Flavorful Thai Panang Chicken Curry Recipe Ready in Minutes

Simmering with rich, aromatic spices, this authentic panang chicken curry transports you straight to the bustling streets of Bangkok.

The fragrant blend of coconut milk and warm Thai spices creates a luxurious sauce that clings perfectly to tender chicken pieces.

Each bite promises a harmonious dance of sweet, savory, and slightly spicy flavors that define classic Thai cuisine.

Fresh herbs and a touch of kaffir lime leaves add depth and complexity to this comforting dish.

Creamy and indulgent, the curry melts in your mouth with layers of complex seasonings.

Home cooks adore this recipe for its simplicity and restaurant-quality results.

Grab your apron and get ready to master a restaurant-worthy Thai panang chicken curry that will impress even the most discerning palates.

Quick Recipe Overview

What You’ll Need for Thai Panang Chicken Curry

• Vegetable Oil: Provides a neutral cooking medium for sautéing ingredients with rich flavor.
• Bell Pepper: Adds vibrant color, crisp texture, and sweet undertones to the curry.
• Scallions: Brings a mild onion-like zest and fresh green brightness to the dish.
• Garlic: Delivers deep, pungent flavor foundation and aromatic complexity.

• Coconut Milk: Creates creamy, luxurious base with authentic Southeast Asian richness.
• Thai Red Curry Paste: Delivers concentrated spicy, tangy flavor profile unique to Thai cuisine.
• Fish Sauce: Introduces deep umami saltiness and traditional Thai seasoning.
• Dark Brown Sugar: Balances heat with subtle caramel-like sweetness.

• Chicken Breast: Lean protein that absorbs curry flavors beautifully.
• Lime Juice: Adds bright, citrusy freshness and helps balance rich curry.
• Cilantro: Provides fresh, herbaceous finish with distinctive aroma.
• Peanuts: Introduces delightful crunch and nutty undertone to complete the dish.
• Lime Wedges: Offers optional extra citrus brightness for personal taste adjustment.

Equipment for Making Thai Panang Curry

• Large Nonstick Pan: Essential for cooking all ingredients evenly and preventing sticking.
• Chef’s Knife: Sharp blade for precise dicing of bell peppers, scallions, and chicken.
• Cutting Board: Sturdy surface for chopping and preparing ingredients safely.
• Wooden Spoon or Spatula: Perfect for stirring and mixing curry components smoothly.
• Measuring Spoons: Helps accurately add fish sauce, sugar, and curry paste.
• Lime Juicer: Extracts fresh lime juice quickly and efficiently.
• Serving Bowls: Allows for elegant plating of curry with jasmine rice.

Instructions for Thai Panang Chicken Curry

• Pepper Preparation

Warm a large skillet with a splash of cooking oil, transforming bell peppers into tender golden pieces with soft edges.

• Aromatic Foundation

Introduce fragrant scallions and garlic, allowing them to dance and release their vibrant essence into the pan.

• Creamy Curry Blend

Whisk together rich coconut milk, zesty Thai red curry paste, salty fish sauce, and a touch of sweet brown sugar, creating a silky sauce that promises bold flavors.

• Chicken Transformation

Gently fold tender chicken slices into the bubbling sauce, letting them simmer and absorb the complex spices until perfectly cooked.

• Final Flourish

Brighten the curry with fresh lime juice, sprinkle crisp cilantro and crunchy peanuts, balancing tangy and nutty notes.

• Serving Style

Nestle the steaming curry alongside fluffy jasmine rice, crowned with a bright lime wedge for an extra flavor punch that awakens the palate.

Flavor Tweaks for Thai Panang Curry

• Spice Swap Magic: Experiment with different protein options like shrimp, tofu, or beef to transform this classic Thai curry into a versatile family favorite.
• Heat Level Control: Adjust the spiciness by adding more or less Thai red curry paste – start with less and gradually increase to match your personal heat tolerance.
• Veggie Mix-In Paradise: Toss in additional vegetables like zucchini, eggplant, or bamboo shoots to boost nutrition and add exciting texture to your curry.
• Make-Ahead Meal Prep: This curry tastes even better the next day, so prepare it in advance and let the flavors develop overnight in the refrigerator for a more intense taste experience.
• Pantry Rescue Hacks: No fresh cilantro? Use Thai basil or green onions as a delicious alternative garnish that still adds a fresh, bright note to the dish.

