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–+ servings
Panang Chicken Curry

Panang Chicken Curry

Discover how to make a quick and flavorful Panang Chicken Curry that transforms weeknight dinners into a magical Thai-inspired feast. Easy recipe with rich spices!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons oil (coconut or vegetable)
  • 3–4 tablespoons Panang curry paste
  • 1 can (400 ml) full-fat, unsweetened coconut milk divided
  • 1 tablespoon palm sugar, coconut sugar, brown sugar, or turbinado
  • 2 tablespoons fish sauce (adjust to taste)
  • 1 red bell pepper thinly sliced
  • 6 kaffir lime leaves lightly crushed by hand
  • 1 cup snow peas optional
  • 10 leaves Thai basil or Italian basil as a substitute
  • 3 tablespoons natural peanut butter
  • 4 kaffir lime leaves finely sliced optional for garnish

Equipment

  • Large skillet
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Measuring spoons

Method
 

  1. Heat the oil in a large skillet over medium heat until shimmering.
  2. Add the curry paste and cook, stirring frequently, for 4–5 minutes until fragrant.
  3. Pour in 1/4 of the coconut milk and stir until thickened to a smooth paste, about 1 minute.
  4. Add the chicken pieces, coating them in the sauce and cook for 1 minute.
  5. Add half of the remaining coconut milk and mix well.
  6. Toss in the sugar, fish sauce, red bell pepper, and whole kaffir lime leaves.
  7. Simmer gently for about 5–8 minutes until chicken is cooked through.
  8. Add the snow peas and Thai basil, then stir in the peanut butter and remaining coconut milk.
  9. Taste and adjust seasoning with fish sauce or sugar if needed.
  10. Remove the whole kaffir lime leaves and garnish with fresh basil and finely sliced lime leaves.

Nutrition

Calories: 450kcalCarbohydrates: 21gProtein: 26gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 1100mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 30mgCalcium: 4mgIron: 15mg

Notes

For an authentic touch, toast your curry paste longer for deeper flavor. Use high-quality curry paste for the best results. Serve with jasmine rice or sticky rice for an authentic experience. This curry can be stored in the fridge for up to 3 days or frozen for up to 3 months; just leave out the fresh basil for freezing. Don't skip the peanut butter; it ties the dish together beautifully! Adjust spice levels according to your heat tolerance.
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