Go Back
Panang curry, a delightful gem of Thai cuisine, has won hearts worldwide with its rich and aromatic flavors. Originating from the southern regions of Thailand, this dish is renowned for its unique blend of spices that create an unforgettable culinary experience. Traditionally, Panang curry is thicker and creamier than its counterparts, thanks in large part to the generous use of coconut milk and a special curry paste that infuses the dish with depth and character.

Rich & Creamy Chicken Panang Curry

Indulge in the rich and creamy goodness of Chicken Panang Curry, a beloved Thai dish that will transport your taste buds to Southeast Asia! With succulent chicken thighs, aromatic Panang curry paste, and luscious coconut milk, this comforting meal is perfect for any occasion. Add vibrant vegetables and fresh herbs for an unforgettable flavor experience. Enjoy a taste of Thai culture right at home! #PanangCurry #ThaiCuisine #ComfortFood #CookingAtHome #FoodieFavorites
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

2 tablespoons Panang curry paste

1 can (13.5 oz) coconut milk (full-fat for richness)

1 tablespoon vegetable oil

1 tablespoon fish sauce

1 tablespoon brown sugar or palm sugar

1 red bell pepper, sliced thinly

1 cup green beans, trimmed

1/2 cup Thai basil leaves

1 tablespoon lime juice

1 tablespoon kaffir lime leaves, sliced (optional)

Fresh cilantro, for garnish

Cooked jasmine rice, for serving

Instructions
 

Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium heat.

    Cook the Chicken: Add the chicken pieces and cook for about 5-7 minutes until they are browned and mostly cooked through. Remove the chicken from the pan and set aside.

      Prepare the Curry Base: In the same skillet, add the Panang curry paste and cook for 1-2 minutes until fragrant, stirring continuously to prevent burning.

        Add Coconut Milk: Pour in the coconut milk, stirring to combine with the curry paste. Bring the mixture to a gentle simmer.

          Incorporate Other Ingredients: Add the fish sauce, brown sugar, sliced bell pepper, and green beans. Return the chicken to the pan, stirring to ensure everything is well-coated in the sauce.

            Simmer: Let the curry simmer for about 10 minutes, allowing the chicken to cook through and the vegetables to soften.

              Final Touches: Stir in the lime juice and Thai basil leaves. If using, add the sliced kaffir lime leaves for an extra citrusy flavor.

                Serve: Remove from heat and serve hot over jasmine rice. Garnish with fresh cilantro.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4