Let me just say that this Panang Curry recipe could be my ultimate favorite kind of curry! It’s bursting with rich and creamy flavor from the curry paste and coconut milk and is made hearty with chicken, veggies and fresh basil.
As of late I shared another Yellow Curry and Massaman curry formula, yet in the event that I had it my way, I’d serve these dishes together on that very night close by some natively constructed naan and cooked vegetables! I’ve additionally included choices for veggie lover and vegan panang curry, since this formula is effectively versatile to any dietary limitations.My partiality for Thai food plans is no mystery particularly ones you can make at home, that taste similarly as great as take-out! All of you have come to LOVE my Homemade Pad Thai similarly as, and I have such a large number of other most loved Thai plans to tally. I simply love the immensely striking flavors and newness that accompanies dishes, including this one!
I figure the prospect of creating hand crafted curry can sound threatening however it’s really perhaps the most effortless feast to make! How about we stroll through it, bit by bit!
Which type? You have the decision of purchasing this curry glue or making it natively constructed. By and by, I like to purchase panang curry glue and I am inclined toward the Mae Ploy Brand. You can discover it at your neighborhood Asian market, or on Amazon.
Flavor level. The heat of this dish will generally rely upon the kind and measure of curry glue you use. I have discovered Mae Ploy to be somewhat spicier than different brands (2 tablespoons is medium zesty). That being said, I discovered when I utilized 1 tablespoon Mae Ploy Panang Curry glue it was inadequate with regards to season for my taste.
On the off chance that you need, you can generally utilize less Panang curry glue and add extra Sriracha/Asian hot stew sauce to taste toward the finish of cooking.
Quick and Easy Panang Curry made with chicken and sautéed vegetables in a bold and creamy coconut sauce, served over rice.
Ingredients
- 1 tablespoon oil
- 2 tablespoons Panang curry paste *
- 1 tablespoon peanut butter
- 2 pounds chicken breasts , cut into pieces against the grain
- 1 small onion , sliced
- 1 green bell pepper , thinly sliced
- 1 red bell pepper , thinly sliced
- 2 teaspoons freshly grated ginger
- 4 garlic cloves , minced
- 2 14 oz cans coconut milk (Chaokoh brand is my favorite)
- 2 teaspoons cornstarch
- 1/4 cup light brown sugar , packed
- 1 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 cup loosely packed basil leaves , roughly chopped
- Hot cooked rice white, brown or jasmine.
Instructions
- Heat oil over medium-high heat in large non-stick skillet. Saute onions for 2 minutes, then add bell peppers, garlic and ginger and saute for 2 minutes more.
- Add curry paste and peanut butter and saute for 1 minute. Add 1 ½ cans of coconut milk. Whisk cornstarch into remaining 1/2 can coconut milk then add to the pan. Stir well.
- Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.
- Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.
- Serve over hot cooked rice.
Notes
- Panang Curry Paste: Although you can make it from scratch, I never have those ingredients so prefer to buy it from Amazon or a local Asian market. I like the Mae Ploy Brand.
- Spice level: The spiciness of this dish will largely depend on the type and amount of curry paste you use. I have found Mae Ploy to be a little spicier than other brands (2 tablespoons is medium spicy).Veggies: This is a great recipe to “clean out your veggie drawer”. Try adding mushrooms, zucchini, bean sprouts, spinach, bamboo shoots or carrots.
- Chicken: You can substitute the chicken for shrimp or tofu.Rice: White, brown, or jasmine rice are best, or serve curry over zoodles or spaghetti squash. Vegetarian and vegan panang: Use a vegetarian curry paste (one that doesn’t contain fish sauce or shrimp paste) like this one. Also omit the chicken and fish sauce from the recipe and add additional vegetables of tofu!Make ahead and Storing: This recipe will keep for 5-7 days in the refrigerator (and that makes it a fabulous
- MEAL PREP dish)! For even quicker meal prep, you can cut the chicken and slice the red bell peppers in advance.
- Freezing Instructions: Panang curry can be frozen for 2-3 months. Allow it to thaw overnight in the refrigerator and reheat on the stove or in the microwave. Cook rice fresh for serving.
