Best Ever Thai Panang Curry Recipe

Name: Best Ever Thai Panang Curry Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Thai
Ingredients: 1 lb chicken breast or thigh, thinly sliced; 2 tbsp Panang curry paste; 1 tbsp vegetable oil or coconut oil; 1 can (13.5 oz) full-fat coconut milk; 1/2 cup water or chicken broth; 1 tbsp fish sauce; 1 tbsp palm sugar or brown sugar; 1 red bell pepper, thinly sliced; 1 green bell pepper, thinly sliced; 1/2 small onion, chopped; 1/2 cup bamboo shoots (optional); 1/2 cup Thai basil leaves; Juice of 1/2 lime; 1/4 cup roasted peanuts or 1 tbsp peanut butter; Cooked jasmine rice

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This Best Ever Thai Panang Curry recipe is a rich, creamy, and flavorful Thai dish featuring tender chicken simmered in a fragrant Panang curry paste and coconut milk sauce. Enhanced with bell peppers, Thai basil, and a touch of sweetness from palm sugar and peanuts, this curry brings authentic Thai flavors to your table in under 30 minutes. Served with steamed jasmine rice, it’s a perfect weeknight dinner that’s both satisfying and easy to prepare.

25 min

cook 15 min

Thai

4.3 (126)

Ingredients

Instructions

Slice the chicken thinly, chop the vegetables including the bell peppers and onion, and gather all other ingredients before starting to cook.
Heat the oil in a wok or skillet over medium heat. Add the Panang curry paste and sauté for 1 to 2 minutes until fragrant, which helps release the flavors of the spices in the paste.
Pour in the full-fat coconut milk and stir well to combine with the curry paste. Let it simmer gently for 2 to 3 minutes to meld the flavors.
Add the sliced chicken to the pan and stir to coat it fully with the curry mixture. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is cooked through and tender.
Stir in the fish sauce, palm sugar (or brown sugar), and crushed roasted peanuts or peanut butter. Simmer for another 2 to 3 minutes, then taste and adjust seasoning as needed to balance saltiness and sweetness.
Add the sliced red and green bell peppers, chopped onion, and bamboo shoots if using. Cook for 2 to 3 minutes more until the vegetables are tender-crisp to retain some crunch and freshness.
Turn off the heat and stir in the Thai basil leaves to keep their vibrant color and fresh aroma intact.
Serve the Panang curry hot over steamed jasmine rice. Garnish with extra Thai basil leaves and a squeeze of lime juice for added brightness and flavor.