Print

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.

Ingredients

Scale

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

Find it online: https://leofoster.com/the-best-thai-chicken-panang-curry-recipe/