Thai Panang Curry

This quick and easy Thai Panang curry is a colorful, flavorful home-cooked recipe that’s even better than takeout!

what our readers think

"Just made this and loved it. I used different veggies because that’s what I had on hand and the recipe was very forgiving. Also added ginger. Yum. Would definitely make again."

INGREDIENTS

– coconut milk – yellow onion – red bell pepper – coconut oil

1

Start by opening one of your cans of coconut milk and pouring a very small amount into a large skillet or Dutch oven.

2

Add the onion and sauté until soft and fragrant. This should take between 5 and 8 minutes.

3

Then, add the chopped bell pepper and sauté for an additional 2 minutes to soften.

4

Add the remaining coconut milk, panang curry paste, almond butter, fish sauce, and sea salt and bring the mixture to a full boil.

5

Reduce the heat to a simmer, then cook for 15 minutes to allow the flavors to develop, stirring occasionally.

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