This Thai Chicken and Eggplant Panang Curry recipe, a culinary homage to the vibrant flavors of Thailand also makes perfect use of summer's abundant summer vegetables. Originating from the bustling kitchen of Sabaidee in Lehi, UT, this dish seamlessly blends the zest of Panang curry paste with the freshness of garden produce, bringing mild heat to a rich, coconut-infused sauce.
With a few tweaks to jarred curry paste, this rich, savory-sweet, deeply fragrant dish is not only a delicious way to savor seasonal veggies but also a testament to how traditional flavors can be achieved with modern simplicity.
What is Panang Curry?
Inspired by our favorite Thai restaurant in the Wasatch foothills of Lehi, Utah, our Thai Chicken and Eggplant Thai Panang Curry recipe is quick and easy and so much better than takeout.
Panang curry is a rich, creamy, and flavorful red Thai curry made with coconut milk, peanuts, and other ingredients. The Thai red curry family has a more intense flavor, being richer, sweeter, and thicker with a slightly nutty taste from the ground peanuts in the paste.
When the Farmer's market or grocery store is offering just-picked vibrant vegetables like eggplant, bell peppers and zucchini, this Thai Panang Curry recipe is a must.
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After countless experiments, I've cracked the code to bring you a recipe that not only rivals the restaurant's masterpiece in taste but also simplifies the process into a quick and easy stir-fry format, perfectly portioned for two.
Infusing fresh garlic, the umami notes of fish sauce and the subtle sweetness of brown sugar, awakens the spices in the jarred paste. By getting the sauce-to-veggie-and-chicken ratio just right and determining the ideal amount of rice we get a cozy dinner for two. This recipe is a "keeper".
For more Thai inspired recipes try my red chicken curry or spring roll in a bowl.
What you'll need
Turn your farmers' market basket or grocery store produce bag into a rich, savory-with-a-hint-o- sweet Thai Panang curry that rivals the restaurant masterpiece. Here are the ingredients you will need:
Panang Curry Vegetables
While eggplant is a favorite of mine, you really can add any of mix of vegetables - the following are suggestions but whatever looks good at the farmer's market or grocery store produce section will work. It seems like the fresh chestnut mushrooms are often available when zucchini isn't. The goal is to have about 2 cups of thinly sliced vegetables when making this recipe for two.
- Yellow, orange or green bell pepper
- White onion
- Carrot
- Egg plant
- Zucchini and/or mushrooms
- Canned Bamboo shoots
Panang curry with chicken ingredients
- Garlic
- Unsweetened coconut milk -
- Panang curry paste or Thai red curry paste - I like to use this Mae Ploy Thai Panang curry paste or Maesri . For those who like a spicier curry I would opt for Mae Ploy. Another tip: while you will only use 1 to 2 teaspoons of the paste, you can freeze the paste in a freezer container for up to 6 months.
- Fish sauce
- Dark brown sugar
- Chicken breast or tenderloins
- Lime juice plus lime wedges for serving
- Unsweetened coconut milk
- Fresh cilantro
- Dry roasted peanuts
See recipe card for quantities.
How to make panang curry chicken and vegetables
Grab a large nonstick pan, my favorite is either this wok from Nordicware or my cast iron skillet and heat coconut or vegetable oil over medium heat.
Add the carrots, onion and pepper, cook until softened, stirring frequently for about 3 to 4 minutes
Brown eggplant, zucchini, and mushrooms (if using), stirring frequently until softened, about 5 minutes.
Add bamboo shoots and garlic, cook, stirring constantly for 30 seconds (just until fragrant) we do not want to brown.
Whisk in coconut milk, curry paste, fish sauce and sugar.
Tip: Start by adding 1 teaspoon of curry paste. Taste before adding more - 1 teaspoon at a time - to reach desired spice level.
Bring to a gentle boil, then reduce the heat to a simmer and cook, uncovered, until slightly thickened, about 2 minutes.
Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 8 minutes.
Tip: Do not let the sauce vigorously boil; the idea is to cook the chicken gently so that it's tender!
Mix in lime juice, cilantro, and peanuts.
Taste and adjust seasonings with more curry paste or more lime, if needed.
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Making ahead and storage
Cooked Panang chicken curry can last up to 2 days in the refrigerator due to the short shelf life of coconut milk. First, cool the dish down the to room temperature, and place in an air tight container.
For longer storage consider freezing. But use the curry within 3 months for best flavor and texture. Tip: Label your container with a date and the type of curry - once it's frozen you may have a hard time identifying what is in the container.
Reheat the curry in the microwave, or in a saucepan with a splash of water or chicken broth over low heat. If frozen, put the frozen curry into a pot, cover, and heat on low until the curry is hot and simmering. Probably 15-20 minutes depending how much curry there is.
When cooking for two, you will have Panang curry paste left over. Store the curry paste in a freezer container for up to to 6 months in the freezer.
Common questions about this recipe
You've got questions... I've got answers! If you have a question about this recipe that isn't answered below, feel free to leave it in the comments, and I'll jump in there to help you out.
