Chicken Panang Curry

This easy Chicken Panang Curry recipe features tender chicken cooked in a rich Thai coconut sauce with peanut butter, curry paste, and fresh vegetables. A perfect homemade Thai dinner, ready in 30 minutes using simple ingredients. Ideal for weeknight meals or meal prep, this creamy curry pairs perfectly with jasmine rice and fresh herbs.

This Chicken Panang Curry is rich, creamy, and packed with flavor, combining tender chicken, aromatic spices, coconut milk, and a hint of peanut. It’s quick enough for a weeknight meal but delicious enough to impress guests.

Ingredients

For the Curry:

• 2 tbsp oil
• 3 chicken breasts (approx. 525g / 1.1 lbs), cut into bite-sized pieces
• Pinch of salt and pepper
• 1 onion, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 garlic cloves, minced
• 1 tbsp ginger paste
• 2 tbsp Panang curry paste
• 2 tbsp peanut butter
• 240 ml (1 cup) chicken stock
• 400 ml (14 oz) full-fat coconut milk
• 1 tbsp fish sauce
• 2 tbsp lime juice (juice of 1 lime)
• 2 tbsp light brown sugar
• 10 Thai basil leaves
• 1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water (optional, for thickening)

To Serve:

• Cooked jasmine or long-grain rice
• 2 tbsp chopped unsalted peanuts
• 2 spring onions (scallions), chopped
• 8–12 Thai basil leaves

Instructions

1. Heat the oil in a large skillet or frying pan over medium-high heat.
2. Add the chicken pieces, season with salt and pepper, and cook for about 5 minutes, turning occasionally until sealed on all sides (not fully cooked).
3. Add the sliced onion, bell peppers, garlic, ginger paste, and Panang curry paste. Cook for 3 minutes, stirring often, until everything is coated in the curry paste.
4. Stir in the peanut butter, chicken stock, coconut milk, fish sauce, lime juice, brown sugar, and Thai basil leaves.
5. Bring to a gentle boil, then reduce the heat and simmer for 5–10 minutes, until the chicken is fully cooked and the sauce has slightly thickened.
6. If a thicker sauce is desired, slowly stir in the cornflour slurry a little at a time until the desired consistency is reached.
7. Remove from heat and serve with rice. Garnish with chopped peanuts, spring onions, and extra Thai basil leaves.

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Tips

• Slice the vegetables thinly to ensure they cook evenly and quickly.
• Adjust the curry paste to your spice tolerance; Panang curry is milder than red curry but still has a kick.
• Add the cornflour slurry gradually—just enough to slightly thicken without making the sauce too heavy.

Variations and Substitutions

• Protein alternatives: Swap chicken for shrimp, tofu, or thinly sliced beef.
• Vegetarian version: Omit the fish sauce and use soy sauce or tamari; substitute chicken with tofu or mixed vegetables.
• Nut-free: Omit the peanut butter and chopped peanuts; you can add sunflower seed butter or tahini for a similar texture.
• Extra heat: Add fresh sliced chili or a touch of chili oil for more spice.

FAQs

Is Panang curry spicy?
It’s mildly spicy with a rich, creamy texture. You can control the heat by adjusting the amount of curry paste.

Can I make it ahead of time?
Yes, it stores well in the fridge for up to 3 days. Reheat gently on the stovetop.

Can I freeze it?
Yes, freeze in airtight containers for up to 2 months. Thaw in the refrigerator before reheating.

Serving Suggestions

• Serve with steamed jasmine or long-grain rice to soak up the flavorful sauce.
• Pair with Thai cucumber salad for a fresh, cooling side.
• For a complete Thai-inspired meal, serve alongside spring rolls or papaya salad.

Why You’ll Love This Recipe

• Ready in 30 minutes: Perfect for weeknight cooking.
• Bold flavor: Sweet, salty, tangy, and creamy with just the right amount of spice.
• Customizable: Easily adapted for dietary needs or preferred ingredients.
• Restaurant-style at home: Authentic Thai taste with minimal effort.