How to Serve Thai Chicken Curry Right

• Exotic Rice Bed: Spread fluffy jasmine rice on a wide plate, creating a perfect canvas for the vibrant panang curry. The aromatic rice soaks up the rich, creamy sauce beautifully.
• Tropical Protein Pairing: Complement the curry with grilled shrimp or tofu for added protein variety. These options enhance the dish’s traditional Thai flavor profile while offering flexibility for different dietary preferences.
• Herb Garden Garnish: Sprinkle fresh Thai basil leaves, extra chopped cilantro, and thinly sliced red chili for a bright, zesty finish. These garnishes add color, texture, and an extra layer of authentic Thai complexity to the dish.
• Cooling Side Companion: Serve alongside a crisp cucumber salad dressed with rice vinegar and a touch of sugar. This refreshing side balances the curry’s rich, spicy notes and provides a light, palate-cleansing element to the meal.

Thai Curry Storage and Prep Notes

• Smart Batch Cooking: Prepare double the recipe and store extra portions in airtight containers for quick weeknight meals. Divide curry into single-serving containers for easy grab-and-go lunches during busy workdays.
• Refrigeration Strategy: Keep leftover Thai Panang Chicken Curry in sealed containers within the refrigerator for 3-4 days. Cool the curry completely before storing to maintain optimal flavor and texture.
• Freezer-Friendly Option: Freeze curry without rice for up to 2 months. Separate chicken and sauce in different containers to prevent soggy ingredients. Thaw overnight in the refrigerator and reheat gently on the stovetop.
• Ingredient Prep Tip: Chop vegetables and slice chicken in advance, storing separately in sealed containers. This meal-prep technique saves time and allows for faster cooking when you’re ready to prepare the curry.

Creamy Thai Panang Chicken Curry Recipe

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4.5 from 21 reviews

• Total Time: 25-30 minutes
• Yield: 5 1x

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Description

Delightful Thai panang chicken curry brings together rich coconut milk and aromatic spices in a harmonious blend. Gentle heat and complex flavors invite home cooks to explore authentic Southeast Asian culinary traditions and savor each delectable bite.

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Ingredients

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• 1.25 lbs (0.57 kg) chicken breast or tenderloins, thinly sliced into bite-size pieces
• 1 red, orange, or yellow bell pepper, diced
• 1 small bunch scallions, light and dark green parts, sliced diagonally into 1-inch pieces
• 3 cloves garlic, minced
• 1.5 tbsps (22.5 ml) vegetable oil
• 1 (14 oz/400 g) can unsweetened coconut milk
• 2.5 tbsps (37.5 ml) Thai red curry paste
• 2 tbsps (30 ml) fish sauce
• 2.5 tbsps packed dark brown sugar
• 1 tbsp (15 ml) lime juice
• 0.25 cup fresh chopped cilantro
• 0.33 cup dry roasted peanuts, finely chopped
• Lime wedges for serving

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Instructions

1. Sauté Aromatics: Heat vegetable oil in a large skillet over medium heat, cooking diced bell peppers until softened. Add scallions and minced garlic, allowing them to become fragrant and translucent.
2. Create Curry Base: Pour coconut milk into the skillet, blending seamlessly with Thai red curry paste, fish sauce, and dark brown sugar. Bring the mixture to a gentle simmer, creating a rich, velvety sauce.
3. Cook Protein: Introduce thinly sliced chicken to the bubbling curry, ensuring complete submersion. Simmer until chicken is perfectly cooked through and tender, absorbing the complex flavor profile.
4. Finish and Enhance: Stir in fresh lime juice to brighten the dish. Garnish with chopped cilantro and crushed peanuts, adding layers of texture and nutty complexity. Adjust seasoning to taste.
5. Serve: Plate the aromatic curry over steamed jasmine rice, accompanying with lime wedges for an optional citrusy kick. Enjoy the harmonious blend of Thai-inspired flavors and textures.

Notes

• Sauté Vegetables Carefully: Cook bell peppers at moderate heat to achieve tender texture without burning, ensuring even and translucent results.
• Balance Flavor Profiles: Combine coconut milk, Thai red curry paste, fish sauce, and brown sugar to create a harmonious and complex sauce with depth.
• Monitor Chicken Cooking: Submerge chicken slices completely in curry sauce and cook until perfectly tender, avoiding overcooking to maintain moisture.
• Enhance Final Touches: Add fresh lime juice, cilantro, and chopped peanuts just before serving to provide bright acidity, herbal freshness, and nutty crunch.

• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Category: Dinner
• Method: Simmering
• Cuisine: Thai

Nutrition

• Serving Size: 5
• Calories: 450
• Sugar: 8 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Protein: 28 g
• Cholesterol: 90 mg