recipe for panang curry chicken
The Best recipe for panang curry chicken
Panang curry chicken has been a staple in my kitchen for years, and it’s one of those dishes that feels like a hug in a bowl. I love how it’s so flavorful yet balanced—sweet, spicy, and rich without being heavy. It’s not just a meal; it’s something that brings the whole family together, especially when the kids are picky eaters. They’ll usually take a bite of this and say, “This is the best thing ever,” and then they’ll eat the whole bowl, no complaints. It’s that kind of dish that makes you feel proud because it’s so good, but it’s also something you can make ahead and reheat, so it’s not a stress when life gets busy.
This dish is perfect for special occasions too—whether it’s a holiday dinner, a Sunday family dinner, or just a night when you want to treat yourself to something warm and comforting. It’s not too fancy, but it feels special because of the way the ingredients come together. And honestly, it’s surprisingly healthy for what it is. The chicken is lean, and the coconut milk adds creaminess without being overly rich. The peanuts and chili add crunch and a little extra protein, and the veggies like bell peppers and carrots bring in some freshness. It’s not a diet food, but it’s not junk food either—it’s a way to enjoy bold flavors without feeling guilty. Plus, the kids love the texture of the peanuts and the way the chicken stays tender even after simmering. It’s a recipe that makes me smile every time I serve it.
Panang Curry Chicken
A flavorful Thai-inspired curry with a rich, aromatic sauce featuring chicken, coconut milk, and a blend of spices. Perfect for a comforting meal!
🥘Ingredients
- 1.5 lbs boneless chicken thighs
- 1 tbsp fish sauce
- 1 tbsp palm sugar (or brown sugar)
- 1 tbsp vegetable oil
- 1 can (14 oz) coconut milk
- 1 cup Panang curry paste (or homemade blend: 2 tbsp red curry paste + 1 tbsp green curry paste + 1 tbsp yellow curry paste)
- 1 bell pepper (any color), sliced
- 1 cup cherry tomatoes, halved
- 1 cup Thai basil leaves
- 1 cup sliced mushrooms (optional)
- 1 red onion, sliced
- 2 cloves garlic, minced
- 1 tbsp lime juice
- Fresh cilantro
- Crushed peanuts
- Lime wedges
👨🍳Directions
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1 In a bowl, mix chicken thighs with fish sauce, palm sugar, and vegetable oil. Marinate for at least 15 minutes.
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2 Heat a skillet or wok over medium-high heat. Add marinated chicken and cook until fully cooked (165°F/74°C), about 10-12 minutes. Remove chicken and set aside.
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3 In the same skillet, add a bit more oil if needed. Sauté red onion until translucent (~3 mins). Add garlic and curry paste, stirring for 1 minute until fragrant.
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4 Pour in coconut milk and bring to a gentle simmer. Add bell pepper, cherry tomatoes, mushrooms (if using), and cooked chicken. Simmer for 10 minutes.
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5 Add lime juice and Thai basil leaves. Taste and adjust seasoning if needed. Garnish with cilantro, crushed peanuts, and lime wedges before serving.
🔧Equipment
- Large skillet or wok
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Panang Curry Chicken Works
This Panang curry chicken recipe is always a crowd-pleaser because it’s packed with bold, aromatic flavors that make any meal feel special—whether you’re serving it at a casual family dinner or a bigger gathering where everyone wants to try the next bite. The perfect balance of spicy, sweet, and tangy notes means it’s versatile enough to stand alone but also pairs well with rice or noodles, so you can adjust it to fit whatever you’re already cooking. Plus, it’s comforting in a way that feels like home, making it a reliable go-to for anyone who loves a hearty, flavorful dish that brings people together.
❓ Frequently Asked Questions About Panang Curry Chicken
What are the key ingredients I need to prepare Panang Curry Chicken?
To make authentic Panang Curry Chicken, you’ll need chicken thighs (bone-in for flavor), coconut milk, red and green curry pastes (Panang is a mix of both), garlic, shallots, ginger, galangal (or ginger substitute), lemongrass, kaffir lime leaves, Thai bird’s eye chilies (optional for heat), fish sauce, palm sugar (or brown sugar), and fresh herbs like Thai basil and cilantro.
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Why does the curry paste have to be homemade or high-quality store-bought?
The curry paste is the heart of Panang Curry Chicken—homemade or high-quality store-bought versions ensure the right balance of flavors. Store-bought pastes can vary in spice levels and ingredients, so using a trusted brand (like Thai Kitchen’s Panang paste) or making it from scratch with fresh aromatics like lemongrass, galangal, and spices ensures depth and authenticity.
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Can I substitute any ingredients if I don’t have them?
Yes, but keep the balance in mind: – Coconut milk: Use heavy cream or half-and-half for a richer texture (though it won’t be as authentically spicy). – Galangal: Substitute with extra ginger or turmeric for warmth. – Kaffir lime leaves: Skip them and add more fish sauce or lime juice for tang. – Chicken thighs: Use breasts if needed, but they’ll be drier—marinate them longer. – Fresh herbs: Dried basil or cilantro can work as a substitute, though fresh adds more aroma.
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How should I cook the chicken to ensure it’s tender and flavorful?
For juicy, tender chicken: 1. Marinate: Coat chicken thighs in a mix of fish sauce, palm sugar, garlic, shallots, and a splash of coconut milk for at least 30 minutes (or overnight for deeper flavor). 2. Sear first: Pat dry and sear in a hot pan with oil until golden (don’t overcook—just until the juices run clear). 3. Simmer gently: Add the curry paste, coconut milk, and aromatics (lemongrass, galangal, kaffir leaves) to the pan. Simmer on low heat for 15–20 minutes until the chicken is cooked through (no pink inside). Stir occasionally to prevent sticking.
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What’s the best way to adjust the spice level in Panang Curry Chicken?
Panang curry is already spicy, but you can tweak it: – For milder heat: Reduce or omit Thai chilies, use fewer curry paste layers, or add more coconut milk to dilute the spice. – For extra heat: Add more chilies, use a spicier curry paste (like Thai Kitchen’s “Extra Hot”), or stir in a pinch of cayenne pepper. – For balance: Add lime juice or a squeeze of lime to cool the heat while keeping the dish bright.
