There’s a certain warmth that fills the kitchen when you’re prepared to create a dish that feels like a cozy embrace. That’s exactly how I felt the moment I decided to whip up a batch of Creamy Chicken Panang Curry. The rich coconut milk mingling with vibrant red curry paste fills the air with an irresistible aroma, teasing your taste buds and promising a meal that comforts and satisfies.
Whether you’re coming in from a long day or gathering friends for a fun evening, this dish is easy to whip together and simply bursting with flavor. As you stir in the colorful bell peppers and tender chicken, you’re not just cooking; you’re creating an experience that invites everyone to the table.
And for those who prefer plant-based meals, the beauty of this recipe is its versatility. With a few simple swaps, you can enjoy a vegan or vegetarian version that’s just as delightful. So grab your ingredients, and let’s dive into this culinary adventure that will transform your weeknight dinners into something extraordinary!
Why is Panang Curry a Must-Try?
Comforting warmth: The rich, creamy texture of Panang Curry envelops your senses, making it a go-to dish for cozy nights.
Endless flavor: With vibrant curry paste and fragrant coconut milk, every spoonful teases your taste buds with layers of deliciousness.
Versatile adaptations: This recipe proudly embraces variations, allowing a switch to tofu or chickpeas for a satisfying vegan option.
Quick and easy: Perfect for busy evenings, you can whip this up in under 30 minutes, serving deliciousness without the stress.
Crowd-pleaser: Friends and family will gather around the table, eager for their share of this aromatic delight that feels like a hug in a bowl.
Panang Curry Ingredients
For the Curry
• Oil – Essential for sautéing vegetables; substitute with vegetable oil or coconut oil for a different flavor.
• Panang curry paste – The heart of the dish; use red curry paste if you want a milder taste.
• Peanut butter – Adds creaminess and depth; you can omit this for nut-free diets.
• Chicken breasts – The main protein; shrimp or tofu are great substitutes for variation.
• Onion – Brings sweetness and texture; opt for red onion for a milder flavor profile.
• Green bell pepper – Provides crunch; feel free to use any bell pepper variety.
• Red bell pepper – Adds sweetness and vibrant color to your curry.
• Freshly grated ginger – Enhances the aromatic profile; ground ginger can work in a pinch but may change the flavor.
• Garlic cloves – Imparts a lovely depth of flavor; use garlic powder as a quick substitute if needed.
• Coconut milk – Creamy base for the sauce; light coconut milk can reduce calories but affects texture.
• Cornstarch – Thickens the sauce; no needed substitutes if you’re aiming for a rich consistency.
• Light brown sugar – Balances the dish with sweetness; coconut sugar is a suitable alternative.
• Fish sauce – Adds umami; for vegan versions, swap with soy sauce or tamari.
• Lime juice – Refreshing acidity; lemon juice can be used if lime is unavailable.
• Basil leaves – Contributes freshness; Thai basil is recommended, although sweet basil will work too.
• Hot cooked rice – The perfect base; try serving with brown, white, or jasmine rice for a delicious accompaniment.
How to Make Panang Curry
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Heat the Oil: Start by heating oil in a large non-stick skillet over medium-high heat. This will create the perfect base for sautéing all those delicious ingredients.
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Sauté the Aromatics: Add the onions and sauté them for about 2 minutes until they soften. Then, toss in the bell peppers, garlic, and ginger; cook for an additional 2 minutes, allowing those lovely aromas to fill the air.
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Incorporate the Curry Paste: Stir in the Panang curry paste and peanut butter, sautéing for 1 minute. This will enhance the flavors and create a rich aroma that will get everyone excited.
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Add Coconut Milk: Pour in 1½ cans of coconut milk; for a smooth sauce, whisk cornstarch into the remaining coconut milk and add it to the pan. The mixture should thicken up beautifully in no time.
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Cook the Chicken: Add the chicken pieces and let it simmer for about 10-15 minutes, stirring occasionally, until the chicken is fully cooked through and the sauce thickens to a velvety consistency.
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Finalize the Flavor: Stir in the light brown sugar, fish sauce, lime juice, and fresh basil. Don’t forget to season with salt and pepper to taste; this is where the magic really happens!
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Serve and Enjoy: Spoon the glorious curry over hot cooked rice, making sure everyone gets a bit of that comforting sauce with their rice.
Optional: Garnish with extra basil leaves for a fresh touch.
Exact quantities are listed in the recipe card below.
What to Serve with Panang Curry?
Elevate your dinner experience with these delightful pairings that harmonize beautifully with the rich flavors of Panang Curry.
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Jasmine Rice: A classic companion, its fluffy texture absorbs the curry’s creamy sauce, making each bite a mouthwatering delight.
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Homemade Naan: Soft, warm naan is perfect for scooping up curry, adding a lovely chewy contrast to the meal’s creaminess.
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Crispy Spring Rolls: The crunch of fresh vegetables wrapped in delicate rice paper brings a refreshing texture that balances the curry’s richness.
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Steamed Broccoli: Adds vibrant color and nutrients to your meal while offering a slight crunch that complements the soft curry nicely.
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Cucumber Salad: The coolness of cucumber tossed with a tangy dressing brightens the palate, making it an ideal pairing for the savory curry.
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Thai Iced Tea: A sweet and creamy drink that contrasts beautifully with the spices of the curry, featuring a delightful hint of vanilla.
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Mango Sticky Rice: This luscious dessert offers a sweet finish, with sticky rice and ripe mango creating a flavor explosion that rounds out your meal.
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Fresh Fruit Platter: A medley of tropical fruits like pineapple and papaya adds a refreshing note, cleansing your palate after the spiciness of the curry.
Each of these options will enhance the melange of flavors while creating a memorable meal that invites everyone back to the table for seconds!
