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Thai Panang Curry

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I love me some Thai food but we have the worst options in my area, so this is a recipe I make often (as well as my Thai Basil Fried Rice recipe)! This penang curry is super easy to make and it’s taught me that Thai food does not have to be intimidating at all! 

This curry can be made with fish or chicken and it is great to meal prep ahead of a busy week. I love having it with jasmine rice or I’ll even toss in some rice noodles and have it like a Thai Curry Noodle soup situation!!

A few things I love for this recipe are ingredients from the Asian market the curry paste, soy sauce & rice wine vinegar. If you don’t have an Asian grocery store nearby, you can get them on Amazon (linked below)

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Here’s Everything I Do to Prep in Advance

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I hope you enjoy this recipe and if you try it, be sure to tag me on @thechutneylife so I can see all of your wonderful creations! As always, Happy Eating!

Thai Panang Curry

Thai Panang Curry

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SERVES: 4 people
PREP TIME: 20 mins
COOK TIME: 20 mins
TIME: 40 mins
The Chutney Life

Ingredients


  • 2 tbsp oil

  • 1/2 cup chopped shallots

  • 1/2 cup red bell pepper diced into big squares

  • 1/2 cup green bell peppers diced into big squares

  • 2 cups broccoli cut into florets

  • 1 zucchini cut into 1/4 inch thick slices and then each round, quartered (so you have triangular pieces)

  • 1.5 tbsp minced garlic

  • 2 tsp minced ginger

  • 1 can coconut milk

  • 1 cup vegetable broth

  • 3 tbsp penang curry paste (or green or red)

  • 2 tsp brown sugar

  • 1 tbsp soy sauce

  • 2 tsp rice wine vinegar

  • 1/4 cup chopped fresh cilantro and basil (optional)

Directions

  1. Heat a large pot or dutch oven over medium high heat. Add the oil and once the oil is hot, add in the chopped shallots. Let the shallots cook for about a minute until they are soft.
  2. Add in the peppers, broccoli,and zucchini. Stir for about one minute.
  3. Add in the garlic, ginger, thai curry paste and stir until everything is fragrant (about 2-3 minutes).
  4. Add in the coconut milk, broth, give everything a good stir and then place a lid on the pot for about 10 minutes. Reduce heat to medium low. 
  5. After 10 minutes, check to see if the vegetables are fork tender - let them cook longer if they need to. 
  6. Add the soy sauce, brown sugar, vinegar, lime juice and cilantro and stir to mix well. Taste and adjust salt, spice or lime as needed. If you like your curry with more liquid you can add additional coconut milk or broth.
  7. Serve hot with jasmine rice!
HI THERE! I’M PALAK

Welcome to this itty bitty corner of my world! My name is Palak and I have, over the span of many years, fell into a romantic love affair with food. Eating it, reading about it, creating it, and of course, TALKING about it. Here on The Chutney Life, you’ll find recipes inspired by the delicious flavors of my mom’s home cooking, with a twist of my own. Thanks for visiting and can’t wait to keep sharing my story with you all!

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Hi Palak.. if I want to add chicken to this recipe, when do i add it? Do I cook it first and then add it or Do I add it uncooked?

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