If you’re a fan of bold, flavorful curries, then Panang Chicken Curry should be on your must-try list. This creamy Thai curry is rich with coconut milk, fragrant spices, and a little kick of heat, balanced with the mild, tender chicken. The best part? It’s a lot easier to make at home than you might think, and it’s packed with layers of flavor that will make your taste buds dance.
Whether you’re looking for a cozy weeknight dinner or a dish to impress at a dinner party, this Panang Chicken Curry is sure to do the trick.
Why You’ll Love This Recipe
Panang Chicken Curry is the perfect blend of creamy, spicy, and savory. The rich coconut milk creates a smooth, velvety sauce that coats the tender chicken, while the Panang curry paste gives it that authentic Thai flavor. It’s a dish that brings a little bit of spice, sweetness, and depth without being overwhelming. Plus, it comes together quickly, making it ideal for busy nights when you want something comforting but full of flavor.
Once you try it, you’ll be hooked!
Ingredients (Full list of ingredients below!)
Here’s a peek at what you’ll need to make this delicious curry:
- Chicken breast or thighs
- Panang curry paste (you can find this at most grocery stores or Asian markets)
- Coconut milk
- Fish sauce
- Brown sugar
- Kaffir lime leaves (optional but highly recommended)
- Fresh basil
- Fresh lime juice
The full ingredient list is just below, but these are the core ingredients that make this dish so rich and flavorful.
Directions
Step 1: Prepare the Chicken
Start by cutting your chicken into bite-sized pieces. You can use either boneless, skinless chicken breasts or thighs, depending on your preference. If you like your chicken juicy and tender, thighs are a great choice! Once the chicken is prepped, set it aside while you get the curry started.
Step 2: Cook the Curry Paste
In a large skillet or wok, heat up a little bit of oil over medium heat. Add the Panang curry paste to the pan and cook it for about 1-2 minutes. Stir it constantly to release its rich aromas, and be careful not to burn it. This step helps deepen the flavor of the curry paste.
Step 3: Add Coconut Milk and Simmer
Once the curry paste is fragrant, pour in the coconut milk. Stir everything together, making sure the curry paste dissolves into the coconut milk. Add the fish sauce and brown sugar to balance the flavors—this gives the curry its signature salty-sweet kick. Stir to combine and bring the sauce to a gentle simmer.
Step 4: Cook the Chicken
Add the chicken pieces to the pan and cook for 7-10 minutes, stirring occasionally, until the chicken is cooked through and tender. If you’re using chicken breasts, be careful not to overcook them—thighs are a little more forgiving!
Step 5: Add the Lime Leaves and Basil
If you have Kaffir lime leaves, add them now. You can tear them up a little to release their oils and add an extra burst of citrus flavor. Stir in some fresh basil leaves and let everything simmer for another 2-3 minutes. The basil wilts beautifully into the curry and adds an herbal freshness that perfectly balances the richness of the coconut milk.
Step 6: Finish with Lime Juice
Finally, squeeze in a little fresh lime juice to brighten up the dish. This really helps lift all the flavors and adds a lovely zesty finish.
Step 7: Serve and Enjoy
Serve the Panang Chicken Curry over a bed of steamed jasmine rice. Garnish with additional basil leaves or some chopped peanuts if you like a bit of crunch. Enjoy your flavorful, homemade Thai curry!
Expert Tips and Tricks
- Use Chicken Thighs for Extra Juiciness: If you prefer a juicier, more tender chicken, thighs are the way to go. They’ll stay moist and flavorful during the cooking process.
- Control the Spice Level: Panang curry paste can range in heat. If you like your curry spicier, feel free to add a little chili paste or fresh chili peppers. On the flip side, if you prefer a milder curry, use less curry paste or add a little extra coconut milk to tame the heat.
- Kaffir Lime Leaves: If you can’t find Kaffir lime leaves, you can substitute with a little zest from regular lime. While it won’t have quite the same fragrance, it will still give the curry a lovely citrusy undertone.
- Make it Ahead: Curries like this one often taste even better the next day after the flavors have had time to meld together. If you’re preparing it ahead of time, just reheat it gently on the stove and add a splash of coconut milk if it thickens too much.
Recipe Variations and Possible Substitutions
- Protein Alternatives: You can easily swap the chicken for shrimp, beef, or tofu if you’re looking for a different protein. Shrimp cooks quickly and will only need 3-4 minutes in the sauce, while beef or tofu might need a little longer.
- Vegetarian Version: For a vegetarian version, skip the chicken and load up on vegetables like bell peppers, zucchini, and mushrooms. Add extra tofu for protein, and you’ve got a hearty and satisfying dish.
