If you’re ever looking for a dinner that requires minimal skill, layers of flavor, and something for everyone, look no further: it’s panang curry. Even those who don’t like a lot of heat will be slurping up sauce-coated noodles and warm crunchy veggies. This meal is a guaranteed crowd pleaser and an easy way to spice up (pun intended) your dinner routine. Admittedly, it isn’t the fastest thing to make (it doesn’t take long but it’s no 10-minute-meal), but don’t let that stop you – try it out on a night when you have more time to devote to cooking and you won’t be disappointed.
I love this dish because it winds up being different every time I make it – I just buy random veggies and throw them all in a pan together. Broccoli, peppers, mini corn, water chestnuts, peas, whatever – it’s all delicious when it’s covered in this thick, vibrant panang curry.
- 1 package (about 4-5 tablespoons) red curry paste (I use Taste of Thai)
- 1/2 cup peanut butter
- 1 teaspoon cumin
- 3/4 teaspoon coriander
- Drizzle of olive oil
- 1/2 of a yellow onion, minced
- 2 tablespoons finely chopped ginger
- 1 cup chicken broth
- 1 can unsweetened, full-fat coconut milk
- 1 pound boneless, skinless chicken breasts
- Rice noodles
- Fresh vegetables – peppers, onions, corn, peas, water chestnuts, broccoli, carrots, mushrooms, etc.
- Fresh cilantro and scallions for garnish
- Use a rubber spatula to mix the curry paste, peanut butter, cumin and coriander in a small bowl. Set aside.
- Heat a drizzle of olive oil in a large pot over medium-low heat. Add chopped onion and cook for a few minutes until fragrant and transparent. Add ginger, stir, and cook for about a minute.
- Add chicken broth coconut milk, and curry/peanut butter mixture to the pot and stir, making sure to scrape the bottom of the pot. Using a whisk can help here to break up clumps of the curry. Keep over medium-low heat while you slice your chicken into small, thin pieces.
- Add chicken to the pot and stir, submerging all pieces in the sauce mixture. Bring heat up to medium and cook for 10-15 minutes, until chicken is cooked through and sauce is simmering and thickened. Reduce heat to low to allow it to keep simmering.
- Place a pot of water on the stove to boil so it’s ready for your rice noodles. In a large frying pan, drizzle a bit more olive oil and heat over medium. Add your choice of veggies and sauté until they’re cooked to your liking.
- Cook and drain rice noodles according to package directions. Place noodles in bowls and top with veggies, then the chicken and sauce, and garnish with fresh cilantro and sliced scallions. Enjoy!