As I stirred the pot, the warm, nutty aroma of coconut and spices filled my kitchen, instantly transporting me to the bustling streets of Thailand. This Creamy Panang Chicken Curry is my go-to recipe when I want to impress dinner guests or create a cozy family meal in under 30 minutes. With tender chicken thighs swimming in a rich, velvety sauce, this dish satisfies cravings while keeping meal prep quick and easy. Plus, it’s gluten-free and family-friendly, making it a perfect addition to your weeknight rotation. Whether you’re new to Thai cuisine or a seasoned chef, this recipe promises a delightful taste experience that you’ll return to time and again. Ready to whip up a comforting bowl of goodness? Let’s dive into the recipe together!
Why is Panang Chicken Curry a Must-Try?
Creamy, Rich Flavor: The combination of coconut milk and Panang curry paste creates an indulgently smooth sauce that bathes each bite in deliciousness.
Quick Preparation: In just 30 minutes, you can serve this delightful dish, making it perfect for busy weeknights.
Flexibility: Swap chicken for tofu or add colorful vegetables, personalizing this recipe to suit everyone’s taste.
Gluten-Free Comfort: Enjoy all the cozy flavors worry-free, making it an excellent option for gluten-sensitive diners.
Family-Friendly Appeal: With its mild heat and comforting sauce, this dish is sure to please both kids and adults, just like a favorite from the takeout menu but made right at home.
Panang Chicken Curry Ingredients
For the Curry Base
- Oil – Cooking base for sautéing the curry paste; feel free to use coconut oil for added flavor.
- Panang Curry Paste – Main flavoring agent, rich in spices; look for a quality brand like Maesri for authenticity.
- Coconut Milk – Forms the creamy sauce that balances the flavors; use full-fat, unsweetened for a luscious texture.
- Chicken Thighs – Main protein, sliced for quicker cooking; boneless skinless chicken breasts or plant-based tofu work perfectly too.
- Sugar – Balances the savory notes; palm sugar or brown sugar can be lovely substitutes.
- Fish Sauce – Adds depth and umami; if you’re keeping it vegetarian, swap with vegan Worcestershire sauce.
For the Veggies
- Red Bell Pepper – Adds color and sweetness; you can substitute with other bell peppers or even squash.
- Kaffir Lime Leaves – Key aromatic herb for authenticity; if unavailable, lime zest makes a fine alternative.
- Snow Peas – Optional for added texture; they’re delicious but can be omitted or replaced with other veggies like broccoli.
- Thai Basil – Fresh herb that enhances flavor and serves as a garnish; Italian basil is an acceptable substitution in a pinch.
For the Finishing Touch
- Natural Peanut Butter – Essential for that signature flavor and richness in the curry; ensure it’s made of 100% peanuts without added sugars or oils.
Step‑by‑Step Instructions for Panang Chicken Curry
Step 1: Heat the Oil and Curry Paste
In a 12-inch pan, heat 2 tablespoons of oil over medium heat until shimmering, about 1-2 minutes. Add 3 tablespoons of Panang curry paste and cook, stirring frequently, until it becomes fragrant and slightly darker in color, approximately 4-5 minutes. This step enhances the flavor profile of your Panang Chicken Curry, filling your kitchen with delightful aromas.
Step 2: Incorporate the Coconut Milk
Pour in 1/4 can of coconut milk, stirring continuously until the mixture becomes glossy and well combined, which should take about 1-2 minutes. Once creamy, add 1 pound of sliced boneless chicken thighs to the pan, stirring to coat each piece with the rich curry mixture. This will help the chicken absorb those delicious flavors right from the beginning.
Step 3: Simmer with Flavors
After 1 minute, pour the remaining coconut milk into the pan and stir gently to blend. Add 1 tablespoon of sugar, 2 tablespoons of fish sauce, 1 sliced red bell pepper, and 2 kaffir lime leaves. Bring the mixture to a simmer over medium heat, allowing it to cook until the chicken is tender and cooked through, about 5-8 minutes. The sauce will become creamy and flavorful, perfect for your Panang Chicken Curry.
