This Panag Curry recipe is my absolute favorite Asian dish and it’s surprisingly easy to make with the right ingredients. Justin & I love going out to the local Thai restaurant but it can be costly compared to our homemade version. We love to experiment with Asian cuisine and it ends up being a fun date night too. We feel as though Asian cuisine is a great way to satisfy veggie requirements AND it’s tasty! The bold flavor and the creamy consistency of this meal is just perfect.
The best part of a curry dish is it’s totally customizable! We like to serve this curry over a bed of basmati rice because it is lower on the glycemic index than regular rice. Other options include serving over zoodles, Thai noodles, or a whole grain rice. If you are trying to make it completely plant based you can sub tofu for chicken. Additionally, your local Asian grocer will stock a vegan or vegetarian curry paste. The curry paste we use can be found here, on Amazon. You may also completely omit the fish sauce from this recipe. Typically, recipes like such include sugar. Justin & I try to limit as much sugar from our diet as possible and therefore we did not add any sugar. Below you will find our version of Panang Curry which was adapted from our fellow food blogger, Lauren at “Tastes Better From Scratch”. Enjoy our Panang Curry recipe!
1 tablespoon oil
1 small onion , sliced
3 bell peppers, thinly sliced (any and all colors)
3 teaspoons freshly grated ginger
4 garlic cloves, minced
2 medium zucchini
3 tablespoons Panang curry paste
2 tablespoon peanut butter
3 pounds of chicken or tofu
1 14 oz can reduced fat coconut milk
1 teaspoon fish sauce
1-2 tablespoon lime juice
2 tablespoons loosely packed basil leaves , roughly chopped
3 cups baby spinach
2 cups cooked rice
Heat oil over medium-high heat in large non-stick skillet or wok. Saute onions for 2 minutes, then add bell peppers, garlic and ginger and saute for 2 minutes more.
Add chopped zucchini and saute for 1minute more.
Add curry paste and peanut butter and saute for 1 minute. Add coconut milk.
Add chicken (or tofu), stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink (or the tofu is golden brown). The sauce should begins to thicken at this point.
Stir in fish sauce, lime juice, and basil.
Add spinach. Simmer for 5 minutes. Season with salt and pepper, to taste.
Serve over hot cooked rice.
The macros for this recipe are calculated based on 5 servings. For some though, this may satisfy up to 8 servings. Calories: 581 Fat: 16g Carbs: 29g Protein: 66g
Perfect for Meal Prepping
Justin & I meal prep every week for our lunches and dinners Monday-Thursday. We typically treat ourselves on Fridays and do not meal prep that day. We highly suggest using this recipe to meal prep because it is simple and versatile. This recipe does take a little work though as some of the ingredients may not be found at your traditional grocery store. To make it easier for yourself, purchase the panang curry from Amazon, here. We have 2 favorite Asian grocers in our area and have no trouble making an extra stop there to get the most fresh Thai ingredients.
This dish will stay fresh in the fridge for 5-7 days and can even be frozen for up to 3 months. Show your love for this recipe down below. Leave us a common with your personal variations of this recipe. Again, we hope you enjoy this recipe as much as we did. For more meal prepping ideas, read my blog about meal prepping here.