The Best Panang Chicken Curry Recipe – Creamy Thai Magic

My kitchen always buzzes with excitement when Panang chicken curry hits the cutting board.

Aromas of fragrant spices drift through every corner, promising something extraordinary.

Coconut milk blends perfectly with rich, creamy Thai-inspired flavors that dance across your palate.

Regional traditions inspire this particular dish, combining complex seasonings with tender protein.

Warm, comforting ingredients create a spectacular meal that feels both authentic and innovative.

Delicate herbs and carefully balanced spices guarantee a remarkable culinary adventure.

You’ll want to savor each delectable bite of this magnificent curry creation.

Panang Chicken Curry Delivers Creaminess with a Spicy Kick

Quick Culinary Adventure: Speed Meets Flavor

• Rapid Prep Magic: Whip up this delicious curry in just 25 minutes from start to finish, perfect for busy weeknight dinners.
• Texture Triumph: Enjoy a creamy, rich sauce with tender chicken and crunchy peanuts that create an exciting multi-dimensional taste experience.
• Customizable Comfort: Easily adjust spice levels and ingredients to match personal preferences, making it a versatile dish for different palates.
• One-Pan Wonder: Minimal cooking equipment needed, reducing cleanup time and making this recipe super convenient for home cooks of all skill levels.

Panang Chicken Curry Essentials

• Chicken: Tender protein that absorbs curry flavors and creates the main body of the dish.

• Panang Curry Paste: Robust Thai spice blend that provides authentic curry depth and heat, choose authentic Thai brand if possible.
• Fish Sauce: Salty umami enhancer, core seasoning in Thai cuisine.

• Coconut Milk: Rich, smooth base that creates creamy curry texture, full-fat version recommended.
• Palm Sugar: Traditional Thai sweetener with deeper flavor than white sugar, balances spice.

• Kaffir Lime Leaves: Authentic Thai fragrant herb with citrusy aroma, fresh leaves provide best flavor.
• Thai Basil: Fresh herb for garnish, adds bright green color and herbal note.

• Peanuts, Peanut Butter: Provides nutty richness and textural complexity, roasted version recommended.

• Cooking Oil: Neutral oil for sautéing curry paste, such as vegetable or canola oil.

Panang Chicken Curry Bold Cooking Tips

Step 1: Prepare Chicken and Ingredients

Grab your chicken and slice it into bite-sized pieces.

• Panang curry paste
• Coconut milk
• Fish sauce
• Palm sugar
• Kaffir lime leaves
• Peanuts or peanut butter
• Thai basil
• Jasmine rice

Grind peanuts into a fine powder if using whole nuts.

Step 2: Ignite the Flavor Base

Heat oil in a wide pan over medium heat.

Drop in the curry paste and stir continuously.

Let the paste sizzle and release its aromatic compounds for 1-2 minutes until the kitchen fills with a rich, spicy fragrance.

Step 3: Create Curry Sauce

Pour half the coconut milk into the pan.

Whisk the mixture gently to blend the curry paste completely.

Allow the sauce to simmer and slightly thicken, developing deep flavors for about 2 minutes.

Step 4: Cook Chicken

Add sliced chicken to the sauce.

Stir thoroughly to coat each piece with the spicy coconut base.

Cook for 5-7 minutes, ensuring the chicken becomes tender and fully cooked through.

Step 5: Layer Complex Flavors

• Fish sauce
• Palm sugar
• Kaffir lime leaves
• Crushed peanuts or peanut butter

Let the curry simmer for another 5 minutes, allowing ingredients to meld together beautifully.

Step 6: Final Touch and Serve

Taste the curry and adjust seasonings if needed.

If the sauce seems too thick, splash in some water or broth.

Sprinkle fresh Thai basil and extra chopped peanuts on top.

Serve piping hot over fluffy jasmine rice.

Creamy Curry Cooking Tips for Panang Chicken

• Select high-quality, fresh chicken and fragrant curry paste for the most authentic and delicious panang curry flavor.
• Carefully toast the curry paste in oil until it releases its aromatic oils, which helps develop deeper, richer taste profiles.
• Add coconut milk gradually and simmer slowly to achieve the perfect creamy texture without separating the sauce.
• Taste and adjust fish sauce and palm sugar incrementally to create a harmonious sweet, salty, and savory balance.
• Substitute chicken with tofu for vegetarian version, use gluten-free fish sauce for sensitive diets, and swap peanuts with sunflower seeds for nut allergies.

Panang Chicken Curry Storage Guide

• Store leftover Panang chicken curry in an airtight container within 2 hours of cooking. Keep in the refrigerator for up to 3-4 days.
• Transfer cooled curry to freezer-safe containers or heavy-duty freezer bags. Properly stored, it will maintain quality for 2-3 months.
• Pour curry into a saucepan, add a splash of water or coconut milk to restore moisture. Warm over medium-low heat, stirring occasionally until heated through completely.
• Place curry in a microwave-safe dish, cover with a microwave-safe lid or damp paper towel. Heat in 30-second intervals, stirring between each interval to ensure even warming.

