Here’s a recipe I  make often because we have the worst Thai food in our area. I    also just shared my Thai Basil Fried Rice recipe so check that out too! This penang curry is super easy to make and it’s taught me that thai food does not have to be intimidating at all! This curry can be made with fish, or chicken as well and it is great to meal prep ahead of a busy week. I   love having it with jasmine rice or i’ll even toss in some rice noodles and have it like a Thai Curry Noodle soup situation!!

A few things I    love for this recipe are ingredients from the asian market like:

Maesri Curry Paste

Dark Soy Sauce

Rice Wine Vinegar

You can all of the above on Amazon as well if you don’t have a Asian grocery store near you! I    hope you enjoy this recipe and if you try it, be sure to tag me on @thechutneylife so I  can see all of your wonderful creations! As always, Happy Eating 🙂


Thai Panang Curry

Prep Time 20 mins
Cook Time 20 mins
Servings 4 people


  • 2 tbsp oil
  • 1/2 cup chopped shallots
  • 1/2 cup red bell pepper diced into big squares
  • 1/2 cup green bell peppers diced into big squares
  • 2 cups broccoli cut into florets
  • 1 zucchini cut into 1/4 inch thick slices and then each round, quartered (so you have triangular pieces)
  • 1.5 tbsp minced garlic
  • 2 tsp minced ginger
  • 1 can coconut milk
  • 1 cup vegetable broth
  • 3 tbsp penang curry paste (or green or red)
  • 2 tsp brown sugar
  • 1 tbsp soy sauce
  • 2 tsp rice wine vinegar
  • 1/4 cup chopped fresh cilantro and basil (optional)


  • Heat a large pot or duth oven over medium high heat. Add the oil and once the oil is hot, add in the chopped shallots. Let the shallots cook for about a minut until they are soft and then add in the peppers, broccoli,and zucchini. Stir for about one minute and add in the garlic, ginger, thai curry paste and stir until everything is fragrant (about 2-3 minutes).
  • Add in the coconut milk, broth, give verythign a good stir and then place a lid on the pot for about 10 minutes. Reduce heat to medium low. After 10 minutes, check to see if the vegetables are fork tender - let them cook longer if they need to.
  • Add the soy sauce, brown sugar, vinegar, lime juice and cilantro and stir to mix well. Taste and adjust salt, spice or lime as needed. If you like your curry with more liquid you can add additional coconut milk or broth.
  • Serve hot with jasmine rice!