Chicken Panang Curry Recipe – A Creamy, Bold Weeknight Favorite
Panang curry is rich, aromatic, and just the right kind of cozy. This chicken version balances creamy coconut milk with warm spices, a hint of sweetness, and bright citrus notes. It cooks quickly, yet tastes like something you’d get from a great Thai restaurant.
If you love Thai red curry but want something thicker and slightly nuttier, this is the one. With a few smart shortcuts, you can get dinner on the table fast without sacrificing flavor.
Why This Recipe Works
This recipe leans on store-bought Panang curry paste, which packs complex flavor without the extra work. The combination of coconut milk and peanut butter (or ground peanuts) gives the sauce its signature body and gentle sweetness.
Fresh aromatics like lime leaves and basil keep it bright, while fish sauce and brown sugar balance salty and sweet. The chicken stays tender by simmering gently, not boiling hard. In short, you get deep, layered flavor with minimal fuss.
Ingredients
- 1.25 to 1.5 pounds boneless, skinless chicken thighs, thinly sliced (or breasts if you prefer)
- 2 tablespoons neutral oil (canola, vegetable, or avocado)
- 3–4 tablespoons Panang curry paste (adjust for heat and brand strength)
- 1 can (13.5–14 oz) full-fat coconut milk, well shaken
- 1/2 cup low-sodium chicken broth (or water)
- 2–3 teaspoons fish sauce (to taste)
- 1–2 tablespoons light brown sugar or palm sugar
- 1–2 tablespoons creamy peanut butter or 2 tablespoons finely ground roasted peanuts
- 4–6 makrut (kaffir) lime leaves, torn in half (or 1–2 teaspoons finely grated lime zest as a sub)
- 1 red bell pepper, thinly sliced
- 1 small onion or 3–4 shallots, thinly sliced
- 1 cup green beans, trimmed and cut in half (optional but great for crunch)
- 1 small handful Thai basil leaves (or sweet basil as a sub)
- 1 tablespoon lime juice, plus more to taste
- Steamed jasmine rice, for serving
- Optional garnishes: extra sliced chilies, chopped peanuts, cilantro
How to Make It
- Prep the chicken and veggies. Slice chicken into thin strips for quick cooking.
Slice the bell pepper and onion, and trim the green beans. Tear the lime leaves to help release their oils.
- Warm the coconut cream. Open the coconut milk without shaking. Spoon off the thick cream from the top into a skillet or wok.
Heat over medium until it gently simmers and looks slightly oily around the edges. This step helps the curry paste bloom.
- Fry the curry paste. Add the Panang curry paste to the hot coconut cream. Stir and cook for 2–3 minutes until fragrant and deepened in color.
If it sticks, add a splash of oil.
- Add aromatics and peanut butter. Stir in the torn lime leaves and peanut butter (or ground peanuts). Mix until the paste and peanuts are fully combined and glossy.
- Build the sauce. Pour in the remaining coconut milk and the chicken broth. Stir well and bring to a gentle simmer.
- Season the base. Add fish sauce and brown sugar.
Start with the lower amounts; you can adjust later. The sauce should taste savory, slightly sweet, and a little salty.
- Cook the chicken. Add the sliced chicken and reduce heat to medium-low. Simmer gently for 6–8 minutes, stirring occasionally, until the chicken is just cooked through and tender.
- Vegetables go in. Add the onion and green beans first; cook for 2–3 minutes.
Stir in the red bell pepper and cook another 2–3 minutes. You want the veggies crisp-tender, not soft.
- Finish with brightness. Stir in lime juice and Thai basil leaves. Taste and adjust: more fish sauce for salt, sugar for balance, or lime for extra zip.
If it’s too thick, add a splash of broth; too thin, simmer 1–2 minutes to reduce.
- Serve hot. Spoon over steamed jasmine rice. Garnish with sliced chilies, chopped peanuts, or extra basil if you like.
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or broth to loosen the sauce.
Avoid boiling hard, which can cause the coconut milk to split. For freezing, cool completely and freeze for up to 2 months. Thaw overnight in the fridge, then reheat slowly and finish with fresh lime and basil to revive the flavors.
Benefits of This Recipe
- Weeknight-friendly. With a ready-made curry paste, the dish comes together in about 30 minutes.
- Balanced flavor. Sweet, salty, spicy, and creamy notes play together without one taking over.
- Customizable heat. Adjust the paste amount or add fresh chilies to suit different spice levels.
- Protein-flexible. Works with chicken thighs, breasts, tofu, shrimp, or beef.
- Veg-forward. Makes it easy to add colorful vegetables for texture and nutrients.
Pitfalls to Watch Out For
- Boiling too hard. A rolling boil can make the coconut milk split and the chicken tough.
Keep it at a gentle simmer.
