Name: Butternut Squash & Chickpea Panang Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1/2 cup cilantro leaves; 2 tbsp coconut oil or water; 1 tsp turmeric; 1 14 oz. can full fat or reduced fat coconut milk; 2 tbsp lime juice; salt and pepper, to taste; 3 tbsp peanut butter; 1 large butternut squash, peeled and diced; 1/2 onion, diced; 1-2 tbsp coconut sugar; 2 tbsp panang curry paste or red curry paste; 3 cloves garlic, minced; 2 tbsp water; 1/2 cup water or vegetable broth; 1 15 oz, can chickpeas, rinsed and drained; 1 tbsp ginger, minced

Panang Curry

What can I use if I don't have Panang curry paste?

Can I make Panang curry without coconut milk?

How can I make my Panang curry more flavorful?

Can I use chicken or tofu instead of beef?

How do I tone down the spice level if it's too hot?

This vegan butternut squash & chickpea panang curry is a sweet, peanut flavored curry, inspired by the classic Thai dish. This plant based curry uses chickpea and butternut squash instead of meat. Gluten-free with an oil-free option.

Peanuts

Gluten Free

Lactose Free

Mediterranean

Vegetarian

Vegan

Fresh Vegetables

gram

fresh cilantro

Oils

milliliter

coconut oil

Seasonings

ground turmeric

Non Dairy Milk

coconut milk

Juice

lime juice

Salt & Pepper

Nut Butter

peanut butter

butternut squash

onion

Sugars & Sweeteners

coconut sugar

Sauces

curry paste

garlic

Water

water

Beans & Legumes

garbanzo beans

fresh ginger

Dietary Fiber

Carbohydrates

Sugar

Saturated Fat

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Vitamins

Iodine

Minerals

Magnesium

Phosphorus

Potassium

Sodium

Manganese

Selenium

Vitamin C

Vitamin E

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Dietary Folate Equivalents

Trans fatty acids

Lutein+zeaxanthin

Zinc

Copper

Calories

Protein

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Vitamin K

Quick and Easy Panang Curry made with chicken and sautéed vegetables in a bold and creamy coconut sauce, served over rice.

Panang curry

Quick and easy Thai Panang Curry made paleo.

Paleo Panang Curry

Panang curry is similar to Thai red curry, but is sweeter and thicker with peanuts. Not too spicy and loaded with vegetables and protein!

Panang curry with chicken represents the diversity of Thailand's southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand. Use 4 tablespoons curry paste from a fresh curry paste recipe or 5 tablespoons pre-made curry paste if time does not permit making your own paste

Panang Curry with Chicken

A creamy and aromatic Thai Panang Curry made with juicy chunks of chicken, crushed peanuts and a sweet Thai yellow curry paste. The spice in this Thai panang curry is balanced out with  cool yogurt and sweet coriander, and it can be ready and on the table in just 30 minutes.

📋 Chicken Panang curry

This authentic Thai Panang curry is flavorful and rich with notes of coconut and peanut and the sweet curry sauce. Plus, it's vegan too.

Thai Panang Curry

This Instant Pot Thai Panang Curry with Chicken tastes amazing!  It's quick and easy enough to make on a weeknight and tastes like you got if from a Thai restaurant.  Creamy coconut milk, Panang curry paste, chicken, vegetables, and spices come together to make a delicious curry that tastes great with jasmine rice.

Thai Instant Pot Panang Curry with Chicken

This Chicken Panang Curry tastes better than your favorite restaurant at a fraction of the price with easy to find ingredients and on your table in less than 30 Minutes!  This Chicken Panang Curry Recipe is lusciously coconut creamy, bursting with layers of flavor, all made in one pot!  You will never need to order Panang Curry again!

Pantry Friendly 30 Minute Chicken Panang Curry

Butternut Squash & Chickpea Panang Curry

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