Quick And Easy Thai Panang Curry

Looking for a simple Thai curry? This Quick & Easy Thai Panang Curry recipe is full of vibrant flavor and on the table in just 30 minutes.

Serve this delicious dish with Homemade Fried Rice for an Asian style meal that will impress your guests!

Thai Curry That’s Simple and delicious

Impress your friends and family with this fragrant and creamy Thai chicken curry. It’s a colorful, zingy curry that is packed full of flavor.

Why this recipe works:

• This curry is so simple and easy to make, perfect for busy weeknights.
• Adjust the heat in this coconut curry and make it as spicy as you like.
• Experiment with different meats or fish to make this a dish everyone will love.

Sometimes you just need a shortcut to a fabulous, homecooked meal. Store-bought curry paste is a great shortcut as it’s usually made with fragrant, authentic flavors.

So, cancel your take-out and make your own homemade version that the whole family will enjoy!

How to Make Quick and Easy Thai Panang Curry:

Start with browning the chicken in some vegetable oil on all sides. Remove from the pan and set aside.

Add sliced red pepper and cook until softened (about 5 minutes).

Add the garlic and the chili peppers and cook about 30 seconds.

Add the chicken back to the pan. Add the curry paste and brown sugar. Fry until fragrant.

Stir in the coconut milk. Stir the fish sauce, lime juice, and zest into the mixture.

Add the herbs and lime leaves.

Bring to a boil, lower to a simmer and cook until the sauce reduces and the chicken is cooked through (about 10 minutes).

Serve on rice and enjoy.

Cook’s Tips:

• Use Fresh Garlic and Onion – The secret to making fantastic Thai curry is to use fresh aromatics, like onion and garlic.
• Use full-fat coconut milk it adds a richness you don’t get with the low-fat variety.
• Kaffir lime leaves can be found dried in supermarkets or fresh in Asian markets , they also freeze well without losing flavor, so you can stock up.
• You should be able to find Penang curry paste in your grocery store, but if you can’t, it’s well worth a trip to an Asian supermarket or buy it here on Amazon (#paidlink).

Recipe Variations:

• Feel free to switch up the vegetables , as long as you cut them to be about the same size, so they cook at the same pace. Try green beans, cauliflower, or spinach.
• Swap shrimp for the chicken for a delicious seafood dinner.
• Need to use leftover vegetables? Add them to this dish.

Want a great starter for this dish? Try this Best Ever Tom Kha Gai Soup recipe from 40 Aprons !

Ingredients

• ▢ 2 tablespoons vegetable oil
• ▢ 2 pounds chicken thighs or breast (boneless and skinless, cubed)
• ▢ 1 red bell pepper (seeded and sliced)
• ▢ 1 onion (small) (chopped)
• ▢ 2 cloves garlic (chopped)
• ▢ 2 fresh red chili peppers (sliced and seeded)
• ▢ 6 tablespoons Panang curry paste
• ▢ 2 tablespoons brown sugar
• ▢ 2 14-ounce cans coconut milk
• ▢ 2 tablespoons fish sauce (or to taste)
• ▢ 1 tablespoon lime juice (freshly squeezed)
• ▢ 1 tablespoon lime zest
• ▢ a good handful fresh Thai or regular basil (chopped)
• ▢ a good handful of fresh cilantro (chopped)
• ▢ 2 leaves dried kaffir lime leaves (whole)

Instructions

• Heat 2 tablespoons of oil in large skillet or wok over medium heat. Add the chicken and brown on all sides. Remove from pan and set aside.
• Add sliced red pepper and onion to the pan and cook until softened (about 5 minutes).
• Add the garlic and the chili peppers and cook about 30 seconds. Add the chicken back to the pan. Add the curry paste and brown sugar. Fry until fragrant.
• Stir in the coconut milk. Stir the fish sauce, lime juice, and zest into the mixture; Add the herbs and lime leaves. Bring to a boil, lower to a simmer and cook until the sauce reduces and the chicken is cooked through (about 10 minutes).
• Taste for saltiness and if more is needed, add more fish sauce if necessary and serve.

