Panang chicken curry

This incredibly rich, deeply aromatic, and mildly spicy Panang chicken curry is the ultimate weeknight dinner upgrade for anyone craving authentic Thai flavors without the hassle of ordering takeout. Whether you are hosting a casual dinner party or simply searching for healthy chicken dinner recipes to spice up your standard meal prep routine, this vibrant dish hits all the right marks. Packed with tender chunks of poultry, creamy coconut milk, and the complex, nutty notes of peanuts and makrut lime leaves, it delivers massive, restaurant-quality satisfaction in under 30 minutes.

Origin Panang chicken curry

Panang curry (also spelled Phanaeng or Penang) is a type of red Thai curry that is uniquely characterized by its thick, creamy consistency and a subtly sweet, nutty flavor profile, historically derived from the inclusion of crushed peanuts or peanut butter. Its origins trace back to the central regions of Thailand, though some culinary historians believe the name may reference the island of Penang in Malaysia, highlighting the cross-cultural exchange in the region. Unlike standard Thai red or green curries which are often soupy, a proper Panang chicken curry is rich and gravy-like. By utilizing full-fat coconut milk and lean poultry, this modern adaptation perfectly captures the health benefits of traditional Thai ingredients—which are rich in immune-boosting aromatics like galangal and lemongrass—transforming an indulgent restaurant staple into a highly functional, everyday meal.

Why I Love This Recipe

I love how this recipe feels like a complex, labor-intensive culinary achievement, but actually relies heavily on the brilliant shortcut of a high-quality, store-bought curry paste. It completely eliminates the need to source obscure spices or spend hours grinding aromatics in a mortar and pestle. It is one of the absolute best quick and easy healthy dinner ideas because it is entirely scalable and customizable; serve it over a bed of steamed jasmine rice or keep it strictly low-carb by serving it over cauliflower rice.

Tips for the Perfect Curry

To achieve a beautifully thick, separated sauce rather than a watery, bland soup, managing how you bloom the curry paste is absolutely critical. First, you must “fry” the Panang curry paste in a little bit of the thick coconut cream (or oil) before adding the rest of the liquid. This is an essential expert Thai cooking technique known as “cracking” the coconut cream; it releases the fat and blooms the spices, resulting in that gorgeous, deep orange oil slick that characterizes a truly authentic Panang chicken curry. Furthermore, using full-fat coconut milk (not the light version in a carton) guarantees the rich, luxurious texture.

Also Read : Easy sweet sour chicken

Panang chicken curry

Recipe by RecipesVilla

0.0 from 0 votes

Course: DinnerCuisine: ThaiDifficulty: Easy

Servings

5

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

382

kcal

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts or thighs, sliced into thin strips

• 1 can (13.5 oz) full-fat coconut milk (do not shake the can before opening!)

• 3 to 4 tbsp high-quality Panang curry paste (adjust based on your heat tolerance)

• 1 tbsp creamy peanut butter (unsweetened is best)

• 1 tbsp fish sauce (provides essential umami depth)

• 1 tbsp brown sugar or coconut sugar

• 1 large red bell pepper, thinly sliced

• 1 cup fresh green beans, trimmed and halved (or substitute with snow peas)

• 4 fresh Makrut (Kaffir) lime leaves, very thinly sliced (optional, but highly recommended for authentic flavor)

• Optional Garnishes: Fresh Thai basil or cilantro, and crushed roasted peanuts

Directions

• Crack the Cream (Crucial Step): Open the can of full-fat coconut milk without shaking it. Use a spoon to scoop out about 3 to 4 tablespoons of the thick, white cream sitting at the very top. Place this cream into a large skillet or wok over medium heat.
• Bloom the Paste: Once the coconut cream is bubbling, add the Panang curry paste. Stir and fry the paste continuously for 2 to 3 minutes until it becomes highly fragrant and the oils begin to separate and turn deep red. This technique unlocks the authentic restaurant flavor.
• Simmer the Base: Stir the creamy peanut butter into the hot curry paste. Slowly pour in the remainder of the canned coconut milk, whisking until the sauce is smooth and cohesive.
• Cook the Chicken: Add the thinly sliced chicken to the bubbling curry sauce. Bring the mixture to a gentle simmer and cook for 5 to 6 minutes, stirring occasionally, until the chicken is mostly cooked through.
• Add the Flavor Builders: Stir in the fish sauce, brown sugar, and the thinly sliced Makrut lime leaves (if using).
• Sauté the Vegetables: Add the sliced red bell pepper and green beans to the skillet. Simmer for another 4 to 5 minutes until the vegetables are tender-crisp and the chicken is fully cooked (165°F).
• Taste and Adjust: Taste the sauce. If it needs more salt/umami, add another dash of fish sauce; if it needs more sweetness to balance the heat, add a pinch of sugar.
• Serve: Remove the Panang chicken curry from the heat. Garnish generously with fresh Thai basil or cilantro and crushed peanuts. Serve immediately over hot steamed jasmine rice or cauliflower rice!

Notes

• Sourcing Ingredients: High-quality Panang curry paste and Makrut lime leaves can easily be found at your local Asian market or online. If you absolutely cannot find Panang paste, you can substitute it with Thai Red Curry paste, adding an extra tablespoon of peanut butter to replicate the nutty flavor.
• Vegetarian Swap: To make an incredible plant-based version, swap the chicken for a block of cubed, extra-firm tofu and substitute the fish sauce with soy sauce or a vegan fish sauce alternative.
• Storage: Store leftover curry in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen and improve on the second day!