Spicy or Sweet With Panang Chicken Curry

• Pair with Thai Iced Tea: A sweet, creamy beverage that perfectly complements the rich, spicy curry by balancing its intense flavors and cooling the palate.
• Serve with Cucumber Salad: Crisp, refreshing side dish with tangy vinegar dressing that cuts through the curry's creaminess and provides a light, zesty contrast.
• Match with Singha Beer: Classic Thai lager with crisp, light profile that helps cleanse the palate and reduces the heat from the panang curry's spiciness.
• Choose Jasmine Rice: Traditional white rice that absorbs the curry's delicious sauce, enhances the overall dining experience with its soft, fragrant texture.

Panang Curry With Spice And Veggie Swaps

• Vegetarian Panang Curry: Swap chicken with firm tofu, tempeh, or mixed vegetables like bell peppers, eggplant, and zucchini for a plant-based version.
• Seafood Variation: Replace chicken with shrimp, scallops, or white fish for a protein-packed seafood curry that maintains the creamy texture.
• Low-Carb Option: Use cauliflower rice instead of jasmine rice and reduce palm sugar to create a keto-friendly alternative that keeps the rich, spicy flavors.
• Dairy-Free Adaptation: Ensure all ingredients are dairy-free and use coconut milk as the base, making it suitable for those with dairy sensitivities while preserving the authentic Thai curry taste.

FAQs

• What is Panang curry originally from?

Panang curry originates from Thailand, specifically from the central region. It’s known for being milder and creamier compared to other Thai curries.

• Is Panang curry spicy?

Panang curry is generally mild to medium in spiciness. The heat level depends on the specific curry paste used, but it’s typically less spicy than red or green Thai curries.

• Can I make this curry without fish sauce?

While fish sauce adds depth of flavor, you can substitute it with soy sauce or tamari for a vegetarian option. However, the traditional taste will be slightly different.

• What makes Panang curry different from other Thai curries?

Panang curry is distinguished by its thicker, richer sauce and the addition of ground peanuts, which create a unique nutty flavor and creamy texture compared to other Thai curries.

Panang Chicken Curry Recipe

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4.6 from 34 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Panang chicken curry whispers exotic Thai culinary tales with its luscious coconut-based sauce and harmonious spice blend. Succulent chicken nestles in velvety sauce, promising a sensory journey that lingers deliciously on your palate.

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Ingredients

Scale 1x2x3x

Protein:

• 1 lb (454 grams) boneless, skinless chicken breast or thighs, sliced into bite-sized pieces

Curry Base:

• 3 tablespoons Panang curry paste (Mae Ploy or Maesri recommended)
• 1 can (14 ounces / 414 milliliters) full-fat coconut milk
• 1 tablespoon fish sauce (or soy sauce for vegetarian version)

Additional Ingredients:

• 1 tablespoon oil
• 1 tablespoon palm sugar or brown sugar
• 2–3 kaffir lime leaves, torn into pieces (or 1/2 teaspoon lime zest)
• 2 tablespoons crushed peanuts or smooth peanut butter
• Fresh Thai basil leaves for garnish (optional)

Optional Heat:

• 1–2 sliced Thai chilies or 1/2 teaspoon chili flakes

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Instructions

1. Unleash the aromatic symphony of Thai cuisine by preparing all ingredients meticulously, ensuring chicken is thinly sliced and peanuts are finely ground or chopped.
2. Awaken the curry’s essence by heating oil in a pan, introducing the vibrant curry paste and stirring until its fragrance permeates the kitchen, releasing complex layers of flavor.
3. Invite the luxurious coconut milk to dance with the curry paste, pouring half the quantity and allowing the mixture to simmer gently, creating a velvety foundation for the dish.
4. Introduce the sliced chicken, tenderly coating each piece in the aromatic sauce, and allow it to cook thoroughly, absorbing the rich, spicy undertones of the curry.
5. Enhance the depth of flavor by incorporating the remaining coconut milk, complemented by a harmonious blend of fish sauce, palm sugar, and kaffir lime leaves.
6. Elevate the texture and complexity by folding in crushed peanuts or a dollop of peanut butter, letting the ingredients meld together in a slow, tantalizing simmer.
7. Refine the curry’s balance by tasting and adjusting seasonings, ensuring the consistency is perfect – adding water or broth if needed to achieve the ideal silkiness.
8. Present the culinary masterpiece adorned with fresh Thai basil and a sprinkle of chopped peanuts, serving alongside fragrant jasmine rice to complete this sensory journey.

Notes

• Choose fresh, high-quality chicken breasts or thighs for the most tender and flavorful curry.
• Toast whole peanuts in a dry skillet for a deeper, nuttier flavor before grinding or chopping.
• Customize heat levels by adjusting the amount of curry paste, using mild or spicy varieties based on personal preference.
• Substitute coconut milk with light coconut milk or dairy alternatives for a lower-calorie or vegan version of the dish.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Sautéing
• Cuisine: Thai

Nutrition

• Serving Size: 4
• Calories: 440
• Sugar: 6 g
• Sodium: 900 mg
• Fat: 27 g
• Saturated Fat: 23 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 17 g
• Fiber: 2 g
• Protein: 28 g
• Cholesterol: 85 mg