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Thai cuisine has captured the hearts and palates of food lovers around the world with its vibrant flavors, aromatic ingredients, and harmonious balance of sweet, sour, salty, and spicy elements. The popularity of Thai food can be attributed to its rich culinary history and the incorporation of fresh herbs and spices, which bring dishes to life in a way that few other cuisines can. Among the many delicious offerings that represent this culinary tradition, Panang curry stands out as a beloved dish known for its uniquely rich and creamy texture, paired with a bold flavor profile.

Rich & Creamy Chicken Panang Curry

Indulge in the rich and creamy goodness of Chicken Panang Curry, a Thai favorite that will take your taste buds on a flavorful journey. With its luscious coconut milk, aromatic spices, and tender chicken, this dish is sure to warm your soul. Perfect served over jasmine rice, you'll love the balance of sweet, salty, and savory notes in every bite. Try this delightful recipe and bring a taste of Thailand to your kitchen! #ThaiCuisine #PanangCurry #ComfortFood #CoconutMilk #RecipeOfTheDay #Foodie
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Ingredients
  

1 lb (450g) chicken thigh fillets, sliced thinly

2 tablespoons Panang curry paste

1 can (400ml) coconut milk

2 tablespoons fish sauce

1 tablespoon brown sugar

1-2 kaffir lime leaves, torn (optional)

1 red bell pepper, sliced

1 cup fresh Thai basil leaves

2 tablespoons vegetable oil

Cooked jasmine rice, for serving

Lime wedges, for garnish

Instructions
 

Sauté the Curry Paste: In a large skillet or wok, heat the vegetable oil over medium heat. Add the Panang curry paste and sauté for about 1-2 minutes until fragrant.

    Add Coconut Milk: Slowly pour in the coconut milk while stirring, ensuring the curry paste is well incorporated.

      Add Chicken: Bring the mixture to a gentle simmer. Add the sliced chicken thigh fillets and cook, stirring occasionally, for about 5-7 minutes, or until the chicken is cooked through.

        Season: Stir in the fish sauce, brown sugar, and torn kaffir lime leaves. Adjust seasoning to taste, adding more fish sauce or sugar if desired.

          Add Vegetables: Incorporate the sliced red bell pepper and simmer for an additional 2-3 minutes until the peppers are tender-crisp.

            Finish with Basil: Remove the curry from heat and stir in the fresh Thai basil leaves until they wilt slightly.

              Serve: Ladle the creamy Panang curry over bowls of jasmine rice. Garnish with lime wedges for an extra zing.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 servings