Is Panang curry spicy?

Panang curry is known for its mild spiciness. However, the level of spiciness will vary depending on the brand of red curry paste you use; feel free to use more or less to adjust to your taste. I use the Thai Kitchen brand, which is mild.

Why did my curry sauce separate?

Depending on the brand of coconut milk you use, it's common for the sauce to separate in Panang curry during cooking. In fact, some Thai cooks prefer this separation as it can add depth to the dish. I use Thai Kitchen coconut milk, which does not tend to separate. However, if your sauce happens to separate, don't worry about it—it will still be delicious.

Can I make Panang curry ahead of time?

Yes, you can absolutely make this ahead of time. After you've prepared your Panang curry, simply let it cool down to room temperature, then transfer it to an airtight container and store it in the refrigerator. When you're ready to enjoy it, gently reheat the curry either on the stovetop or in the microwave until it's heated through.

Will fish sauce make the dish taste "fishy?"

Nope! While many people might assume fish sauce imparts a fishy flavor, in reality, when used correctly, it adds depth and umami flavor without making the dish taste overtly like fish.

Panang Curry - Once Upon a Chef

Panang Curry

By Jenn Segal

Recreate a Thai restaurant favorite at home! This easy Panang curry recipe combines tender chicken and vegetables in a fragrant coconut curry and peanut sauce.

Servings: 4

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Total Time: 40 Minutes

Ingredients

1½ tablespoons vegetable oil
1 red, orange, or yellow bell pepper, diced
1 small bunch scallions, light and dark green parts, sliced diagonally into 1-inch pieces
3 cloves garlic, minced
1 (14-oz) can unsweetened coconut milk (see note)
2½ tablespoons Thai red curry paste
2 tablespoons fish sauce
2½ tablespoons packed dark brown sugar
1¼ pounds chicken breast or tenderloins, thinly sliced into bite-size pieces
1 tablespoon lime juice plus lime wedges for serving (you'll need 2 limes)
¼ cup fresh chopped cilantro
⅓ cup dry roasted peanuts, finely chopped

Instructions

Heat the oil in a large nonstick pan over medium-low heat. Add the pepper and cook, stirring frequently, until softened and starting to brown, 3 to 4 minutes. Add the scallions and cook, stirring frequently, until softened, 1 to 2 minutes. Add the garlic and cook, stirring constantly, for 30 seconds more; do not brown.
Add the coconut milk, curry paste, fish sauce, and sugar and whisk together. Bring to a gentle boil, then reduce the heat to a simmer and cook, uncovered, until slightly thickened, about 2 minutes. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 8 minutes. (Do not let the sauce vigorously boil; the idea is to cook the chicken gently so that it's tender.) Stir in the lime juice, cilantro, and peanuts. Taste and adjust seasoning with more lime, if necessary. Serve with jasmine rice.
Note: The consistency of canned coconut varies by brand. Some might be a bit watery, while others might separate in sauces. I've consistently had great results with the Thai Kitchen brand.
Make-Ahead Instructions: Panang curry may be made ahead of time, but take care not to overcook the chicken. After you've prepared the dish, let it cool down to room temperature, then transfer it to an airtight container and store it in the refrigerator. When you're ready to enjoy it, gently reheat the curry either on the stovetop or in the microwave until it's heated through.

Pair with

Perfect Jasmine Rice

Nutrition Information

Per serving (4 servings)
Calories: 548
Fat: 37 g
Saturated fat: 21 g
Carbohydrates: 20 g
Sugar: 11 g
Fiber: 3 g
Protein: 39 g
Sodium: 844 mg
Cholesterol: 104 mg

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.