Tips

• Use Fresh Garlic and Onion – The secret to making fantastic Thai curry is to use fresh aromatics, like onion and garlic.
• Use full-fat coconut milk it adds a richness you don’t get with the low-fat variety.
• Kaffir lime leaves can be found dried in supermarkets or fresh in Asian markets , they also freeze well without losing flavor, so you can stock up.
• You should be able to find Penang curry paste in your grocery store, but if you can’t, it’s well worth a trip to an Asian supermarket or buy it here on Amazon (#paidlink).

Nutrition

Quick and Easy Thai Panang Curry

Ingredients

• 2 tablespoons vegetable oil
• 2 pounds chicken thighs or breast boneless and skinless, cubed
• 1 red bell pepper seeded and sliced
• 1 onion (small) chopped
• 2 cloves garlic chopped
• 2 fresh red chili peppers sliced and seeded
• 6 tablespoons Panang curry paste
• 2 tablespoons brown sugar
• 2 14-ounce cans coconut milk
• 2 tablespoons fish sauce or to taste
• 1 tablespoon lime juice freshly squeezed
• 1 tablespoon lime zest
• a good handful fresh Thai or regular basil chopped
• a good handful of fresh cilantro chopped
• 2 leaves dried kaffir lime leaves whole

Instructions

• Heat 2 tablespoons of oil in large skillet or wok over medium heat. Add the chicken and brown on all sides. Remove from pan and set aside.
• Add sliced red pepper and onion to the pan and cook until softened (about 5 minutes).
• Add the garlic and the chili peppers and cook about 30 seconds. Add the chicken back to the pan. Add the curry paste and brown sugar. Fry until fragrant.
• Stir in the coconut milk. Stir the fish sauce, lime juice, and zest into the mixture; Add the herbs and lime leaves. Bring to a boil, lower to a simmer and cook until the sauce reduces and the chicken is cooked through (about 10 minutes).
• Taste for saltiness and if more is needed, add more fish sauce if necessary and serve.

Video

Notes

• Use Fresh Garlic and Onion - The secret to making fantastic Thai curry is to use fresh aromatics, like onion and garlic.
• Use full-fat coconut milk it adds a richness you don’t get with the low-fat variety.
• Kaffir lime leaves can be found dried in supermarkets or fresh in Asian markets , they also freeze well without losing flavor, so you can stock up.
• You should be able to find Penang curry paste in your grocery store, but if you can’t, it’s well worth a trip to an Asian supermarket or buy it here on Amazon (#paidlink).

Nutrition

Thank you for visiting Erren’s Kitchen!

Looking for a simple Thai curry? This Quick & Easy Thai Panang Curry recipe is full of vibrant flavor and on the table in just 30 minutes.

Serve this delicious dish with Homemade Fried Rice for an Asian style meal that will impress your guests!

Thai Curry That’s Simple and delicious

Impress your friends and family with this fragrant and creamy Thai chicken curry. It’s a colorful, zingy curry that is packed full of flavor.

Why this recipe works:

• This curry is so simple and easy to make, perfect for busy weeknights.
• Adjust the heat in this coconut curry and make it as spicy as you like.
• Experiment with different meats or fish to make this a dish everyone will love.

Sometimes you just need a shortcut to a fabulous, homecooked meal. Store-bought curry paste is a great shortcut as it’s usually made with fragrant, authentic flavors.

So, cancel your take-out and make your own homemade version that the whole family will enjoy!

How to Make Quick and Easy Thai Panang Curry:

Start with browning the chicken in some vegetable oil on all sides. Remove from the pan and set aside.

Add sliced red pepper and cook until softened (about 5 minutes).

Add the garlic and the chili peppers and cook about 30 seconds.

Add the chicken back to the pan. Add the curry paste and brown sugar. Fry until fragrant.

Stir in the coconut milk. Stir the fish sauce, lime juice, and zest into the mixture.

Add the herbs and lime leaves.

Bring to a boil, lower to a simmer and cook until the sauce reduces and the chicken is cooked through (about 10 minutes).

Serve on rice and enjoy.

