If you are craving a dish that perfectly balances creamy, spicy, and nutty flavors, you have to try the Best Ever Thai Panang Curry Recipe. This vibrant Thai classic brings together tender chicken, fragrant Panang curry paste, and rich coconut milk, creating a luscious sauce that clings lovingly to every bite. Enhanced by colorful bell peppers and fresh Thai basil, this curry has a wonderful texture and bright, bold flavor that feels like a warm hug on a plate. Whether you’re a seasoned Thai food lover or new to this cuisine, this recipe will quickly become your go-to for a comforting yet exciting meal.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the secret to unlocking authentic flavors in this Best Ever Thai Panang Curry Recipe. Each item plays a key role—from the creamy coconut milk to the aromatic Thai basil, every ingredient adds its unique magic to the dish.
- Chicken breast or thigh (1 lb): Thinly sliced for quick, even cooking and a tender texture.
- Panang curry paste (2 tbsp): The heart of the dish, packed with aromatic spices and a hint of sweetness.
- Vegetable or coconut oil (1 tbsp): Helps gently sauté the curry paste and bring out its full flavor.
- Full-fat coconut milk (1 can, 13.5 oz): Adds creamy richness and balances the spiciness perfectly.
- Water or chicken broth (1/2 cup): Adjusts the curry consistency and adds subtle depth.
- Fish sauce (1 tbsp): Infuses the curry with savory umami and authentic Thai taste.
- Palm sugar or brown sugar (1 tbsp): Sweetens the dish just enough to balance heat and savoriness.
- Roasted peanuts or peanut butter (1/4 cup or 1 tbsp): Brings a lovely nutty texture and depth to the sauce.
- Red and green bell peppers (1 each): Thinly sliced for vivid color and crunchy freshness.
- Thai basil leaves (1/2 cup): Adds a fresh, slightly minty aroma to finish.
- Small onion (1/2), chopped: Introduces gentle sweetness and body.
- Bamboo shoots (1/2 cup, optional): Adds an earthy note and delightful crunch.
- Juice of 1/2 lime: Brightens up the curry with a zesty finish.
- Cooked jasmine rice: Perfect for soaking up all the delicious sauce.
How to Make Best Ever Thai Panang Curry Recipe
Step 1: Prepare Your Ingredients
Before you start cooking, slice the chicken into thin strips, chop the onion, and thinly slice the bell peppers. Having everything ready ensures a smooth cooking flow and helps the flavors develop beautifully.
Step 2: Sauté the Panang Curry Paste
Heat your chosen oil in a wok or skillet over medium heat, then add the Panang curry paste. Stir-fry it for 1 to 2 minutes until it’s fragrant—this step awakens the spices and creates the flavorful foundation of your curry.
Step 3: Add Coconut Milk
Pour in the full-fat coconut milk and stir thoroughly to combine it with the curry paste. Simmer for 2 to 3 minutes so the flavors meld and the sauce thickens ever so slightly.
Step 4: Cook the Chicken
Add the thinly sliced chicken to the pan and stir so each piece is fully coated in that rich curry sauce. Let it cook for 6 to 8 minutes until the chicken is tender and cooked through.
Step 5: Season and Add Peanuts
Stir in the fish sauce, palm sugar, and either crushed roasted peanuts or peanut butter. This combination gives the curry its signature complex savory, sweet, and nutty layers. Let it simmer for another 2 to 3 minutes, then taste and adjust seasoning if needed.
Step 6: Add Vegetables
Mix in the thinly sliced red and green bell peppers, chopped onion, and bamboo shoots if using. Cook for 2 to 3 minutes to keep the vegetables tender-crisp, providing a pleasing contrast in texture.
Step 7: Finish with Thai Basil
Turn off the heat and stir in the fresh Thai basil leaves to preserve their bright aroma and vivid color. This final touch adds a burst of herbal freshness that elevates the entire dish.
Step 8: Serve Warm
Serve your Best Ever Thai Panang Curry Recipe piping hot alongside fluffy steamed jasmine rice. Garnish with extra basil leaves and a squeeze of lime juice if you like for a refreshing lift.
