The Best Thai Chicken Panang Curry Recipe

Introduction

Thai Chicken Panang Curry is a rich and aromatic dish that balances creamy coconut milk with bold spices. This recipe combines tender chicken thighs with fragrant herbs and a flavorful Panang curry paste, creating a delicious meal perfect for any night of the week.

Ingredients

• 1 1/2 lbs chicken thigh (boneless, cut into bite size pieces)
• 1 white onion (finely chopped)
• 5 cloves garlic (minced)
• 1 green bell pepper (chopped)
• 1 red bell pepper (chopped)
• 1/2 inch galangal (roughly sliced)
• 1 inch lemongrass (roughly sliced)
• 1 tablespoon coconut oil
• 1 small jar Thai Panang curry paste (about 4 ½ tablespoons)
• 1 tablespoon unsweetened peanut butter
• 1 teaspoon fish sauce
• 1 pinch nutmeg powder (optional)
• Salt to taste (if required)
• 2 teaspoons palm sugar (or brown sugar)
• 6-8 kaffir lime leaves (crushed)
• 1 can (14 oz) coconut milk
• 1/4 cup Thai basil leaves

Instructions

1. Step 1: Heat a skillet or deep-bottom pan and add coconut oil. Wait until the oil melts.
2. Step 2: Sauté the finely chopped onions in the hot coconut oil until translucent.
3. Step 3: Add roughly sliced galangal and lemongrass to the pan.
4. Step 4: Add minced garlic, red and green bell peppers. Cook for 2 minutes while stirring constantly.
5. Step 5: Push the vegetables to one side of the pan. Add the chicken pieces and cook until they brown slightly and change color.
6. Step 6: Mix the chicken and vegetables together and continue cooking for another minute.
7. Step 7: Push the chicken-vegetable mix to one side. Scoop the Panang curry paste onto the empty side of the pan. Stir and fry the paste in the oil until the oil separates from it. Pro tip: Frying the curry paste intensifies the flavors and makes the curry more delicious.
8. Step 8: Stir in the peanut butter, fish sauce, palm sugar, and nutmeg powder (if using). Crush the kaffir lime leaves in your palm to release their oils and add them to the pan.
9. Step 9: Cook while stirring regularly for 2 minutes.
10. Step 10: Reduce the flame to simmer and pour in the coconut milk. Stir well.
11. Step 11: Let the curry cook for 5-7 minutes or until the chicken is fully cooked through.
12. Step 12: Turn off the heat and stir in the Thai basil leaves.
13. Step 13: Serve hot with steamed jasmine rice or rice noodles for a delightful meal.

Tips & Variations

• If you can’t find palm sugar, substitute with brown sugar or jaggery for sweetness.
• Crushing kaffir lime leaves before adding them releases a wonderful aroma that enhances the curry.
• For a spicier version, add sliced fresh chilies or extra curry paste to taste.
• Chicken thighs are preferred for tenderness, but you can substitute with chicken breast if desired.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling of the coconut milk. Avoid microwaving at high heat to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought Panang curry paste?

Yes, store-bought Panang curry paste works well and saves time. Just check the label for spice level and adjust amounts accordingly.

What can I serve with Panang curry?

Steamed jasmine rice is traditional and complements the rich curry beautifully. Rice noodles or brown rice are good alternatives if you prefer.

The Best Thai Chicken Panang Curry Recipe

Print Recipe

★★★★★

4.5 from 51 reviews

This authentic Thai Chicken Panang Curry features tender chicken thighs simmered in a rich and creamy coconut milk sauce infused with fragrant Panang curry paste, kaffir lime leaves, and a hint of peanut butter. This dish offers a perfect balance of savory, sweet, and aromatic flavors, making it an irresistible meal best served with steamed jasmine rice or rice noodles.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 1/2 lbs chicken thigh (boneless, cut into bite size pieces)
• 1 white onion (finely chopped)
• 5 cloves garlic (minced)
• 1 green bell pepper (chopped)
• 1 red bell pepper (chopped)
• 1/2 inch galangal (roughly sliced)
• 1 inch lemongrass (roughly sliced)
• 1 tablespoon coconut oil
• 1 small jar Thai Panang curry paste (about 4 ½ tablespoons)
• 1 tablespoon unsweetened peanut butter
• 1 teaspoon fish sauce
• 1 pinch nutmeg powder (optional)
• Salt to taste (if required)
• 2 teaspoons palm sugar (or brown sugar)
• 6–8 kaffir lime leaves (crushed)
• 1 can (14 oz) coconut milk
• 1/4 cup Thai basil leaves

Instructions

1. Heat the Oil: Heat a skillet or deep bottom pan over medium heat. Add the coconut oil and wait until it melts and is hot.
2. Sauté Onions: Add the finely chopped onions to the hot coconut oil and sauté until the onions become translucent, releasing their sweetness.
3. Add Galangal and Lemongrass: Add the roughly sliced galangal and lemongrass to the pan and cook briefly to infuse their flavors into the oil.
4. Add Garlic and Bell Peppers: Stir in the minced garlic, chopped red and green bell peppers. Cook for 2 minutes while constantly stirring to prevent burning and ensure even cooking.
5. Cook Chicken: Push the vegetables to one side of the pan. Add the cleaned chicken thigh pieces to the empty side and cook until the chicken browns slightly and changes color.
6. Combine Chicken and Vegetables: Mix the chicken and vegetables together thoroughly and cook for an additional minute to blend the flavors.
7. Fry Curry Paste: Gather the chicken and vegetable mixture to one side again. Scoop out the Thai Panang curry paste (or Thai red curry paste) onto the empty side of the pan. Stir and fry the paste in the oil until the oil separates from the paste. This step is crucial for enhancing the curry’s flavor.
8. Add Seasonings: Stir in the unsweetened peanut butter, fish sauce, and palm sugar. Add nutmeg powder now if using. Crush the kaffir lime leaves in your palm to release their aroma and add them to the pan. Note: You can substitute palm sugar with brown sugar or jaggery if needed.
9. Cook Seasonings: Cook the curry mixture, stirring regularly for 2 minutes to meld the flavors.
10. Add Coconut Milk: Reduce the heat to a simmer. Slowly pour in the thick coconut milk, stirring to combine everything evenly.
11. Simmer: Let the curry cook on low heat for 5-7 minutes until the chicken is fully cooked through and tender.
12. Finish Dish: Turn off the heat and stir in the fresh Thai basil leaves to add a bright, herbal note.
13. Serve: Serve the Panang curry hot with steamed jasmine rice or rice noodles for a complete meal.

Notes

• Frying the curry paste in oil is essential to release its full flavor and aroma.
• Crushing kaffir lime leaves before adding them enhances their aroma in the curry.
• If palm sugar is unavailable, brown sugar or jaggery can be used as a substitute.
• Chicken thighs are preferred for their tenderness and flavor; boneless pieces ensure easy cooking and eating.
• This curry pairs excellently with jasmine rice or rice noodles to soak up the delicious sauce.

Keywords: Thai chicken curry, Panang curry, Thai recipes, coconut milk curry, easy Thai dinner, chicken thigh curry