Cook’s Tips:

• Use Fresh Garlic and Onion – The secret to making fantastic Thai curry is to use fresh aromatics, like onion and garlic.
• Use full-fat coconut milk it adds a richness you don’t get with the low-fat variety.
• Kaffir lime leaves can be found dried in supermarkets or fresh in Asian markets , they also freeze well without losing flavor, so you can stock up.
• You should be able to find Penang curry paste in your grocery store, but if you can’t, it’s well worth a trip to an Asian supermarket or buy it here on Amazon (#paidlink).

Recipe Variations:

• Feel free to switch up the vegetables , as long as you cut them to be about the same size, so they cook at the same pace. Try green beans, cauliflower, or spinach.
• Swap shrimp for the chicken for a delicious seafood dinner.
• Need to use leftover vegetables? Add them to this dish.

Want a great starter for this dish? Try this Best Ever Tom Kha Gai Soup recipe from 40 Aprons !

Ingredients

• ▢ 2 tablespoons vegetable oil
• ▢ 2 pounds chicken thighs or breast (boneless and skinless, cubed)
• ▢ 1 red bell pepper (seeded and sliced)
• ▢ 1 onion (small) (chopped)
• ▢ 2 cloves garlic (chopped)
• ▢ 2 fresh red chili peppers (sliced and seeded)
• ▢ 6 tablespoons Panang curry paste
• ▢ 2 tablespoons brown sugar
• ▢ 2 14-ounce cans coconut milk
• ▢ 2 tablespoons fish sauce (or to taste)
• ▢ 1 tablespoon lime juice (freshly squeezed)
• ▢ 1 tablespoon lime zest
• ▢ a good handful fresh Thai or regular basil (chopped)
• ▢ a good handful of fresh cilantro (chopped)
• ▢ 2 leaves dried kaffir lime leaves (whole)

Instructions

• Heat 2 tablespoons of oil in large skillet or wok over medium heat. Add the chicken and brown on all sides. Remove from pan and set aside.
• Add sliced red pepper and onion to the pan and cook until softened (about 5 minutes).
• Add the garlic and the chili peppers and cook about 30 seconds. Add the chicken back to the pan. Add the curry paste and brown sugar. Fry until fragrant.
• Stir in the coconut milk. Stir the fish sauce, lime juice, and zest into the mixture; Add the herbs and lime leaves. Bring to a boil, lower to a simmer and cook until the sauce reduces and the chicken is cooked through (about 10 minutes).
• Taste for saltiness and if more is needed, add more fish sauce if necessary and serve.

Tips

• Use Fresh Garlic and Onion – The secret to making fantastic Thai curry is to use fresh aromatics, like onion and garlic.
• Use full-fat coconut milk it adds a richness you don’t get with the low-fat variety.
• Kaffir lime leaves can be found dried in supermarkets or fresh in Asian markets , they also freeze well without losing flavor, so you can stock up.
• You should be able to find Penang curry paste in your grocery store, but if you can’t, it’s well worth a trip to an Asian supermarket or buy it here on Amazon (#paidlink).

Nutrition

Looking for a simple Thai curry? This Quick & Easy Thai Panang Curry recipe is full of vibrant flavor and on the table in just 30 minutes.

Serve this delicious dish with Homemade Fried Rice for an Asian style meal that will impress your guests!

Thai Curry That’s Simple and delicious

Impress your friends and family with this fragrant and creamy Thai chicken curry. It’s a colorful, zingy curry that is packed full of flavor.

Why this recipe works:

• This curry is so simple and easy to make, perfect for busy weeknights.
• Adjust the heat in this coconut curry and make it as spicy as you like.
• Experiment with different meats or fish to make this a dish everyone will love.

Sometimes you just need a shortcut to a fabulous, homecooked meal. Store-bought curry paste is a great shortcut as it’s usually made with fragrant, authentic flavors.

So, cancel your take-out and make your own homemade version that the whole family will enjoy!

How to Make Quick and Easy Thai Panang Curry:

Start with browning the chicken in some vegetable oil on all sides. Remove from the pan and set aside.

