panang curry recipe chicken
The Best panang curry recipe chicken
Oh, this Panang Curry with chicken is one of those dishes that just feels like a hug in a bowl. I’ve been making it since my kids were little, and honestly, it’s become a staple in our house—both for simple weeknight dinners and when we’re hosting family for a big meal. The first time I tried it, I was just trying to figure out how to make something a little more exciting than plain coconut curry, and I fell in love with the bold, spicy-sweet flavors that Panang brings. It’s not just a curry—it’s a celebration of flavors, and it’s something that makes everyone at the table sit up a little straighter, even the pickiest eaters. My kids used to think curry was just for special occasions, but once they tried this, they begged for it every time. It’s that kind of dish where the whole family can dig in without judgment, and honestly, it’s one of the few meals that feels both comforting and fresh.
The health benefits have always surprised me too. I know curry can sometimes get a bad rap because of the coconut milk, but this one is balanced—lots of fresh veggies, lean protein from the chicken, and spices that actually boost your immune system. The turmeric, ginger, and garlic in it aren’t just for flavor; they’re packed with anti-inflammatory properties, and the coconut milk is a great source of healthy fats that keep you full. Plus, it’s so versatile. You can make it with chicken, but we’ve also used tofu or even shrimp when we’re feeling lighter. It’s the kind of meal that’s easy to prep ahead and reheats beautifully, so it’s perfect for meal prep or when you need something hearty but not too heavy. And honestly, the way the spices meld together and the coconut cream gives it that rich, velvety texture—it’s like a warm, cozy hug for your taste buds. My family and I still can’t get enough of it, and I think that’s because it’s more than just food; it’s a taste of home, a little bit of adventure, and something that never disappoints.
Panang Curry with Chicken
A rich and aromatic Thai curry featuring tender chicken in a creamy coconut milk-based sauce with a blend of peanuts and spices. Perfect for a flavorful and satisfying meal.
🥘Ingredients
- 1.5 lbs boneless chicken thighs
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 1 tbsp lime juice
- 1 tbsp palm oil
- 1 red chili, finely chopped
- 1 stalk lemongrass, bruised and cut into 2-inch pieces
- 2 cloves garlic, minced
- 1-inch ginger, peeled and sliced
- 1 tbsp coriander seeds
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp fenugreek leaves (optional)
- 1 cup coconut milk
- 1 cup crushed peanuts
- 1/2 cup chopped cilantro
- 1/4 cup chopped Thai basil
- Lime wedges
👨🍳Directions
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1 Blend the curry paste ingredients (palm oil, chili, lemongrass, garlic, ginger, coriander seeds, turmeric, cumin, fenugreek, and coconut milk) into a smooth paste. Set aside.
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2 In a large skillet, heat oil over medium-high heat. Add chicken pieces and cook until browned (about 5-7 mins). Remove chicken and set aside.
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3 In the same skillet, add the blended curry paste. Cook for 2-3 minutes until fragrant. Pour in 1 cup of water and simmer for 5 minutes.
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4 Return the chicken to the skillet. Pour in the remaining coconut milk and bring to a gentle boil. Simmer for 15-20 minutes until chicken is cooked through.
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5 Season with fish sauce and lime juice. Adjust salt and sugar to taste. Garnish with crushed peanuts, cilantro, and Thai basil. Serve with steamed jasmine rice.
🔧Equipment
- Large skillet or wok
- Blender or food processor
- Mixing bowls
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Panang Curry with Chicken Works
This Panang curry chicken recipe is always a solid choice for any gathering because it’s hearty and packed with bold flavors that keep everyone coming back for seconds. It’s perfect for family meals because it’s simple enough to make ahead and reheat, yet feels special when served with rice and fresh veggies. Plus, the rich coconut and curry sauce make it a crowd-pleaser that never disappoints.
❓ Frequently Asked Questions About Panang Curry with Chicken
What is the key ingredient that makes Panang Curry distinct from other Thai curries?
The key ingredient that sets Panang Curry apart is the dried shrimp paste (kapi) and the use of peanut butter, which gives it a rich, nutty depth and a slightly sweet-savory balance. Unlike other curries, Panang relies heavily on these components for its signature flavor profile.
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Why does the recipe call for a lot of coconut milk, and how much should I use?
Coconut milk is essential in Panang Curry because it adds creaminess and balances the heat from the chili. For a medium-sized pot, use 1 cup (240ml) of light coconut milk and 1 can (13.5 oz / 400ml) of full-fat coconut milk (or about 1½ cups total). The light milk adds tanginess, while the full-fat adds richness.
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Can I substitute dried shrimp paste with another ingredient, and if so, what?
While dried shrimp paste (kapi) is traditional, you can substitute it with 1 tbsp fish sauce + 1 tsp soy sauce for a vegetarian-friendly version. However, the flavor won’t be identical—this combo mimics the umami depth but lacks the deep, fermented richness of shrimp paste.
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How do I prevent the curry from becoming too watery or too thick?
To avoid a watery curry, reduce the coconut milk slightly after adding the paste and chili, then simmer for 10–15 minutes to thicken. If it’s too thick, add a splash of water or chicken broth. For extra thickness, stir in 1 tbsp cornstarch slurry (mixed with 1 tbsp water) at the end.
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What’s the best way to cook the chicken to ensure it stays tender?
For tender chicken, parboil the pieces for 5 minutes before adding to the curry to remove excess moisture. Cook them in the curry sauce for 10–12 minutes (or until fully cooked) to absorb flavors without drying out. Avoid overcrowding the pot—simmer gently to prevent steaming instead of cooking.
