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Panang Chicken Curry in a wok, featuring tender chicken pieces coated in a rich, aromatic curry sauce garnished with fresh basil and red chilies, ready to serve.
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5 from 4 votes

Panang Chicken Curry

This Panang Chicken Curry is our most requested dinner for a reason, creamy, spicy, rich, and absolutely bursting with flavor. It’s the kind of Thai takeout-style dish you’ll want on repeat, made right at home with pantry staples and one pan.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Lunch
Cuisine: Asian, Thai
Keyword: chicken curry, panang chicken curry, thai chicken curry
Servings: 4
Calories: 482kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 1½ pounds boneless skinless chicken thighs sliced into bite-sized pieces
  • 4 ounces Panang curry paste
  • 14 ounces coconut milk preferably full-fat for a richer taste
  • 4-5 kaffir lime leaves torn or thinly sliced
  • 1 tablespoon palm sugar or brown sugar
  • 1 tablespoon fish sauce
  • 2-3 red chilies sliced diagonally
  • 1 tablespoon vegetable oil for sautéing
  • fresh basil leaves Thai basil preferred, for garnish
US Customary - Metric

Instructions

  • Heat 1 tablespoon of vegetable oil in a large saucepan or wok over medium heat. Add the Panang curry paste to the pan. Stir-fry for 2-3 minutes until the paste becomes fragrant and slightly darker in color.
    process shots showing how to make panang chicken curry.
  • Pour half of the coconut milk (about 7 oz or 200ml) into the pan. Stir well to combine with the curry paste. Cook for 3-5 minutes, stirring occasionally, until you see the oil start to separate from the coconut milk (this enhances the flavor).
    process shots showing how to make panang chicken curry.
  • Add the sliced chicken thighs to the pan. Stir to coat the chicken pieces evenly with the curry sauce. Cook for 5 minutes, allowing the chicken to absorb the flavors.
    process shots showing how to make panang chicken curry.
  • Pour in the remaining coconut milk. Add the kaffir lime leaves and half of the sliced red chilies. Stir in the palm sugar and fish sauce. Mix everything thoroughly.
    process shots showing how to make panang chicken curry.
  • Bring the curry to a gentle simmer. Cook uncovered for 10-15 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened slightly. For more sweetness, add a bit more palm sugar. For saltiness, add additional fish sauce. For heat, add more sliced chilies.
    process shots showing how to make panang chicken curry.
  • Remove the curry from heat. Garnish with the remaining red chilies and fresh basil leaves. Serve hot over steamed jasmine rice.

Video

Notes

  1. Curry paste tip: Don’t skip frying it in oil, it’s what brings the flavor to life.
  2. Coconut milk: Full-fat is non-negotiable here. It’s what gives the sauce that luscious, velvety texture.
  3. Palm sugar swap: Brown sugar works perfectly, start with 2 teaspoons and taste from there.
  4. Make it your own: Add veggies like bell peppers or green beans if you want to bulk it up.
  5. Use full-fat coconut milk for the best flavor and creaminess.
  6. Adjust the spice level by adding or reducing the chilies.
  7. Simmer the curry long enough for the sauce to thicken and deepen in flavor.
  8. Serve over jasmine rice or with naan.

Nutrition

Serving: 1serving | Calories: 482kcal | Carbohydrates: 10g | Protein: 36g | Fat: 34g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 162mg | Sodium: 526mg | Potassium: 720mg | Fiber: 1g | Sugar: 5g | Vitamin A: 4721IU | Vitamin C: 36mg | Calcium: 78mg | Iron: 6mg
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