Add sliced red pepper and cook until softened (about 5 minutes).

Add the garlic and the chili peppers and cook about 30 seconds.

Add the chicken back to the pan. Add the curry paste and brown sugar. Fry until fragrant.

Stir in the coconut milk. Stir the fish sauce, lime juice, and zest into the mixture.

Add the herbs and lime leaves.

Bring to a boil, lower to a simmer and cook until the sauce reduces and the chicken is cooked through (about 10 minutes).

Serve on rice and enjoy.

Cook’s Tips:

• Use Fresh Garlic and Onion – The secret to making fantastic Thai curry is to use fresh aromatics, like onion and garlic.
• Use full-fat coconut milk it adds a richness you don’t get with the low-fat variety.
• Kaffir lime leaves can be found dried in supermarkets or fresh in Asian markets , they also freeze well without losing flavor, so you can stock up.
• You should be able to find Penang curry paste in your grocery store, but if you can’t, it’s well worth a trip to an Asian supermarket or buy it here on Amazon (#paidlink).

Recipe Variations:

• Feel free to switch up the vegetables , as long as you cut them to be about the same size, so they cook at the same pace. Try green beans, cauliflower, or spinach.
• Swap shrimp for the chicken for a delicious seafood dinner.
• Need to use leftover vegetables? Add them to this dish.

Want a great starter for this dish? Try this Best Ever Tom Kha Gai Soup recipe from 40 Aprons !

Ingredients

• ▢ 2 tablespoons vegetable oil
• ▢ 2 pounds chicken thighs or breast (boneless and skinless, cubed)
• ▢ 1 red bell pepper (seeded and sliced)
• ▢ 1 onion (small) (chopped)
• ▢ 2 cloves garlic (chopped)
• ▢ 2 fresh red chili peppers (sliced and seeded)
• ▢ 6 tablespoons Panang curry paste
• ▢ 2 tablespoons brown sugar
• ▢ 2 14-ounce cans coconut milk
• ▢ 2 tablespoons fish sauce (or to taste)
• ▢ 1 tablespoon lime juice (freshly squeezed)
• ▢ 1 tablespoon lime zest
• ▢ a good handful fresh Thai or regular basil (chopped)
• ▢ a good handful of fresh cilantro (chopped)
• ▢ 2 leaves dried kaffir lime leaves (whole)

Instructions

• Heat 2 tablespoons of oil in large skillet or wok over medium heat. Add the chicken and brown on all sides. Remove from pan and set aside.
• Add sliced red pepper and onion to the pan and cook until softened (about 5 minutes).
• Add the garlic and the chili peppers and cook about 30 seconds. Add the chicken back to the pan. Add the curry paste and brown sugar. Fry until fragrant.
• Stir in the coconut milk. Stir the fish sauce, lime juice, and zest into the mixture; Add the herbs and lime leaves. Bring to a boil, lower to a simmer and cook until the sauce reduces and the chicken is cooked through (about 10 minutes).
• Taste for saltiness and if more is needed, add more fish sauce if necessary and serve.

Tips

• Use Fresh Garlic and Onion – The secret to making fantastic Thai curry is to use fresh aromatics, like onion and garlic.
• Use full-fat coconut milk it adds a richness you don’t get with the low-fat variety.
• Kaffir lime leaves can be found dried in supermarkets or fresh in Asian markets , they also freeze well without losing flavor, so you can stock up.
• You should be able to find Penang curry paste in your grocery store, but if you can’t, it’s well worth a trip to an Asian supermarket or buy it here on Amazon (#paidlink).

Nutrition

Looking for a simple Thai curry? This Quick & Easy Thai Panang Curry recipe is full of vibrant flavor and on the table in just 30 minutes.

Serve this delicious dish with Homemade Fried Rice for an Asian style meal that will impress your guests!

Thai Curry That’s Simple and delicious

Impress your friends and family with this fragrant and creamy Thai chicken curry. It’s a colorful, zingy curry that is packed full of flavor.

