Chicken Panang Curry
Let’s make rich, creamy curry that comes together in under 30 minutes. This Chicken Panang Curry packs bold Thai flavors with just the right kick of heat. You’ll love how the tender chicken soaks up the velvety, peanut-infused sauce in every bite.
Panang Chicken Ingredients
Coconut milk: Creates a rich, creamy base for the curry and balances the heat of the curry paste.
Panang curry paste: Provides the bold, signature flavors of the dish with aromatic spices and mild heat.
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Coconut sugar: Adds a subtle caramel-like sweetness that balances the savory and spicy elements; stir it in after the curry paste has cooked.
Fish sauce: Brings deep umami flavor and saltiness to the curry.
Chicken (thigh, breast, or tender): Serves as the protein; slice thinly for quick, even cooking and tender texture.
Makrut lime leaves or/ and Thai Basil : Lends a bright, citrusy aroma that defines Panang curry; tear or thinly slice before adding to release their oils.
Red bell pepper (or any non-spicy red pepper): Adds sweetness, color, and slight crunch; slice thinly and stir in near the end to maintain texture.
Thai Red Curry VS Panang Curry
Thai red curry and Panang curry share a similar base but differ in flavor, texture, and ingredients. Panang curry is thicker, creamier, and slightly sweeter and more mild. Panang contains ground peanuts for added richness. In contrast, Thai red curry has a thinner, more soup-like consistency with a spicier, more herb-forward profile.
How to Make Panang Curry Sauce
- Reduce coconut cream: Simmer the thick part of coconut milk for 5–6 minutes until coconut oil separates. No separation? Your coconut milk may contain stabilizers or have low fat content.
- Add curry paste: Stir in Panang curry paste and cook until fragrant and red oil starts to surface.
- Season: Add coconut sugar, fish sauce, and chicken to stir fry.
Finishing up the Curry
Cook the chicken: Stir fry the chicken until it’s at least 90% cooked. If you can cut it with a spatula, it’s fully done.
Add remaining coconut milk: Pour in the rest of the coconut milk and let it simmer to ensure all chicken pieces are fully cooked.
Finish with herbs and garnish: Add julienned red pepper and tear Makrut lime leaves into the curry. If unavailable, use Thai basil instead.
Serve, Store, Reheat
Serve Chicken Panang Curry hot with jasmine rice or steamed rice for a complete meal. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk if it thickens.
More Curry Recipes
- Red Curry
- Chicken Green Curry
- Panang Beef
- Khao Soi (in instant pot)
- Fish Curry Custard (Hor Mok)
- Mango Curry (Fusion version of yellow curry)
- Shrimp Pineapple Curry (Taste similar to the mango curry)
- Massaman Chicken
- Massaman Beef in crockpot
- Mee Ka Tee : Thai Red Curry Noodle Soup
Chicken Panang Curry
Ingredients
- 1 can coconut milk (400 mL)
- 2 tbsp Panang Curry paste
- 2 tbsp coconut sugar
- 3 tbsp fish sauce
- 1 lb chicken (thigh, breast, or chicken tender.)
- 1 red bell pepper (or any non -spicy red pepper for garnish)
- 5 Makrut lime leaves (or Thai basil)
Instructions
- Prepare the chicken: Slice chicken tenders (or breast/thigh) into bite-sized pieces. Set aside while you prepare the curry sauce.
- Slice or julienne red bell pepper and set aside.
- Reduce coconut cream: Scoop the thick part from the top of the coconut milk can and simmer over medium heat for 5–6 minutes. Stir constantly until coconut oil begins to separate.
- Cook curry paste: Add Panang curry paste to the reduced coconut cream and stir fry until fragrant and red oil starts to surface.
- Season the sauce: Stir in coconut sugar and fish sauce. Mix well until the sugar dissolves.
- Add chicken: Add the sliced chicken and stir fry until it’s at least 90% cooked. You should be able to cut it with a spatula when fully done.
- Add remaining coconut milk: Pour in the rest of the coconut milk and let it simmer for a few more minutes to finish cooking the chicken.
- Add herbs and garnish: Add julienned red bell pepper and torn Makrut lime leaves. If you can’t find lime leaves, use Thai basil instead.
- Serve: Serve hot with jasmine rice or your favorite steamed rice.
