Have you ever experienced the explosion of flavors in a dish that feels like a warm hug? That’s exactly what Panang Curry embodies! This Thai-inspired dish bursts with the aromatic essence of coconut milk and boasts a rich, creamy texture that pairs perfectly with fresh vegetables and protein of your choice. Interestingly enough, it’s said that “the way to a man’s heart is through his stomach,” and serving up a bowl of homemade Panang Curry is a surefire way to impress anyone at your family gathering.

While many people turn to takeout options, this recipe stands out not just for its captivating flavor profile but also for its simplicity—perfect for busy weeknights. It may remind you of classic dishes like Green Curry, but trust me, its unique mix of spices and the delightful touch of peanut flavor make Panang Curry truly stand out! So, roll up your sleeves and let’s dive into this culinary adventure that’s sure to become a household favorite!

What is Panang Curry?

So, what exactly is Panang Curry? It’s a revered Thai dish that’s cherished for its thick, rich texture and mouthwatering flavor. The name ‘Panang’ has sparked a bit of curiosity! Some say it’s derived from the Malay word for “coconut,” while others suggest it refers to a region in Thailand. Wherever it comes from, one thing is certain: this dish will steal your culinary heart. Who wouldn’t agree that the aroma of simmering spices can lift your spirits, especially on a chilly winter evening? Prepare to wow your taste buds, and who knows—there might even be a few secret ingredients that elevate your cooking to new heights. Ready to impress? Let’s make some Panang Curry!

Why You’ll Love This Panang Curry

A Flavorful Delight

First off, the star of the show is the rich and aromatic Panang Curry. This curry is not only satisfying, but it brings a unique depth you won’t find in your everyday meals. Its creamy consistency blends perfectly with whatever protein you choose, making it versatile enough for any household.

Budget-Friendly Cooking

Second, let’s talk about saving some dollars in the kitchen. Cooking Panang Curry at home means you get to control the ingredients, which can help cut costs versus frequent visits to a restaurant. Not to mention, the leftovers are always a win!

Sensational Toppings

Lastly, you can’t forget about the toppings! A splash of lime, a handful of fresh basil, or a sprinkle of crushed peanuts can elevate your Panang Curry to new heights. Imagine indulging in a bowl and appreciating how it makes each bite an adventure. Compare it to a hearty Chicken Tikka Masala, and you’ll see why this dish deserves a special spot on your dining table. Dive in and create your fantastic Panang Curry today!

How to Make Panang Curry

Quick Overview

Creating Panang Curry is an easy and satisfying experience that makes your kitchen smell divine! With a prep time of only 15 minutes and a cooking time of approximately 20 minutes, you can whip up this delightful dish in just under an hour. Trust me—your family will love you for this!

Key Ingredients for Panang Curry

• 1 tablespoon vegetable oil
  • For frying the curry paste.
• 2 tablespoons Panang curry paste
  • Look for Halal-certified options.
• 1 can (400ml) coconut milk
  • Gives that divine creaminess.
• 200g protein of your choice (chicken, beef, or tofu)
  • Any Halal-approved option works well.
• 1 tablespoon palm sugar (or brown sugar)
  • Adds a touch of sweetness.
• 2 tablespoons fish sauce
  • Again, ensure Halal compliance.
• 1 red bell pepper, sliced
  • For color and crunch.
• 1 cup green beans
  • For added nutrition and texture.
• Fresh basil leaves
  • For garnishing.
• Lime wedges for serving
  • A zesty touch to finish.

Step-by-Step Instructions

1. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium heat.
2. Stir in the Curry Paste: Add the Panang curry paste and sauté for about 1-2 minutes until fragrant. This step is crucial, as it releases the aromatic oils in the paste.
3. Coconut Milk Time: Gradually pour in the coconut milk, stirring to combine it with the curry paste, and let it simmer for 5 minutes.
4. Cook the Protein: Add your choice of protein to the skillet and let it cook through for about 10 minutes.
5. Add Vegetables: Toss in the sliced red bell pepper and green beans, continuing to simmer for another 3-5 minutes until just tender.
6. Final Touches: Stir in the palm sugar and fish sauce, adjusting to taste. Let it simmer for an additional minute or so.
7. Serve: Remove from heat, garnish with basil leaves, and serve hot with lime wedges on the side.

Top Tips for Perfecting Panang Curry

• Substitutions: If you’re looking to substitute the protein, consider using chickpeas or lentils for a satisfying vegetarian option.
• Timing: Do not overcook the vegetables; you want them to stay crisp and colorful.
• Avoid Common Mistakes: If your curry is too thick, feel free to add more coconut milk or water. Adjust the seasoning slowly but surely; you can always add more!

Storing and Reheating Tips

If you find yourself with leftover Panang Curry, you’re in luck! Store it in an airtight container in the refrigerator for up to 3-4 days. To freeze, ensure it’s cooled completely before transferring it to freezer-safe containers for up to 3 months.

Reheating

When you’re ready to enjoy your leftovers, reheat gently in a saucepan over low heat, stirring occasionally to maintain the creamy texture. If it seems a bit thick, add a splash of coconut milk or water to bring it back to its former glory.

So, are you ready to bring the delightful flavors of Thailand into your home kitchen? This recipe for Panang Curry is sure to impress family and friends alike. Be sure to share your culinary success and let me know how it turns out! Enjoy!

Panang Curry

A rich and aromatic Thai-inspired dish featuring creamy coconut milk, fresh vegetables, and your choice of protein, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner, Main Course

Cuisine Thai

Servings 4 servings

Calories 450 kcal

Ingredients

  

For the Curry

• 1 tablespoon vegetable oil For frying the curry paste.
• 2 tablespoons Panang curry paste Look for Halal-certified options.
• 1 can (400ml) coconut milk Gives that divine creaminess.
• 200 grams protein of your choice (chicken, beef, or tofu) Any Halal-approved option works well.
• 1 tablespoon palm sugar (or brown sugar) Adds a touch of sweetness.
• 2 tablespoons fish sauce Again, ensure Halal compliance.
• 1 red bell pepper, sliced For color and crunch.
• 1 cup green beans For added nutrition and texture.
• Fresh basil leaves For garnishing.
• Lime wedges for serving A zesty touch to finish.

Instructions

 

Cooking

• In a large skillet or wok, heat the vegetable oil over medium heat.
• Add the Panang curry paste and sauté for about 1-2 minutes until fragrant.
• Gradually pour in the coconut milk, stirring to combine it with the curry paste, and let it simmer for 5 minutes.
• Add your choice of protein to the skillet and let it cook through for about 10 minutes.
• Toss in the sliced red bell pepper and green beans, continuing to simmer for another 3-5 minutes until just tender.
• Stir in the palm sugar and fish sauce, adjusting to taste, and let it simmer for an additional minute.
• Remove from heat, garnish with basil leaves, and serve hot with lime wedges on the side.

Notes

For substitutions, consider using chickpeas or lentils for a vegetarian option. Ensure not to overcook the vegetables to keep them crisp. If your curry is too thick, add more coconut milk or water.

Keyword Creamy Curry, Easy Recipe, Panang Curry, Thai Curry, Vegetable Curry