Why this recipe works:

• This curry is so simple and easy to make, perfect for busy weeknights.
• Adjust the heat in this coconut curry and make it as spicy as you like.
• Experiment with different meats or fish to make this a dish everyone will love.

Sometimes you just need a shortcut to a fabulous, homecooked meal. Store-bought curry paste is a great shortcut as it’s usually made with fragrant, authentic flavors.

So, cancel your take-out and make your own homemade version that the whole family will enjoy!

How to Make Quick and Easy Thai Panang Curry:

Start with browning the chicken in some vegetable oil on all sides. Remove from the pan and set aside.

Add sliced red pepper and cook until softened (about 5 minutes).

Add the garlic and the chili peppers and cook about 30 seconds.

Add the chicken back to the pan. Add the curry paste and brown sugar. Fry until fragrant.

Stir in the coconut milk. Stir the fish sauce, lime juice, and zest into the mixture.

Add the herbs and lime leaves.

Bring to a boil, lower to a simmer and cook until the sauce reduces and the chicken is cooked through (about 10 minutes).

Serve on rice and enjoy.

Cook’s Tips:

• Use Fresh Garlic and Onion – The secret to making fantastic Thai curry is to use fresh aromatics, like onion and garlic.
• Use full-fat coconut milk it adds a richness you don’t get with the low-fat variety.
• Kaffir lime leaves can be found dried in supermarkets or fresh in Asian markets , they also freeze well without losing flavor, so you can stock up.
• You should be able to find Penang curry paste in your grocery store, but if you can’t, it’s well worth a trip to an Asian supermarket or buy it here on Amazon (#paidlink).

Recipe Variations:

• Feel free to switch up the vegetables , as long as you cut them to be about the same size, so they cook at the same pace. Try green beans, cauliflower, or spinach.
• Swap shrimp for the chicken for a delicious seafood dinner.
• Need to use leftover vegetables? Add them to this dish.

Want a great starter for this dish? Try this Best Ever Tom Kha Gai Soup recipe from 40 Aprons !

Ingredients

• ▢ 2 tablespoons vegetable oil
• ▢ 2 pounds chicken thighs or breast (boneless and skinless, cubed)
• ▢ 1 red bell pepper (seeded and sliced)
• ▢ 1 onion (small) (chopped)
• ▢ 2 cloves garlic (chopped)
• ▢ 2 fresh red chili peppers (sliced and seeded)
• ▢ 6 tablespoons Panang curry paste
• ▢ 2 tablespoons brown sugar
• ▢ 2 14-ounce cans coconut milk
• ▢ 2 tablespoons fish sauce (or to taste)
• ▢ 1 tablespoon lime juice (freshly squeezed)
• ▢ 1 tablespoon lime zest
• ▢ a good handful fresh Thai or regular basil (chopped)
• ▢ a good handful of fresh cilantro (chopped)
• ▢ 2 leaves dried kaffir lime leaves (whole)

Instructions

• Heat 2 tablespoons of oil in large skillet or wok over medium heat. Add the chicken and brown on all sides. Remove from pan and set aside.
• Add sliced red pepper and onion to the pan and cook until softened (about 5 minutes).
• Add the garlic and the chili peppers and cook about 30 seconds. Add the chicken back to the pan. Add the curry paste and brown sugar. Fry until fragrant.
• Stir in the coconut milk. Stir the fish sauce, lime juice, and zest into the mixture; Add the herbs and lime leaves. Bring to a boil, lower to a simmer and cook until the sauce reduces and the chicken is cooked through (about 10 minutes).
• Taste for saltiness and if more is needed, add more fish sauce if necessary and serve.

Tips

• Use Fresh Garlic and Onion – The secret to making fantastic Thai curry is to use fresh aromatics, like onion and garlic.
• Use full-fat coconut milk it adds a richness you don’t get with the low-fat variety.
• Kaffir lime leaves can be found dried in supermarkets or fresh in Asian markets , they also freeze well without losing flavor, so you can stock up.
• You should be able to find Penang curry paste in your grocery store, but if you can’t, it’s well worth a trip to an Asian supermarket or buy it here on Amazon (#paidlink).

Nutrition