How to Serve Best Ever Thai Panang Curry Recipe
Garnishes
Brighten your curry’s presentation and flavor with fresh Thai basil leaves scattered on top. A wedge or two of lime juice adds a zesty pop, and a sprinkle of crushed peanuts provides satisfying crunch and an extra layer of texture.
Side Dishes
This curry shines with simple sides like steamed jasmine rice or sticky rice, which soak up every droplet of the delicious sauce. For a more rounded meal, pair it with light cucumber salad or crunchy Asian slaw to contrast the rich curry flavors.
Creative Ways to Present
For dinner parties or a fun twist, serve the curry in individual coconut shells or hollowed-out bell peppers. You can also offer extra toppings like chopped peanuts, sliced chilies, or fresh herbs on the side so everyone can customize their bowls just how they like.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover curry to an airtight container and refrigerate for up to 3 days. The flavors will deepen overnight, making leftovers even tastier the next day.
Freezing
You can freeze the curry for up to 1 month by placing it in a freezer-safe container. Thaw it overnight in the fridge before reheating. Keep in mind that the texture of the vegetables might soften after freezing, so it’s best for cooked chicken and sauce.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally. Add a splash of water or coconut milk if the sauce has thickened too much. Avoid microwaving at high power to preserve the curry’s texture and flavor.
FAQs
Can I use beef or tofu instead of chicken?
Absolutely! Beef can add a richer flavor, while tofu is a great vegetarian alternative. Adjust cooking times accordingly—beef may need a bit longer, and tofu can be added near the end to warm through.
Is Panang curry paste very spicy?
Panang curry paste usually has a moderate heat level with a subtle sweetness, making it less spicy than some other Thai curries. You can control the spice by adjusting the amount of paste you use or balancing with extra coconut milk.
Where can I find Panang curry paste?
Panang curry paste is commonly available at Asian grocery stores and many supermarkets with an international section. You can also find it online from specialty retailers, often sold in jars or pouches.
Can I make this dish vegan?
Yes! Swap chicken for firm tofu or mixed vegetables, use vegan fish sauce or soy sauce in place of fish sauce, and ensure your Panang curry paste is free of shrimp paste or other animal ingredients.
What’s the difference between Panang curry and other Thai curries?
Panang curry is typically thicker, creamier, and sweeter than red or green Thai curries. It features ground peanuts or peanut butter in the sauce, giving it a distinctive nutty flavor and rich texture.
Final Thoughts
There is nothing quite as satisfying as creating your own Best Ever Thai Panang Curry Recipe at home. With its vibrant colors, harmonious flavors, and inviting aroma, this dish is sure to become a beloved staple in your kitchen. Give it a try and share it with friends or family—you’ll soon understand why it’s called the “best ever.” Happy cooking!
Print
Best Ever Thai Panang Curry Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
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.
Ingredients
Protein
- 1 lb chicken breast or thigh, thinly sliced
Curry Base
- 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
Vegetables & Herbs
- 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
Additional Flavorings
- 1/4 cup roasted peanuts or 1 tbsp peanut butter
To Serve
- Cooked jasmine rice
Instructions
- Prepare Ingredients: Slice the chicken thinly, chop the vegetables including the bell peppers and onion, and gather all other ingredients before starting to cook.
- Sauté Curry Paste: 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.
- Add Coconut Milk: 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.
- Cook Chicken: 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.
- Season the Curry: 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 Vegetables: 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.
- Finish with Basil: Turn off the heat and stir in the Thai basil leaves to keep their vibrant color and fresh aroma intact.
- Serve: 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.
Notes
- You can substitute tofu or vegetables for a vegetarian version, omitting fish sauce or replacing it with a soy sauce alternative.
- Adjust the level of curry paste to control spiciness according to your taste.
- For richer flavor, use full-fat coconut milk; light coconut milk can be used for a lower fat version but will be less creamy.
- If bamboo shoots are unavailable, you can omit or replace them with water chestnuts for crunch.
- Serve immediately for the best flavor and texture, as the basil loses its aroma if cooked too long.
