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–+ servings
Panang Chicken Delight

Panang Chicken Delight

Savor the rich flavors of Panang Chicken Delight—a creamy, spicy Thai curry that's quick to make and perfect for any occasion. Try it tonight!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons coconut oil or vegetable oil
  • 3 to 4 tablespoons Panang curry paste adjust to taste
  • 400 ml unsweetened full-fat coconut milk divided
  • 900 g boneless, skinless chicken thighs thinly sliced
  • 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 regular basil leaves
  • 3 tablespoons natural peanut butter
  • 4 additional kaffir lime leaves finely sliced, optional for garnish

Equipment

  • Large nonstick 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. Add the curry paste and stir frequently for about 4-5 minutes.
  2. Pour in one-quarter of the coconut milk and mix it with the curry paste until thickened and glossy for about a minute.
  3. Add the chicken and coat evenly with the sauce. Cook for another minute, then pour in half of the remaining coconut milk.
  4. Add the sugar, fish sauce, red bell pepper, and whole kaffir lime leaves. Simmer gently for 5-8 minutes, stirring occasionally.
  5. If using, add snow peas and basil along with the peanut butter and the rest of the coconut milk. Stir until smooth and creamy.

Nutrition

Calories: 400kcalCarbohydrates: 16gProtein: 25gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 15IUVitamin C: 35mgCalcium: 10mgIron: 15mg

Notes

Use high-quality curry paste for maximum flavor impact. Don't skip toasting the paste—it builds depth in flavor. Adjust seasonings gradually to suit your palate. Store leftovers in an airtight container in the fridge for up to three days. For an ultra-luxurious texture, blend a small portion of the cooked sauce before mixing it back in. This dish pairs well with jasmine rice and can be garnished with fresh herbs and crushed peanuts for added texture.
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