published Nov 22, 2023 This Thai panang curry features succulent chicken and tender-crisp vegetables in a savory, sweet, and spicy curry sauce. It has all the flavor of any traditional curry, but with a richer, milder delivery, thanks to the peanuts. It is perfect for anyone just getting started with curries or Thai cuisine. To save time and make sure I can always whip up chicken panang when it calls, I’ve adapted this recipe for the Instant Pot. No worries if you don’t have one, though. I included both stovetop and Instant Pot panang curry recipes in this post for your convenience. I love to make my own curry pastes like Panang Curry Paste – My homemade recipe makes 2 whole cups of curry paste and can easily be frozen. At the store, my favorite brands are Maesri and Mae Ploy. I also have three others, Red Curry Paste, Green Curry Paste and Yellow Curry paste that all deliver different flavors and degrees of heat. I hope you try them, too! For more curry recipes, check out my Thai Red Curry Chicken, Thai Baked Halibut (uses my Green Curry paste), Thai Yellow Shrimp Curry, Mango Chicken, Thai Shrimp, and Lamb Vindaloo Curry. Love this recipe? Share it with the world on Pinterest.
