Authentic Panang Curry Recipe for Creamy Delight

The Heart of the Dish

This Panang curry is like a warm hug from the inside. It is creamy and a little bit sweet. The smell fills your whole kitchen with joy.

I first had it at a tiny restaurant with a friend. We talked for hours while we ate. I knew I had to learn how to make it at home.

A Little Story for You

My first try making this was a funny mess. I added the cornstarch all wrong. The sauce was much too thin! I still laugh at that.

But you learn by doing. Now I get it just right. This matters because cooking teaches us it is okay to make mistakes. We just try again.

Let’s Talk Flavors

The curry paste and peanut butter are the stars. They make the sauce rich and deep. Then the lime juice wakes everything up. Doesn’t that smell amazing?

*Fun fact: The basil you stir in at the end is called Thai basil. It has a lovely, spicy smell that is different from the basil in your garden.* What is your favorite smell when you are cooking?

Why This Meal Brings Us Together

Sharing a meal like this is about more than food. It is about connection. We sit down together and talk about our day.

This matters so much in our busy lives. It is a small way to show people we care. Do you have a favorite meal your family shares?

Your Turn in the Kitchen

Do not be scared of the long list of ingredients. Just take it one step at a time. I like to get everything chopped before I start. It makes it so easy.

Remember to taste it at the end. You might want a little more lime or sugar. Make it just how you like it. Are you a fan of spicy food, or do you like it more mild?

Ingredients:

Ingredient	Amount	Notes
Oil	1 tablespoon
Panang curry paste	2 tablespoons
Peanut butter	1 tablespoon
Chicken breasts	2 pounds	cut into pieces against the grain
Onion	1 small	sliced
Green bell pepper	1	thinly sliced
Red bell pepper	1	thinly sliced
Freshly grated ginger	2 teaspoons
Garlic cloves	4	minced
Coconut milk	2 (14 oz) cans
Cornstarch	2 teaspoons
Light brown sugar	1/4 cup	packed
Fish sauce	1 tablespoon
Lime juice	1 tablespoon
Basil leaves	1 cup	loosely packed, roughly chopped
Rice		Hot cooked, white, brown or jasmine

My Creamy Panang Curry for a Cozy Night

This curry is my go-to for a happy, full belly. It always reminds me of my friend, Anong. She taught me this recipe years ago. I still laugh at how I used too much curry paste the first time. My lips tingled for an hour.

But I got it right after that. Now, the smell of ginger and garlic sizzling makes my whole kitchen feel warm. Doesn’t that smell amazing? It tells everyone that a good meal is coming. Let’s make it together.

• Step 1: Grab your big skillet and warm the oil. Toss in your sliced onion and let it dance for two minutes. Then add those pretty bell peppers, ginger, and garlic. Their sizzle is the best sound. (A hard-learned tip: have everything chopped before you start. It makes everything so much easier.)
• Step 2: Now, add the curry paste and peanut butter. Stir it all around for one minute. This wakes up all the lovely spices. Your kitchen will smell like a Thai restaurant. I promise.
• Step 3: Pour in one and a half cans of coconut milk. Whisk the cornstarch into the leftover milk in the can. Then add that too. This little trick makes the sauce so creamy. No lumps allowed in our curry.
• Step 4: Add your chicken pieces and stir to coat them. Let it all bubble gently for about fifteen minutes. You will know it is ready when the chicken is cooked through. The sauce will get thicker. Do you prefer white or brown rice with your curry? Share below!
• Step 5: Almost done! Stir in the sugar, fish sauce, lime juice, and basil. Let it simmer for five more minutes. Taste it. You can add a pinch of salt or pepper if you like. I always do.

Cook Time: 25-30 minutes
Total Time: 40 minutes
Yield: 4-6 servings
Category: Dinner, Curry

Three Fun Twists on This Curry

This recipe is like a good friend. It is happy to change things up. You can make it new every time. Here are some of my favorite ways to play with it.

• Veggie Lover’s Dream: Skip the chicken. Use big chunks of sweet potato and crisp green beans instead. They soak up the sauce so nicely.
• Extra Spicy Kick: Add a sprinkle of red pepper flakes with the curry paste. It will warm you from the inside out. Perfect for a chilly evening.
• Summer Garden Curry: Stir in fresh zucchini and cherry tomatoes at the very end. They stay a little bright and crunchy. It feels so fresh.

Which one would you try first? Comment below!

Serving Your Masterpiece

Now for the best part, eating. I love serving this curry over a fluffy mountain of jasmine rice. The rice soaks up the creamy sauce. It is pure comfort.

For sides, a simple cucumber salad is lovely. It cools your mouth between bites. I also like to add extra basil leaves on top. They look so pretty. A squeeze of lime juice makes all the flavors pop.

To drink, a cold, crisp lager beer pairs wonderfully. For a non-alcoholic treat, try ginger tea with a little honey. It is so soothing. Which would you choose tonight?

Keeping Your Panang Curry Cozy

This curry is even better the next day. Let it cool completely first. Then put it in a sealed container in the fridge. It will stay good for about three days. You can also freeze it for up to three months. I use old yogurt containers for freezing. Thaw it overnight in your fridge when you are ready.

To reheat, use a pot on the stove over low heat. Add a splash of water or coconut milk. Stir it gently until it is warm. This keeps the sauce creamy and smooth. I once reheated it too fast and the sauce broke. We live and we learn in the kitchen.

Making a double batch is a wonderful idea. It saves you time on a busy weeknight. Having a homemade meal ready feels like a warm hug. It matters because it makes life a little simpler. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Curry Hiccups

Is your sauce too thin? Let it simmer for a few more minutes. The extra heat will help it thicken up. You can also mix a teaspoon of cornstarch with water. Stir that in and it will get thicker. I remember when my first curry was like soup. Now you know how to fix it.

Is the flavor not quite right? It might need more salt. Try adding another dash of fish sauce. This adds a salty, savory flavor. If it is too spicy, add more coconut milk or a little brown sugar. Balancing flavors is the secret to great cooking. This matters because it makes the food sing.

Is your chicken tough? You might have cooked it too long. Simmer it just until it is no longer pink. Overcooking makes chicken dry and chewy. Getting it right builds your cooking confidence. You will feel so proud. Which of these problems have you run into before?

Your Panang Curry Questions, Answered

Q: Is this recipe gluten-free? A: Yes, it is! Just check your curry paste and fish sauce labels to be sure.

Q: Can I make it ahead? A: Absolutely. The flavors get even better after sitting overnight in the fridge.

Q: What if I do not have peanut butter? A: You can use any nut butter you have. Cashew butter works very well.

Q: Can I make less? A: Of course. Just cut all the ingredients in half. Use one can of coconut milk.

Q: Any optional add-ins? A: Try some chopped carrots or snap peas for extra color and crunch. A fun fact: The basil added at the end is called holy basil in Thailand. Which tip will you try first?

Sharing the Table With You

I hope you love making this Panang Curry. It is a dish full of warmth and comfort. I would be so happy to see your creation. Sharing food is one of life’s greatest joys.

If you make it, please share a picture with me. Your beautiful dish could inspire another home cook. Have you tried this recipe? Tag us on Pinterest! I look forward to seeing your kitchen magic.

Happy cooking! —Grace Ellington.