Panang Curry with Chicken Recipe – Thai Special
Panang Curry with Chicken is a rich, creamy Thai dish that combines tender chicken slices with a thick coconut-based curry sauce infused with Panang curry paste, kaffir lime leaves, and balanced sweetness from palm sugar. This curry delivers a harmonious blend of savory, spicy, and slightly sweet flavors, heightened by fish sauce and fragrant herbs. It’s quick to cook—ready in about 30 minutes—and pairs beautifully with steamed jasmine rice for a comforting, satisfying meal that brings the taste of Thai cuisine into your kitchen.
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
For the Curry:
- 1 lb (450g) chicken breast or thighs, sliced thinly
- 1 tablespoon vegetable oil
- 2 tablespoons Panang curry paste
- 1 can (13.5 oz) coconut milk (full-fat for richness)
- 1 tablespoon fish sauce (or soy sauce as a substitute)
- 1 tablespoon palm sugar (or brown sugar)
- 4-5 kaffir lime leaves, torn into pieces
- 1/2 cup water or chicken broth (adjust for consistency)
- 1/2 cup red bell pepper, sliced (optional)
- 1/4 cup Thai basil leaves (optional)
For Garnish:
- Fresh Thai basil leaves
- Sliced red chilies (optional)
Cook the Curry:
Heat vegetable oil in a large pan over medium heat.
Add Panang curry paste and stir-fry for 1-2 minutes until fragrant.
Pour in half of the coconut milk and stir well, allowing the curry paste to blend smoothly into the milk.
Add the sliced chicken and cook for 3-5 minutes, stirring occasionally, until the chicken is lightly cooked.
Simmer the Curry:
Pour in the remaining coconut milk, followed by fish sauce, palm sugar, and kaffir lime leaves.
Stir well and let the curry simmer for 8-10 minutes, allowing the flavors to meld.
If the curry is too thick, add water or chicken broth to reach your desired consistency.
Add red bell peppers (if using) and let simmer for 2 more minutes.
Serve:
Turn off the heat and stir in Thai basil leaves.
Transfer the curry to serving bowls and garnish with fresh basil and sliced red chilies.
Serve hot with steamed jasmine rice.
Recipe Notes:
Protein Variations: Swap chicken for shrimp, beef, tofu, or mixed vegetables to tailor the dish to your taste or dietary preferences.
Curry Paste Substitute: If you can’t find Panang paste, use red curry paste and reduce the heat—add kaffir lime and a little peanut butter (if available) for richness.
Spice Level Adjustment: Increase the amount of curry paste for extra heat, or reduce it and balance with more palm sugar for a milder, sweeter profile.
Consistency Control: If the curry becomes too thick, thin it with water or chicken broth; for a richer body, use full-fat coconut milk and reduce liquid gradually.
Serving & Garnish Tips: Finish with fresh Thai basil leaves and sliced red chilies for color and aroma. Serve hot with jasmine rice or sticky rice and a side of crisp vegetables to round out the meal.
