Description
Rich, creamy, and irresistibly fragrant, this Thai Chicken Panang Curry is a perfect balance of savory, sweet, and spicy flavors. Made with tender chicken, aromatic curry paste, coconut milk, and a hint of lime—this curry comes together quickly for a delicious weeknight meal!
Ingredients
- 1 lb (450g) boneless, skinless chicken breast or thighs, sliced thin
- 2 tablespoons Panang curry paste
- 1 can (14 oz) coconut milk
- 1 tablespoon peanut butter (optional, for extra creaminess)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 small onion, thinly sliced
- 1–2 kaffir lime leaves (optional)
- 1 tablespoon lime juice
- Fresh basil or Thai basil, for garnish
- Salt to taste
- Cooked jasmine rice, for serving
Instructions
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Heat vegetable oil in a large skillet or wok over medium heat.
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Add sliced onion and bell pepper, stir-fry for 2-3 minutes until slightly tender.
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Stir in Panang curry paste and cook for 1 minute to release the aroma.
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Add chicken slices and stir-fry until chicken is browned and almost cooked through.
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Pour in coconut milk, stir to combine, and bring to a simmer.
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Add peanut butter, fish sauce, brown sugar, and kaffir lime leaves (if using). Simmer for 5-7 minutes until chicken is fully cooked and sauce thickens.
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Stir in lime juice, adjust seasoning with salt or extra fish sauce if desired.
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Garnish with fresh basil and serve hot over jasmine rice.
Notes
- Protein Options: Swap chicken for tofu, shrimp, or beef as preferred.
- Panang Curry Paste: You can adjust the amount based on your heat preference.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Flavors deepen over time!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Thai