I finally perfected my Easy Panang Curry Chicken, a light, healthy red curry that rivals any takeout and has become my go-to for busy nights.
I always thought Panang was just another red curry until I tried this. I made the Best Thai Panang Chicken Curry and honestly it’s the most amazing red chicken curry i’ve had, lighter than takeout yet still wildly satisfying.
I keep a jar of Panang curry paste handy and coconut milk gives the sauce that silky, slightly sweet finish. This is my kind of Thai Chicken Curry, and yeah I call it an Easy Panang Curry Chicken for nights when I’m lazy but hungry for big flavor.
The taste sneaks up on you, weirdly bright and addictive, you’ll wanna see the VIDEO and then dig in.
Ingredients
- Chicken thighs: Tender, fatty dark meat adds protein and rich mouthfeel, keeps curry juicy and satisfying.
- Coconut milk: Creamy, high in healthy fats gives coconut sweetness and silky sauce texture.
- Panang curry paste: Spicy, savory blend of chiles, peanuts and aromatics, provides depth and heat.
- Kaffir lime leaves: Bright citrus aroma adds sour top notes, lifts the whole curry flavor.
- Fish sauce: Salty umami booster, adds savory depth but use sparingly or it’ll overpower.
- Palm sugar: Soft caramel sweetness balances heat and salt, a little goes a long way.
- Thai basil: Peppery, minty herb finishes with fresh bite and fragrant lift.
- Red bell pepper: Adds crunch, sweet vitamin C and color, keeps curry bright.
Ingredient Quantities
- 1 1/2 lbs boneless skinless chicken thighs (about 700 g)
- 2 tbsp vegetable oil
- 3 tbsp Panang curry paste
- 1 can (13.5-14 fl oz) full fat coconut milk
- 1/2 cup low sodium chicken broth or water
- 3 kaffir lime leaves, torn or 1 tsp lime zest
- 2 tbsp fish sauce
- 1-2 tbsp palm sugar or light brown sugar, to taste
- 1 red bell pepper, thinly sliced
- 2 tbsp roasted peanuts, roughly chopped or 1 tbsp peanut butter
- 1/4 cup Thai basil leaves, packed
- 2 tbsp lime juice (about 1 lime)
- 2 garlic cloves, minced
- 1 small shallot, thinly sliced (optional)
- 1-2 Thai bird chiles, sliced (optional)
- Salt and pepper, to taste
- Cooked jasmine rice, for serving
How to Make this
1. Prep everything first: cut 1 1/2 lbs chicken thighs into bite sized pieces and season lightly with salt and pepper, mince 2 garlic cloves, thinly slice 1 small shallot and 1 red bell pepper, slice 1 to 2 Thai bird chiles, tear 3 kaffir lime leaves (or zest 1 tsp lime), chop 2 tbsp roasted peanuts and pick 1/4 cup Thai basil leaves.
2. Heat 2 tbsp vegetable oil in a large skillet over medium high heat. Add chicken in a single layer and sear until nicely browned but not fully cooked, about 3 to 4 minutes per side. Work in batches if needed so you dont crowd the pan. Remove chicken to a plate.
3. In the same pan add the shallot and garlic and sauté briefly until soft and fragrant, about 1 minute. Add 3 tbsp Panang curry paste and fry together with a couple tablespoons of the coconut milk until the paste smells aromatic and darker, this blooms the flavor.
4. Pour in the rest of the 1 can (1
3.5 to 14 fl oz) full fat coconut milk and 1/2 cup low sodium chicken broth or water, stir to combine and scrape up any browned bits. Add the torn kaffir lime leaves or lime zest now.
5. Stir in 2 tbsp fish sauce and 1 to 2 tbsp palm sugar or light brown sugar, start with 1 tbsp then add more to taste. Bring to a gentle simmer, dont let the coconut milk boil hard or it can split.
