panang curry chicken recipe
The Best panang curry chicken recipe
I’ve been making Panang curry chicken since my kids were little, and it’s one of those dishes that feels like a hug in a bowl. There’s something about the rich, aromatic spices—turmeric, coriander, galangal, and the deep, slightly sweet heat of the Panang paste—that makes it feel special, even when it’s just sitting on the table after a long day. My husband always says it’s the only curry that tastes like home, and honestly, I don’t know why he’s so obsessed—it’s that good. My kids, especially my son who’s picky, will eat it straight from the bowl with rice, and honestly, it’s a miracle. The tender chicken, the creamy coconut base, and the little kick from the chili—it’s got everything balanced just right.
I love this recipe because it’s so versatile. It’s perfect for a big family dinner when everyone’s gathered, but it also works for quick weeknight meals if you’re short on time. My kids love it because it’s flavorful but not too spicy, and it’s something they’ll actually eat without complaining. Plus, it’s got some real health perks too. The coconut milk adds healthy fats, and the turmeric has anti-inflammatory benefits. It’s not so heavy that it feels like a cheat meal, but it’s still packed with flavor. I’ve even made it for my mom’s birthday and for my husband’s work parties—people always ask where the recipe is from, and it’s always a hit. It’s that kind of dish that makes you feel like you’re doing something right, even if you’re not a professional chef.
Panang Curry Chicken
A flavorful Thai-inspired dish featuring tender chicken in a rich, aromatic Panang curry sauce with coconut milk, peanuts, and fresh herbs. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 boneless, skinless chicken thighs
- 1 tbsp fish sauce
- 1 tbsp palm sugar (or brown sugar)
- 1 tbsp vegetable oil
- 1 tbsp oil
- 1 tbsp Panang curry paste (or 1 tbsp red curry paste + 1 tsp galangal paste)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1-inch galangal, sliced
- 1 stalk lemongrass, bruised and cut into 2-inch pieces
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 1 tbsp palm sugar
- 1 tsp fish sauce
- 1 tbsp lime juice
- 1/2 cup chopped Thai basil or cilantro
- 1/2 cup crushed roasted peanuts
- 1/4 cup chopped Thai basil or cilantro
- Lime wedges
- Extra fish sauce for serving
👨🍳Directions
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1 Marinate the chicken: In a bowl, mix chicken thighs with fish sauce, palm sugar, and vegetable oil. Let sit for 10 minutes.
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2 Cook the chicken: Heat oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden brown. Remove and set aside.
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3 Sauté aromatics: In the same skillet, add oil and Panang curry paste. Stir for 1 minute until fragrant. Add chopped onion, garlic, galangal, and lemongrass. Sauté for 3-4 minutes until fragrant.
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4 Simmer the sauce: Pour in coconut milk and chicken broth. Stir well, then add palm sugar and fish sauce. Bring to a gentle simmer. Let cook for 10 minutes.
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5 Combine: Return chicken to the skillet. Simmer for another 10 minutes until chicken is cooked through and sauce thickens slightly.
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6 Adjust and garnish: Stir in lime juice and chopped Thai basil. Taste and adjust seasoning with extra fish sauce if needed. Garnish with crushed peanuts, extra Thai basil, and lime wedges.
🔧Equipment
- Large skillet or deep pan
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Blender (optional, for smoother sauce)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Panang Curry Chicken Works
This Panang curry chicken is always a crowd-pleaser for family gatherings because it’s rich, flavorful, and so easy to make ahead. The perfect balance of spicy, sweet, and aromatic notes makes it feel special without requiring fancy ingredients or last-minute stress—just a pot of simmering goodness that tastes even better the next day. It’s the kind of dish that brings everyone together, whether you’re hosting a casual dinner or a big holiday spread.
❓ Frequently Asked Questions About Panang Curry Chicken
What is the key difference between Panang curry and other Thai curries?
The key difference in Panang curry lies in its unique blend of flavors and ingredients. Unlike most Thai curries, which are typically based on coconut milk and a single type of chili, Panang curry incorporates peanuts, dried shrimp, and a rich, aromatic paste made from lemongrass, galangal, kaffir lime leaves, and spices. This gives it a nutty, salty, and slightly sweet depth that sets it apart. Additionally, it often includes dried shrimp and sometimes dried fish, adding an umami punch that enhances the overall taste.
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Why does the recipe call for dried shrimp and how do they contribute to the flavor?
Dried shrimp in Panang curry are essential for their deep, salty, and umami-rich flavor. When rehydrated and blended into the curry paste, they infuse the dish with a complex, savory taste that balances the heat and sweetness. They also help thicken the curry slightly, contributing to its rich, velvety texture. Some versions skip them, but they’re traditional in many authentic preparations, especially in Malay and Penang-style curries.
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Can I substitute fresh shrimp for dried shrimp in the recipe, and if so, what should I do?
Yes, you can substitute fresh shrimp, but you’ll need to adjust the preparation. If using fresh shrimp, finely chop them and sauté them in oil with the other paste ingredients (like garlic, shallots, and lemongrass) before adding water to rehydrate them. This ensures they release their flavor into the curry paste. Alternatively, you can blend fresh shrimp with a little water into the paste, but dried shrimp are preferred for their concentrated taste and texture.
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What’s the best way to ensure the curry paste is smooth and free of lumps?
To achieve a smooth Panang curry paste, start by finely mincing or blending all dry ingredients (like lemongrass, galangal, garlic, shallots, kaffir lime zest, coriander roots, and spices) in a food processor or blender. If using dried shrimp, rehydrate them first, then blend them into the paste. For extra finesse, sift the paste through a fine-mesh sieve if it’s too thick. Adding a splash of water while blending helps break up any lumps, and a little oil can also smooth out texture. Steaming or simmering the paste briefly afterward can also help refine it.
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How can I adjust the spice level in Panang curry if I’m sensitive to heat?
Panang curry is already moderately spicy due to the chili paste, but you can reduce the heat by: 1. Using fewer dried chilies (or skipping them if possible). 2. Substituting fresh chilies (like Thai bird’s eye chilies) for dried ones—start with 1-2 chilies and adjust to taste. 3. Adding more coconut milk to dilute the heat slightly. 4. Balancing with sweet or sour elements—a squeeze of lime or a dash of palm sugar can help mellow the spice. 5. Removing chilies entirely if you prefer a milder version, though this may alter the traditional flavor.
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