Panang Chicken Curry is a rich, creamy, and slightly sweet Thai dish that’s bursting with bold flavors. It’s made with tender chicken simmered in a luscious coconut milk-based curry sauce infused with aromatic spices and a touch of peanut. With just 15 minutes of prep time and a total cooking time of about 30 minutes, this dish is perfect for a quick yet satisfying meal. Serve it over steamed jasmine rice for an unforgettable dining experience!
Personal Story & Background
I first fell in love with Panang Curry during a trip to Thailand. The moment I took my first bite, I was captivated by its velvety texture, fragrant spices, and perfectly balanced heat. Unlike traditional Thai red curry, Panang curry is thicker, richer, and slightly sweeter, thanks to the addition of ground peanuts and a more concentrated use of coconut milk.
After coming home, I knew I had to recreate this comforting dish in my own kitchen. Over time, I perfected my version, making it just as flavorful as what I had in Thailand but with easy-to-find ingredients. Whether you’re a Thai food enthusiast or a beginner in cooking curries, this recipe will quickly become a favorite in your home!
Ingredient Notes
- Chicken: Boneless, skinless chicken breast or thighs work best. Thighs are juicier and more flavorful.
- Panang Curry Paste: The key to the dish’s flavor! Look for authentic Thai brands like Mae Ploy or Maesri for the best taste.
- Coconut Milk: Full-fat coconut milk is essential for a rich, creamy texture. Avoid light coconut milk, as it won’t provide the same depth of flavor.
- Peanut Butter or Ground Peanuts: Traditional Panang Curry includes crushed peanuts for extra richness. If you don’t have peanuts, smooth peanut butter works as a great substitute.
- Kaffir Lime Leaves: These fragrant leaves add a signature citrusy aroma. If unavailable, a bit of lime zest can work in a pinch.
- Fish Sauce: Brings umami depth to the dish. If you prefer a vegetarian version, use soy sauce.
- Palm Sugar or Brown Sugar: Balances out the spice and enhances the natural sweetness of the coconut milk.
Substitutions
- Swap chicken for tofu or shrimp for a different protein option.
- If you can’t find Panang curry paste, use red curry paste with an extra teaspoon of peanut butter.
- For a spicier dish, add a few sliced Thai chilies or a dash of chili flakes.
Step-by-Step Instructions
1. Prepare the Ingredients
Slice the chicken into bite-sized pieces. If using peanuts, grind them into a fine powder or finely chop them. Gather all other ingredients before starting.
2. Sauté the Curry Paste
In a large pan or wok, heat 1 tablespoon of oil over medium heat. Add 3 tablespoons of Panang curry paste and sauté for 1-2 minutes until fragrant.
3. Add Coconut Milk
Pour in half of the coconut milk (1 cup) and stir well, allowing the paste to dissolve into the liquid. Let it simmer for 2 minutes until it thickens slightly.
4. Cook the Chicken
Add the sliced chicken to the pan and stir to coat it in the curry sauce. Cook for about 5-7 minutes until the chicken is fully cooked.
5. Season the Curry
Pour in the remaining coconut milk, then add:
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar or brown sugar
- 2-3 kaffir lime leaves, torn into pieces
- 2 tablespoons crushed peanuts or peanut butter
Stir everything together and let it simmer for another 5 minutes.
6. Final Adjustments & Serve
Taste the curry and adjust seasoning if needed. If it’s too thick, add a splash of water or broth. Turn off the heat and garnish with fresh basil leaves and extra chopped peanuts. Serve hot over jasmine rice.
Expert Tips for the Best Results
- Don’t Skip the Sauté Step: Cooking the curry paste in oil first releases its deep flavors and makes the dish more aromatic.
- Use Full-Fat Coconut Milk: This ensures a creamy, restaurant-quality sauce.
- Balance the Flavors: If the curry is too spicy, add more coconut milk or a pinch of sugar. If too mild, a dash of chili flakes will do the trick.
