Ever Thai Panang Curry has always held a special place in my heart, brightening my evenings with its vibrant flavors and comforting aromas. I remember the first time I indulged in this dish at a bustling Thai market. The rich, creamy sauce enveloped tender chicken, while the fragrant spices danced in the air, calling my name. Now, I recreate this sensational dish at home, bringing those memories to life. With its perfect balance of heat and sweetness, this Thai Panang Curry recipe is sure to become a staple in your kitchen. Let’s get cooking!
Why You’ll Love This Ever Thai Panang Curry
- Quick and easy to prepare in just 30 minutes.
- Rich and creamy flavor thanks to coconut milk.
- Flexibility to use chicken, tofu, or veggies.
- Perfect for family dinners or entertaining guests.
- Healthier alternative to takeout with fresh ingredients.
- Can be adjusted for spice level to suit your taste.
Ingredients for Ever Thai Panang Curry
Here’s everything you need for this delightful dish:
- 1 tablespoon oil – for sautéing the curry paste.
- 3 tablespoons Panang curry paste – the heart of the dish, providing rich flavors.
- 1 can (13.5 oz) coconut milk – adds creaminess and balances spice.
- 4 kaffir lime leaves (or 1 teaspoon lime zest) – for a fresh, citrusy aroma.
- 1 tablespoon fish sauce – to enhance umami flavor.
- 1 tablespoon brown sugar or palm sugar – to add a touch of sweetness.
- 1 pound chicken breast or thighs, sliced – your choice of protein.
- 2 bell peppers, sliced – for color and crunch.
- 1 cup Thai basil leaves, chopped – for a fragrant finish.
- Cooked jasmine rice – for serving.
How to Make Ever Thai Panang Curry
- Step 1: Heat oil in a skillet over medium heat and sauté the Panang curry paste for 1 to 2 minutes until fragrant.
- Step 2: Stir in coconut milk and simmer for 2 to 3 minutes to blend flavors.
- Step 3: Add chicken slices and cook for 10 to 12 minutes until fully cooked.
- Step 4: Add bell peppers, kaffir lime leaves, fish sauce, and sugar. Simmer for another 5 to 7 minutes.
- Step 5: Turn off heat and stir in Thai basil. Adjust seasoning if needed.
- Step 6: Serve hot with jasmine rice.
Pro Tips for the Best Ever Thai Panang Curry
These tips will elevate your dish:
- Use fresh ingredients for the best flavor.
- Adjust the amount of curry paste based on your spice preference.
- Experiment with different proteins like tofu for a vegetarian option.
What’s the secret to perfect Ever Thai Panang Curry?
The key is to sauté the curry paste until it releases its oils, which enhances the flavor profile significantly.
Can I make Ever Thai Panang Curry ahead of time?
Yes, you can prepare the curry a day in advance and reheat it on the stove. Just add a splash of coconut milk if it thickens.
How do I avoid common mistakes with Ever Thai Panang Curry?
Avoid overcooking the chicken to keep it tender, and don’t skip the basil for that authentic taste.
Best Ways to Serve Ever Thai Panang Curry
Pair your curry with jasmine rice to soak up the delicious sauce. You might also consider serving it with a side of Thai spring rolls or a fresh salad to balance the meal.
Nutrition Facts for Ever Thai Panang Curry
Per serving (recipe makes 4 servings):
- Calories: 420
- Protein: 28g
- Fat: 27g
- Saturated Fat: 17g
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 6g
- Sodium: 800mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Ever Thai Panang Curry
Allow the curry to cool before transferring it to airtight containers. Store in the fridge for up to 3-4 days or freeze for up to 3 months. Reheat gently on the stove over low heat, adding a bit of coconut milk if needed.
Frequently Asked Questions About Ever Thai Panang Curry
Can I freeze Ever Thai Panang Curry?
Absolutely! Just make sure to cool it completely and store in airtight containers. Thaw overnight in the fridge before reheating.
What can I use instead of chicken in Ever Thai Panang Curry?
You can easily substitute the chicken with tofu or even shrimp for a different protein option.
Is Ever Thai Panang Curry spicy?
The spiciness depends on the amount of curry paste you use. Start with a smaller amount and adjust according to your taste.
Variations of Ever Thai Panang Curry You Can Try
Consider making a vegetarian Thai Panang Curry by using tofu and additional vegetables. You can also make it milder by reducing the curry paste or adding more coconut milk.
Print
Ever Thai Panang Curry: 5 Steps to Culinary Delight
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Best Ever Thai Panang Curry is a rich, creamy Thai dish made with coconut milk and Panang curry paste, featuring your choice of protein.
Ingredients
- 1 tablespoon oil
- 3 tablespoons Panang curry paste
- 1 can (13.5 oz) coconut milk
- 4 kaffir lime leaves (or 1 teaspoon lime zest)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar or palm sugar
- 1 pound chicken breast or thighs, sliced
- 2 bell peppers, sliced
- 1 cup Thai basil leaves, chopped
- Cooked jasmine rice, for serving
Instructions
- Heat oil in a skillet over medium heat and sauté the Panang curry paste for 1 to 2 minutes until fragrant.
- Stir in coconut milk and simmer for 2 to 3 minutes to blend flavors.
- Add chicken slices and cook for 10 to 12 minutes until fully cooked.
- Add bell peppers, kaffir lime leaves, fish sauce, and sugar. Simmer for another 5 to 7 minutes.
- Turn off heat and stir in Thai basil. Adjust seasoning if needed.
- Serve hot with jasmine rice.
Notes
- This dish can be made with tofu for a vegetarian option.
- Adjust the amount of curry paste for spiciness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 100mg
