bueno.
- Cook the Chicken: Add the diced chicken to the skillet. Cook until browned on all sides and cooked through, about 5-7 minutes. Make sure there's no pink left inside—nobody wants undercooked chicken.
- Add Curry Paste: Stir in the Panang curry paste. Cook for about 1-2 minutes, allowing the paste to coat the chicken and release its fragrant oils. This step is crucial for developing the curry's flavor, so don't skimp on it.
- Introduce Coconut Milk: Pour in the coconut milk, stirring to combine. Bring the mixture to a simmer, then reduce the heat to low. Let it simmer for about 10 minutes, allowing the flavors to meld together.
- Incorporate Vegetables: Add the sliced bell pepper and carrots to the skillet. Cook until the vegetables are tender-crisp, about 5-7 minutes. I like my veggies with a little bit of bite, but cook them longer if you prefer them softer.
- Season and Thicken: Stir in the fish sauce (or soy sauce), brown sugar, and lime juice. Taste and adjust the seasoning as needed. If the curry is too thin, you can thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
- Garnish and Serve: Garnish with fresh basil leaves and a sprinkle of chopped peanuts. Serve hot over steamed rice. A little extra lime wedge on the side never hurts!
- Time to get cooking but dont stress to much about making mistake! You are the chef and your food will be amazing!.
📝 Notes
- Adjust the amount of curry paste to your spice preference.
- For a richer flavor, use full-fat coconut milk.
🍎 Nutrition
Calories: 450 kcal
Protein: 25g
Fat: 30g
Carbohydrates: 25g
Fiber: 5g
Calcium: 50mg
