I LOVE Thai food. LOVE. A couple years ago I traveled to Thailand for vacation and it was hands down the most amazing place I have traveled so far. Panang Curry is one of my all time favorite Thai meals and it is surprisingly easy to make. Forget takeout when you can make this classic dish at home in 30 minutes or less. The ultimate way to warm up this winter! When I am craving a taste of Thailand, this is a go to favorite. I can’t wait for you to try it!
Prep Time: 15 Minutes Cook Time 15 Minutes Servings: 4-6
Here’s what you need:
- 1-1.5 lbs chicken breast cut into thin strips
- 2 13.5 oz cans coconut milk shaken thoroughly (use full fat for best results)
- 4 heaping TBSP Panang curry paste (you can add more/less for spice level)
- 2 heaping TBSP peanut butter (whatever kind you like)
- 3 TBSP Fish Sauce
- 1/2 large onion sliced
- 1 jalapeno diced
- 3 Thai chilis diced (optional for heat but fantastic for flavor!)
- 1 red bell pepper (or 5-6 sweet variety peppers) diced
- 3 cloves garlic minced
- 1 TBSP fresh ginger grated or minced fine (about a 1″ knuckle knob worth)
- Juice of 1 lime (about 2 TBSP juice)
- 3 TBSP palm sugar (can substitute brown sugar)
- 1.5 cups loosely packed Thai Basil-(IF you can’t find it, you could sub regular Basil…BUT it really needs to be Thai basil to taste like an authentic Panang)
- 2 TBSP vegetable oil
OPTIONAL but Delicious Add-ins:
- 2 carrots sliced (I added these this batch!)
- 1 can drained bamboo shoots
- 4-5 Lemon/Kafir Leaves (optional but use em if you find em! I used them here!)
- Vegetables-ie: green beans, baby corn, snow peas (not traditional but can bump up the veggie intake if you want)
In a large skillet or Dutch oven heat up the vegetable oil. When the oil is rippling add in your onions and carrots. Let your veggies soften and cook in the pan for 2-3 minutes and then add in your garlic and ginger. Stir and let cook for another minute.
Next add in your chicken breast and lemon leaves. Stir and let these cook for another 3-4 minutes. You want the chicken to begin to look cooked from the outside. Now it’s time to add in your bell pepper, jalapeno, and Thai chilis. Let the veggies, chicken, and all the things hang out until the peppers have started to soften.
Time to add the curry paste and peanut butter. Stir both into the veggie and chicken mixture until it starts to coat everything in the pan. When these are incorporated and beginning to melt add in your sugar. Let all this cook together for a minute or so.
Next, pour in your fish sauce and squeeze in your lime juice. Stir these into the mixture well.
Now add your 2 cans of VERY WELL SHAKEN coconut milk. Coconut milk separates in the can. The watery liquid remains in the bottom while the fat solidifies at the top. You want this mixture combined well BEFORE you add it into your curry in the pan. Don’t skip the shaking step!
Stir in the coconut milk until it is well combined. I like to let this simmer for a few minutes to all get cozy together, but you don’t have to.
Finally, stir in your Thai basil leaves.
I enjoy my Panang poured over prepared broken rice, but enjoy it how you like it! It is delicious as is or even over noodles. However you eat it, you’ll enjoy this spicy and sweet, warm, flavorful Thai dinner that you can make at home!