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
Scale
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.
