Go Back
Embark on a culinary adventure with the vibrant flavors of Thai cuisine through this exquisite recipe for Panang Chicken Curry. Known for its rich, creamy texture and aromatic spices, this dish showcases the harmonious balance of sweet, salty, and umami flavors that Thai food is celebrated for. Whether you're a seasoned chef or a home cook looking to explore new horizons, this Panang Chicken Curry recipe promises to be a delightful experience that transports your taste buds straight to Thailand.

The Best Thai Chicken Panang Curry

Dive into the delicious world of Thai cuisine with this Best Thai Chicken Panang Curry recipe! Experience the perfect harmony of creamy coconut milk and aromatic spices, balanced with sweet and savory notes. Perfect for both seasoned chefs and newcomers, this dish takes you on a flavorful journey. Discover the origins, health benefits, and step-by-step instructions to create this authentic delight at home. Enjoy a taste of Thailand! #ThaiCuisine #PanangCurry #ChickenRecipe #Foodie #CookingAtHome #CurryLovers #HealthyEating #HomeCooking
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless chicken thighs, sliced into bite-sized pieces

2 tablespoons Panang curry paste

1 can (400ml) coconut milk

1 tablespoon vegetable oil

1 tablespoon fish sauce

1 tablespoon brown sugar

1 red bell pepper, thinly sliced

1 cup snap peas or green beans

1 kaffir lime leaf, torn into pieces (optional)

1 tablespoon lime juice

Fresh basil leaves, for garnish

Cooked jasmine rice, for serving

Instructions
 

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

    Add the sliced chicken thighs to the skillet, stirring to coat them in the curry paste. Cook for about 5 minutes until the chicken is browned.

      Pour in the coconut milk, and stir well to combine. Add the fish sauce, brown sugar, and torn kaffir lime leaf if using. Bring to a gentle simmer.

        Once simmering, add the sliced red bell pepper and snap peas (or green beans). Cook for an additional 5-7 minutes until the vegetables are tender and the chicken is cooked through.

          Stir in the lime juice for added brightness. Adjust seasoning to taste, adding more fish sauce or sugar if desired.

            Remove from heat and serve the curry hot over jasmine rice, garnished with fresh basil leaves.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4