Thai Panang Curry

When it comes to comfort food, few dishes can rival the rich, aromatic flavors of Thai Panang Curry. This dish, renowned for its creamy texture and vibrant taste, is a staple in Thai cuisine that warms the soul and tantalizes the palate. Made with a perfect blend of spices, coconut milk, and tender chicken, it’s a delightful option for any weeknight dinner or special occasion. Whether you’re a curry enthusiast or a newcomer to Thai flavors, this recipe is sure to impress.

Why It’s My Go-To

Thai Panang Curry is not just a dish; it’s an experience. The lush, creamy coconut milk harmonizes beautifully with the fragrant panang curry paste, creating a sauce that clings to every piece of chicken and vegetable. What I love most about this recipe is its simplicity and versatility. You can easily adapt it to suit your taste preferences or dietary needs. Plus, it’s a one-pot wonder, which means less cleanup and more time to enjoy the delicious results with friends and family.

What You’ll Gather

Here’s what you’ll need to whip up this delightful Thai Panang Curry:

• 2 (15-oz) cans full-fat coconut milk, divided
• 1/2 yellow onion, finely chopped
• 1 red bell pepper, chopped
• 1 Tbsp coconut oil
• 1.5 lbs boneless skinless chicken breasts, chopped
• 4 Tbsp panang curry paste
• 2 Tbsp peanut butter or unsweetened almond butter
• 2 Tbsp coconut sugar or brown sugar, optional
• 2 Tbsp fish sauce
• Sea salt to taste

Equipment at a Glance

Before you start cooking, gather your kitchen essentials. Here’s what you’ll need:

• Large skillet or wok – for sautéing and simmering the curry.
• Wooden spoon or spatula – for stirring.
• Knife and cutting board – for chopping the chicken and vegetables.
• Measuring spoons – for accurate ingredient measurements.
• Serving bowls – for a beautiful presentation.

Stepwise Method: Thai Panang Curry

Step 1: Sauté the Aromatics

Begin by heating the coconut oil in your large skillet over medium heat. Once the oil is hot, add the finely chopped yellow onion. Sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant. This step sets the flavor foundation for your curry.

Step 2: Add the Chicken

Next, add the chopped boneless skinless chicken breasts to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink. This ensures your chicken is cooked through and ready to absorb all those delicious flavors.

Step 3: Incorporate the Pepper and Curry Paste

Stir in the chopped red bell pepper and continue to cook for an additional 2-3 minutes. Then, add the panang curry paste. Mix well to coat the chicken and vegetables, letting the paste cook for a minute to enhance its flavor.

Step 4: Pour in the Coconut Milk

Now, it’s time to add the first can of full-fat coconut milk. Pour it in and stir to combine everything. The creamy coconut milk will create a luscious base for your curry.

Step 5: Add Peanut Butter and Seasonings

To add richness, mix in the peanut butter (or almond butter) and stir until well combined. Then, add the fish sauce and coconut sugar, if using. Taste your curry and season with sea salt as needed.

Step 6: Simmer and Thicken

Bring the curry to a gentle simmer, then reduce the heat to low. Allow it to simmer for about 10-15 minutes, stirring occasionally. This step allows the flavors to meld beautifully and the sauce to thicken.

Step 7: Final Touches

Once your Thai Panang Curry has reached the desired thickness, taste and adjust any seasonings if necessary. If you prefer a spicier kick, feel free to add more curry paste at this stage.

Step 8: Serve and Enjoy

Serve your Thai Panang Curry over steamed jasmine rice or with warm naan bread. Garnish with fresh cilantro or chopped peanuts for an added crunch and flavor burst. Enjoy every bite of this comforting dish!

Holiday & Seasonal Touches

To make your Thai Panang Curry even more special for holidays or seasonal gatherings, consider these ideas:

• Add seasonal vegetables like zucchini, carrots, or baby corn for a colorful twist.
• Incorporate fresh herbs such as basil or cilantro for a fragrant finish.
• Top with roasted peanuts or cashews for a delightful crunch.
• Serve in festive bowls or plates to elevate the presentation.

Avoid These Mistakes

While making Thai Panang Curry is relatively straightforward, here are some common pitfalls to avoid:

• Using low-fat coconut milk can result in a less creamy texture. Stick with full-fat for the best results.
• Not cooking the curry paste long enough can lead to a raw taste. Allow it to sauté with the aromatics.
• Skipping the tasting step can mean missing out on the perfect balance of flavors. Adjust seasonings as needed.
• Overcooking the chicken can make it tough. Cook just until no longer pink and tender.

Storing, Freezing & Reheating

If you happen to have leftovers (which is rare, but possible!), here’s how to store and reheat your Thai Panang Curry:

• Store in an airtight container in the refrigerator for up to 3-4 days.
• To freeze, transfer to a freezer-safe container and freeze for up to 3 months.
• Reheat in a saucepan over low heat, stirring occasionally until warmed through. You may need to add a splash of coconut milk to loosen the sauce.

Common Questions

Can I use tofu instead of chicken?

Absolutely! Tofu makes an excellent plant-based substitute. Just be sure to use firm tofu, and sauté it until golden before adding it to the curry.

Is Panang curry spicy?

Panang curry is generally milder than other Thai curries. However, the heat level can vary depending on the brand of curry paste used. Adjust the amount to suit your spice preference.

Can I make this curry ahead of time?

Yes! Thai Panang Curry can be made ahead of time and stored in the refrigerator. The flavors may even deepen and improve after a day.

What can I serve with Thai Panang Curry?

Serve your curry with steamed jasmine rice, brown rice, or quinoa. It also pairs well with warm naan or crusty bread for dipping.

One Pan, More Ideas

If you love the one-pan concept as much as I do, here are some more delicious ideas for you to try:

• 30-Minute Sesame Chicken
• One-Pot Pasta Primavera
• Vegan Chili
• One-Pan Vegetable Stir-Fry

The Takeaway

Thai Panang Curry is a vibrant and satisfying dish that brings the essence of Thailand right to your kitchen. With its creamy coconut base, tender chicken, and aromatic spices, this curry is sure to become a beloved staple in your home. Don’t be afraid to customize it according to your preferences, and enjoy the process of creating something truly delicious. Whether shared with family or enjoyed as a cozy meal for one, Thai Panang Curry is a culinary journey worth taking. So grab your ingredients, fire up that skillet, and let the cooking adventure begin!