Name: Panang Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 1/2 tablespoons low sodium soy sauce; 1 yellow onion; 1 can bamboo shoots; 3 medium carrots; 1 tablespoon coconut sugar or brown sugar; 3 tablespoons peanut butter; Chopped unsalted roasted peanuts; Cooked brown rice or cauliflower rice or quinoa; 2 medium limes; 2 large leafy sprigs Thai basil; 2 cans light coconut milk; 1 1/2 pounds boneless, skinless chicken breasts or thighs; 1 tablespoon fish sauce; 2 teaspoons Worcestershire sauce; 2 red bell peppers; 3 tablespoons Thai red curry paste; 1 tablespoon coconut oil or canola oil

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?

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

Soybeans

Fish

Peanuts

Wheat

Lactose Free

Gluten Free

Mediterranean

Sauces

milliliter

light soy sauce

Fresh Vegetables

gram

yellow onion

Canned Vegetables

bamboo shoot

carrot

Sugars & Sweeteners

coconut sugar

Nut Butter

peanut butter

Nuts Seeds & Mixes

peanuts

Grains & Rice

brown rice

Fresh Fruit

lime

thai basil

Canned & Dry Milk

canned light coconut milk

Poultry

chicken breast

fish sauce

worcestershire sauce

red bell pepper

red curry paste

Oils

coconut oil

Iron

Minerals

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamins

Vitamin C

Thiamin (B1)

Pantothenic acid (B5)

Cholesterol

Trans fatty acids

Vitamin E

Choline

Alpha-carotene

Beta-carotene

Lutein+zeaxanthin

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Beta-cryptoxanthin

Dietary Folate Equivalents

Calcium

Riboflavin (B2)

Niacin (B3)

Vitamin B6

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

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

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

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

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.

Panang Curry

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