Why You’ll Love Thai Chicken Panang Curry Recipe Recipe
This chicken Panang curry delivers a wonderful combination of creamy, savory, slightly sweet, tangy, and spicy flavors. Chicken thighs stay tender and juicy while simmering in the coconut curry sauce, and peanut butter gives the sauce extra richness and body.
It is also surprisingly easy to prepare. Everything cooks in one pot, and the entire recipe is ready in about 30 minutes. You can adjust the spice level to suit your preference and serve the curry on its own or over jasmine rice for a heartier meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Coconut oil: Used to sear the chicken and adds a subtle coconut flavor that complements the curry.
- Boneless skinless chicken thighs: Their rich flavor and tender texture make them especially well suited for curry.
- Coarse kosher salt: Seasons the chicken and enhances the flavors of the sauce.
- Yellow onion: Adds mild sweetness and savory depth.
- Red bell pepper: Provides sweetness, color, and a slightly crisp texture.
- Garlic: Fresh crushed garlic adds an essential savory aroma.
- Fresh ginger: Gives the curry a warm, fresh, slightly spicy note.
- Thai red curry paste: Provides the curry’s concentrated mixture of chili, spices, and aromatics.
- Full-fat unsweetened coconut milk: Creates the creamy base of the Panang curry sauce.
- Unsweetened natural creamy peanut butter: Adds nuttiness and helps create a thicker, richer sauce.
- Fish sauce: Brings salty, savory umami flavor to the curry.
- Coconut sugar: Balances the salty, spicy, and tangy ingredients with subtle sweetness.
- Fresh lime juice: Brightens the finished curry and balances its richness.
- Kaffir lime leaves: Add a distinctive citrus fragrance that gives the curry additional Thai-inspired flavor.
- Red chili pepper: An optional garnish for extra heat and color.
- Thai basil leaves: A fresh and aromatic finishing garnish.
- Lime wedges: Serve alongside the curry for an additional burst of acidity.
- Prepared jasmine rice: Optional, but excellent for soaking up the creamy curry sauce.
Directions
- Heat the coconut oil in a medium-large pot over medium-high heat. Once the oil has melted and is hot, add the chicken in an even layer and season it with kosher salt. Let the chicken cook undisturbed for 4 to 5 minutes so it can develop some color. Stir and continue cooking for another 3 to 4 minutes.
- Make a space in the center of the pot and add the chopped yellow onion and red bell pepper. Cook for about 3 minutes, stirring occasionally, until they begin to soften.
- Stir in the crushed garlic and grated fresh ginger. Cook for approximately 1 minute, stirring frequently so the garlic doesn’t burn.
- Add the Thai red curry paste and cook for another minute while stirring. Briefly cooking the curry paste helps release its aromatic flavors.
- Pour in the coconut milk, then add the creamy peanut butter, fish sauce, and coconut sugar. Stir thoroughly until the peanut butter has completely incorporated into the sauce.
- Reduce the heat to medium and cover the pot. Let the curry cook for about 5 minutes, stirring occasionally, until the chicken is cooked through and the flavors have blended.
- Remove the pot from the heat. Stir in the fresh lime juice and prepared kaffir lime leaves.
- Spoon the Panang chicken curry into bowls and garnish with thinly sliced red chili pepper, Thai basil leaves, and lime wedges as desired. Serve with prepared jasmine rice for a complete meal.
Servings and timing
This Thai Chicken Panang Curry makes approximately 8 servings and takes about 30 minutes to prepare and cook from start to finish.
Because the chicken is cut into bite-sized pieces, it cooks relatively quickly. For food safety, make sure the chicken reaches an internal temperature of 165°F (74°C) before serving.
Variations
For a spicier Panang curry, add additional Thai red curry paste or garnish each serving generously with thinly sliced fresh red chili. For a milder version, use slightly less curry paste and omit the fresh chili garnish.
Chicken breast can replace chicken thighs if you prefer leaner meat. Since breast meat can dry out more easily, avoid overcooking it.
You can also increase the vegetables by adding sliced zucchini, carrots, green beans, broccoli, mushrooms, or snap peas. Add vegetables according to how long they need to cook so they remain tender rather than becoming overly soft.
For an even richer curry, use a particularly thick full-fat coconut milk. If the sauce becomes thicker than you prefer, stir in a small amount of water or additional coconut milk.
If you enjoy a sweeter Panang curry, add a little more coconut sugar. For extra acidity, finish individual portions with an additional squeeze of fresh lime juice.
Storage/Reheating
Allow leftover Panang curry to cool before transferring it to an airtight container. Store it in the refrigerator for up to 3 to 4 days. If possible, keep cooked jasmine rice in a separate container so the rice does not absorb too much of the curry sauce.
To reheat the curry on the stovetop, place it in a saucepan over medium-low heat and cook until thoroughly heated, stirring occasionally. If the sauce has thickened considerably in the refrigerator, add a splash of water or coconut milk.
Individual servings can also be reheated in the microwave. Heat in short intervals, stirring between each one, until the chicken and sauce are hot throughout.
The curry can be frozen in an airtight freezer-safe container. Keep in mind that coconut-based sauces can sometimes separate slightly after freezing. Thaw the curry in the refrigerator overnight, then reheat it gently while stirring to help the sauce come back together.
