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Panang curry chicken on a plate

Panang Curry

4.75 from 4 votes
Panang curry is similar to Thai red curry, but is sweeter and thicker with peanuts. Not too spicy and loaded with vegetables and protein!
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 6 servings
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Ingredients
  

  • 1 tablespoon coconut oil or canola oil
  • 1 yellow onion thinly sliced
  • 3 tablespoons Thai red curry paste
  • 3 medium carrots peeled and cut into ¼-inch coins
  • 2 red bell peppers sliced into thin strips
  • 2 (14-ounce) cans light coconut milk for a more decadent curry, use one can regular and one can light
  • 2 large leafy sprigs Thai basil or regular basil plus additional leaves for serving
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs cut into bite-sized pieces or swap 1 (15-ounce) can rinsed and drained chickpeas
  • 1 (8-ounce) can bamboo shoots drained
  • 3 tablespoons peanut butter
  • 1 1/2 tablespoons low sodium soy sauce
  • 1 tablespoon fish sauce or additional low sodium soy sauce
  • 2 teaspoons Worcestershire sauce omit to make vegetarian
  • 1 tablespoon coconut sugar or brown sugar
  • 2 medium limes zest and juice, divided (about 1 ½ teaspoons zest and ¼ cup juice)
  • Cooked brown rice or cauliflower rice or quinoa for serving
  • Chopped unsalted roasted peanuts for serving

Instructions
 

  • In a Dutch oven or similar large, deep, sturdy pot, heat the oil over medium heat. Add the onion and sauté until it is softened and turning translucent, about 5 minutes
    Onion being cooked in a pot for Panang curry
  • Add the red curry paste and stir very quickly to coat the onion.
    Onion being cooked in a pot
  • Add the coconut milk and basil and bring to a boil. Continue to boil, stirring periodically, until somewhat thickened, about 8 minutes.
    Sauce in a pot
  • Add the carrot and bell peppers. Boil and stir for 5 minutes more.
    Red peppers being added to a pot
  • Reduce the heat to medium-low and add the chicken, bamboo shoots, peanut butter, fish sauce, Worcestershire sauce, and coconut sugar. Simmer, stirring often, until chicken is cooked through, about 4 to 6 minutes.
    Raw chicken being added to a pot
  • Remove from the heat. Stir in the lime zest and juice. Serve hot with rice and a sprinkle of chopped peanuts and basil.
    A pot with chicken, vegetables, and sauce

Notes

  • TO STORE: Refrigerate leftovers in an airtight storage container for up to 4 days. 
  • TO REHEAT: Rewarm curry in a Dutch oven on the stovetop over medium-low heat or in the microwave. 
  • TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 6), without rice or peanutsCalories: 371kcalCarbohydrates: 20gProtein: 28gFat: 19gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 73mgPotassium: 766mgFiber: 4gSugar: 8gVitamin A: 7606IUVitamin C: 63mgCalcium: 53mgIron: 2mg

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