Panang Curry
This Thai-style panang curry is rich, gently spicy, and weeknight-friendly thanks to store-bought curry paste. Chicken, coconut milk, green beans, and bell pepper simmer into a creamy sauce that is made for spooning over
- Total time
- 40 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 15mCook 25mThaiMain Course
Panang curry is a Thai curry known for its creamy coconut sauce, warm chile flavor, and a little nutty sweetness. It is usually thicker than a brothy curry, so it coats the chicken and vegetables well.
This version uses prepared panang curry paste, which keeps the ingredient list short. Curry pastes vary a lot in salt and heat, so taste as you go and adjust with lime juice, sugar, or fish sauce at the end.
Serve it with jasmine rice for a full meal. If you like a looser curry, add a splash more broth. If you like it extra thick, simmer it for a few minutes longer before adding the basil.
01What you'll need
Ingredients
15 items · 4 servings
- 1 tablespoon neutral oil, such as canola or avocado oil
- 1 small yellow onion, thinly sliced, about 110 g
- 3 tablespoons panang curry paste, about 45 g
- 1 can full-fat unsweetened coconut milk, 13.5 ounces or about 400 ml
- 1/2 cup low-sodium chicken broth
- 1 tablespoon natural peanut butter
- 1 tablespoon fish sauce, plus more to taste
- 1 tablespoon packed brown sugar
- 2 makrut lime leaves, torn, or 1 teaspoon finely grated lime zest
- 1 pound boneless, skinless chicken thighs, sliced into thin bite-size strips
- 1 red bell pepper, thinly sliced, about 150 g
- 1 cup trimmed green beans, cut into 2-inch pieces, about 100 g
- 1 tablespoon fresh lime juice, plus more to taste
- 1/2 cup Thai basil leaves, loosely packed
- 3 cups cooked jasmine rice, for serving
02How to make it
Step-by-step
1. Prep the ingredients
Slice the onion, chicken, bell pepper, and green beans before you start cooking. This curry moves quickly once the paste hits the pan, so having everything ready makes the cooking easier.
2. Fry the curry paste
Heat the oil in a large skillet or wide saucepan over medium heat. Add the onion and cook for 2 to 3 minutes, until it starts to soften. Stir in the panang curry paste and cook for 1 to 2 minutes, stirring often, until it smells fragrant. This step is called blooming, which means warming spices or paste in fat to bring out more flavor.
3. Build the sauce
Pour in about 1/2 cup of the coconut milk and stir until the paste loosens. Add the remaining coconut milk, chicken broth, peanut butter, fish sauce, brown sugar, and makrut lime leaves or lime zest. Stir until smooth and bring the sauce to a gentle simmer.
4. Cook the chicken
Add the sliced chicken and stir to coat it in the sauce. Simmer gently for 8 to 10 minutes, stirring now and then, until the chicken is cooked through and reaches 165°F in the thickest pieces.
5. Add the vegetables
Stir in the bell pepper and green beans. Cook for 4 to 6 minutes, until the vegetables are crisp-tender. That means they are cooked but still have a little bite.
6. Finish the curry
Turn off the heat. Stir in the lime juice and Thai basil. Taste the sauce. Add a little more fish sauce for salt, lime juice for brightness, or brown sugar if the curry tastes too sharp or spicy.
7. Serve with rice
Divide the cooked jasmine rice among bowls. Spoon the panang curry over the top and serve warm. Remove the makrut lime leaves as you eat; they add flavor but are usually not eaten whole.
03From our kitchen
Cook's tips
- Make-ahead: You can cook the curry up to 2 days ahead. For the freshest flavor, wait to add the lime juice and basil until after reheating.
- Storage: Refrigerate leftover curry and rice in separate airtight containers for 3 to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the sauce thickens.
- Freezing: The curry freezes well for up to 2 months, but the coconut milk may look slightly separated after thawing. Reheat over low heat and stir until the sauce comes back together. Freeze without the rice for the best texture.
- Protein swaps: Boneless chicken breast works, but it cooks faster and can dry out, so check it early. You can also use shrimp; add it near the end and simmer just until pink and opaque.
- Vegetable swaps: Snow peas, zucchini, broccoli, or baby corn can replace the green beans or bell pepper. Add quick-cooking vegetables near the end so they do not turn mushy.
- Heat level: Panang curry paste brands vary. Start with 2 tablespoons if you are sensitive to spice, then add more after the sauce has simmered for a few minutes.
Cook's note
Nutrition is an estimate per serving and includes 3/4 cup cooked jasmine rice per serving. Curry paste, fish sauce, and coconut milk vary by brand, so sodium and fat may change depending on what you buy.
04Frequently asked
Questions & answers
Can I make panang curry without fish sauce?
Yes. Use soy sauce or tamari instead. The flavor will be a little different because fish sauce adds a savory, briny taste, but the curry will still be good. Use tamari if you need the dish to be gluten-free.
What is the difference between panang curry and red curry?
Panang curry is usually thicker, slightly sweeter, and a little nuttier than Thai red curry. The paste often includes peanuts or warm spices, and the finished curry is commonly simmered until the sauce is rich and creamy.
Can I use light coconut milk?
You can, but the sauce will be thinner and less rich. If using light coconut milk, simmer the sauce a few extra minutes before adding the vegetables, or use a little less broth.
My curry tastes too salty. How can I fix it?
Add more coconut milk, a splash of broth, or extra cooked vegetables to dilute the salt. A squeeze of lime juice and a small pinch of sugar can also help balance the flavor.
Do I need makrut lime leaves?
They add a classic citrusy aroma, but the curry still works without them. Use finely grated lime zest as a simple substitute, and add it with the coconut milk so it has time to flavor the sauce.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat33 g
- 42%
- Saturated Fat21 g
- 106%
- Cholesterol107 mg
- 36%
- Sodium954 mg
- 41%
- Total Carbohydrate50 g
- 18%
- Dietary Fiber4 g
- 14%
- Total Sugars8 g
- Protein31 g
- 62%
- Vitamin D0.1 mcg
- 1%
- Calcium79 mg
- 6%
- Iron6.6 mg
- 37%
- Potassium812 mg
- 17%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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