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One of my go-to dishes when we go out for Thai food, Panang curry is a delicious variation of Thai red curry known for its subtle sweetness, mild spiciness, and the satisfying addition of peanuts. While authentic versions use homemade curry paste and a few items that can be hard to find in American supermarkets, my recipe is made with store-bought curry paste and other ingredients easily found in the Asian section of your local store. Taste-wise, it’s practically indistinguishable from traditional versions, and it comes together in just about 40 minutes. Pair it with jasmine rice and dinner is done!
