Name: Chicken Panang Curry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Thai
Ingredients: 100g / 1/3 cup panang curry paste; 1 tbsp vegetable oil; 400g / 14 oz coconut milk; 500g / 1 lb chicken thighs, skinless and boneless, cut into bit-sized pieces; 2 small potatoes, peeled and cut into bit-sized chunks; 2 kaffir lime leaves; 1 tsp fish sauce; 1 red chilli; 1 tbsp peanuts, chopped; a few Thai basil leaves, for garnish

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Chicken Panang Curry is a delightful Thai dish that combines tender chicken and potatoes in a creamy, aromatic curry sauce. Characterized by its rich flavor and unique balance of spices, this dish showcases a beautiful interplay of heat and sweetness, enhanced by coconut milk. The fragrant notes of kaffir lime leaves and the crunch of chopped peanuts elevate this dish beyond the ordinary. Whether you’re looking to impress guests or simply enjoy a night in, this recipe is sure to win the hearts of all who taste it.

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I first discovered Chicken Panang Curry during a visit to a bustling Thai market, where the scent of simmering spices drew me in. I remember sitting down with a steaming bowl of curry and a side of jasmine rice, completely enamored by the explosion of flavors. Since then, this recipe has become a staple in my household for its simplicity and delicious results. It’s not only easy to whip up on a weeknight but also a dish that can be made ahead for entertaining. I can’t wait for you to try this delightful curry—it’s guaranteed to become a family favorite!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chicken Panang Curry
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chicken Panang Curry

Why You’ll Love This Recipe

Simple & Quick: With just a 10-minute prep time and 40 minutes of cooking, you’ll have a comforting meal on the table in no time.
Irresistible Flavor: The combination of creamy coconut milk and fragrant spices makes every bite a taste sensation.
Eye-Catching Appeal: The vibrant colors of the red chili and bright green Thai basil make this dish as beautiful as it is delicious.
Flexible Serving: Perfect for dinner parties, casual family meals, or even meal prep for busy weekdays.
Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets with simple ingredient swaps.

Ingredients You’ll Need

100g / 1/3 cup Panang curry paste: This is the flavor powerhouse of the recipe. Look for quality pastes from reputable brands. If you’re in a pinch, red curry paste can be used as a substitute.
1 tbsp vegetable oil: A neutral oil works best for stir-frying the curry paste, ensuring the flavors are released without any competing tastes. Canola or peanut oil are good alternatives.
400g / 14 oz coconut milk: This creamy ingredient enriches the curry, giving it a luxurious texture. Opt for full-fat coconut milk for ultimate creaminess; light coconut milk can work in a pinch.
500g / 1 lb chicken thighs, skinless and boneless: Thighs are tender and juicy, ideal for absorbing flavors. Breast meat could be used for a leaner option, but thighs won’t dry out as easily.
2 small potatoes, peeled and cut into bit-sized chunks: Potatoes are a great addition for heartiness. Sweet potatoes can also be substituted for a different flavor profile.
2 kaffir lime leaves: These impart a citrusy aroma; they’re essential for that authentic Thai flavor. If unavailable, zest from fresh limes can be a substitute, but the flavor will differ.
1 tsp fish sauce: This adds depth and umami. Soy sauce can work for a vegetarian version, but it has a different flavor.
1 red chili: A touch of heat and color. Adjust the amount based on your spice tolerance.
1 tbsp peanuts, chopped: These add crunch and richness. You can use cashews or almond slivers for a nut-free alternative.
A few Thai basil leaves, for garnish: Their distinct flavor elevates the dish but can be replaced with regular basil in a pinch.

How to Make Chicken Panang Curry

Cook the Curry Paste: In a large frying pan or a wok, stir-fry 100g of Panang curry paste with 1 tablespoon of vegetable oil over medium heat. Keep stirring for about 2-3 minutes until the paste is fragrant.
Add Coconut Milk: Gradually pour in 400g of coconut milk, stirring to combine. Watch as the vibrant color begins to emerge.
Incorporate Chicken and Potatoes: Add 500g of chicken thighs and 2 small potatoes, along with 2 kaffir lime leaves. Stir everything together, then bring the mixture to a simmer.
Simmer for Cooking: Allow the curry to cook for 25 minutes, or until the chicken is cooked through and the potatoes are tender. The sauce should be reduced by half, becoming thick and creamy.
Season the Curry: Taste your curry—if it needs a boost, add 1 teaspoon of fish sauce for a deeper flavor. Adjust seasoning as needed.
Serve and Garnish: Serve the curry hot, accompanied by jasmine rice. Garnish with sliced red chili, fresh Thai basil leaves, and a sprinkle of chopped roasted peanuts for added texture.

Storing & Reheating

Leftover Chicken Panang Curry can be stored in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, consider freezing it for up to 3 months. When reheating, warm it gently on the stove over medium heat for about 10 minutes, stirring occasionally to ensure even heating. The texture might change slightly, becoming thicker, but you can refresh the creaminess by adding a splash of coconut milk while stirring.

Chef’s Helpful Tips

Avoid Overcooking Chicken: Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F to avoid dryness.
Adjust Spice Levels: Be mindful of how much red chili you add—taste as you go if you prefer a milder curry.
Fresh Ingredients Matter: When possible, use fresh kaffir lime leaves and Thai basil for the brightest flavors.
Prep Ahead: You can make the curry without the chicken and freeze it, adding the cooked chicken later to save time during busy evenings.
Texture Preference: If you like a smoother sauce, blend the curry after cooking to ensure a velvety finish.

Chicken Panang Curry is a dish that balances rich ingredients and bright flavors, ready to warm your home with its aromatic charm. The combination of creamy coconut with tender chicken and the crunch of peanuts creates a delightful eating experience. I encourage you to experiment with the ingredients to match your taste preferences; perhaps add some vegetables or adjust the heat level. Enjoy this wonderful curry!

Recipe FAQs

Can I make Chicken Panang Curry ahead of time?

Absolutely! You can prepare the curry and store it in the refrigerator for up to 4 days or freeze it for up to 3 months. Just be sure to reheat it gently on the stove before serving.

What can I serve with Chicken Panang Curry?

This curry pairs beautifully with jasmine rice, but you can also serve it with steamed broccoli, cauliflower rice, or even rice noodles for a heartier meal.

Is there a vegetarian version of this recipe?

Yes, you can substitute the chicken with mixed vegetables or tofu for a vegetarian option. Use vegetable broth instead of chicken broth and ensure the curry paste is vegetarian-friendly.

How do I know if the curry is done cooking?

The curry should simmer for about 25 minutes or until the chicken is cooked through and potatoes are fork-tender. The sauce should thicken significantly, and the flavors should be aromatic and inviting.

⭐ If you make my Chicken Panang Curry recipe, Awesome! I would love to hear from you. Please give it a star rating and review below! 👇

Chicken Panang Curry