I created my version of Thai Chicken Curry with succulent chicken thighs, a rich blend of Thai Panang curry paste and creamy coconut milk, accented with red bell peppers and Thai basil leaves. I loved how fish sauce and palm sugar balanced the flavors, resulting in a light and healthy dish.

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I’ve always been on the hunt for a recipe that outshines takeout and this Best Thai Panang Chicken Curry totally delivers. I started by heating a tablespoon of vegetable oil in my pan and quickly tossed in one pound of bite-sized chicken thighs.

After they browned a bit, I stirred in two to three tablespoons of Thai Panang curry paste until every piece was coated with flavor. Then came the 14 oz can of creamy coconut milk and a half cup of water, letting the curry simmer slowly to bring out those bold notes.

I added a dash of fish sauce, a spoon of palm sugar, and a couple of torn kaffir lime leaves to really amplify that signature Thai taste. Sliced red bell pepper and a handful of Thai basil leaves finished off the dish, with an optional red chili slice for that extra kick.

This isn’t your average chicken curry—it’s an adventure worth trying out!

Why I Like this Recipe

I totally love this recipe because it’s super simple to throw together. I mean, I can get all the flavors bangin’ without spending too much time in the kitchen. It’s like, perfect for busy nights when I don’t wanna mess around too long.

I also really dig how the mix of sweet coconut milk and spicy curry paste creates this amazing balance. I feel like every bite wakes up my taste buds, and the combo of fish sauce and palm sugar gives it that deep, rich flavor that I can’t resist.

Another thing is the texture. Adding in the crisp red bell pepper towards the end keeps everything lively. It makes sure my curry doesn’t end up all mushy and boring, which is a big win in my book.

And finally, it fills the whole place with this awesome aroma of Thai basil and kaffir lime leaves that just transports me to an exotic place. It’s like no takeout ever does, and honestly, that’s one of the coolest parts about cooking it.

Ingredients

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Chicken thighs: Tender, protein-rich pieces, perfect for a juicy, flavorful curry.
Thai Panang curry paste: Intense spices, aromatic, offers rich, tangy, and mildly sweet flavor.
Coconut milk: Creamy, provides healthy fats, smooth texture, balances spice with sweetness.
Thai basil leaves: Fresh herb, adds a peppery twist, enhancing aroma and flavor.
Kaffir lime leaves: Zesty, impart citrusy tang, brightening overall dish flavors.
Fish sauce: Salty, umami-packed, deepens savoriness, key for authentic Thai notes.
Palm sugar: Natural sweetener balancing spicy heat, with subtle caramel-like flavor.
Red bell pepper: Crunchy veggie, contributes vitamin C, mild sweetness and vibrant color.

Ingredient Quantities

1 tablespoon vegetable oil

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

2 to 3 tablespoons Thai Panang curry paste

1 can (14 oz) coconut milk

1/2 cup water or chicken broth

1 tablespoon fish sauce

1 tablespoon palm sugar or brown sugar

2 kaffir lime leaves, torn

1 red bell pepper, sliced thin

A handful of Thai basil leaves

Optional: 1 red chili, sliced for extra heat

How to Make this

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1. Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat.

2. Add the chicken thighs and cook until they start to brown on all sides.

3. Stir in 2 to 3 tablespoons of Thai Panang curry paste and let it cook for about 1 minute until you smell the spices.

4. Pour in the can of coconut milk and 1/2 cup of water or chicken broth, stirring well so the curry paste gets fully mixed in.

5. Mix in 1 tablespoon of fish sauce and 1 tablespoon of palm sugar or brown sugar, then add the torn kaffir lime leaves.

6. Lower the heat to a simmer and let the chicken cook for about 10-15 minutes until it’s fully cooked through.

7. Add the sliced red bell pepper and simmer for another 3-4 minutes so it stays crisp.

8. If you like extra heat, toss in the optional sliced red chili.

9. Stir in a handful of Thai basil leaves right before turning off the heat so they stay fresh.

10. Serve your Panang chicken curry hot over steamed rice and enjoy the amazing flavor!

Equipment Needed

1. Large pan or skillet – used for browning the chicken and cooking the curry
2. Measuring spoons – to measure the oil, curry paste, fish sauce, and sugar
3. Measuring cup – for the water or chicken broth
4. Spatula or wooden spoon – for stirring the curry paste and mixing ingredients
5. Knife – for cutting the chicken and slicing the red bell pepper (and the optional chili if using)
6. Cutting board – to safely cut the chicken and veggies
7. Can opener – to open the coconut milk can
8. Pot or rice cooker – for steaming the rice to serve with the curry

FAQ

What makes this Panang chicken curry recipe special?

Its super creamy, the coconut milk and curry paste blend so well that every bite tastes rich and balanced.

Can I adjust the spice level for my taste?

Yeah, you definitely can. If you like it less spicy, cut down on curry paste or skip extra red chili. Pratically, its all about what you like.

Is it okay to use chicken broth instead of water?

Absolutely. Using chicken broth just adds more flavor to the dish, so feel free to swap it out.

How much time does it take to make this dish?

After you prep all your ingredients, it takes roughly 25 to 30 minutes to get the curry perfectly cooked.

What if I dont have Thai basil or kaffir lime leaves?

You can use regular basil instead of Thai basil and even a little lime zest if you dont have kaffir lime leaves. The flavor wont be exact but its still really tasty.

Can I use chicken breasts instead of thighs?

Sure, but keep an eye on the cooking time to avoid drying out the chicken. Thighs are juicier, but breasts work in a pinch.

Best Thai Panang Chicken Curry (VIDEO) Recipe Substitutions and Variations

For the vegetable oil, you can use canola or sunflower oil instead if you don’t have any vegetable oil on hand
If you wanna swap the chicken thighs, you can use chicken breast or even turkey meat – just be careful because the cooking time might change a bit
Can’t find Thai Panang curry paste? Try using red curry paste mixed with a pinch of extra spices like lemongrass extract or ground coriander to get a similar taste
If you’re out of coconut milk, you can mix coconut cream with water (about equal parts) to mimic its richness or even use a light coconut milk alternative
For the fish sauce, a good alternative is to use soy sauce with a little squeeze of lime juice to add that tangy kick

Pro Tips

1. When you add that Panang curry paste, let it fry in the oil for about a minute to really bring out its flavor. It helps a lot in making the dish taste more complex.
2. Make sure you browning the chicken pieces well before adding any liquid. If you don’t, the chicken might come out chewy instead of tender.
3. Stir the paste well into the coconut milk so it mixes evenly, cuz sometimes it can get lumpy and mess up the flavor throughout the curry.
4. Add the basil right at the end. If its cooked too long, it loses that fresh zing that really makes the curry pop.