Panang Curry Recipe - DishwithDrew

 Panang Curry

This creamy, rich Panang curry is one of my all-time favorite comfort dishes, and the absolute best part is how incredibly easy it is to recreate that authentic, restaurant-quality flavor right in your own kitchen. This dish is loaded with luxurious coconut milk, beautifully aromatic spices, and your choice of protein and fresh vegetables, resulting in a perfectly balanced sauce that is sweet, spicy, and deeply savory. Honestly, once you master this simple, 30-minute technique, you will never want takeout again! The secret to this quick perfection is using a high-quality base, and the Mae Ploy Panang Curry Paste (Mae Ploy Panang Curry Paste) is simply the best I’ve found for delivering that authentic, complex flavor profile that tastes like it’s been simmering all day. This curry is perfect for those cozy nights when you crave maximum flavor with minimal kitchen time.

The key to achieving this perfect, rich, and velvety texture is all in the first step: blooming the curry paste. We separate the thick coconut fat from the top of the can and use it to sauté the Panang paste until it thickens, transforming it into a loose, fragrant peanut-butter consistency. This process releases all the volatile oils and aromatics in the paste, building a foundation of flavor that is miles ahead of simply dumping the paste into the liquid later. We then add sliced chicken breast and fresh Thai chili peppers for heat, and finish the sauce with the remaining coconut milk, fish sauce for savory depth, and brown sugar for that necessary sweet balance. Tossing in fresh vegetables like zucchini and bell peppers right at the end ensures they cook quickly and maintain that desired crisp, vibrant texture. This one-pot meal is simple, elegant, and always a guaranteed hit.

Mae Ploy Panang Curry Paste is the best I've found, here is the link if you want to give it a try! ➡️ Mae Ploy Panang Curry Paste

👇 Ingredients 👇

1 Medium Zucchini 1 Red Bell Peppers 1 Can of Small Corn 1 Shallot or 1/4 of an Onion 6-10 Leaves of Basil Juice of One Lime 2 Tsp Fish Sauce 2 Tbs of Panang Curry Paste 1 Can of Coconut Milk 1 Tbs of Brown Sugar 2-3 Thai Chile Peppers 2 Chicken Breasts (sliced thin)

👩‍🍳 Instructions 👩‍🍳

1) Chop your shallots and vegetables

2) In a heavy pot over medium heat, add the coconut fat from the can of coconut milk. This is the thick layer of fat that sits on the top when you open the can.

3) Sauté the Panang curry paste and the coconut fat until it thickens, think of a loose peanut butter consistency. 

4) Once the sauce has thickened, add in the shallots, chicken and chili peppers if you're using them. 

5) Sauté for 5 minutes before adding the remaining coconut milk, sugar, lime and fish sauce.

6) Simmer until the chicken is cooked, then add in the vegetables and cook until vegetables are desired consistency. I like my vegetables with a little texture so I cook them for another 5 minutes. 

7) Add in chopped basil just before serving.

8) Serve with rice.

YouTube Video: 

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