Step 4: Add Vegetables and Peanut Butter
Incorporate 1 cup of snow peas and 1/4 cup of Thai basil into the curry, stirring well. Continue cooking for another 2-3 minutes until the peas are bright green and tender-crisp. Then, add 2 tablespoons of natural peanut butter and the remaining coconut milk to the pan, mixing until everything is well combined. This addition enriches the sauce, enhancing the creamy texture of your Panang Chicken Curry.
Step 5: Adjust Seasoning and Serve
Taste the curry and adjust the flavor by adding more fish sauce or sugar to suit your preference. Before serving, carefully remove the whole kaffir lime leaves. Ladle the Panang Chicken Curry into bowls and garnish with additional Thai basil on top. Your homemade dish is now ready to impress family and friends with its vibrant flavors!
Panang Chicken Curry Variations
Feel free to explore these delightful variations to elevate your creamy Panang Chicken Curry experience!
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Vegetarian Option: Substitute chicken with firm tofu or chickpeas, and omit fish sauce for a satisfying plant-based meal. The richness of the coconut milk and the spices keep the flavors on point.
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Extra Veggies: Boost nutrition by adding seasonal vegetables like butternut squash, bamboo shoots, or leafy greens such as spinach. They’ll not only enhance the flavor but also provide a delightful texture.
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Heat Levels: For those who crave a kick, toss in sliced fresh chilies or a dash of chili flakes while cooking. Adjust to your taste for a personalized level of spice!
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Noodle Twist: Serve this curry over rice noodles instead of traditional rice for a delightful twist. The noodles absorb the creamy sauce beautifully.
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Peanut Butter Swap: Explore different nut butters like sunflower seed butter for a nut-free option, while still achieving that rich creaminess without compromising flavor.
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Herb Variations: If Thai basil isn’t available, Italian basil or cilantro can add fabulous freshness. A sprinkle of fresh herbs right before serving brightens up the dish even more!
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Coconut Milk Alternatives: If you want to play with textures, try using unsweetened almond milk mixed with a bit of coconut cream for a lighter curry that still screams flavor.
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Add a Touch of Sweetness: For a unique twist, drizzle a bit of honey or maple syrup into the curry to balance the flavors beautifully. It adds a wonderful complexity if you enjoy a slightly sweeter profile.
Serve your dish with Thai Jasmine rice or perhaps try it alongside my delectable Greek Chicken Meatballs! Whatever variation you choose, the rich flavors of this curry will whisk you away to a cozy Thai kitchen. Enjoy!
How to Store and Freeze Panang Chicken Curry
Fridge: Store leftovers in an airtight container for up to 3-4 days. Let cool completely before sealing to maintain freshness.
Freezer: For longer storage, freeze the curry in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat on the stovetop over low heat, adding a splash of water or coconut milk to loosen the sauce for a creamy consistency.
Make-Ahead: Prepare the curry in advance and refrigerate for 1-2 days before serving; the flavors will deepen as it sits.
Make Ahead Options
These Panang Chicken Curry meal prep tips will save you time on busy weeknights! You can chop the vegetables, measure out the spices, and even mix the curry paste up to 24 hours in advance, storing everything in airtight containers in the refrigerator. Additionally, you can marinate the sliced chicken in the coconut milk and fish sauce for enhanced flavor, which also helps to tenderize the meat. When you’re ready to serve, simply heat the oil, add your prepared curry paste, and proceed with cooking as outlined. This ensures the dish remains just as delicious and flavorful, while you enjoy the ease of a swift weeknight dinner.
What to Serve with Creamy Panang Chicken Curry?
Bring your family together around the table with these delightful pairings that elevate your meal into something truly unforgettable.
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Thai Jasmine Rice: A fragrant, fluffy base that absorbs the creamy sauce beautifully, enhancing every bite.
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Crispy Roasted Broccoli: The crunchy texture and earthy flavor contrast perfectly with the rich curry, creating a balanced plate.
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Sautéed Gai Lan: These tender greens offer a slightly bitter bite that complements the sweetness of the curry while adding freshness.
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Aromatic Coconut Rice: Infusing rice with coconut creates a sweet and fragrant side that echoes the flavors in your Panang Chicken Curry.
