The Best Thai Chicken Panang Curry Recipe

I’m sharing my Chicken Panang Curry Recipe that folds rich, complex flavors into a bright, hearty curry ready in under 30 minutes.

I love how Thai chicken panang curry layers rich, salty, and slightly sweet flavors, and somehow still feels bright and clean. In under 30 minutes I can turn boneless skinless chicken thighs and Panang curry paste into something that sticks in your head, not just your stomach.

It’s hearty enough for weeknights yet weirdly elegant, like quick Pan Asian Food at its boldest. There are little tricks i use that make it pop, things i sorta stumbled onto, and i promise you will taste them, even if you don’t notice why at first.

Ingredients

• Rich in protein and iron, juicy dark meat, has more fat than breasts.
• Panang curry paste, savory slightly sweet and nutty, packs chilies spices and umami.
• Creamy full fat coconut milk adds richness and slight sweetness, but high in saturated fat.
• Fish sauce is salty fermented umami booster, low calories but very high sodium.
• Palm sugar gives caramel like sweetness, less processed than white sugar and balances spice.
• Kaffir lime leaves add intense citrus aroma and a bright sour note without extra juice.
• Thai basil is sweet peppery herb, aromatic finish with a slight anise hint, feels fresh.
• Roasted peanuts bring crunchy texture and nutty flavor, adds protein and healthy fats for contrast.

Ingredient Quantities

• 1 lb boneless skinless chicken thighs, cut into bite sized pieces
• 3 tablespoons Panang curry paste
• 1 can 14 oz full fat coconut milk
• 1 tablespoon vegetable oil
• 1 small yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (or galangal if you got it)
• 1 1/2 tablespoons fish sauce
• 1 tablespoon palm sugar or light brown sugar, grated
• 4 to 6 kaffir lime leaves, torn
• 2 tablespoons roasted peanuts, finely ground
• 1/4 cup chicken broth or water
• 1 tablespoon fresh lime juice
• 1/4 teaspoon ground white pepper or black pepper
• 1/2 cup fresh Thai basil leaves, packed
• Cooked jasmine rice for serving, optional

How to Make this

1. Prep everything first: cut 1 lb chicken thighs into bite sized pieces, thinly slice 1 small yellow onion and 1 red bell pepper, mince 2 cloves garlic, grate 1 tbsp fresh ginger, tear 4 to 6 kaffir lime leaves, finely grind 2 tbsp roasted peanuts, measure 3 tbsp Panang curry paste, 1 can (14 oz) coconut milk, 1 1/2 tbsp fish sauce, 1 tbsp palm or light brown sugar, 1/4 cup chicken broth or water, 1 tbsp lime juice, 1/4 tsp ground white or black pepper, 1 tbsp vegetable oil and pack 1/2 cup fresh Thai basil leaves. Having it all ready saves time.

2. If your coconut milk separated, scoop out about 1/3 cup of the thick cream from the top to use for frying the paste; otherwise just use 1/4 cup of the can. Heat a large skillet or wok over medium heat, add 1 tbsp vegetable oil, then add the curry paste and that coconut cream and stir-fry until aromatic and the oil starts to separate, about 1 to 2 minutes. This blooms the spices so your curry tastes bright.

3. Add the sliced onion, minced garlic and grated ginger to the paste; stir 1 minute until the onion starts to soften. Don’t let the garlic burn.

4. Add the chicken pieces and stir so they get coated in the paste. Cook 2 to 3 minutes until the chicken is mostly opaque on the outside.

5. Pour in the rest of the coconut milk, 1/4 cup chicken broth or water, 1 1/2 tbsp fish sauce and 1 tbsp sugar. Stir in the torn kaffir lime leaves and 2 tbsp ground peanuts. Bring to a gentle simmer.

6. Simmer uncovered for 6 to 8 minutes, stirring occasionally, until chicken is cooked through and the sauce has slightly thickened. If it gets too thick, add a splash more broth or water. If too thin, simmer a little longer.

7. Add the red bell pepper in the last 2 minutes so it stays bright and slightly crisp. Stir in 1 tbsp fresh lime juice and 1/4 tsp ground white or black pepper, taste and adjust saltiness with more fish sauce or a pinch more sugar if needed.

8. Turn off the heat and fold in 1/2 cup packed fresh Thai basil leaves so they wilt into the curry. Let the curry sit 1 minute so flavors settle.

9. Serve over cooked jasmine rice if you want, sprinkle extra chopped roasted peanuts and a few basil leaves on top, and squeeze extra lime if you like it tangier. Quick tip: use palm sugar for a more authentic caramel note, and don’t overcook the peppers or basil or you lose the fresh lift.

Equipment Needed

1. Large skillet or wok (about 12 inch) for frying the paste and simmering the curry
2. Cutting board, try to keep one for meat and one for veg if you can
3. Chef’s knife, sharp please or it’ll fight you
4. Measuring spoons and a 1 4 cup liquid measuring cup for the coconut cream and broth
5. Heatproof spatula or wooden spoon for stirring and scraping the pan
6. Microplane or box grater for the ginger and garlic if you like fine texture
7. A few small prep bowls for the mise en place items like paste, peanuts, lime juice
8. Mortar and pestle or small food processor or spice grinder to finely grind the roasted peanuts
9. Can opener for the coconut milk can and a pair of tongs to handle the chicken if needed

FAQ

The Best Thai Chicken Panang Curry Recipe Substitutions and Variations

• Chicken thighs: boneless skinless chicken breasts (leaner, cut smaller and don’t overcook), firm tofu (press and sear for texture, great veggie swap), shrimp (cook briefly until just pink), thinly sliced pork shoulder (stays juicy)
• Panang curry paste: red curry paste plus 1 tbsp peanut butter and a splash of lime (mimics nuttiness), Massaman paste (milder, nuttier profile), homemade mix of red curry paste and ground roasted peanuts
• Full fat coconut milk: coconut cream thinned with water (same richness), light coconut milk (less rich, use more paste for flavor), evaporated milk plus a tsp coconut extract in a pinch
• Fish sauce: soy sauce plus a squeeze of lime (salt + acidity), tamari for gluten free, anchovy paste diluted with water (similar umami)

Pro Tips

– Scoop the thick coconut cream from the top and fry your curry paste in that first, not water. It helps bloom the spices and you get a brighter, richer sauce. Don’t walk away though, it goes from fragrant to burned fast.

– Brown the chicken pieces briefly in a hot pan before adding the liquid if you want more depth of flavor. It’s ok if they are not fully cooked, they’ll finish in the sauce, but that quick sear gives caramelized bits that make the curry taste way better.

– Taste and adjust at the end, not only at the beginning. Fish sauce is super salty so add a little at a time, then balance with lime and a pinch of sugar. If it tastes flat a squeeze of lime will usually fix it.

– Add the bell pepper and fold in the Thai basil at the very last minute so they stay bright and fresh. Also sprinkle coarsely chopped roasted peanuts on top for texture, not the finely ground ones inside unless you want a thicker, nuttier sauce.