Thai Panang Chicken Curry Recipe

I absolutely love this Panang chicken curry recipe because it’s a vibrant symphony of flavors with creamy coconut milk and aromatic kaffir lime leaves that make each bite unforgettable. Plus, it’s super easy to whip up on a weeknight, and the comforting blend of spices and tender chicken served over jasmine rice always hits the spot!

My Panang chicken curry from Thailand is a delightful mix of flavors. It uses tender slices of chicken breast, which not only simmer well but also absorb all of the flavor from the simmering dish.

The base of the dish is a creamy coconut milk that holds together and carries the aromatic Panang curry paste. This dish is sweet, salty, and fragrant.

The sweet element comes from the palm sugar. In this dish, fish sauce adds saltiness and depth of flavor that is unparalleled.

While you can use soy sauce, it won’t taste as bright. Bell peppers can be used in this recipe and add a slight crunch and weight to the dish.

They do not have the same vibrant taste as the original recipe, which calls for Thai eggplant. Kaffir lime leaves are the final ingredient and add the signature zesty flavor.

Ingredients

Panang curry paste:
An aromatic blend of spices; a flavor that is bold, spicy, and slightly sweet.

Coconut milk:
Rich, creamy texture; contributes natural sweetness; wellspring of healthy fats.

Chicken breast:
Lean protein; low in fat; keeps the filling delicious and healthy.

Palm sugar:
Sweetness comes from natural sources.

The flavor of mild caramel.

This balances the savory and spicy elements.

Fish sauce:
Briny and umami-rich, they add depth and complexity to curries.

Kaffir lime leaves:
Lemony, fragrant; uplifts bright, vibrant taste in the dish.

Thai basil leaves:
Anise has a sweet flavor, with delicate and fragrant herbal notes that are reminiscent of fresh herbs.

Ingredient Quantities

• 1 tablespoon vegetable oil
• 2 tablespoons Panang curry paste
• 1 pound boneless, skinless chicken breast, thinly sliced
• 1 can (13.5 ounces) coconut milk
• 1 tablespoon palm sugar or brown sugar
• 2 tablespoons fish sauce
• 4 kaffir lime leaves, torn into pieces
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1/4 cup Thai basil leaves
• 1 tablespoon crushed peanuts (optional, for garnish)
• Cooked jasmine rice (for serving)

Instructions

1. In a large pan over medium heat, heat 1 tablespoon of vegetable oil. Add 2 tablespoons of Panang curry paste and stir-fry for about 1 minute until it is fragrant.

2. In a pan, add 1 pound of boneless, skinless chicken breast, cut into thin slices. Cook until the chicken is cooked through and white, about 5-7 minutes.

3. Add 1 can (1
3.5 ounces) of coconut milk, and stir well to blend with chicken and curry paste.

4. Add 1 tablespoon of palm sugar or brown sugar, and mix until it is completely dissolved in the sauce.

5. Combine 2 tablespoons of fish sauce and 4 kaffir lime leaves torn into pieces, and let the flavors meld.

6. Let the mixture stew for approximately 10 minutes. This allows the coconut milk to thicken a little and the flavors to meld.

7. Add to the pan 1 sliced red bell pepper and 1 sliced green bell pepper, cooking for another 3 to 4 minutes until they are tender but still crisp.

8. Eliminate the heat and incorporate 1/4 cup of Thai basil leaves, letting them absorb the last of the heat and wilt just a bit.

9. If you wish, you can use 1 tablespoon of crushed peanuts as a garnish for added texture.

10. Serve the cooked jasmine rice hot under the Panang chicken curry. Enjoy!

Equipment Needed

1. Large pan
2. Stirring spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Can opener (for coconut milk)

FAQ

• What is Panang curry paste, and where can I find it?Thai red curry paste, known as Panang curry paste, is a paste that is slightly milder and sweeter than traditional red curry paste. Most Asian grocery stores and online retailers now carry it.
• Can I substitute chicken breast with another protein?Certainly! Chicken thighs, beef, pork, tofu, or shrimp work well as substitutes. If you opt for a different protein, remember to adjust cooking times to accommodate it.
• Is there a substitute for kaffir lime leaves?Even though they have a distinct flavor, you can substitute for kaffir lime leaves with a mix of lime zest and bay leaves, if you need to.
• How spicy is this curry?The heat of Panang curry depends on the curry paste used. For mild Panang curry, use 1 tablespoon of the Panang curry paste. For moderate heat, use 2 tablespoons of Panang curry paste. Alter the measurements to suit your taste.
• Can I use light coconut milk?Certainly, but a thinner and less creamy curry may be the result. For an end product with a richer texture, use full-fat coconut milk.
• How long does this stew last in the refrigerator?The curry can be kept for up to 3 days in an airtight container in the refrigerator. Before serving, heat it thoroughly.
• Can this dish be made vegetarian?Certainly, change the chicken and fish sauce for tofu and soy sauce or a soy sauce alternative that is vegetarian.

Substitutions and Variations

Use coconut oil or canola oil as a substitute for vegetable oil.
Panang curry paste: If you can’t find it, you can use red curry paste, but be sure to adjust for taste since it is much spicier.
Substitute these for palm sugar or brown sugar: granulated sugar or honey.
Fish sauce: Substituting soy sauce or tamari offers a chance to create a different flavor profile.
Kaffir lime leaves: If you can’t find kaffir lime leaves, substitute a mixture of lime zest and bay leaves.

Pro Tips

1. Toast the Curry Paste Before adding the chicken, ensure the Panang curry paste is toasted well in the oil. This step is crucial for bringing out the deep flavors of the paste. Stir-fry it until it’s fully fragrant, which takes about 1–2 minutes.

2. Coconut Milk Separation Shake the can of coconut milk well before opening. If the coconut cream has separated and risen to the top, use this portion first when adding to the curry for a richer flavor and a thicker texture.

3. Chicken Marination For extra flavor, you can marinate the thinly sliced chicken breast in a bit of fish sauce and palm sugar for about 15 minutes before cooking. This will help infuse the chicken with more savory and sweet notes.

4. Basil Freshness Add the Thai basil leaves right before serving to preserve their vibrant color and fresh aroma, which can otherwise be lost if exposed to heat for too long.

5. Balanced Heat If you like a bit more spice, consider adding sliced Thai bird’s eye chilies when you add the curry paste. Adjust the spice level to your taste, but be mindful as they can be very hot.