recipe panang curry chicken
The Best recipe panang curry chicken
Oh, there’s nothing quite like a good Panang curry chicken to warm up a meal—or to make a weeknight feel special. I’ve been making this dish for years, ever since my Thai friend showed me how to balance that rich, spicy kick with creamy coconut milk and a little bit of sweetness. It’s not just a curry; it’s a hug in a bowl, and I swear my family eats it at least once a month. The kids love it because it’s got that perfect mix of heat and flavor that doesn’t overpower, and the whole family loves how it makes everything taste better—whether it’s with steamed jasmine rice or some crusty bread to soak up the sauce. It’s that kind of dish that feels like a celebration, but you can serve it just as easily for a simple dinner as for a weekend gathering.
What I love most about this recipe is how adaptable it is. You can tweak the spices—maybe a little more chili for a spicier crowd, or a touch of ginger for extra depth—without ruining the whole thing. It’s also one of those dishes that’s secretly healthy in a way that feels indulgent. The coconut milk gives it creaminess without heavy cream, and the lean chicken is packed with protein. Plus, the veggies in there—bell peppers, onions, and sometimes some snap peas—add freshness and fiber that balance out the richness. It’s not some extreme health food, but it’s not just a comfort dish either. My kids don’t even notice how good it is for them, and honestly? Neither do I. It’s the kind of meal that’s easy to make ahead too, so you can prep it on Sunday and have a flavorful, satisfying dinner ready to go all week. And let’s be honest, when you’re hosting or just want to impress someone, this curry is a no-fail winner. It’s got that authentic taste that makes people ask where you got it, and that’s always a good feeling.
Panang Curry Chicken with Rice
A flavorful Thai curry dish featuring tender chicken in a rich, aromatic Panang curry sauce, served with steamed jasmine rice. The dish balances bold spices with a creamy coconut touch.
🥘Ingredients
- 1.5 lbs boneless chicken thighs
- 2 tbsp fish sauce
- 1 tbsp palm sugar (or brown sugar)
- 1 tbsp lime juice
- 2 tbsp oil
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 1 red chili, finely chopped
- 1 tbsp Panang curry paste (or 1.5 tbsp curry powder + 1 tsp coriander + 1 tsp cumin)
- 1 can (14 oz) coconut milk
- 1 cup tomato sauce
- 1 tbsp soy sauce
- 1 tsp turmeric
- 1 tsp salt
- Fresh cilantro
- Lime wedges
- Crushed peanuts
👨🍳Directions
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1 Marinate the chicken: In a bowl, combine chicken, fish sauce, palm sugar, and lime juice. Let it marinate for at least 15 minutes.
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2 Cook the chicken: Heat oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes until fully cooked and slightly charred. Remove chicken and set aside.
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3 Prepare the curry sauce: In the same skillet, sauté garlic, ginger, and chili for 1 minute until fragrant. Add Panang curry paste and cook for 1 minute. Pour in coconut milk and tomato sauce, stirring well. Add soy sauce, turmeric, and salt. Simmer for 5 minutes.
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4 Combine: Return chicken to the skillet and simmer for another 5 minutes to coat in the sauce.
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5 Serve: Divide steamed jasmine rice among plates. Top each serving with chicken and curry sauce. Garnish with cilantro, lime wedges, and crushed peanuts.
🔧Equipment
- Large skillet or wok
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Steamer basket
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Panang Curry Chicken with Rice Works
This Panang curry chicken is always a crowd-pleaser because it’s rich, slightly sweet, and packed with bold flavors that make it feel special without being overly complicated. Whether you’re serving it at a casual family dinner or a holiday feast, the sticky coconut and chili notes keep everyone coming back for seconds, and the tender chicken stays juicy no matter how long it sits in the sauce. Plus, it’s flexible enough to adjust the heat or add extra veggies if you want to keep it light, but still feels indulgent—perfect for any occasion where you want to impress without stressing.
❓ Frequently Asked Questions About Panang Curry Chicken with Rice
What is the key difference between Panang curry and other Thai curries?
Panang curry is distinct from other Thai curries due to its unique blend of flavors and ingredients. Unlike Red Curry, which is rich and spicy, or Green Curry, which is herbaceous, Panang curry incorporates a combination of peanuts, dried shrimp, and a distinct mix of spices. The use of dried shrimp adds a deep umami flavor, while the peanuts provide a nutty texture and richness. The curry paste typically includes ingredients like galangal, lemongrass, kaffir lime leaves, and chili, but it is balanced with a touch of sweetness from ingredients like palm sugar or brown sugar.
How can I adjust the spice level in this Panang curry chicken recipe?
Adjusting the spice level is straightforward. If you prefer it milder, reduce the amount of chili used in the curry paste or remove some chilies before adding them to the pan. You can also add a bit of coconut milk or a spoonful of coconut cream to dilute the heat. For a more intense spice, increase the number of chilies or add a dash of cayenne pepper. Always taste as you go to find the perfect balance.
Why do I need to use dried shrimp in this recipe?
Dried shrimp is a traditional ingredient in Panang curry, contributing essential umami depth and complexity. It enhances the overall savory profile of the dish, balancing the sweetness and acidity from other ingredients. While you can substitute with fresh shrimp (cooked and blended), dried shrimp provides a more concentrated flavor that’s hard to replicate perfectly. If you’re avoiding shrimp, consider adding a pinch of fish sauce or soy sauce to mimic its umami taste.
How should I prepare the chicken to ensure it stays tender?
To keep the chicken tender in Panang curry, marinate it in a mixture of soy sauce, lime juice, garlic, ginger, and a touch of brown sugar for at least 30 minutes before cooking. This helps tenderize the meat and adds flavor. When cooking, avoid overcrowding the pan—sear the chicken pieces in batches to ensure they cook evenly and develop a good crust. You can also poach them in a little water or broth before adding the curry paste to retain moisture.
Can I make this Panang curry chicken ahead of time and reheat it?
Yes, you can prepare the Panang curry chicken in advance, but there are a few tips to keep it fresh and flavorful. Store the cooked curry in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on low heat, stirring occasionally, to avoid breaking down the chicken. If the coconut milk separates slightly, you can whisk it back together before serving. For best results, serve it fresh if possible, as the flavors deepen slightly over time.
