Creamy Panang Chicken: The Ultimate Easy & Flavorful Recipe

Why Creamy Panang Chicken Curry is a Must-Try

Picture this: It’s a chilly Tuesday evening, and you’re craving something warm, comforting, and just a little exotic. That’s when I whip up my Creamy Panang Chicken Curry. This dish is like a warm hug in a bowl—rich, aromatic, and bursting with bold flavors. The creamy coconut milk blends perfectly with the spicy-sweet curry paste, while tender chicken pieces soak up all that goodness. Trust me, once you try it, you’ll want to make it a regular on your dinner menu.

A Little History Behind Panang Curry

Panang Curry hails from Thailand, where it’s a beloved staple in Thai cuisine. Unlike other curries, Panang has a thicker, richer sauce thanks to its generous use of coconut cream. Traditionally, it’s made with beef, but chicken works beautifully too. The name “Panang” might come from the Malaysian word “penang,” meaning “nut,” which could explain why peanuts or peanut butter often find their way into the recipe. I first tried Panang Curry during a trip to Bangkok, and I was hooked. Back home, I experimented until I nailed this version—it’s become a family favorite!

Why You’ll Love This Recipe

This Creamy Panang Chicken Curry is as easy as it is delicious. With just 30 minutes from prep to plate, it’s perfect for busy weeknights. Plus, the ingredients are simple yet pack a punch. The combination of fragrant spices, creamy coconut milk, and fresh herbs creates layers of flavor that feel restaurant-worthy. Whether you’re new to Thai cooking or a seasoned pro, this recipe will impress without overwhelming you.

Perfect Occasions to Make This Dish

This curry shines on casual weeknights when you need something quick but satisfying. It’s also great for dinner parties because it looks fancy but doesn’t require hours in the kitchen. Serve it alongside steamed jasmine rice, and watch your guests rave about your culinary skills. Bonus: leftovers taste even better the next day, making it ideal for meal prep.

Ingredients You’ll Need

• 2 tablespoons coconut oil or vegetable oil
• 3–4 tablespoons Panang curry paste (see notes)
• 1 can (400 ml) unsweetened full-fat coconut milk, divided
• 4 boneless, skinless chicken thighs, thinly sliced (about 900 g)
• 1 tablespoon palm sugar, coconut sugar, brown sugar, or turbinado sugar
• 2 tablespoons fish sauce (adjust to taste)
• 1 red bell pepper, thinly sliced
• 6 kaffir lime leaves, lightly crushed
• 1 cup snow peas (optional)
• 10 Thai basil leaves or Italian basil leaves, plus extra for garnish
• 3 tablespoons natural peanut butter (see notes)
• 4 additional kaffir lime leaves, finely sliced (optional for garnish)

Substitution Options

• Coconut Oil: Use any neutral oil if you don’t have coconut oil.
• Fish Sauce: Substitute soy sauce for a vegetarian option.
• Kaffir Lime Leaves: If unavailable, add a teaspoon of lime zest for a similar citrusy note.
• Snow Peas: Swap with green beans or omit entirely.
• Thai Basil: Regular basil works fine, though Thai basil adds a unique licorice-like flavor.

Step-by-Step Preparation

Step 1: Toast the Curry Paste

Heat the oil in a large skillet over medium heat until shimmering. Add the Panang curry paste and cook, stirring frequently, until it becomes fragrant and darkens slightly. This takes about 4–5 minutes. The aroma will fill your kitchen, teasing your senses with promises of deliciousness. Pro tip: Don’t rush this step; toasting the paste deepens its flavor.

Step 2: Build the Sauce Base

Pour in one-quarter of the coconut milk and stir it into the curry paste. Keep stirring until the mixture thickens and turns glossy, which usually happens within a minute. Now, toss in the chicken slices, coating them evenly in the sauce. Cook for another minute, constantly stirring to prevent sticking. Next, pour in half of the remaining coconut milk and mix well. The sauce should start looking luxuriously creamy by now.

Step 3: Simmer the Chicken

Add the sugar, fish sauce, red bell pepper, and whole kaffir lime leaves. Let everything simmer gently over medium heat, stirring occasionally. After 5–8 minutes, the chicken should be cooked through. The exact timing depends on how thickly you’ve sliced the meat. Keep an eye on it—you want tender, juicy chicken, not dry bits.

Step 4: Finish with Fresh Ingredients

If using snow peas and Thai basil, throw them in now along with the peanut butter and the rest of the coconut milk. Stir until everything is incorporated and heated through. Taste the curry and adjust the seasoning with more fish sauce or sugar if needed. Remove the whole kaffir lime leaves before serving. Garnish each bowl with fresh basil and finely sliced kaffir lime leaves for a pop of color and freshness.

Chef’s Tip

To elevate your Creamy Panang Chicken, toast the curry paste longer than you think necessary. This unlocks hidden depths of flavor that make the dish truly special. Another trick? Add a splash of lime juice right before serving for a bright, zesty finish.

