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Panang Chicken Curry

Savory Panang Chicken Curry: Quick, Creamy Delight at Home

This Panang Chicken Curry recipe brings the rich flavors of Thailand home, with tender chicken thighs in a creamy coconut sauce, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Curry Base
  • 2 tablespoons Oil Coconut oil adds flavor.
  • 3 tablespoons Panang Curry Paste Use a quality brand like Maesri.
  • 1/4 can Coconut Milk Use full-fat, unsweetened for best texture.
  • 1 pound Chicken Thighs Sliced for quicker cooking.
  • 1 tablespoon Sugar Palm or brown sugar are good substitutes.
  • 2 tablespoons Fish Sauce Swap with vegan Worcestershire sauce for vegetarian option.
Veggies
  • 1 whole Red Bell Pepper Can substitute with other bell peppers.
  • 2 pieces Kaffir Lime Leaves Lime zest is a fine alternative.
  • 1 cup Snow Peas Optional; can be replaced with other veggies.
  • 1/4 cup Thai Basil Italian basil can be used as a substitute.
Finishing Touch
  • 2 tablespoons Natural Peanut Butter Ensure it's 100% peanuts without added sugars.

Equipment

  • 12-inch pan

Method
 

Preparation Steps
  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 fragrant and slightly darker, about 4-5 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 25gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1200IUVitamin C: 60mgCalcium: 50mgIron: 3mg

Notes

For added flexibility, feel free to substitute chicken with tofu or sneak in extra veggies like spinach or butternut squash.

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