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–+ servings
Chicken Panang Curry

Chicken Panang Curry

Discover the rich flavors of Chicken Panang Curry. This creamy, nutty Thai dish is easy to make and perfect for any occasion. Try it today!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons oil (coconut or vegetable)
  • 3-4 tablespoons Panang curry paste
  • 400 ml unsweetened full-fat coconut milk divided
  • 4 boneless, skinless chicken thighs sliced against the grain (~900g)
  • 1 tablespoon palm sugar, coconut sugar, brown sugar, or turbinado sugar
  • 2 tablespoons fish sauce adjust to taste
  • 1 unit red bell pepper thinly sliced
  • 6 leaves kaffir lime leaves lightly crushed
  • 1 cup snow peas optional
  • 10 leaves Thai basil leaves can substitute with Italian basil
  • 3 tablespoons natural peanut butter
  • 4 leaves kaffir lime leaves central vein removed and finely sliced (optional for garnish)

Equipment

  • Large skillet or wok
  • Wooden spoon or spatula
  • Measuring spoons and cups
  • Sharp knife and cutting board
  • Mixing bowl

Method
 

  1. Heat the oil in a large skillet over medium heat until shimmering.
  2. Add the Panang curry paste and stir frequently for about 4-5 minutes until fragrant.
  3. Pour in one-quarter of the coconut milk and stir until glossy and slightly thickened.
  4. Add the chicken pieces, coating them evenly in the sauce, and cook for another minute.
  5. Pour in half of the remaining coconut milk and allow the sauce to thicken around the chicken.
  6. Incorporate the sugar, fish sauce, sliced red bell pepper, and whole kaffir lime leaves into the pan.
  7. Let everything simmer gently for 5-8 minutes, stirring occasionally.
  8. If using, add the snow peas and Thai basil.
  9. Stir in the peanut butter and the last bit of coconut milk, adjusting seasoning if needed.
  10. Remove the whole kaffir lime leaves before serving and garnish with finely sliced kaffir lime leaves and Thai basil.

Nutrition

Calories: 380kcalCarbohydrates: 15gProtein: 24gFat: 27gSaturated Fat: 15gCholesterol: 95mgSodium: 800mgPotassium: 680mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 30mgCalcium: 6mgIron: 15mg

Notes

For a unique flavor, use coconut oil to toast the curry paste. Don't skip the peanut butter, as it adds essential depth and richness. Store leftovers in an airtight container and consume within 3-4 days, or freeze for up to 3 months, omitting fresh herbs if freezing.
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