Serving Suggestions
- Classic Pairing: Serve over steamed jasmine rice to soak up the rich sauce.
- Low-Carb Option: Enjoy with cauliflower rice or zucchini noodles.
- Side Dish Ideas: Pair with a refreshing Thai cucumber salad or crispy spring rolls.
Storage and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stove over low heat, adding a splash of water or coconut milk to maintain the sauce’s consistency.
Frequently Asked Questions
1. Can I make Panang Curry vegetarian?
Yes! Substitute chicken with tofu, mushrooms, or a mix of your favorite veggies. Use soy sauce instead of fish sauce.
2. What can I use if I don’t have kaffir lime leaves?
Lime zest or a splash of lime juice can provide a similar citrusy note.
3. Is Panang Curry spicy?
Panang Curry has mild heat compared to red curry. If you prefer it spicier, add extra curry paste or Thai chilies.
4. Can I make this ahead of time?
Yes! The flavors deepen when it sits, making it great for meal prep. Just reheat gently to prevent the coconut milk from separating.
Conclusion
Panang Chicken Curry is a delightful Thai dish that combines creamy coconut milk, bold curry spices, and tender chicken for a perfect balance of flavors. Whether you’re cooking for a cozy dinner or a special gathering, this dish is guaranteed to impress. Give it a try and let me know how you like it—feel free to share your own variations in the comments!
Print
Panang Chicken Curry: Creamy, Rich, and Full of Flavor
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Thai
- Diet: Gluten Free
Description
Panang Chicken Curry is a luscious Thai dish featuring tender chicken simmered in a creamy coconut milk-based curry sauce with aromatic spices and a hint of peanut. This dish comes together in about 30 minutes, making it a perfect quick and satisfying meal. Serve it over steamed jasmine rice for an unforgettable dining experience!
Ingredients
For the Curry:
- 1 lb boneless, skinless chicken breast or thighs, sliced into bite-sized pieces
- 1 tbsp oil
- 3 tbsp Panang curry paste (Mae Ploy or Maesri recommended)
- 1 can (14 oz) full-fat coconut milk, divided
- 1 tbsp fish sauce (or soy sauce for a vegetarian version)
- 1 tbsp palm sugar or brown sugar
- 2–3 kaffir lime leaves, torn into pieces (or 1/2 tsp lime zest)
- 2 tbsp crushed peanuts or smooth peanut butter
- Fresh Thai basil leaves for garnish (optional)
Optional for Extra Heat:
- 1–2 sliced Thai chilies or 1/2 tsp chili flakes
Instructions
1. Prepare Ingredients
Slice the chicken and gather all ingredients before starting. If using peanuts, grind them into a fine powder or finely chop them.
2. Sauté the Curry Paste
Heat 1 tbsp oil in a pan or wok over medium heat. Add the curry paste and sauté for 1-2 minutes until fragrant.
3. Add Coconut Milk
Pour in half of the coconut milk (about 1 cup) and stir to dissolve the paste. Let it simmer for 2 minutes until slightly thickened.
4. Cook the Chicken
Add the chicken and stir to coat in the sauce. Cook for about 5-7 minutes, until the chicken is fully cooked.
5. Season the Curry
Pour in the remaining coconut milk and add:
Fish sauce
Palm sugar
Kaffir lime leaves
Crushed peanuts or peanut butter
Stir well and let simmer for another 5 minutes.
6. Adjust & Serve
Taste and adjust seasoning if needed. If the curry is too thick, add a splash of water or broth. Garnish with Thai basil and extra chopped peanuts. Serve hot over jasmine rice.
Notes
- Sautéing the curry paste first enhances its depth of flavor.
- Use full-fat coconut milk for a rich, creamy sauce.
- Balance flavors: add sugar if too spicy, chilies if too mild.
Nutrition
- Calories: ~450
- Sodium: 800mg
- Fat: ~28g
- Carbohydrates: ~20g
- Protein: 35g
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