Indulge in the exotic flavors of Thai cuisine with this easy panang curry recipe. Bursting with rich and aromatic ingredients, this dish promises to transport your taste buds to the vibrant streets of Thailand, or at least to the scene of your favorite Thai restaurant! Whether you’re a seasoned Thai food enthusiast or attempting a Thai recipe for the first time, this dish is a delightful blend of panang curry paste and coconut milk, creating a creamy and savory curry that’s both comforting and exciting to your taste buds.
Beware: This is not an authentic panang curry recipe from scratch. It is, however, delicious and easy.
Is this truly an authentic panang curry recipe?
No, this recipe isn’t a from-scratch-authentic-Thai recipe, however I did get this exact method of cooking Thai curry from an experienced Thai home cook.
My brother-in-law once dated a Thai woman and she made the absolute best curry. At least the best curry this American girl had ever had. Not only had this woman learned to cook at home in Thailand, but she worked in some of our favorite Thai restaurants in Naples.
The Secret to Easy Thai Curry? Shop at an Asian Market.
I quickly realized that the trick to cooking like her was to buy my store-bought curry paste from Asian grocery stores as opposed to Western markets.
I’m very brand loyal when it comes to this recipe. It only tastes right to me when I use Maesri Curry Paste and Chaokoh Coconut Milk. I swear by both of these brands, which I can’t find in traditional American grocery stores. If you don’t have an Asian market near you, you can order both of these on Amazon. So. Worth. It.
Is Homemade Panang Curry Worth it?
While I’m certain that a homemade panang curry paste would completely blow my pants off, I’m quite content with the Maesri Thai Panang Curry Paste from at Asian markets.
If you’re dying to make your own curry paste, then go to town! I’m always a fan of trying to make dishes a traditional way just for the hell of it. However, I love this specific recipe so much that I haven’t even tried to make it from scratch yet.
If you don’t have the desire to make a curry from scratch, then this classic dish is a pretty good panang curry recipe for beginners.
This is more of a method for making curry than a recipe- the options are endless
My favorite thing about this recipe is that it is less of a recipe and more of a method for making a simple curry. If you want to change flavors, swap out the panang curry for a Thai red curry paste or a green curry paste.
You can even experiment with this and use less curry paste if you want to make your dish a little more bland.
Want to make a chicken panang curry? Use chicken!
Want to make a vegetarian panang curry? Use tofu!
Want to change up the level of spiciness? Add some Thai chili flakes at the end.
Have a ton of produce leftover from your CSA subscription, use it in a curry. Seriously, this is how I use up all the random squashes that come my way!
Seriously, the options for good substitutes are limitless as long as you use my favorite brands to get the right flavor.
I mostly love this because it is a great way to use up a variety of veggies. Such a wonderful Food Waste Friday meal!
Inside Tip: Use Microgreens on Top for Added Nutrient Boost
I love using my Be Micro Radish Boost on soups!
Easy Panang Curry Recipe
Ingredients
- 1 can 4 ounces Maesri Thai Panang Curry Paste
- 2 cans 13.5 ounces each Chaokoh Coconut Milk (I always opt for the full-fat coconut milk because I love the flavor of the coconut cream on top)
- 1/2 onion chopped
- 1 garlic clove minced
- 1 chicken breast thinly sliced (or tofu, shrimp, or your preferred protein)
- Vegetables of your choice e.g., butternut squash, sweet potato, broccoli, cauliflower, sweet bell peppers, bamboo shoots, snow peas- I personally like the mix of butternut squash with red bell pepper
- 2 tablespoons vegetable oil coconut oil or olive oil for added flavor
- Salt and pepper to taste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- Optional: Thai basil leaves or cilantro for garnish
- Cooked jasmine rice or brown rice for serving
Instructions
- Chop the onion.
- Mince the garlic.
- Slice the chicken breast thinly or prepare your preferred protein.
- Cut the vegetables into bite-sized pieces.
- Heat vegetable oil in a large skillet or pot over medium heat.
- Add chopped onion and minced garlic. Sauté until softened and aromatic.
- Add the Maesri Thai Panang Curry Paste to the sautéed onions and garlic.
- Allow it to simmer for about 30 seconds or until very aromatic, stirring occasionally.
- Pour in the Chaokoh Coconut Milk, stirring well to combine with the curry paste.
- Let the mixture come to a gentle boil and then reduce the heat to simmer.
- Add the thinly sliced chicken (or your chosen protein) to the simmering curry.
- Add the prepared vegetables the pot.
- Allow the curry to simmer on low heat for about 15-20 minutes, or until the chicken is cooked through, and the vegetables are tender.
- Taste the curry and adjust the seasoning if necessary. Add fish sauce, lime juice, and brown sugar to enhance the flavor.
- Serve the Thai Panang Curry over cooked jasmine rice or brown rice.
- Garnish with Thai basil leaves or cilantro if desired.
In just a few simple steps, you’ve created a Thai masterpiece that will delight your taste buds and leave you craving more. Whether you’re sharing it with family or enjoying a quiet meal, this Thai Panang Curry recipe is a testament to the culinary wonders of Thailand. Feel free to customize it with your favorite proteins and vegetables, and savor the rich and creamy goodness of this easy Thai curry. Transport yourself to the bustling streets of Bangkok or the serene beaches of Phuket with every spoonful. Get ready to elevate your home-cooking game with this irresistible Thai Panang Curry!
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