Quick & Easy Thai Panang Chicken with Peanut Butter #WeekdaySupper

Quick & Easy Thai Panang Chicken with Peanut Butter #WeekdaySupper



Thai style creamy Panang Chicken made with peanut butter makes a healthy, quick and easy weeknight supper.  I work full time so cooking is not something I can spend too much time on during weekdays.  Our Sunday Supper group started a Weekday Supper which is great because everyone is looking for easy weekday meals that can be put together quickly.  But hey who says easy doesn’t have to be healthy? This is an easy recipe, made easier by the fact that  peanut butter is used as the base. Some boneless chicken, herbs, spices, Thai red curry paste and peanut butter and in minutes my family gets transported to a Thai restaurant to eat Panang Chicken on a weekday ! Cool huh!! I love easy simple recipes and this is one. It tastes creamy rich and when spooned over hot rice,  it makes a hearty meal. Add some salad or some fruit and you have a healthy meal.  My oldest likes to eat it with naan or Indian bread and it tastes great with that too.  If you’re wary about trying a Thai recipe try this one. It’s fool proof and tastes great!



Nutrition Wise!

The might peanut is a great source of protein and healthy fat. Peanuts are often called the poor man’s protein meaning they are a cheap source of good quality protein. Added bonus, they pack a lot of fiber and may improve your cardiovascular health by may reduce your LDL cholesterol — the bad type that can block arteries and trigger heart attacks and strokes.  Chicken is also a good source of protein, B vitamins and iron. All in all a healthy dose of high quality protein and healthy fats in this dish!!




Thai Panang Chicken

Serves 8-10
Dietary Diabetic, Gluten Free
Meal type Main Dish, Side Dish
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot


  • 2 Lbs boneless chicken (cut into strips)
  • 1 Tbsp coconut oil
  • 2 Tsp Thai red curry paste
  • 1 Tsp paprika
  • 2 Tsp ginger (grated or paste)
  • 1 Large onion (chopped)
  • 2 Tbsp peanut butter
  • 1/2 Cup basil (chopped)
  • 1/2 cup cilantro (chopped)
  • 1 cup coconut milk (divided)


Heat oil. Saute onions for 3-4 minutes till transparent. Add Thai red curry paste, ginger, paprika and saute about 3 minutes.
Add 2 tbsp peanut butter and saute for 2 minutes. Add 1/4 cup coconut milk and cook for 2 minutes.
Add cut chicken and salt and cook covered for about 10 minutes, stirring every 3 minutes.
Add 3/4 cup coconut milk and chopped herbs and cook for 2 minutes before taking off the fire
Serve warm with rice. Garnish with chopped peanuts.


Check out these other easy healthy weekday supper recipes !!

Monday | Asparagus Risotto by Galactosemia in PDX

Tuesday | Bean and Beef Burrito Burgers by Comfy Cuisine 

Wednesday | Quick and Easy Thai Panang Chicken with Peanut Butter  by Sue’s Nutrition Buzz 

Thursday | Baked Haddock in Mushroom Broth with Polenta by Pescetarian Journal 

Friday | Egg and Chorizo Nachos by Girl in the Little Red Kitchen

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