Go Back
Creamy Panang Chicken

Creamy Panang Chicken

Indulge in the rich flavors of Creamy Panang Chicken Curry. Easy to make, packed with aromatic spices, and perfect for weeknight dinners or special occasions. Try it today!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons coconut oil or vegetable oil
  • 3-4 tablespoons Panang curry paste
  • 1 can (400 ml) unsweetened full-fat coconut milk, divided
  • 4 pieces 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 piece red bell pepper, thinly sliced
  • 6 pieces kaffir lime leaves, lightly crushed
  • 1 cup snow peas (optional)
  • 10 leaves Thai basil leaves or Italian basil leaves plus extra for garnish
  • 3 tablespoons natural peanut butter
  • 4 pieces additional kaffir lime leaves, finely sliced (optional for garnish)

Equipment

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

Method
 

  1. Heat the oil in a large skillet over medium heat until shimmering; add the Panang curry paste and cook until fragrant (4–5 minutes).
  2. Pour in one-quarter of the coconut milk and stir into the curry paste until thickened and glossy; add chicken slices and cook for another minute.
  3. Stir in half of the remaining coconut milk; then add sugar, fish sauce, red bell pepper, and crushed kaffir lime leaves; simmer for 5–8 minutes until chicken is cooked through.
  4. Add snow peas, Thai basil, peanut butter, and the rest of the coconut milk; stir until heated through and taste for seasoning adjustments.

Notes

For the best flavor, toast the curry paste longer than you think is necessary; this enhances its depth. Consider adding a splash of lime juice before serving for a bright finish. Leftovers can be stored in an airtight container in the fridge for up to 3 days; the flavors improve overnight. When reheating, add a splash of water or coconut milk to loosen the sauce and heat gently on the stovetop. If freezing, store portions separately from rice to prevent moisture absorption.