Panang curry paste is the key flavor ingredient in the wonderful, savory-sweet Thai panang curry with chicken and vegetables. Common ingredients used to make curry paste include dried chili peppers, galangal, lemongrass, makrut lime zest, cilantro root and seeds, garlic, shallot, shrimp paste, salt, and peanuts.
Panang curry is spicy. But unlike most other curry recipes, you cannot reduce the spiciness without losing flavor because chilies are the key ingredient for Panang curry sauce. My recommendation is to add 1 teaspoon of Panang curry paste when making the sauce. If you want it spicier add 1 teaspoon at a time until your reach desired spice level.
Thai Panang Curry originates from the central region of Thailand, dating back to 1890. The name of the dish translates to the Thai word for cross, in relation to sitting on the floor crossed-legged. In old world Thai cooking, they would cook a chicken by crossing the legs of the chicken and placing it upright, then they would smoother the ingredients of a Panang onto the chicken, along with coconut milk. Creating the Thai Panang Chicken curry dish.
Panang curry is considered to be a spicier red curry that's also known as kaeng phanaeng or Panang. This curry is a creamy orange-red color and has a rich, slightly sweet, and spicy peanut flavor. While Massaman curry is a variant of yellow curry, is milder and more of a beef or potato stew.
Related
Looking for other curry, soups and stew recipes portioned for two? Try these:
Pairing
These are my favorite dishes to serve with Thai chicken and eggplant panang curry:
Thai Chicken and Eggplant Panang Curry Recipe
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Equipment
Ingredients
- 1½ tablespoons coconut oil or vegetable oil
- ⅔ cup yellow orange or green bell pepper, sliced into thin 2-inch long strips (about ½ a pepper)
- ⅓ cup white onion sliced into 2-inch long strips, (about ½ a onion)
- ⅓ cup carrot peeled and sliced on diagonal into ¼ " rounds (about 1 medium carrot)
- ⅓ cup egg plant cut into ½" pieces (about ½ of a small eggplant)
- ⅓ cup zucchini cut into ½" pieces (about ½ of a small zucchini)
- ⅓ cup canned bamboo shoots , rinsed and drained
- 2 cloves garlic minced
- 14 ounces unsweetened coconut milk (see note)
- 2 teaspoons Panang curry paste like Mae Ploy Panang Curry or substitute a Thai red curry paste for mildier spice level and 1 tablespoon for more heat.
- 1 tablespoon fish sauce
- 2 tablespoons packed dark brown sugar
- 8 ounces chicken breast or tenderloins sliced into 1-½ inch pieces
- 1 tablespoon lime juice plus lime wedges for serving you'll need 2 limes
- ¼ cup fresh chopped cilantro
- ⅓ cup dry roasted peanuts finely chopped
Instructions
COOK RICE.
- Rinse and drain rice. Bring 1 cup water to boil in a medium saucepan. Add ¼ teaspoon salt and ½ tablespoon butter or oil and allow the butter to melt. When the water has returned to a boil, stir in ½ cup of rice. Let the water return to a light simmer. Stir again, cover and turn the heat down to low. Keep the rice simmering slightly and the pot covered. Check the rice at 15 minutes to see if water is absorbed. When cooked, remove from heat, fluff with fork and let sit covered for another 2 minutes, this allows extra moisture to be absorbed.
Make Curry
- Heat the oil in a 12-inch nonstick skillet over medium-low heat until shimmering. Add the pepper, onions and carrots and cook, stirring frequently, until softened about, 2 to 4 minutes. Brown eggplant and zucchini lightly on all sides, 5 to 7 minutes. Add the bamboo shoots and garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Add the coconut milk, curry paste, fish sauce, and sugar and whisk together. Bring to a gentle boil, then reduce the heat to a simmer and cook, uncovered, until slightly thickened, about 2 minutes. Add the chicken to curry mixture and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 8 minutes. (Do not let the sauce vigorously boil; the idea is to cook the chicken gently so that it's tender.) Stir in the lime juice, cilantro, and peanuts. Taste and adjust seasoning with more lime, if necessary. Serve with rice.
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Notes
Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Joelle says
I have a couple of questions. First, can you use whole fat coconut milk? Second, can you use natural peanut butter like I’ve seen in other recipes and if so how much would you recommend? We just don’t like peanuts in our food.
Thank you
Pam Werley says
Hello Joelle!
Let’s start with the coconut milk. Yes, please use the whole fat coconut milk! I will add that to the recipe. I promise you won’t be disappointed using the full fat stuff. Secondly, using peanut butter when making the curry is an excellent way to get the peanut taste without adding peanuts as a garnish. In the second step of making the curry. When you are adding the coconut milk, curry paste, fish sauce, and sugar together - add 1 tablespoon of natural peanut butter to the mixture. Give it a good whisk. Now, taste and add more peanut butter, if you think you want more peanut flavor. I love the taste of peanut butter so I often will add almost 2 Tablespoons - and some honey (2 teaspoons to sweeten it up). Have fun tasting and adjusting as you go. Let me know how it turns out!