FAQs
What is Panang curry?
Panang curry is a Thai-style curry known for its rich, creamy consistency and balance of spicy, salty, sweet, and aromatic flavors. It is generally thicker and richer than many brothier Thai curries and is commonly prepared with coconut milk.
Is Panang curry very spicy?
It can be spicy, but the heat level depends heavily on the curry paste and how much you use. Coconut milk, peanut butter, and coconut sugar help soften the intensity of the chilies. You can reduce the curry paste for a milder dish or add fresh chilies for more heat.
Can I use chicken breast instead of chicken thighs?
Yes. Boneless, skinless chicken breast can replace the thighs. Cut it into evenly sized pieces and monitor it carefully because chicken breast generally becomes dry more quickly when overcooked.
Why is peanut butter added to this Panang curry?
Peanut butter contributes a creamy, nutty richness and helps thicken the sauce. Unsweetened natural peanut butter is ideal because it provides peanut flavor without introducing unnecessary sweetness.
Can I make this curry without fish sauce?
Yes. Fish sauce contributes significant salty and savory flavor, so omitting it will change the finished curry. If necessary, you can replace it with an appropriate savory alternative, adjusting the amount to taste.
What can I serve with chicken Panang curry?
Jasmine rice is an excellent accompaniment because it absorbs the creamy curry sauce. You can also serve the curry with other cooked rice varieties or alongside vegetables for a lighter meal.
What are kaffir lime leaves used for?
Kaffir lime leaves provide an intensely fragrant citrus aroma that complements coconut milk and curry paste. Removing the tough center stem and lightly crushing the leaves helps release their aromatic oils.
Can I add vegetables to Panang chicken curry?
Absolutely. Bell peppers are already included, but zucchini, green beans, carrots, mushrooms, broccoli, or snap peas can also work well. Choose vegetables that can retain some texture while simmering in the sauce.
How can I thicken Panang curry?
Letting the curry simmer uncovered for a few additional minutes can reduce and thicken the sauce. Using full-fat coconut milk and creamy peanut butter also helps produce the rich consistency associated with this recipe.
Can I make chicken Panang curry ahead of time?
Yes. This curry works well as a make-ahead meal because the sauce remains flavorful after refrigeration. Prepare it in advance, refrigerate it in an airtight container, and gently reheat it before serving. Add fresh basil, chili, and lime garnishes just before serving for the freshest flavor.
Conclusion
Thai Chicken Panang Curry is an easy way to bring bold, aromatic flavors to the dinner table without spending hours in the kitchen. Tender chicken thighs, creamy coconut milk, peanut butter, Thai red curry paste, ginger, garlic, and kaffir lime leaves combine to create a rich sauce with layers of savory, sweet, spicy, and citrusy flavor.
Ready in about 30 minutes and yielding 8 servings, this curry is practical enough for a weeknight while still feeling special. Serve it steaming hot with jasmine rice and your favorite fresh garnishes for a comforting, flavor-packed meal.
Thai Chicken Panang Curry Recipe
A rich and creamy Thai chicken Panang curry with tender chicken thighs, coconut milk, red curry paste, peanut butter, aromatic spices, and fresh lime.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Halal
Ingredients
- 2 tablespoons coconut oil
- 2 pounds boneless skinless chicken thighs (trimmed of excess fat and sliced into bite-sized pieces)
- 3/4 teaspoon coarse kosher salt
- 1 medium yellow onion (chopped)
- 1 medium red bell pepper (chopped)
- 5 large cloves garlic (crushed)
- 1 inch piece fresh ginger (peeled and grated)
- 4 ounce jar Thai red curry paste
- 13.66 ounces canned full-fat unsweetened coconut milk
- 2 tablespoons unsweetened natural creamy peanut butter
- 2 teaspoons fish sauce
- 2 teaspoons coconut sugar
- 1 tablespoon fresh lime juice
- 6 kaffir lime leaves (tough center stem removed and leaves lightly crushed)
- Red chili pepper (thinly sliced, for garnish)
- Thai basil leaves (for garnish)
- Lime wedges (for serving)
- Prepared jasmine rice (optional, for serving)
Instructions
- Add the coconut oil to a medium-large pot over medium-high heat. Once melted, add the chicken and spread it into an even layer. Season with the salt. Cook for 4 to 5 minutes without stirring, then stir and cook for another 3 to 4 minutes.
- Make a well in the center of the pot and add the onion and red bell pepper. Cook for 3 minutes, stirring occasionally.
- Stir in the garlic and ginger and cook for 1 minute, stirring frequently. Add the red curry paste and cook for another 1 minute, stirring frequently.
- Add the coconut milk, peanut butter, fish sauce, and coconut sugar. Stir well until the peanut butter is fully incorporated into the sauce.
- Reduce the heat to medium, cover the pot, and cook for 5 minutes, stirring occasionally.
- Remove the pot from the heat and stir in the fresh lime juice and kaffir lime leaves.
- Serve hot with thinly sliced red chili pepper, Thai basil leaves, lime wedges, and prepared jasmine rice if desired.
Notes
- Adjust the amount of red chili pepper to suit your preferred spice level.
- For the best flavor and texture, use full-fat unsweetened coconut milk.
- Serve with jasmine rice to soak up the creamy Panang curry sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 105 mg