- Coconut Milk Substitutes: If you’re looking for a lighter option, you can use lite coconut milk, though the curry will be slightly less rich. You could also try almond milk for a dairy-free alternative, but keep in mind the flavor will change a bit.
Serving and Pairing Suggestions
Panang Chicken Curry is best served with a side of steamed jasmine rice, which soaks up the curry beautifully. If you want to make the meal more substantial, serve it with some Thai-inspired sides, like Thai basil chicken or crispy spring rolls. A simple cucumber salad with a little rice vinegar and sesame oil makes a great, refreshing contrast to the richness of the curry.
If you’re feeling adventurous, serve it with a glass of chilled white wine or a cold Thai iced tea for a complete Thai dining experience.
Storage and Reheating Tips
This curry makes great leftovers! Store it in an airtight container in the fridge for up to 3 days. To reheat, just warm it gently in a skillet or saucepan over medium-low heat. If the sauce thickens too much, add a splash of coconut milk or water to get it back to the right consistency.
You can also freeze Panang Chicken Curry for up to 2 months. Just make sure to store it in an airtight container or freezer-safe bag. When ready to eat, thaw it overnight in the fridge and reheat on the stove.
4 FAQs
1. Can I make this curry without fish sauce?
Yes! You can replace the fish sauce with soy sauce or coconut aminos if you prefer a vegetarian or pescatarian option. It won’t taste quite the same, but it’ll still be delicious!
2. Can I use regular curry powder instead of Panang curry paste?
While regular curry powder can be used in a pinch, Panang curry paste has a distinct flavor that makes this dish special. It’s definitely worth seeking out for the authentic taste!
3. How spicy is Panang Chicken Curry?
Panang curry paste is typically mild to medium in spice, but it can vary depending on the brand. If you like a spicier curry, you can always add extra chili paste or fresh chilies to suit your taste.
4. Can I add vegetables to this curry?
Absolutely! Vegetables like bell peppers, zucchini, mushrooms, or eggplant would be great additions to Panang Chicken Curry. Just make sure to cook them in with the chicken so they absorb the flavors of the sauce.
Conclusion
Panang Chicken Curry is a rich, creamy, and utterly delicious dish that’s easy to make and packed with flavor. Whether you’re craving a cozy weeknight meal or want to treat your guests to something special, this recipe is sure to impress. The balance of coconut milk, curry paste, and fresh lime juice creates a harmonious and unforgettable dish. So, grab your ingredients and let’s get cooking—your taste buds are in for a real treat!
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Panang Chicken Curry: A Creamy, Flavorful Dish That Will Transport You Straight to Thailand
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Dish, Curry
- Method: Stovetop (Skillet/Wok)
- Cuisine: Thai
- Diet: Gluten Free
Description
Panang Chicken Curry is a rich, creamy Thai dish made with coconut milk, Panang curry paste, and tender chicken. This dish is perfectly balanced with savory, sweet, and spicy flavors, and it’s surprisingly easy to make at home. Ideal for cozy dinners or impressing guests, this curry is full of bold flavors that will transport you to Thailand.
Ingredients
- 1 lb chicken breast or thighs (boneless, skinless)
- 2 tbsp Panang curry paste
- 1 can (14 oz) coconut milk
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 3–4 Kaffir lime leaves (optional but recommended)
- 1/4 cup fresh basil leaves
- 2 tbsp fresh lime juice
- 2 tbsp vegetable oil (for frying)
Instructions
- Prepare the Chicken: Cut the chicken into bite-sized pieces. Set aside.
- Cook the Curry Paste: Heat oil in a large skillet or wok over medium heat. Add Panang curry paste and cook for 1-2 minutes to release its aroma. Be careful not to burn it.
- Add Coconut Milk and Simmer: Pour in coconut milk and stir to dissolve the curry paste. Add fish sauce and brown sugar to balance the flavors. Bring the sauce to a simmer.
- Cook the Chicken: Add chicken pieces to the pan and cook for 7-10 minutes, stirring occasionally, until the chicken is tender and cooked through. Avoid overcooking if using chicken breasts.
- Add Lime Leaves and Basil: Tear Kaffir lime leaves slightly to release oils, and add them to the curry. Stir in fresh basil leaves and let simmer for another 2-3 minutes.
- Finish with Lime Juice: Add fresh lime juice to brighten the dish.
- Serve and Enjoy: Serve over steamed jasmine rice and garnish with extra basil or chopped peanuts if desired.
Notes
- For Juicy Chicken: Use chicken thighs for a juicier and more forgiving texture.
- Control the Spice: Adjust the heat by adding more or less Panang curry paste, or incorporate chili paste for extra spice.
- Kaffir Lime Substitute: If Kaffir lime leaves are unavailable, substitute with regular lime zest.
- Make Ahead: The curry often tastes better the next day, as the flavors meld together.
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg