panang chicken curry recipe
The Best panang chicken curry recipe
I’ve been making Panang chicken curry for years, ever since my mom taught me how to balance that bold, spicy-sweet heat with just the right amount of coconut milk and aromatic spices. It’s one of those dishes that feels like a hug—warm, comforting, and full of flavor that lingers on the tongue. My kids eat it every time, especially when they’re home from school with a hangry stomach, and they always ask for seconds. It’s that kind of dish that doesn’t just fill your plate but fills your heart too. Whether it’s a weekend family dinner or a special occasion where we want something rich and satisfying, this curry never disappoints. The way the chicken soaks up the sauce, tender and juicy, while the peanuts and veggies add a satisfying crunch? It’s pure comfort food with a little kick.
What I love most about this recipe is how it’s simple enough to make on a weeknight but impressive enough for a gathering. My husband and I often pull it out when we want to impress guests without overcomplicating things—just a few key ingredients and a slow simmer, and suddenly, it feels like we’re serving something restaurant-quality. Plus, it’s packed with nutrients. The coconut milk adds healthy fats, the bell peppers and tomatoes bring vitamins A and C, and the ginger and garlic give it that anti-inflammatory boost. My kids don’t even realize how good for them it is because it tastes so good. And the peanuts? They’re not just for texture—they’re a great source of plant-based protein and healthy fats. It’s a recipe that’s as good for you as it is for the soul.
Panang Chicken Curry
A rich and aromatic Thai curry featuring tender chicken in a creamy, spicy Panang sauce with coconut milk, peanuts, and fresh herbs. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs boneless chicken thighs and drumsticks
- 2 tbsp fish sauce
- 1 tbsp palm sugar (or brown sugar)
- 1 tbsp lime juice
- 1 tbsp oil
- 1 tbsp minced garlic
- 1 tbsp minced shallot
- 1 red chili, finely chopped (adjust to taste)
- 1 tbsp Panang curry paste (or 1.5 tbsp Thai red curry paste + 0.5 tbsp galangal paste)
- 1 can (13.5 oz) coconut milk
- 1 cup chicken stock
- 1 tbsp palm sugar
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp peanut butter
- 1 tbsp chopped peanuts (for garnish)
- 1 tbsp fresh cilantro, chopped
- 1 tbsp chopped fresh cilantro
- 1 tbsp chopped peanuts
- 1 lime, cut into wedges
👨🍳Directions
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1 Pat chicken dry and season with fish sauce, palm sugar, and lime juice. Set aside.
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2 In a skillet, heat oil over medium heat. Sauté garlic, shallot, and chili for 1 minute until fragrant. Add curry paste and stir for 1 minute.
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3 Pour in coconut milk and chicken stock. Stir well and bring to a gentle simmer.
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4 Add chicken pieces and cook for 15-20 minutes until fully cooked and tender.
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5 Stir in palm sugar, fish sauce, and lime juice. Simmer for another 5 minutes.
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6 Off heat, stir in peanut butter until smooth. Taste and adjust seasoning if needed.
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7 Garnish with chopped cilantro, peanuts, and lime wedges. Serve hot with steamed jasmine rice.
🔧Equipment
- Large skillet or pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
- Mixing bowls
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Panang Chicken Curry Works
This Panang chicken curry recipe is always a crowd-pleaser because it’s rich, aromatic, and packed with bold flavors that feel special without being overly complicated. Whether you’re serving it at a casual family dinner or a festive holiday spread, the tender chicken and spiced coconut sauce make it feel like a real celebration—simple enough to prepare ahead but always impressive when everyone takes a bite. It’s the kind of dish that brings people together, balancing sweet, spicy, and savory notes in just the right way.
❓ Frequently Asked Questions About Panang Chicken Curry
What is the key difference between Panang chicken curry and other curries in terms of ingredients?
The key difference lies in the Panang paste, which is rich in peanuts, shallots, garlic, and chili, giving it a distinct nutty, spicy, and slightly sweet flavor. Unlike other curries, Panang curry often includes kaffir lime leaves, galangal, and lemongrass, which add aromatic depth, while it may also feature coconut milk for creaminess without being overly sweet like a Thai coconut curry.
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Why does Panang chicken curry have a thicker consistency compared to other Thai curries?
The thickness comes from the starch from the peanuts, shallots, and sometimes the coconut milk, which naturally thickens the sauce. Additionally, the curry often includes extra coconut milk or a touch of cornstarch slurry to achieve a velvety texture. The slow cooking process also allows the flavors to meld, creating a rich, glossy consistency.
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Can I substitute coconut milk in Panang chicken curry, and if so, what’s the best alternative?
While coconut milk is traditional, you can use light coconut milk (half-and-half) for a lighter texture or heavy cream (but adjust the spice level, as cream can dilute heat). For a dairy-free option, cashew cream (blended soaked cashews with water) works well, though it may need extra thickening. Avoid full-fat coconut cream unless you prefer a thicker, richer sauce.
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How do I adjust the spice level in Panang chicken curry to suit my taste?
Panang curry is typically medium to hot, but you can reduce heat by: – Removing seeds from chili peppers before blending. – Using fewer or milder chilies (e.g., substitute bird’s eye with Thai bird’s eye or serrano). – Adding more peanut butter (it mutes spice slightly). – Balancing with sweetness by increasing sugar or brown sugar in the paste. For extra mildness, simmer the curry longer to let flavors mellow.
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Why does my Panang chicken curry taste flat or lack depth, even though I followed the recipe?
Several factors could cause this: 1. Undercooked or raw ingredients (e.g., raw galangal or lemongrass—always simmer for 5–10 mins). 2. Insufficient fat (peanut butter or oil is essential; add a splash of coconut milk if needed). 3. Over-blending the paste (too smooth can dull flavors; pulse for texture). 4. Not enough time (let the curry simmer for 20–30 mins to develop depth). 5. Balancing flavors (add a pinch of salt, sugar, or lime juice to brighten). Quick fix: Deglaze the pan with a splash of water or fish sauce, then simmer to revive the sauce.
