Panang Curry with Peanut Butter and Sticky Rice

Tender chicken, vegetables, coconut milk and a delicate hint of peanut: here is our homemade version of Panang curry, rich, creamy and full of flavour. Served with sticky rice, it lets you enjoy every last drop of the delicious coconut milk sauce.

What is Panang curry with peanut butter?

Panang curry is loved for its smooth, fragrant sauce, which is generally milder than some other Thai curries. For our homemade version, we have added a small amount of 100% peanut butter, with no added sugar, to give the sauce extra richness without overpowering the flavours of the curry paste.

We have prepared it with chicken, Thai aubergines, peas and baby corn, then flavoured it with makrut lime leaves and Thai basil. Everything is served with sticky rice, perfect for enjoying the creamy coconut milk sauce.

The peanut butter adds a subtle nutty note and gives the sauce more body. Start with just one tablespoon: its flavour should complement the curry rather than dominate it.

Ingredients

For the curry

• 500 g boneless chicken, cut into pieces
• 400 ml coconut milk
• 1 to 2 tbsp Panang curry paste
• 1 tbsp 100% peanut butter, with no added sugar
• 250 g Thai aubergines, cut into quarters
• 100 g peas
• 100 g baby corn
• 3 to 4 makrut lime leaves
• A few Thai basil leaves
• 1 to 2 tsp fish sauce
• 1 tsp palm sugar (optional)

To serve

• 300 g uncooked sticky rice

Preparation

1. Prepare the sticky rice

Rinse the sticky rice several times in clean water, then soak it according to the instructions on the packet, usually for several hours.

Drain it, then steam it in a suitable steaming basket until the grains are tender. Keep it covered and warm until ready to serve.

Ideally, the rice should be soaked in advance so that it is ready when you start preparing the curry.

2. Heat the coconut milk

Pour about one-third of the coconut milk into a deep frying pan or saucepan.

Heat over a medium heat until it begins to simmer gently, stirring regularly.

Coconut milk gently heating in the pan

3. Stir in the Panang curry paste

Add 1 tbsp Panang curry paste to the coconut milk.

Stir and cook for 2 to 3 minutes over a medium heat, taking care not to let it burn. The sauce will gradually turn orange as the curry aromas develop.

You can add more curry paste towards the end of cooking if you prefer a spicier curry.

Curry base turning orange

4. Add the chicken and peanut butter

Add the chicken pieces and stir until they are well coated in the curry sauce.

Pour in the remaining coconut milk, then stir in 1 tbsp peanut butter. Mix until the sauce is smooth and bring it back to a gentle simmer.

If the sauce becomes too thick during cooking, add a little water. You can then let it reduce gently towards the end of cooking.

Chicken coated in curry sauce

5. Simmer with the vegetables

Add the Thai aubergines, baby corn and lightly torn makrut lime leaves.

Leave to simmer gently for approximately 12 to 18 minutes, depending on the size of the chicken and aubergine pieces. Add the peas towards the end of cooking.

The chicken should be fully cooked and the aubergines tender enough to absorb the sauce.

Aubergines, peas, baby corn and makrut lime leaves in the curry

6. Adjust the seasoning and serve

Taste the curry before adding the fish sauce, as some curry pastes are already quite salty.

Gradually add 1 to 2 tsp fish sauce to taste. For a subtle touch of sweetness, you can also stir in 1 tsp palm sugar, if desired.

Finally, add the Thai basil, stir for a few seconds and serve immediately with hot sticky rice.

Tips for making the perfect Panang curry

• Start with a small amount of curry paste. Its intensity varies between brands, so begin with a little and adjust after tasting.

• Do not add too much peanut butter. One tablespoon is enough to give the sauce extra richness without masking the flavours of the Panang curry and coconut milk.

• Adapt the vegetables. If you cannot find Thai aubergines, use a regular aubergine cut into small pieces.

• Adjust the sauce consistency. If it becomes too thick, add a little water. If it is too thin, let it reduce over a low heat for a few extra minutes.

• For a vegetarian variation. Replace the chicken with tofu and the fish sauce with soy sauce. Also check that the curry paste you use does not contain any animal-derived ingredients.

Serving and enjoying

Creamy, fragrant and gently spicy, this Panang curry with peanut butter is especially delicious served with sticky rice, which perfectly absorbs its creamy coconut milk sauce.

An easy recipe to adapt to your favourite vegetables and preferred level of spice. Find the ingredients you need for Thai cooking at Hello Asia, online or in our shop in Oron-le-Châtel, and create your own version at home.