Make Ahead Options
These Creamy Chicken Panang Curry preparations are perfect for busy home cooks looking to save time during the week! You can chop the vegetables and marinate the chicken in the curry paste up to 24 hours in advance, ensuring bold flavors develop before cooking. Additionally, the finished curry can be stored in the refrigerator for up to 5 days; just let it cool completely before transferring it to an airtight container to maintain its creaminess. When you’re ready to serve, simply reheat the curry in a saucepan over medium heat until warmed through, and serve it over hot cooked rice for weeknight comfort that’s as delicious as when it was first made!
Expert Tips for Panang Curry
- Quality Paste Matters: Use a high-quality Panang curry paste like Mae Ploy for authentic flavor; cheaper options may be less potent.
- Manage Spice Levels: Adjust the heat by modifying the amount of curry paste or adding Sriracha at the end. Too much paste can overpower the dish.
- Cool Before Storing: Allow the curry to cool before refrigerating to maintain freshness and prevent sogginess in the sauce.
- Maximize Leftovers: Give leftover Panang Curry a new twist by serving it over zoodles or spaghetti squash for a creative, low-carb option.
- Vegan Swap Tips: When making a vegan version, ensure your curry paste is suitable and substitute chicken with tofu or chickpeas for a satisfying meal.
Panang Curry Variations
Feel free to get creative and customize your Panang Curry with these delightful variations!
- Vegan Option: Swap chicken for tofu or chickpeas, and use a vegetarian curry paste; replace fish sauce with soy sauce for the same umami zing.
- Nut-Free: Omit peanut butter or use sunbutter to achieve creaminess without the nuts. This keeps the dish accessible for those with allergies but still delicious.
- Hot & Spicy: Add chili peppers or a dash of Sriracha to crank up the heat level, perfect for spice lovers wanting that extra kick!
- Creamy Coconut: For an extra rich experience, substitute half the coconut milk with heavy cream. This enhances the velvety texture while maintaining the curry’s indulgent qualities.
- Vegetable Medley: Incorporate seasonal veggies like zucchini, mushrooms, or spinach to add color and nutrition, making your dish even more satisfying and nourishing.
- Citrus Burst: Swap lime juice with lemon or add a splash of orange juice for a fun twist, brightening up the flavor profile with a refreshing citrus note.
- Sweet Twist: Mix in some diced mango or pineapple for a sweet and tangy contrast, making each bite even more delightful.
- Rice Varieties: Instead of regular rice, serve the curry over quinoa or cauliflower rice for a healthy, low-carb option that complements the dish beautifully.
How to Store and Freeze Panang Curry
Fridge: Store leftover Panang Curry in an airtight container for up to 5-7 days. Ensure it cools down completely before sealing to maintain freshness.
Freezer: Freeze Panang Curry for up to 2-3 months. Divide it into portions for easy thawing and enjoyment.
Reheating: Thaw overnight in the fridge, then gently reheat in a saucepan over low heat until warmed through. Add a splash of coconut milk for creaminess if needed.
Airtight Container: Use a freezer-safe, airtight container to prevent freezer burn, ensuring that your comforting Panang Curry remains flavorful and ready to enjoy.
Panang Curry Recipe FAQs
What kind of oil should I use for Panang Curry?
Absolutely! You can use vegetable oil, coconut oil, or any neutral oil you prefer for sautéing the vegetables. Coconut oil will add a subtle flavor, enhancing the dish’s overall taste.
How long can I store leftover Panang Curry?
You can keep your leftover Panang Curry in an airtight container in the refrigerator for up to 5-7 days. Just be sure it cools completely before refrigerating to maintain its freshness and flavor.
Can I freeze Panang Curry?
Yes, you can freeze Panang Curry for up to 2-3 months! To freeze, let the curry cool completely, then portion it into freezer-safe, airtight containers. When you’re ready to enjoy it, thaw it overnight in the refrigerator, then gently reheat it on the stove.
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What if I can’t find Panang curry paste?
No worries! If you can’t find Panang curry paste, you can use red curry paste instead. It will give you a different flavor profile but will still provide that lovely base for your curry. Just adjust the quantity based on your spice preference!
Are there any common allergens in Panang Curry?
Yes, this recipe contains peanuts (from the peanut butter), fish sauce, and coconut milk, all of which can be allergens. For a nut-free version, simply omit the peanut butter and ensure your curry paste doesn’t contain nuts. For vegan or vegetarian diets, make sure to replace fish sauce with a suitable alternative like soy sauce.
How can I adjust the thickness of my Panang Curry?
If your curry is too thin, mix a tablespoon of cornstarch with a bit of cold water to create a slurry, then stir it into the simmering curry until it thickens to your desired consistency. Alternatively, if it’s too thick, add a splash more coconut milk to loosen it up to your liking.
Irresistible Panang Curry: Creamy Comfort with Vegan Options
Ingredients Â
Equipment
MethodÂ
- Heat the Oil: Start by heating oil in a large non-stick skillet over medium-high heat.
- Sauté the Aromatics: Add the onions and sauté them for about 2 minutes until they soften. Then, toss in the bell peppers, garlic, and ginger; cook for an additional 2 minutes.
- Incorporate the Curry Paste: Stir in the Panang curry paste and peanut butter, sautéing for 1 minute.
- Add Coconut Milk: Pour in 1½ cans of coconut milk; whisk cornstarch into the remaining coconut milk and add it to the pan.
- Cook the Chicken: Add the chicken pieces and let it simmer for about 10-15 minutes, stirring occasionally.
- Finalize the Flavor: Stir in the light brown sugar, fish sauce, lime juice, and fresh basil.
- Serve and Enjoy: Spoon the glorious curry over hot cooked rice.