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Simple 20 – minute chicken panang curry noodle bowls with veggies. Warm panang curry noodle sauce all cozied up with noodles and your favorite sautéed veggies. Perfect for chilly, weeknight dinners!
Zippy weeknight dinners at your service.
Because that’s exactly what this is. I mean, warm chicken panang curry turned into healthyish curry noodle bowls that take around 20 minutes to satisfy the most intense craving. The dish comes with your favorite sautéed veggies, fresh herbs, and noodles all dressed with a creamy panang curry and a big squeeze of lime juice.
We’re talking store bought red curry paste turned into a quick panang curry noodle pitch with a lick of peanut butter and a dash of spices.
Not gonna lie to you — I think I ate curry noodle bowls for like 3-4 days straight for 2 meals a day. Mainly because I just couldn’t get enough of of these brown rice noodles just lightly coated with a thick, almost soup but almost stew-like curry.
Excellent recipe! So delicious and so easy to prepare!
Fork-twirling is addicting.
Now that i’ve got you all excited about these creamy dreamy and in-your-face flavors and textures, let me tell you how we turn red curry paste into panang curry paste.
I know. It’s blasphemy. But we’re going to do it anyway. Now, I need you to look for a few ingredients in your red curry paste
- kaffir lime leaves – which most red curry pastes do have
- lemongrass
- galangal
These ingredients make the best red curry paste. This is the curry paste I use at home and love.
To turn it into Panang curry paste. Grab a bowl and 3 tablespoons of red curry concentrate. Add in 1 tablespoon of creamy peanut butter, ½ teaspoon coriander power, and ¼ teaspoon cumin powder. Stir it all together and BAM! Cheaters panang curry paste.
For the curry noodle bowls
I’m using broccoli, carrots, shiitake mushrooms, and yellow and orange peppers.
But the beauty about this weeknight dinner recipe is that you can pretty much use any veggies you like!
Short cuts are totally welcome too. Use pre-washed, and chopped veggies to get this on the table in 20 minutes and if you decide to chop your veggies, it’ll take you maybe around 30 for the whole thing. Zucchini, leftover roasted potatoes, thinly sliced onions, shredded green or purple cabbage. It all works. And it’s all covered in homemade panang curry sauce.
I let the veggies be a little al dente and crunchy because I love texture and the creamy sauce with the soft noodles just begs for a crunch factor.
Easy peasy!
If you like this recipe, you might also like
- Thai Butternut Squash Red Curry
- 20 Minute Panang Chicken Curry
- Homemade Thai Yellow Curry Paste
- Thai Beef and Potato Curry
- Spicy Curry Ramen with Tofu and Veggies
20 – Minute Chicken Panang Curry Noodle Bowls
Equipment
Ingredients
Panang Curry Paste:
- 3 tablespoons red curry paste
- 1 tablespoon creamy peanut butter
- ½ teaspoon coriander powder
- ¼ teaspoon cumin powder
Curry Noodle Bowls:
- 1 tablespoon coconut oil
- 1 shallot minced
- 1 tablespoon grated ginger
- 1 can 15 ounces full fat coconut milk
- 12 ounces boneless skinless chicken thinly sliced
- ¾ cup chicken broth
- 2 teaspoon fish sauce
- 1 tablespoon sugar
- 4 cups mixed veggies I used broccoli, carrots, shiitake mushrooms, peppers
- 6 ounces flat rice noodles prepared to package directions
- chopped cilantro and lime wedges for serving
Instructions
- PANANG CURRY PASTE: In a small bowl, combine the ingredients for the paste and mix using a spoon or a small spatula. Set aside.
- CURRY: Heat the oil in a sauce pan, add the shallots and sauté for 3-4 minutes or until the shallot become soft and translucent. Add the ginger and cook for 30 seconds before adding in 1/4 of the coconut milk along with the prepared curry paste. Cook the paste mixture for 1 minute. Add the chicken and stir to coat, cooking for 2-3 minutes. If at any point the sauce begins to stick to the pan, use a couple tablespoons of the broth to deglaze the pan. The coconut milk/chicken broth mixture will start to evaporate leaving a thick paste. Add in the rest of the coconut milk, chicken broth, fish sauce, and sugar and allow the sauce to simmer on low for 5-10 minutes while you prepare the veggies.
- VEGGIES: Heat a large skillet over medium high heat. Drizzle in a little olive oil and add the veggies. Sauteé for just 3-5 minutes or until the veggies brighten in color.
- ASSEMBLE: Place the prepared noodles in a bowl, top with the sauteed veggies and the prepared curry. Serve with cilantro and lime wedges!
Notes
- To make this a 20-minute recipe, I used cleaned and cut veggies found in the refrigerated section of the grocery store. You can also prep your own veggies, but keep in mind that this will take you longer than the 20 minutes for the recipe.
