Panang 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
Units
Scale
- 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