Easy Panang Curry Recipe with Peanut Butter and Coconut Milk is a creamy, fragrant dish that comes together in under 40 minutes, making it ideal for busy evenings. The peanut butter adds a rich, velvety texture while the coconut milk balances the spice with buttery smoothness. This beginner-friendly recipe uses pantry staples you probably already have. Pair it with my Easy Hot Italian Sub Sliders Recipe for Dinner for a fun family feast.
★★★★½ 4.5 (95 reviews)
Why You'll Love Easy Panang Curry Recipe with Peanut Butter and Coconut Milk – Quick Weeknight Dinner
Discover the Easy Panang Curry Recipe with Peanut Butter and Coconut Milk—quick, homemade, and perfect for a comforting weeknight dinner that the whole family will adore.
- Ready in under 40 minutes for fast weeknight meals
- Uses common pantry staples like peanut butter and coconut milk
- Rich, creamy texture without needing a Thai market
- Family-friendly level of heat – easy to adjust
Ingredients
- Chicken breast: can substitute with tofu or shrimp for a vegetarian or pescatarian version
- Panang curry paste: use Thai brand for authentic flavor; substitute with red curry paste if needed
- Coconut milk: full‑fat for creaminess; light version works but sauce will be thinner
- Peanut butter: smooth works best; crunchy adds extra texture
Instructions
Step 1 (Prep the aromatics): Heat 1 tbsp oil in a large skillet over medium heat. Add the sliced red bell pepper and sauté 2 minutes until just softened.
Step 2 (Build the sauce): Stir in the panang curry paste and cook 1 minute, then whisk in coconut milk, peanut butter, fish sauce, brown sugar, and lime juice. Simmer 3 minutes, stirring constantly, until the sauce is smooth and slightly thickened.
Step 3 (Cook the protein): Add the chicken pieces to the sauce, reduce heat to low, and let simmer 10‑12 minutes, stirring occasionally, until chicken is cooked through.
Expert Tips for Easy Panang Curry Recipe with Peanut Butter and Coconut Milk – Quick Weeknight Dinner
- Toast peanuts before sprinkling for extra crunch.
- Use a splash of coconut cream at the end for ultra‑rich texture.
- If the sauce thickens too much, thin with a little water or extra coconut milk.
Easy Panang Curry Recipe with Peanut Butter and Coconut Milk – Quick Weeknight Dinner
Discover the Easy Panang Curry Recipe with Peanut Butter and Coconut Milk—quick, homemade, and perfect for a comforting weeknight dinner that the whole family will adore.
★★★★½ 4.5 (95 reviews)
Ingredients
Main Ingredients
- 1 lb (450 g) boneless skinless chicken breast, cut into bite‑size pieces
- 1 cup (240 ml) coconut milk
- 2 tbsp creamy peanut butter
- 2 tbsp panang curry paste
- 1 red bell pepper, sliced
Seasonings & Flavor Boosters
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tsp lime juice
- 1/2 cup fresh basil leaves
Optional Toppings
- Chopped roasted peanuts
- Fresh cilantro leaves
Instructions
How to Make Easy Panang Curry Recipe with Peanut Butter and Coconut Milk
- Step 1 (Prep the aromatics): Heat 1 tbsp oil in a large skillet over medium heat. Add the sliced red bell pepper and sauté 2 minutes until just softened.
- Step 2 (Build the sauce): Stir in the panang curry paste and cook 1 minute, then whisk in coconut milk, peanut butter, fish sauce, brown sugar, and lime juice. Simmer 3 minutes, stirring constantly, until the sauce is smooth and slightly thickened.
- Step 3 (Cook the protein): Add the chicken pieces to the sauce, reduce heat to low, and let simmer 10‑12 minutes, stirring occasionally, until chicken is cooked through.
- Step 4 (Finish and serve): Stir in fresh basil leaves, remove from heat, and spoon curry into bowls. Garnish with chopped peanuts and cilantro if desired.
FAQs
Can I make Easy Panang Curry Recipe with Peanut Butter and Coconut Milk ahead of time?
Yes, the curry flavors improve after a few hours in the fridge. Just reheat gently before serving.
What’s the best substitute for panang curry paste?
Red curry paste works fine, though the flavor will be slightly different. Adjust sugar and lime to taste.
How do I store leftovers?
Cool the curry to room temperature, then refrigerate in an airtight container. It keeps 3 days.
Why did my sauce turn out watery?
Make sure to simmer the sauce long enough for it to reduce, and use full‑fat coconut milk for thickness.