Timing Breakdown

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

An Interesting Fact About Panang Curry

Did you know that Panang Curry is traditionally served drier than other Thai curries? Instead of drowning the protein in sauce, the focus is on creating a concentrated, intensely flavorful dish. My version leans slightly creamier, but it still stays true to the spirit of Panang.

Necessary Equipment

• Large skillet or wok
• Wooden spoon or spatula
• Sharp knife for slicing chicken and vegetables
• Measuring spoons and cups

Storage Tips

Store leftover Creamy Panang Chicken in an airtight container in the fridge for up to 3 days. The flavors meld beautifully overnight, so don’t hesitate to make a double batch. When reheating, add a splash of water or coconut milk to loosen the sauce, then warm it gently on the stovetop.

If freezing, portion the curry into individual servings. Freeze for up to 3 months. Thaw overnight in the fridge before reheating. Avoid freezing dishes with fresh herbs like basil, as they lose their vibrancy after thawing.

For best results, store the curry separate from the rice. Rice can absorb moisture from the sauce, leaving it dry upon reheating.

Tips and Advice

• Use high-quality curry paste—it makes a world of difference.
• Don’t skip the kaffir lime leaves if you can find them; they’re worth the hunt.
• Adjust spice levels based on your tolerance. Start mild and build up.

Presentation Ideas

• Serve the curry in shallow bowls with a mound of fluffy jasmine rice in the center.
• Garnish with vibrant herbs like Thai basil or cilantro for contrast.
• Drizzle a swirl of coconut milk on top for an elegant touch.

Healthier Alternatives

Here are six variations to suit different dietary needs:

1. Low-Fat Version: Replace full-fat coconut milk with light coconut milk or broth.
2. Vegan Option: Swap chicken for tofu or chickpeas and use soy sauce instead of fish sauce.
3. Gluten-Free Twist: Ensure your curry paste and fish sauce are gluten-free.
4. Spice-Lovers’ Delight: Double the curry paste or add chopped chilies for extra heat.
5. Vegetable-Packed Curry: Bulk it up with zucchini, carrots, or broccoli.
6. Seafood Variation: Try shrimp or scallops instead of chicken for a seafood twist.

Common Mistakes to Avoid

Mistake 1: Using Old or Low-Quality Curry Paste

Curry paste is the heart of this dish. Using stale or low-quality paste can result in bland flavors. Always check the expiration date and opt for reputable brands like Maesri. Tip: Store opened curry paste in the fridge to extend its shelf life.

Mistake 2: Overcooking the Chicken

Chicken thighs are forgiving, but overcooking can still leave them tough and dry. Slice them thinly and monitor the cooking time closely. They’re done when no pink remains and juices run clear.

Mistake 3: Skipping the Toasting Step

Skipping the step where you toast the curry paste diminishes the dish’s depth. Take the time to toast it properly—it’s worth every second.

Frequently Asked Questions

What is Panang Curry Paste?

Panang curry paste is a blend of dried chilies, lemongrass, galangal, garlic, shallots, and shrimp paste. It’s milder and sweeter than other Thai curry pastes, making it approachable for beginners.

Can I Use Chicken Breast Instead of Thighs?

Yes, but thighs are juicier and more flavorful. If using breasts, slice them thinly and reduce cooking time to avoid drying them out.

Where Can I Find Kaffir Lime Leaves?

Look for kaffir lime leaves at Asian grocery stores or specialty markets. Some online retailers also sell fresh or frozen options.

Is This Dish Spicy?

It can be, depending on the curry paste. Adjust the amount to suit your spice preference. Remember, you can always add more but can’t take it away!

Can I Make This Ahead of Time?

Absolutely! In fact, the flavors improve after resting. Reheat gently on the stove, adding a splash of liquid if needed.

What Rice Goes Best with Panang Curry?

Jasmine rice is traditional, but basmati or brown rice work well too. For a low-carb option, try cauliflower rice.

How Do I Know When the Curry is Done?

The chicken should be fully cooked with no pink inside, and the sauce should thicken slightly. Taste and adjust seasonings before serving.

Can I Freeze This Dish?

Yes, freeze portions in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.

What Can I Substitute for Fish Sauce?

Try soy sauce or tamari for a vegetarian alternative. Add a pinch of salt if needed.

Why Does My Curry Taste Bland?

You may need more curry paste, fish sauce, or sugar. Balance is key—tweak these elements until the flavors sing.

Final Thoughts

Creamy Panang Chicken Curry is a dish that brings people together. Its rich flavors, ease of preparation, and versatility make it a standout in any home cook’s repertoire. Whether you’re feeding your family or hosting friends, this curry will never disappoint. So grab those ingredients, fire up the stove, and let the magic happen. Your taste buds will thank you!