6. Return the seared chicken and any accumulated juices to the pan, reduce heat and simmer gently until chicken is cooked through about 6 to 8 minutes.
7. Add the sliced red bell pepper and 2 tbsp roasted peanuts (or 1 tbsp peanut butter if you prefer a smoother, richer finish). If using peanut butter, whisk it with a little hot broth first so it blends. Simmer 2 to 3 minutes more so peppers stay slightly crisp.
8. Turn off the heat and stir in 1/4 cup packed Thai basil leaves and 2 tbsp lime juice. Taste and adjust with extra fish sauce, sugar, salt and pepper if needed. Add sliced chiles to your heat preference.
9. Serve hot over cooked jasmine rice, sprinkle extra chopped peanuts and more basil on top, squeeze additional lime if you like. Enjoy, its way better than takeout.
Equipment Needed
1. Cutting board, sturdy and big enough for chicken and peppers
2. Sharp chef knife for slicing, dicing and trimming
3. Large heavy-bottomed skillet or sauté pan (12-inch works well)
4. Tongs or a spatula to sear and turn the chicken
5. Wooden spoon or heatproof spatula for stirring the curry
6. Measuring spoons and 1/2-cup measuring cup for coconut milk, fish sauce, sugar etc
7. Small bowl and a fork or small whisk to loosen peanut butter and mix sauces
8. Can opener for the coconut milk and a ladle or large spoon for serving
Enjoy, its a quick kit that covers everything youll need.
FAQ
Best Thai Panang Chicken Curry (VIDEO) Recipe Substitutions and Variations
- Chicken thighs: swap for boneless skinless chicken breast if you prefer white meat, just cut cooking time so it doesnt dry out. For a vegetarian option use firm tofu or tempeh, press, cube and brown before adding to the curry.
- Panang curry paste: no jar? Use red curry paste plus 1 Tbsp peanut butter and 1 tsp palm or brown sugar to mimic the nutty sweet flavor. Start with less paste and taste as you go.
- Fish sauce: replace with equal parts soy sauce or tamari. For a vegetarian version do soy plus a squeeze of lime (about 1 tsp) to add that salty umami brightness.
- Kaffir lime leaves: substitute 1 tsp lime zest or a few thin strips of regular lime peel, add early so the oils release; finish with a little lime juice if you want more punch.
Pro Tips
1) Pat the chicken dry and sear in a hot pan, but dont crowd it. If the pan is full the meat will steam not brown, and you lose that flavor. Work in batches and let pieces get a good crust before flipping.
2) Always bloom the curry paste with a little coconut milk or oil till it smells deep and a bit darker, this wakes up the spices. Fry it gently though, dont let it burn. If you use peanut butter, whisk it with some hot broth first so it blends smooth and doesnt clump.
3) To keep the coconut milk from breaking, simmer very gently and avoid a rolling boil. Full fat coconut milk helps, and add the chicken back to a low simmer so it finishes cooking without the sauce splitting. If it does look grainy, take it off the heat and stir in a splash of cold water or lime juice to smooth it out.
4) Taste and tweak at the end, not before. Start with less sugar and fish sauce than you think you need, then add more to balance sweet, salty and sour. Tear or bruise kaffir leaves to release oils, and always fold in basil and lime at the last minute for bright fresh flavor.
Best Thai Panang Chicken Curry (VIDEO) Recipe
I finally perfected my Easy Panang Curry Chicken, a light, healthy red curry that rivals any takeout and has become my go-to for busy nights.
4
servings
549
kcal
Equipment: 1. Cutting board, sturdy and big enough for chicken and peppers
2. Sharp chef knife for slicing, dicing and trimming
3. Large heavy-bottomed skillet or sauté pan (12-inch works well)
4. Tongs or a spatula to sear and turn the chicken
5. Wooden spoon or heatproof spatula for stirring the curry
6. Measuring spoons and 1/2-cup measuring cup for coconut milk, fish sauce, sugar etc
7. Small bowl and a fork or small whisk to loosen peanut butter and mix sauces
8. Can opener for the coconut milk and a ladle or large spoon for serving
Enjoy, its a quick kit that covers everything youll need.
