Thai Chicken and Eggplant Pangang Curry | 25 minute Weeknight Dinners

This Thai Chicken and Eggplant Panang Curry recipe, a culinary homage to the vibrant flavors of Thailand also makes perfect use of summer's abundant summer vegetables. Originating from the bustling kitchen of Sabaidee in Lehi, UT, this dish seamlessly blends the zest of Panang curry paste with the freshness of garden produce, bringing mild heat to a rich, coconut-infused sauce.

With a few tweaks to jarred curry paste, this rich, savory-sweet, deeply fragrant dish is not only a delicious way to savor seasonal veggies but also a testament to how traditional flavors can be achieved with modern simplicity.

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