Penang (also called Panang) curry is a mild, nutty curry which is basically made up of Thai red curry with the addition of peanut butter. To make my Easy Penang Curry Chicken + Noodle Bowls Whole30/Paleo approved, full of flavor, but also easy to whip up I took some short cuts. But rest assured, its still one heck of a meal, trust me!
You all know how I like to keep it simple and flavorful, so here is how I did it. To make a quick Penang, I combined ready-made Thai Red Curry Paste with some creamy almond butter, a little ground coriander and cumin and voila, Paleo Penang paste — WOAH.
Combine that paste with a can of full-fat, unsweetened coconut milk and a little fish sauce and the possibilities are endless. I definitely plan on making some more fun recipes with this stuff but let’s start with this fantastic “noodle” bowl, shall we?
Chicken, spaghetti squash, and tons of veggies cooked in this curry make for one dreamy dinner. All you Thai food lovers, get out there and make these Easy Penang Curry Chicken + Noodle Bowls asap! You’re going to love it!
(side note: I made this with both zucchini noodles (zoodles) and with spaghetti squash. They both were delicious, but I preferred the spaghetti squash with the Penang flavor.)
- 3 tbsp. Red Curry Paste
- 3 tbsp. Crazy Richard's Almond Butter
- 1/2 tsp. ground coriander
- 1/4 tsp. ground cumin
- 2 tbsp. avocado oil
- 1 large shallot, diced small
- 1 red bell pepper, seeds and core removed, and sliced thin
- 2 cups broccoli florets
- 1 can full fat, unsweetened coconut milk
- 1.5 lbs. boneless, skinless chicken thighs, sliced into bite sized pieces
- 2 tsp. red boat fish sauce
- 1.5 cups sliced shittake mushrooms
- 4 cups Roasted Spaghetti Squash (1 large squash) OR 4 cups spiralized zucchini
- thai basil, for serving
- cilantro, for serving
- 1 lime, cut into wedges, for serving
- In a small bowl, combine the red curry paste, almond butter, coriander, and cumin. Set Aside.
- Heat 2 tbsp. oil in a large skillet over medium-high heat. Add the shallot and saute for 2-3 minutes, or until tender.
- Add in the penang curry mixture, saute for about 2 minutes, or until very fragrant.
- Pour in the coconut milk and the fish sauce, whisk until well combined.
- Season the sliced chicken with salt and pepper, to taste.
- Add in the chicken, red bell pepper, broccoli, and stir into the sauce. Let simmer in the sauce until cook through, covered (but stirring occasionally) until the chicken is cooked through and the bell peppers are tender, about 5-7 minutes.
- Uncover and stir in the mushrooms and let simmer for 2 more minutes.
- Divide zoodles or the roasted spaghetti squash amungst 4 bowls. Ladle the curry over the "noodles"and toss to coat. Garnish with basil and cilantro, and serve with a wedge of lime.