Chicken Panang Curry

Chicken Panang Curry

Chicken Panang Curry is a rich and creamy Thai curry made with tender chicken, coconut milk, Panang curry paste, kaffir lime leaves, and a touch of sweetness. It is thicker and milder than many other Thai curries, with a beautiful balance of spicy, salty, sweet, and citrusy flavours.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 3–4

Ingredients

For the Curry

  • 500 g boneless chicken thighs or chicken breast

  • 1 tablespoon cooking oil

  • 3 tablespoons Panang curry paste

  • 400 ml full-fat coconut milk

  • 100 ml water or chicken stock

  • 1½ tablespoons fish sauce

  • 1–2 tablespoons palm sugar or brown sugar

  • 1 tablespoon smooth peanut butter or 2 tablespoons finely ground roasted peanuts

  • 4–5 kaffir lime leaves

  • 1 small red bell pepper, thinly sliced, optional

  • 1 fresh red chilli, thinly sliced

  • A handful of Thai basil leaves, optional

For Garnishing

  • Thinly sliced kaffir lime leaves

  • Sliced red chilli

  • Thai basil leaves

  • Roasted crushed peanuts

  • A small drizzle of coconut cream

Instructions

Prepare the Ingredients

  1. Slice the chicken.
    Cut the chicken into thin, bite sized pieces so it cooks quickly and evenly.

  2. Prepare the kaffir lime leaves.
    Remove the tough centre stem from the leaves. Tear two leaves into pieces for the curry and finely slice the remaining leaves for garnishing.

  3. Prepare the vegetables.
    Thinly slice the red bell pepper and fresh chilli, if using.

Cook the Curry Paste

  1. Heat the pan.
    Heat the cooking oil in a large frying pan, wok, or saucepan over medium heat.

  2. Add the coconut cream.
    Scoop approximately 100 ml of the thick coconut cream from the top of the coconut milk can and add it to the pan.

  3. Reduce the coconut cream.
    Cook for 2–3 minutes, stirring occasionally, until it begins to thicken and become glossy.

  4. Fry the curry paste.
    Add the Panang curry paste and stir continuously for 2–3 minutes until fragrant.

  5. Add the peanut flavour.
    Stir in the peanut butter or ground roasted peanuts until thoroughly combined with the curry paste.

Cook the Chicken

  1. Add the chicken.
    Place the sliced chicken into the pan and stir until every piece is coated with the curry mixture.

  2. Partially cook the chicken.
    Cook for approximately 4–5 minutes, stirring occasionally, until the outside of the chicken changes colour.

  3. Add the remaining coconut milk.
    Pour in the rest of the coconut milk and the water or chicken stock.

  4. Add the lime leaves.
    Add the torn kaffir lime leaves and stir gently.

  5. Simmer the curry.
    Bring the curry to a gentle simmer. Reduce the heat and cook uncovered for 10–12 minutes, or until the chicken is fully cooked and tender.

Season and Finish

  1. Add the seasonings.
    Stir in the fish sauce and 1 tablespoon of palm sugar.

  2. Balance the flavour.
    Taste the curry and add more palm sugar or fish sauce as needed. Panang curry should taste savoury, slightly sweet, creamy, aromatic, and gently spicy.

  3. Add the bell pepper.
    Add the sliced bell pepper and cook for another 2–3 minutes. Keep it slightly crisp for extra texture.

  4. Thicken the sauce.
    Simmer uncovered for a few more minutes if the curry is too thin. Panang curry should have a rich, thick sauce that coats the chicken.

  5. Add the fresh herbs.
    Stir in the Thai basil leaves and sliced chilli, if using.

  6. Remove from the heat.
    Turn off the heat and allow the curry to rest for approximately 2 minutes before serving.

Serving Suggestions

Serve Chicken Panang Curry hot with:

  • Steamed jasmine rice

  • Thai sticky rice

  • Brown rice

  • Rice noodles

  • Steamed vegetables

  • Fresh cucumber

Spoon the curry over rice and garnish with finely sliced kaffir lime leaves, red chilli, Thai basil, crushed peanuts, and a small drizzle of coconut cream.

Kift’s Tips

  • Chicken thighs remain juicier and more tender than chicken breast.

  • Use full fat coconut milk for the richest and creamiest curry.

  • Fry the curry paste thoroughly to release its aroma and deepen the flavour.

  • Do not vigorously boil coconut milk, as it may separate too much.

  • Start with less fish sauce because curry paste can already be salty.

  • Adjust the palm sugar gradually to avoid making the curry too sweet.

  • Panang curry should be thicker than red or green Thai curry.

  • Remove the centre stem from kaffir lime leaves because it is tough.

  • Finely sliced kaffir lime leaves give the finished dish its signature aroma.

  • Add extra chilli for more heat or extra coconut milk for a milder curry.

  • Use vegetarian Panang curry paste when avoiding shrimp paste.

  • Ground roasted peanuts can be used instead of peanut butter for a more traditional texture.

Storage Instructions

Allow the curry to cool completely before storing it.

Keep it in an airtight container in the refrigerator for up to 3 days.

Reheat gently in a saucepan over medium low heat. Add a small splash of water or coconut milk if the sauce becomes too thick.

The curry can be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating thoroughly.

The coconut sauce may separate slightly after freezing, but gentle stirring during reheating will help bring it back together.

Watch the Recipe Video

See how Kift makes this rich and creamy Chicken Panang Curry step by step:

YouTube:https://youtu.be/bEsyp33TjYg

Cook With Kift — Bringing authentic Thai flavours to your kitchen.

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