- Under-seasoning. Brands of curry paste vary. Taste at the end and adjust fish sauce, sugar, and lime to balance.
- Overcooking veggies. Add vegetables in stages so they stay crisp-tender and bright.
- Skipping the paste fry. Briefly frying the paste in coconut cream unlocks the deep, roasted flavors.
- Using low-fat coconut milk. It won’t give the same creamy body. Full-fat is best here.
Variations You Can Try
- Beef Panang: Thinly slice flank or sirloin across the grain and simmer briefly until just tender.
- Shrimp Panang: Add large shrimp in the last 3–4 minutes of cooking to avoid overcooking.
- Tofu and Veg: Use firm tofu (pressed, cubed, and lightly pan-fried) with mushrooms, zucchini, and snap peas.
- Nut-Free: Skip the peanut butter and add more coconut cream.
The sauce will be less nutty but still rich.
- Extra Fragrant: Add a few slices of galangal and a bruised stalk of lemongrass while simmering; remove before serving.
- Lower Carb: Serve with cauliflower rice or steamed greens instead of jasmine rice.
FAQ
Is Panang curry very spicy?
It’s typically milder than Thai red curry. Heat depends on your curry paste brand and how much you use. Start with 3 tablespoons and add more if you like it hot.
Can I use chicken breasts instead of thighs?
Yes.
Slice breasts thinly and simmer gently. They cook faster than thighs, so keep an eye on doneness to prevent drying out.
What can I substitute for makrut lime leaves?
Use 1–2 teaspoons of finely grated lime zest and a small squeeze of lime juice. It’s not exactly the same, but it brightens the curry nicely.
Do I need fish sauce?
Fish sauce adds depth and a savory backbone.
If you’re avoiding it, use soy sauce or tamari and a pinch of salt. You may lose some traditional flavor, but it will still taste great.
How do I prevent the sauce from splitting?
Keep the heat moderate, don’t boil vigorously, and avoid sudden temperature shocks. If it does split slightly, whisk in a splash of warm coconut milk to bring it back together.
Can I make it ahead?
Yes.
The flavors deepen after a day in the fridge. Reheat gently and finish with fresh basil and a squeeze of lime just before serving for a lift.
Which curry paste brand should I buy?
Choose a reputable Thai brand if possible. Some are saltier or spicier than others, so taste as you go and adjust fish sauce and sugar accordingly.
In Conclusion
This chicken Panang curry recipe brings restaurant-level flavor to your kitchen with simple steps and easy-to-find ingredients.
The sauce is creamy, aromatic, and perfectly balanced, and the whole dish comes together fast enough for a weeknight. Keep the simmer gentle, taste as you go, and finish with lime and basil. Serve over fluffy jasmine rice, and you’ve got a satisfying, crowd-pleasing meal any night of the week.
Ingredients
Method
- Prep the chicken and veggies. Slice chicken into thin strips for quick cooking. Slice the bell pepper and onion, and trim the green beans. Tear the lime leaves to help release their oils.
- Warm the coconut cream. Open the coconut milk without shaking. Spoon off the thick cream from the top into a skillet or wok. Heat over medium until it gently simmers and looks slightly oily around the edges. This step helps the curry paste bloom.
- Fry the curry paste. Add the Panang curry paste to the hot coconut cream. Stir and cook for 2–3 minutes until fragrant and deepened in color. If it sticks, add a splash of oil.
- Add aromatics and peanut butter. Stir in the torn lime leaves and peanut butter (or ground peanuts). Mix until the paste and peanuts are fully combined and glossy.
- Build the sauce. Pour in the remaining coconut milk and the chicken broth. Stir well and bring to a gentle simmer.
- Season the base. Add fish sauce and brown sugar. Start with the lower amounts; you can adjust later. The sauce should taste savory, slightly sweet, and a little salty.
- Cook the chicken. Add the sliced chicken and reduce heat to medium-low. Simmer gently for 6–8 minutes, stirring occasionally, until the chicken is just cooked through and tender.
- Vegetables go in. Add the onion and green beans first; cook for 2–3 minutes. Stir in the red bell pepper and cook another 2–3 minutes. You want the veggies crisp-tender, not soft.
- Finish with brightness. Stir in lime juice and Thai basil leaves. Taste and adjust: more fish sauce for salt, sugar for balance, or lime for extra zip. If it’s too thick, add a splash of broth; too thin, simmer 1–2 minutes to reduce.
- Serve hot. Spoon over steamed jasmine rice. Garnish with sliced chilies, chopped peanuts, or extra basil if you like.
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Olivia is a food enthusiast who loves creating simple, delicious recipes for everyday cooking. She shares easy meal ideas, comforting dishes, and kitchen tips to help home cooks enjoy flavorful meals with confidence.