0 from 12 votes
Panang Chicken Curry
This Panang Chicken Curry is rich, creamy, and packed with bold Thai flavors. Tender chicken is simmered in a fragrant coconut curry sauce with kaffir lime leaves and chilies. Perfect for weeknight dinners or when you’re craving takeout-style curry at home!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 482 kcal
Course:
Lunch , Dinner
Cuisine:
Asian , Thai
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
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.
- 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).
- 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.
- 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.
- 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.
- Remove the curry from heat. Garnish with the remaining red chilies and fresh basil leaves. Serve hot over steamed jasmine rice.
Cup of Yum
Notes
- Use full-fat coconut milk for the best flavor and creaminess.
- Adjust the spice level by adding or reducing the chilies.
- Simmer the curry long enough for the sauce to thicken and deepen in flavor.
- Serve over jasmine rice or with naan.
Nutrition Information
Serving
1serving
Calories
482kcal
(24%)
Carbohydrates
10g
(3%)
Protein
36g
(72%)
Fat
34g
(52%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
4g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
162mg
(54%)
Sodium
526mg
(22%)
Potassium
720mg
(21%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
4721IU
(94%)
Vitamin C
36mg
(40%)
Calcium
78mg
(8%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 482
% Daily Value*
| Serving | 1serving | |
| Calories | 482kcal | 24% |
| Carbohydrates | 10g | 3% |
| Protein | 36g | 72% |
| Fat | 34g | 52% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 162mg | 54% |
| Sodium | 526mg | 22% |
| Potassium | 720mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 4721IU | 94% |
| Vitamin C | 36mg | 40% |
| Calcium | 78mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.