Description
Ready in under 30 minutes, this Best Ever Thai Panang Curry is creamy, aromatic, and loaded with the comforting flavors of coconut milk, Panang curry paste, tender protein, and fresh herbs. It’s the perfect easy dinner for busy nights, naturally gluten-free, and easily adaptable to your favorite veggies and proteins. Serve it with steamed jasmine rice for a satisfying, cozy meal that brings classic Thai flavors right to your kitchen. Great for meal prep, weeknight dinners, or impressing guests with minimal effort! Keywords: quick dinner, Thai curry, easy recipe, healthy dinner, food ideas, Asian-inspired dinner.
Ingredients
400 ml coconut milk
3 tablespoons Panang curry paste
300 grams chicken breast (or beef, shrimp, or tofu)
1 medium onion, diced
1 red bell pepper, sliced
1 tablespoon peanut butter
4 kaffir lime leaves (optional)
1 tablespoon fish sauce (or soy sauce for vegetarian)
1 tablespoon brown sugar
1 tablespoon neutral oil (vegetable or canola)
1 lime (half juiced, half cut in wedges)
2 tablespoons chopped Thai basil or cilantro
Steamed jasmine rice, for serving
Instructions
1. Heat the oil in a large skillet or wok over medium heat. Add diced onion and sauté until soft and fragrant.
2. Stir in the Panang curry paste and cook for 1-2 minutes until aromatic.
3. Pour in the coconut milk, whisking to dissolve the paste. Add peanut butter and kaffir lime leaves. Stir until creamy and smooth.
4. Add the sliced chicken breast (or protein of choice). Simmer gently for 5-6 minutes until almost cooked through.
5. Stir in bell pepper, fish sauce, and brown sugar. Simmer for 3-4 more minutes until veggies are crisp-tender and chicken is fully cooked.
6. Turn off the heat. Stir in juice from half a lime. Taste and adjust seasoning.
7. Serve hot over steamed jasmine rice, topped with Thai basil or cilantro, and extra lime wedges.
Notes
For a vegetarian version, use firm tofu and replace fish sauce with soy sauce.
If you like it spicier, add fresh sliced chilies or extra curry paste.
Kaffir lime leaves add a citrusy depth—use fresh or frozen if possible, but you can skip them if unavailable.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 7g
- Sodium: 910mg
- Fat: 25g
- Saturated Fat: 17g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 56mg
Keywords: quick dinner, Thai curry, easy recipe, healthy dinner, food ideas, Asian-inspired dinner