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–+ servings
Panang Curry served over rice close up shot

Weeknight Panang Curry

Rufus Dewanou
A rich, creamy Panang curry made in under 30 minutes with just 7 ingredients. Deep flavor, low effort, perfect for weeknights or casual hosting.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Recipe Type Dinner
Cuisine Asian
Servings 4
Calories 485 kcal

Equipment

  • Large sauté pan or wok
  • Wooden spoon or spatula
  • Sharp knife
  • Cutting board
  • Measuring cups

Ingredients
  

  • 1 lb chicken breast sliced (or protein of choice)
  • 1 sweet potato peeled and cubed
  • 1 bell pepper sliced
  • 2 carrots sliced
  • 1 13.5 oz can full-fat coconut milk, divided
  • 1 4 oz can high-quality Panang curry paste
  • 1½ cups chicken stock
  • 1 –2 teaspoon brown sugar to taste
  • 1 –2 teaspoon fish sauce optional but recommended

Instructions
 

  • Cook the chicken first. Season the sliced chicken lightly with salt. Heat a sauté pan or wok over medium-high heat with a little oil. Cook chicken until just cooked through. Remove from pan and set aside.
  • Reduce the coconut milk. Add ¾ cup coconut milk to the same pan over medium-high heat. Cook, stirring often, until thickened and creamy.
  • Bloom the curry paste. Lower heat to medium-low. Stir in the Panang curry paste and cook for several minutes, stirring constantly, until fragrant and coconut oil begins to separate. If the paste sticks, deglaze with a splash of remaining coconut milk.
  • Add vegetables. Stir in sweet potato, carrots, and bell pepper. Cook for 3–4 minutes to coat in the curry base.
  • Simmer. Add remaining coconut milk and chicken stock. Bring to a gentle simmer and cook until vegetables are tender and sauce thickens, about 8–10 minutes.
  • Finish the curry. Stir in brown sugar and fish sauce (if using). Return chicken to the pan and simmer 2–3 minutes more.
  • Serve. Taste and adjust seasoning. Serve over rice.

Notes

Do not skip reducing the coconut milk. This is what creates the thick, luxurious sauce.
Use a great Panang curry paste—this is the one ingredient you can’t cheat on.
Store leftovers up to 4 days refrigerated.
Curry thickens even more overnight, making it excellent for make-ahead meals.

Nutrition

Serving: 1gCalories: 485kcalCarbohydrates: 32gProtein: 29gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 72mgSodium: 720mgPotassium: 860mgFiber: 6gSugar: 9gVitamin A: 8200IUVitamin C: 95mgCalcium: 95mgIron: 4mg
Keyword coconut milk curry, easy chicken curry, one-pan meals, Panang curry, weeknight dinner
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