Easy Panang Curry with Peanut Butter

Easy Panang Curry

Easy Panang Curry brings bold flavors to your plate. Soggy textures and bland sauces are a thing of the past. After making this many times, I know the key is to balance the peanut butter and coconut milk. Creamy and spicy, this dish is a crowd-pleaser. Try it with my Classic Irish Apple Cake with Creamy Custard Sauce. Jump to Recipe If you love recipes like this, you’ll also enjoy Classic Irish Apple Cake with Creamy Custard Sauce and Classic Gordon Ramsay Macaroni Salad Recipe for Easy Dinners.

A bowl of creamy panang curry with golden coconut milk, tender chicken, and fresh basil. Warm light highlights the rich sauce and aromatic herbs.
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Why This Easy Panang Curry with Peanut Butter Is Pure Comfort

  • Creamy and spicy flavor
  • One-pot meal
  • Uses pantry staples
  • Ready in 30 minutes

What You'll Need for Easy Panang Curry with Peanut Butter

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

  • 2 boneless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon red curry paste
  • 2 tablespoons peanut butter
  • 1 can coconut milk (13.5 oz)
  • 1 teaspoon soy sauce
  • 1 teaspoon fish sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon grated ginger
  • 1/2 cup chopped fresh basil
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon chili flakes (optional)
  • Optional: 1/4 cup chopped green onions
  • Optional: 1 tablespoon toasted sesame seeds
  • Optional: 1/4 cup crushed peanuts
A flat lay of fresh Thai basil, red curry paste, peanut butter, coconut milk, and chicken thighs on a white marble surface. Measuring spoons and bowls are nearby.

đź“ť Ingredient Notes

  • Chicken thighs: Use boneless for faster cooking.
  • Red curry paste: Adjust the amount for more heat.
  • Peanut butter: Use smooth for a creamier texture.
  • Coconut milk: Full-fat gives the best flavor.
  • Soy sauce and fish sauce: These add depth and umami.

đź›’ Tools & Equipment I Recommend

A single serving of panang curry in a white ceramic bowl. Fresh basil and a drizzle of coconut milk decorate the top. Warm side lighting highlights the creamy texture.

How to Make Easy Panang Curry with Peanut Butter

  1. Step 1: Heat 1 tablespoon of oil in a large skillet over medium heat.
  2. Step 2: Add garlic and ginger. Sauté for 1 minute until fragrant.
  3. Step 3: Add chicken. Cook for 2–3 minutes until browned.
  4. Step 4: Stir in red curry paste. Cook for 1 minute.
  5. Step 5: Add coconut milk, peanut butter, soy sauce, and fish sauce. Stir to combine.
  6. Step 6: Simmer for 5–7 minutes until chicken is cooked through.
  7. Step 7: Stir in basil. Season with black pepper and chili flakes if desired.
  8. Step 8: Serve immediately with rice or noodles.
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Cook's Tips for Perfect Easy Panang Curry with Peanut Butter

  • Texture: Use full-fat coconut milk for a creamier sauce.
  • Common mistake and fix: Too much peanut butter can make the sauce too thick. Add a splash of water to thin it out.
  • Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
  • Serving: Add a squeeze of lime juice for a bright, fresh finish.

Storing & Reheating Easy Panang Curry with Peanut Butter

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Make 1 day ahead and reheat before serving.

Freezing Easy Panang Curry with Peanut Butter

Freeze in an airtight container for up to 2 months.

How to Reheat Without Drying It Out

Oven: Reheat in a preheated oven at 350°F (175°C) for 10–15 minutes. Microwave: Heat in a microwave-safe bowl for 2–3 minutes.

Recipe Notes

  • Chef tip: Add a splash of water if the sauce is too thick.
  • Best substitution: Use almond butter if you prefer a nut-free version.
  • Make-ahead: This dish tastes better after a day of sitting.
  • Scaling: Double the recipe for a larger group.
  • Troubleshooting: If the sauce is too spicy, add more coconut milk to balance it.

Want to level up this recipe?

Thermometer — Ensures meat is cooked to the right temperature for safety → Check price on Amazon

Easy Panang Curry with Peanut Butter

A single serving of panang curry in a white ceramic bowl. Fresh basil and a drizzle of coconut milk decorate the top. Warm side lighting highlights the creamy texture.
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Prep
10 min
🍳
Cook
20 min
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Total
30 min
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Serves
4 servings

Ingredients

Main Ingredients

  • 2 boneless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon red curry paste
  • 2 tablespoons peanut butter
  • 1 can coconut milk (13.5 oz)
  • 1 teaspoon soy sauce
  • 1 teaspoon fish sauce

Seasonings

  • 1 tablespoon minced garlic
  • 1 tablespoon grated ginger
  • 1/2 cup chopped fresh basil
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon chili flakes (optional)

Optional Toppings

  • 1/4 cup chopped green onions
  • 1 tablespoon toasted sesame seeds
  • 1/4 cup crushed peanuts

Instructions

  1. Step 1: Heat 1 tablespoon of oil in a large skillet over medium heat.
  2. Step 2: Add garlic and ginger. Sauté for 1 minute until fragrant.
  3. Step 3: Add chicken. Cook for 2–3 minutes until browned.
  4. Step 4: Stir in red curry paste. Cook for 1 minute.
  5. Step 5: Add coconut milk, peanut butter, soy sauce, and fish sauce. Stir to combine.
  6. Step 6: Simmer for 5–7 minutes until chicken is cooked through.
  7. Step 7: Stir in basil. Season with black pepper and chili flakes if desired.
  8. Step 8: Serve immediately with rice or noodles.

Notes

  • Chef tip: Add a splash of water if the sauce is too thick.
  • Best substitution: Use almond butter if you prefer a nut-free version.
  • Make-ahead: This dish tastes better after a day of sitting.
  • Scaling: Double the recipe for a larger group.
  • Troubleshooting: If the sauce is too spicy, add more coconut milk to balance it.

Storage

  • Fridge: Store in an airtight container for up to 3 days.
  • Freezer: Freeze in an airtight container for up to 2 months.
  • Oven reheat: Reheat in a preheated oven at 350°F (175°C) for 10–15 minutes.
  • Microwave reheat: Heat in a microwave-safe bowl for 2–3 minutes.
  • Make ahead: Make 1 day ahead and reheat before serving.

Nutrition Per Serving

  • Calories: 320
  • Protein: 15g
  • Fat: 18g
  • Carbs: 8g
  • Fiber: 1g
  • Sugar: 2g
  • Sodium: 600mg
  • Cholesterol: 70mg
  • Sat. Fat: 10g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Panang Curry with Peanut Butter FAQs

Can I make Easy Panang Curry ahead?

Yes, this curry tastes better after sitting for a day. Store in an airtight container in the fridge for up to 3 days.

Why did my Easy Panang Curry turn out too thick?

Too much peanut butter can make the sauce too thick. Add a splash of water or coconut milk to thin it out.

Can I freeze Easy Panang Curry?

Yes, freeze in an airtight container for up to 2 months. Thaw in the fridge before reheating.

What is the best substitute for peanut butter?

Almond butter works well as a substitute. It adds a similar richness and flavor.

Can I make Easy Panang Curry in the air fryer?

This recipe is best made on the stove. The air fryer is not ideal for simmering and mixing sauces.

A Warm Final Note

I can’t wait for you to try Easy Panang Curry with Peanut Butter and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!

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