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The rich and aromatic world of Thai cuisine is a vibrant tapestry woven with bold flavors, fragrant herbs, and fresh ingredients. Among its many culinary treasures, Thai curries stand out as comforting and satisfying meals that tantalize the taste buds and warm the soul. One such dish, Panang curry, has garnered a dedicated following for its unique characteristics and exquisite balance of flavors. This Thai Chicken Panang Curry recipe is sure to become a staple in your kitchen, delighting your family and friends with its perfect harmony of sweet, salty, and spicy elements.

The Best Thai Chicken Panang Curry

Discover the incredible flavors of Thai cuisine with this easy and delicious Thai Chicken Panang Curry recipe. This dish features tender chicken simmered in a rich coconut milk sauce, enhanced by a unique blend of Panang curry paste, fresh vegetables, and aromatic herbs. Perfect for impressing family and friends, this comforting curry is a delightful way to enjoy a taste of Thailand at home. Try it tonight! #ThaiCurry #PanangCurry #Recipes #ComfortFood #Foodie #HomeCooking #ThaiCuisine #CoconutMilk #ChickenDinner
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Ingredients
  

1 lb (450g) chicken breast, thinly sliced

2 tablespoons Panang curry paste

1 can (400ml) coconut milk

1 tablespoon fish sauce

1 tablespoon palm sugar (or brown sugar)

1 red bell pepper, sliced

1 cup snap peas

1 cup Thai basil leaves

2 tablespoons vegetable oil

Juice of 1 lime

Cooked jasmine rice for serving

Optional: red chili slices for garnish

Instructions
 

Prepare the Chicken: In a bowl, marinate the thinly sliced chicken with a splash of fish sauce and a squeeze of lime juice for about 10 minutes. This will enhance the flavor.

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

      Make the Curry Base: Add the Panang curry paste to the oil, stirring continuously for about 2-3 minutes until fragrant. Be careful not to let it burn.

        Add Coconut Milk: Gradually pour in the coconut milk while stirring to combine with the curry paste, forming a rich base. Bring to a gentle simmer.

          Cook the Chicken: Add the marinated chicken slices to the skillet. Stir well to coat the chicken in the curry sauce and cook for about 5-7 minutes until the chicken is cooked through.

            Incorporate Vegetables: Throw in the sliced red bell pepper and snap peas. Cook for another 3-5 minutes until the vegetables are tender-crisp.

              Season the Curry: Stir in the fish sauce and palm sugar. Adjust the seasoning according to your taste, balancing sweet, salty, and spicy.

                Finish with Thai Basil: Turn off the heat and fold in the Thai basil leaves. They will wilt slightly in the residual heat, releasing their aromatic flavor.

                  Serve: Serve the Panang curry hot over a bed of fluffy jasmine rice. Garnish with lime wedges and optional red chili slices for an extra kick.

                    Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings