chicken panang

Quick and Easy Panang Curry made with chicken and sautéed vegetables in a bold and creamy coconut sauce, served over rice. 

Panang Curry

Panang curry paste (*)

peanut butter

chicken breasts (,

onion (, sliced)

green bell pepper (, thinly sliced)

red bell pepper (, thinly sliced)

ginger

garlic (, minced)

coconut milk ((Chaokoh brand is my favorite))

cornstarch

brown sugar (, packed)

fish sauce

lime juice

basil leaves (, roughly chopped)

Hot cooked rice (white, brown or jasmine)

Panang curry

Heat oil over medium-high heat in large non-stick skillet. Saute onions for 2 minutes, then add bell peppers, garlic and ginger and saute for 2 minutes more.

Add curry paste and peanut butter and saute for 1 minute. Add 1 ½ cans of coconut milk. Whisk cornstarch into remaining 1/2 can coconut milk then add to the pan. Stir well.

Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.

Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes.  Season with salt and pepper, to taste.

Serve over hot cooked rice.

https://content.jwplatform.com/videos/CA9Zj9NO.mp4

Panang Curry recipe bursting with rich and creamy flavor from the curry paste and coconut milk and made hearty with chicken, veggies and fresh basil.

Easy and quick to make, this Panang Chicken Curry features tender chicken in the most luxuriously creamy sauce. A super popular Thai-style curry that will fire up your weeknight.

Panang Chicken Curry

Tablespoons oil (such as coconut oil

4 Tablespoons prepared Panang Curry Paste (see notes)

14 oz can full-fat, unsweetened coconut milk, divided

boneless skinless chicken thighs, sliced against the grain ((about 2 pounds))

Tablespoon palm, coconut, (brown, or turbinado sugar)

Tablespoons fish sauce, (or to taste, see notes below)

red bell pepper; thinly sliced

kaffir lime leaves, crushed slightly

snow peas (optional)

Thai basil leaves

peanut butter (see notes below)

kaffir lime leaves, middle vein removed, sliced thin (optional for garnish)

Heat oil in 12-inch saucepan over medium heat until shimmering. Add the curry paste and cook, stirring frequently, until paste is fragrant and darkens in color, about 4 to 5 minutes.

Add 1/4 of the coconut milk to the pan and stir to combine with curry paste until glossy and thickened, about 1 minute. Stir in the chicken and toss to coat thoroughly with the sauce. Cook for 1 minute, stirring constantly, then add half of the remaining coconut milk; stir to combine.

Stir in the sugar, fish sauce, red peppers, and whole kaffir lime leaves. Simmer over medium heat, stirring occasionally, until chicken is cooked through, about 5 to 8 minutes. Cooking time will vary depending on how small or large your chicken pieces are.

If adding snow peas and Thai basil leaves, add them in now, followed by the peanut butter and the rest of the coconut milk. Stir until thoroughly incorporated.

Taste and adjust the seasoning with more fish sauce and sugar, if necessary; turn off heat and remove whole kaffir lime leaves. Garnish each serving with a few strips of kaffir lime leaves and a few fresh Thai basil leaves, if using. Serve with rice or side of your choice.

Had panang curry at a Thai restaurant and couldn’t stop thinking about it so had to recreate! My husband and I LOVED this recipe! I’ll be making it again this week for meal prepped lunches! I got the curry recommended from the recipe on Amazon it was great!

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Panang Chicken Curry

Panang curry

Panang curry

Top 4 chicken panang recipes from across the web

The most viewed chicken panang recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Panang Curry

Panang Chicken Curry

Panang curry

Panang curry

The most viewed chicken panang recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine