🍛 Panang Curry

A quick weeknight curry that still feels indulgent — creamy coconut, warm spice, and tender chicken come together fast. It’s a great meal to make when you want something comforting without a long cook time.

Swap in extra vegetables like zucchini, eggplant, or spinach, and adjust the heat with more or less curry paste depending on what you want.

Serve with rice or noodles, and finish with fresh herbs for a bright, balanced dinner.

Panang curry

Servings

3 servings

Quick Stats

⏱ 30–40 mins • 💪 High Protein • 🍽 Base: 3 servings

Ingredients

Method

  1. Sear the chicken:
    Heat a pan over medium-high heat. Add chicken and brown lightly — this builds flavour before the sauce is added. Remove and set aside.
  2. Fry the curry paste (key step):
    Add a little oil, then fry Panang curry paste for 1–2 minutes. This step “blooms” the spices and releases deep aromatic oils.
  3. Build the base:
    Slowly add coconut cream while stirring. Mix until the paste fully dissolves and forms a smooth, rich sauce.
  4. Simmer vegetables:
    Add garlic, capsicum, and green beans. Let them simmer gently so they soften slightly but still retain texture.
  5. Return chicken:
    Add chicken back into the sauce. Simmer until fully cooked and the sauce slightly thickens.
  6. Balance flavour:
    Add fish sauce for saltiness and depth. Add a small pinch of sugar only if needed to balance heat and richness.
  7. Final texture check:
    The sauce should be thick, glossy, and cling to the chicken. Adjust consistency with a splash of water if too thick.

Key Nutrients & Benefits

High protein from chicken supports muscle repair, coconut provides healthy fats for energy, and capsicum + green beans add fibre, antioxidants, and vitamin C for immune support.

Macros (approx per serve)

Smart Swaps & Variations