- You can use just about anything you like for the mixed veggies, oven-roasted, diced potatoes. Zucchini, corn, cabbage mix, and sliced onions are some other veggies that would taste great!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment & rating below!
Delicious! This is very close to a “secret” off-menu noodle dish at a favourite Thai restaurant in my city, which I can’t get to as often as I used to. So good to be able to make it at home. I used only 2 Tbsp. of curry paste (my ‘just right spice’ level) and about a third of a cup of Thai peanut sauce that I had on hand instead of the peanut butter. No stock, just swished out the coconut milk can with a glug of water. No cilantro needed for me, but the lime is essential! I found this made enough for four modest portions, so I froze half the sauce for another night. Looking forward to it!
Marcia, this is off the charts delicious!, Thanks!
This is absolutely delicious. I use some rotisserie chicken to make it easier. Never seem to have leftovers.
This might be a stupid question, but do you cook the chicken prior to when it’s added in the recipe?
This is an absolutely amazing curry & an absolute favourite in our house now!
I found the recipe easily makes 5-6 for plenty of leftovers
I use mince garlic & soy sauce rather than fish (allergies) with plenty of veggies. Normally mushrooms, carrots peppers, broccoli & sometimes spinach. It’s the only curry my kids & husband will eat with veggies. Win win!
Love this recipe. For the noodles, we just use the cheap Top Ramen noodles you can find in the grocery story for about $1 for a 6-pack. Then I do a quick stir fry of the veggies but then add them to the chicken to simmer in the sauce and soak up flavor. Last time I went to the Asian grocery store, I picked up a bunch of tins of different Thai curries. First time I made this recipe, I accidentally used Massaman curry, and I have to say I prefer the flavor over the Panang curry. With the Massaman, I just didn’t finish it with the lime and cilantro. Thanks for such a wonderful recipe to tinker around with to make different variations. It’s a staple in our house now!
Excellent recipe! So delicious and so easy to prepare!
Happy to hear it Raynell! Appreciate you taking the time to leave a review!
I don’t usually write reviews, but this recipe is a keeper. It was so delicious! I was looking for a recipe calling for boneless skinless chicken to use up the thighs I had bought. So glad I came across this recipe on Epicurious. I didn’t have shallots, so I used some garlic and a little bit of onions. Nor did I have fresh ginger, so I substituted a teaspoon of ground ginger. Then used other veggies I had on hand, which were green and yellow peppers, broccoli, portobello mushrooms, and some more onions. I sautéed the broccoli with the peppers together, then the mushrooms with the onions. I used some chopped roasted peanuts to garnish in addition to the cilantro and lime. I will definitely make this again, so I pinned it. I would serve this to guests! It plated nicely and was so tasty . Maybe if I plan ahead, I can use zucchini and carrots as well, like our favorite Thai restaurant does.
This was fantastic! I was looking for a curry to go along with some leftover sesame chicken, and I couldn’t make up my mind between peanut noodles or a red curry – Voila! Since I had the chicken already made, I sauteed the veggies and made the sauce in the pan with the shallots, ginger, red pepper, zucchini and green beans. Came out perfect. Also served with a cucumber-cabbage-peanut salad with fried rice noodles. Thanks for the recipe, it was absolutely perfect!
Your sides sound delicious! Thank you for taking the time to come back and comment! 🙂
Have made this twice within a week. It is delicious. I used broccoli, red peppers, onion, and carrots. As per previous comments I sauteed my veggies first then used the same pan for sauce. It works great with rotisserie chicken added at the end. I made a double batch the second time hoping for leftovers. That didn’t happen. Would be easy to add heat for those who like their dishes hot. This is one of my favorite dishes to order so I am very happy to be able to have it at home.
Thanks for your great recipe.
I made this 2 times in 3 days! Loved it and needed to tweak the spice level (up) a bit. Making tomorrow again for my son on Mothers day! Yes I’m a good mama! I cheated the second time by microwaving the veggies, it didn’t change any of the flavour and was a lot faster and easier clean up!!
Thanks for sharing your tip, Bernetta! 🙂
This was delicious! I actually added a lot more spice to
mine. Not heat, just cumin, coriander and some extra Thai spice that I had in my spice drawer. I cooked all the veggies in the same pan, took them out, put back in the chicken, onions and ginger then added the curry paste. Just before serving, I added back in the veggies (yellow and red bell peppers, snow peas, broccoli and celery). Used rice noodles from our Asian market. Yum! Loved this and will serve again.
This recipe is very good and easy! I too cooked veggies first then sauce to cut down on pans. I think next time I will use rice instead of noodles, my local Thai restaurant serves a dish very similar to this with rice, very tasty! I will also cut back on ginger, it was too strong, or I put too much in. I may increase the sauce bc that is so good to have for leftovers. This was not enough for our family of 4. Thanks for the great recipe!!