If you love Thai food, then you’re in for a treat with this rich and creamy Panang Chicken Curry. It’s got all the bold flavors of traditional Thai curries but with a thicker, peanut-infused sauce that makes it extra comforting. The balance of sweet, salty, and spicy flavors is just perfect, and the best part? It comes together in about 30 minutes, making it an easy weeknight dinner that feels special.
Why You’ll Love This Recipe
- Full of rich, bold flavors – A perfect mix of coconut, curry, and peanut.
- Quick and easy – Ready in just 30 minutes.
- Customizable – Adjust the spice level or swap the protein to your liking.
Ingredients
(A quick preview—find the full ingredient list below!)
- Chicken breast or thighs
- Panang curry paste
- Coconut milk
- Peanut butter (for extra richness)
- Fish sauce and brown sugar
- Kaffir lime leaves
- Red chili (optional for heat)
Directions
Step 1: Sauté the Curry Paste
Heat a bit of oil in a pan over medium heat, then add the Panang curry paste. Stir-fry for about a minute until fragrant.
Step 2: Add the Chicken
Toss in the sliced chicken and cook until it’s lightly browned on the outside but not fully cooked through.
Step 3: Pour in the Coconut Milk
Add coconut milk and a spoonful of peanut butter. Stir everything together and let it simmer.
Step 4: Season and Simmer
Add fish sauce, brown sugar, and kaffir lime leaves. Let the curry simmer for about 10 minutes until the chicken is fully cooked and the sauce thickens.
Step 5: Serve and Enjoy
Taste and adjust seasoning if needed. Serve hot with jasmine rice and garnish with sliced red chilies or fresh basil.
Expert Tips and Tricks
- Use full-fat coconut milk for a rich and creamy sauce.
- Simmer gently to avoid breaking the coconut milk.
- Don’t skip the kaffir lime leaves – they add a signature Thai flavor.
Recipe Variations and Possible Substitutions
- Vegetarian version – Swap chicken for tofu or chickpeas.
- Spicier curry – Add extra curry paste or fresh chilies.
- Nut-free – Leave out the peanut butter and use a little more coconut milk.
Serving and Pairing Suggestions
Panang Curry pairs best with fluffy jasmine rice or coconut rice. You can also serve it with a side of Thai cucumber salad or steamed veggies for a fresh contrast.
Storage and Reheating Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat on the stovetop over low heat, adding a splash of coconut milk if needed.
- Freeze for up to 2 months—just thaw in the fridge overnight before reheating.
FAQs
- What’s the difference between Panang Curry and Red Curry?
Panang Curry is thicker and has a nuttier flavor, often with added peanuts. - Can I use store-bought Panang curry paste?
Yes! Most Asian markets carry great options. Look for brands like Mae Ploy or Maesri. - Is this curry spicy?
It’s mildly spicy, but you can adjust the heat by adding more or less curry paste. - What’s a good substitute for kaffir lime leaves?
Try using a bit of lime zest for a similar citrusy note.
Conclusion
Panang Chicken Curry is one of those dishes that’s packed with flavor yet super easy to make at home. Whether you’re new to Thai cooking or a longtime fan, this creamy, comforting curry is sure to be a hit. Give it a try and enjoy a restaurant-quality meal right in your own kitchen!
PrintPanang Chicken Curry – A Creamy, Flavor-Packed Thai Classic
Panang Chicken Curry is a rich and creamy Thai dish with a perfect balance of sweet, salty, and spicy flavors. Made with tender chicken simmered in a peanut-infused coconut curry sauce, this dish comes together in just 30 minutes—making it an easy yet flavorful weeknight meal. Serve it with jasmine rice for an authentic Thai dining experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
- 1 1/2 lbs boneless, skinless chicken breast or thighs, sliced
- 2 tbsp Panang curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp peanut butter
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 4 kaffir lime leaves, torn
- 1 red chili, sliced (optional for extra heat)
- 1 tbsp vegetable oil
- Fresh Thai basil for garnish
Instructions
- Sauté the Curry Paste: Heat oil in a pan over medium heat. Add Panang curry paste and stir-fry for about a minute until fragrant.
- Add the Chicken: Toss in the sliced chicken and cook until lightly browned on the outside but not fully cooked through.
- Pour in the Coconut Milk: Add coconut milk and peanut butter. Stir well and let it simmer.
- Season and Simmer: Add fish sauce, brown sugar, and kaffir lime leaves. Simmer for about 10 minutes until the chicken is fully cooked and the sauce thickens.
- Serve and Enjoy: Taste and adjust seasoning if needed. Serve hot with jasmine rice and garnish with fresh Thai basil and sliced red chilies.
Notes
- Use full-fat coconut milk for a rich and creamy sauce.
- Simmer gently to prevent the coconut milk from curdling.
- If kaffir lime leaves are unavailable, substitute with lime zest for a similar citrusy aroma.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 65mg