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Peanut Spring Rolls: Fresh veggies and herbs wrapped in rice paper, served with a tangy dipping sauce, add a fun crunch and brightness.
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Lychee Dessert: This sweet, juicy treat cleanses the palate and offers a refreshing finish after the creamy curry.
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Cucumber Salad: Crisp cucumbers tossed with lime juice and herbs provide a refreshing contrast to the rich, luxurious flavors of the curry.
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Thai Iced Tea: The sweet and creamy notes of this beverage beautifully complement the spices, enhancing your dining experience.
Expert Tips for Panang Chicken Curry
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Control the Spice: Start with less curry paste if you’re sensitive to heat, tasting as you go to find that perfect balance without overpowering the dish.
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Oil Temperature Matters: Ensure your oil is hot before adding the curry paste. This helps unlock the deep flavors essential for an authentic Panang Chicken Curry.
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Taste as You Cook: Don’t forget to taste during cooking! Adjust sweetness with sugar or saltiness with fish sauce to achieve the desired flavor balance.
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Use Quality Ingredients: Invest in good-quality Panang curry paste and coconut milk for a creamier and more flavorful sauce; your taste buds will thank you!
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Vegetable Variations: Feel free to sneak in extra veggies like spinach or butternut squash, adding nutrition without compromising the rich flavor of the curry.
Panang Chicken Curry Recipe FAQs
What type of chicken is best for Panang Chicken Curry?
Absolutely! Boneless chicken thighs are ideal for this recipe because they stay juicy and tender when cooked quickly. However, you can also substitute with boneless skinless chicken breasts or even firm tofu for a plant-based version.
How should I store leftover Panang Chicken Curry?
Store your curry in an airtight container in the refrigerator for up to 3-4 days. Be sure to let it cool fully before sealing it, as this helps maintain its freshness and flavor.
Can I freeze Panang Chicken Curry?
Yes, you can! To freeze, transfer the cooled curry into a freezer-safe container and store it for up to 3 months. When you’re ready to enjoy it, thaw the curry overnight in the fridge before reheating it gently on the stovetop with a splash of water or coconut milk for a velvety sauce.
What if my Panang Chicken Curry turns out too spicy?
No worries! If you find it’s too spicy, you can balance the heat by adding more coconut milk or sugar, which mellows the flavors. Mixing in additional vegetables can also help absorb some of the spice, making it milder and more enjoyable for everyone.
Are there any dietary considerations for Panang Chicken Curry?
Yes! This curry can be made gluten-free by ensuring your fish sauce is gluten-free and by using a gluten-free curry paste. It’s family-friendly, but if you’re making it for kids, consider starting with a smaller amount of curry paste to control the spice level. Plus, vegetarians can enjoy it by substituting chicken with firm tofu or chickpeas and omitting the fish sauce altogether, using vegan Worcestershire sauce instead.
Savory Panang Chicken Curry: Quick, Creamy Delight at Home
Ingredients
Equipment
Method
- Heat the Oil and Curry Paste: In a 12-inch pan, heat 2 tablespoons of oil over medium heat until shimmering, about 1-2 minutes. Add 3 tablespoons of Panang curry paste and cook, stirring frequently, until fragrant and slightly darker, about 4-5 minutes.
- Incorporate the Coconut Milk: Pour in 1/4 can of coconut milk, stirring continuously for 1-2 minutes until glossy. Add 1 pound of sliced chicken thighs, stirring to coat.
- Simmer with Flavors: After 1 minute, pour the remaining coconut milk, add 1 tablespoon of sugar, 2 tablespoons of fish sauce, 1 sliced red bell pepper, and 2 kaffir lime leaves. Simmer for 5-8 minutes until chicken is tender.
- Add Vegetables and Peanut Butter: Stir in 1 cup of snow peas and 1/4 cup of Thai basil, cooking for another 2-3 minutes. Add 2 tablespoons of natural peanut butter and remaining coconut milk, mixing well.
- Adjust Seasoning and Serve: Taste and adjust flavor with fish sauce or sugar as needed. Remove kaffir lime leaves, ladle curry into bowls, and garnish with additional Thai basil.
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