Thai Panang Chicken Curry Recipe + Video
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
22 mins
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Total Time
32 mins
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Servings
6
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Calories
340 kcal
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Course
Main Course
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Cuisine
Thai
Thai Panang Chicken Curry Recipe + Video
Description
This Thai Panang Chicken Curry uses bite-sized boneless chicken thighs cooked with a colorful mix of onions, red and orange bell peppers, and garlic sautéed in coconut oil. The Panang red curry paste and peanut butter are first cooked to deepen their flavors before adding crushed kaffir lime leaves, coconut milk, and fish sauce to form a rich curry sauce. The chicken simmers gently in this sauce until tender and fully cooked, thickening the mixture.
The kaffir lime leaves contribute a citrusy aroma, while the peanut butter adds a subtle nutty roundness unique to Panang curry. Fresh basil stirred in last provides a bright, herbal finish. The result is a creamy curry with balanced spiciness and complex layers from the aromatic ingredients, typical of Thai cuisine.
Traditionally served with steamed rice, quinoa, or noodles, this dish brings bold and comforting Southeast Asian flavors to the table. The recipe suggests potential ingredient sourcing from Asian markets, including the curry paste and kaffir lime leaves, which can be frozen to preserve freshness though they turn darker.
Kaffir lime leaves remain somewhat tough after cooking; they may be eaten, avoided, or removed when serving based on preference.
Ingredients
- 1 1/2 pounds chicken thigh chopped, boneless, skinless
- 1 onion peeled and chopped, small
- 1 red bell pepper seeded and chopped
- 1 bell pepper seeded and chopped, orange
- 2 cloves garlic minced
- 1 tablespoon coconut oil
- 4 ounces Panang red curry paste (1 can)
- 1 tablespoon peanut butter
- 12 kaffir lime leaves crushed
- 13.5 ounces coconut milk unsweetened (1 can, thick
- 3 tablespoons fish sauce
- 1/4 cup basil leaves or sweet basil, Thai variety
Instructions
- Cut the chicken into bite-size pieces. Chop the onions and peppers into rough 1-inch pieces. Mince the garlic. Then crush the kaffir lime leaves to help release their oils.
- Place a 14-inch skillet (or wok) over medium-high heat. Add the coconut oil. Once the oil melts, add the onions. Sauté for 1 minute, then add the peppers and garlic. Sauté another 2-3 minutes.
- Move the veggies to the sides of the skillet and add the panang red curry paste and peanut butter to the center of the pan. Sauté the curry for 2-3 minutes to intensify the flavor, moving around the pan. Then add the kaffir lime leaves, coconut milk, and fish sauce. Stir to blend.
- Stir in the chopped chicken and bring to a boil. Lower the heat and simmer for 10-15 minutes, until the chicken is cooked through and the sauce thickens. Stir occasionally. Remove from heat and stir in the basil leaves. Serve with rice, quinoa, or noodles.
Notes
- Some ingredients, like Panang curry paste and kaffir lime leaves, may be best sourced from Asian markets.
- Kaffir lime leaves can be frozen; they darken but retain flavor.
- Kaffir lime leaves remain somewhat tough after cooking; they can be eaten, avoided, or removed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Serving | 6ounces | |
| Calories | 340kcal | 17% |
| Carbohydrates | 8g | 3% |
| Protein | 24g | 48% |
| Fat | 23g | 35% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 107mg | 36% |
| Sodium | 163mg | 7% |
| Potassium | 545mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 4300IU | 86% |
| Vitamin C | 54.7mg | 61% |
| Calcium | 56mg | 6% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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