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–+ servings
Panang Chicken Curry

Panang Chicken Curry

Discover how to make Panang Chicken Curry, a creamy and flavorful Thai dish perfect for weeknight dinners. Easy steps and tips included.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons coconut oil or vegetable oil
  • 3 to 4 tablespoons prepared Panang curry paste
  • 1 can (400 ml) full-fat, unsweetened coconut milk divided
  • 4 pieces boneless, skinless chicken thighs sliced against the grain
  • 1 tablespoon palm sugar or coconut sugar or 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 by hand
  • 1 cup snow peas optional
  • 10 leaves Thai basil leaves or Italian basil as a substitute
  • 3 tablespoons natural peanut butter
  • 4 pieces additional kaffir lime leaves finely sliced for garnish

Equipment

  • Large skillet or wok
  • Wooden spoon or spatula
  • Measuring spoons and cups
  • Sharp knife and cutting board
  • Serving dishes

Method
 

  1. Heat the oil in a large skillet over medium heat until shimmering.
  2. Add the Panang curry paste and cook, stirring frequently, until fragrant and deepened in color for about 4 to 5 minutes.
  3. Pour in ¼ of the coconut milk and stir until the mixture thickens and is smooth, about 1 minute.
  4. Add the chicken pieces and toss to coat, cooking for another minute before adding half of the remaining coconut milk.
  5. Add the sugar, fish sauce, red bell pepper, and whole kaffir lime leaves, then simmer gently for 5 to 8 minutes until the chicken is cooked through.
  6. Toss in the snow peas and Thai basil, then stir in the peanut butter and remaining coconut milk until combined and heated through.
  7. Garnish each serving with finely sliced kaffir lime leaves and fresh basil.

Nutrition

Calories: 450kcalCarbohydrates: 20gProtein: 27gFat: 34gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 700mgPotassium: 550mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 50mgCalcium: 50mgIron: 2mg

Notes

For an authentic twist, consider toasting your own peanuts and blending them into a coarse paste instead of using store-bought peanut butter. This curry stores beautifully in the fridge for up to 3 days, and the flavors improve over time. Freeze portions for up to 3 months for an easy meal later—just thaw and reheat gently on the stovetop, adding a splash of coconut milk if needed. Always use high-quality ingredients for the best flavor, especially the curry paste and fish sauce. Don't skip the kaffir lime leaves—they're crucial for authenticity! Adjust spiciness by starting with less curry paste and gradually increasing to taste.
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