Ingredients
-
1 1/2 lbs boneless skinless chicken thighs (about 700 g)
-
2 tbsp vegetable oil
-
3 tbsp Panang curry paste
-
1 can (13.5-14 fl oz) full fat coconut milk
-
1/2 cup low sodium chicken broth or water
-
3 kaffir lime leaves, torn or 1 tsp lime zest
-
2 tbsp fish sauce
-
1-2 tbsp palm sugar or light brown sugar, to taste
-
1 red bell pepper, thinly sliced
-
2 tbsp roasted peanuts, roughly chopped or 1 tbsp peanut butter
-
1/4 cup Thai basil leaves, packed
-
2 tbsp lime juice (about 1 lime)
-
2 garlic cloves, minced
-
1 small shallot, thinly sliced (optional)
-
1-2 Thai bird chiles, sliced (optional)
-
Salt and pepper, to taste
-
Cooked jasmine rice, for serving
Directions
- Prep everything first: cut 1 1/2 lbs chicken thighs into bite sized pieces and season lightly with salt and pepper, mince 2 garlic cloves, thinly slice 1 small shallot and 1 red bell pepper, slice 1 to 2 Thai bird chiles, tear 3 kaffir lime leaves (or zest 1 tsp lime), chop 2 tbsp roasted peanuts and pick 1/4 cup Thai basil leaves.
- Heat 2 tbsp vegetable oil in a large skillet over medium high heat. Add chicken in a single layer and sear until nicely browned but not fully cooked, about 3 to 4 minutes per side. Work in batches if needed so you dont crowd the pan. Remove chicken to a plate.
- In the same pan add the shallot and garlic and sauté briefly until soft and fragrant, about 1 minute. Add 3 tbsp Panang curry paste and fry together with a couple tablespoons of the coconut milk until the paste smells aromatic and darker, this blooms the flavor.
- Pour in the rest of the 1 can (1
- 5 to 14 fl oz) full fat coconut milk and 1/2 cup low sodium chicken broth or water, stir to combine and scrape up any browned bits. Add the torn kaffir lime leaves or lime zest now.
- Stir in 2 tbsp fish sauce and 1 to 2 tbsp palm sugar or light brown sugar, start with 1 tbsp then add more to taste. Bring to a gentle simmer, dont let the coconut milk boil hard or it can split.
- Return the seared chicken and any accumulated juices to the pan, reduce heat and simmer gently until chicken is cooked through about 6 to 8 minutes.
- Add the sliced red bell pepper and 2 tbsp roasted peanuts (or 1 tbsp peanut butter if you prefer a smoother, richer finish). If using peanut butter, whisk it with a little hot broth first so it blends. Simmer 2 to 3 minutes more so peppers stay slightly crisp.
- Turn off the heat and stir in 1/4 cup packed Thai basil leaves and 2 tbsp lime juice. Taste and adjust with extra fish sauce, sugar, salt and pepper if needed. Add sliced chiles to your heat preference.
- Serve hot over cooked jasmine rice, sprinkle extra chopped peanuts and more basil on top, squeeze additional lime if you like. Enjoy, its way better than takeout.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 350g
- Total number of serves: 4
- Calories: 549kcal
- Fat: 38.8g
- Saturated Fat: 16.1g
- Trans Fat: 0.2g
- Polyunsaturated: 8g
- Monounsaturated: 14g
- Cholesterol: 154mg
- Sodium: 700mg
- Potassium: 625mg
- Carbohydrates: 12g
- Fiber: 1.3g
- Sugar: 7g
- Protein: 39g
- Vitamin A: 900IU
- Vitamin C: 40mg
- Calcium: 75mg
- Iron: 2.4mg