Thai Panang Chicken Curry

If you love bold, fragrant curries that balance savory, sweet, and bright citrus notes — this Thai Panang Chicken Curry is for you. I’ve taken inspiration from the confident flavors of classic Thai kitchens and simplified them into a weeknight-friendly recipe that still sings with complexity. From a homemade paste to a silky coconut cream sauce, every spoonful is layered with toasted peanuts, warm spices, and lime brightness. Serve with steamed jasmine rice and a scattering of fresh coriander for a cozy, restaurant-style dinner at home.

Why you’ll love this version

• Fresh, scratch-made curry paste for vibrant flavor.
• Plenty of bright lime and kaffir leaf aroma to cut through the richness.
• Simple technique: sear, simmer, and finish.
• Uses accessible pantry spices and one can of coconut cream for a luxurious, silky sauce.

Ingredients

Makes 3–4 servings

• 1 small onion
• 5 cm piece of ginger
• 3 garlic cloves
• 1 tablespoon unsalted peanuts
• 2 red chillies
• 2 kaffir lime leaves – see notes
• juice of ½ lime
• 4 tablespoons tomato paste
• 1 tablespoon soy sauce
• 1 ½ tablespoon fish sauce
• 1 teaspoon shrimp paste
• 1 teaspoon palm sugar or raw sugar
• 2 teaspoon paprika
• 1 teaspoon turmeric
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ¼ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• ⅛ teaspoon ground cloves
• 500 g chicken breast
• 1 teaspoon sesame oil
• 1 teaspoon vegetable oil
• 1 can coconut cream (400 g / 13 oz)
• 1 handful fresh coriander

Notes on ingredients

A few quick notes before you begin: use the freshest lime juice you can for brightness. If kaffir lime leaves are hard to find, look for them in Asian markets or frozen packages; they add a distinctive citrus top note. The shrimp paste contributes depth; if you prefer a milder umami, reduce it slightly but do not omit entirely for an authentic taste. The chicken breast cooks quickly, so slice it thinly and evenly.

Equipment

• Blender or mortar and pestle for the paste
• Large skillet or shallow pan
• Sharp knife and board
• Spoon and measuring tools

Preparation

Prep work makes this come together fast: peel and roughly chop the onion, peel the ginger and cut into chunks, crush the garlic, deseed and roughly chop the red chillies if you want less heat, and roughly chop the peanuts. Thinly slice the chicken breast across the grain so pieces cook evenly. Measure out the spices, tomato paste, sauces, and coconut cream so they’re ready to go.

Step-by-step Instructions

1. Make the curry paste: In a blender or mortar, combine the chopped 1 small onion, 5 cm piece of ginger (roughly chopped), 3 garlic cloves, 1 tablespoon unsalted peanuts, and 2 red chillies. Add 2 kaffir lime leaves (torn into pieces), juice of ½ lime, 4 tablespoons tomato paste, 1 tablespoon soy sauce, 1 ½ tablespoon fish sauce, 1 teaspoon shrimp paste, and 1 teaspoon palm sugar or raw sugar. Blend or pound until you have a smooth, cohesive paste. Scrape down the sides as needed so everything incorporates evenly.
2. Toast the spices: In a dry pan over medium heat, briefly toast the spice mix of 2 teaspoon paprika, 1 teaspoon turmeric, ½ teaspoon ground coriander, ½ teaspoon ground cumin, ¼ teaspoon cinnamon, ⅛ teaspoon nutmeg, and ⅛ teaspoon ground cloves for 20–30 seconds until fragrant. Be careful not to burn them. Remove from heat and stir them into the curry paste you just made.
3. Sear the chicken: Pat 500 g chicken breast dry and slice into thin, even strips. Heat 1 teaspoon vegetable oil and 1 teaspoon sesame oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken in a single layer (work in batches if necessary) and sear for 1–2 minutes per side just until lightly browned. The pieces do not need to be fully cooked at this stage. Remove the chicken and set aside.
4. Cook the paste: Reduce the heat to medium. Add the curry paste to the empty skillet and cook for 1–2 minutes, stirring constantly, to develop the aromas and mellow the raw edges.
5. Combine with coconut cream: Pour in 1 can coconut cream (400 g / 13 oz) and stir until the curry paste is fully suspended in the cream. Bring the mixture to a gentle simmer.
6. Return the chicken and simmer: Add the seared chicken back into the skillet. Simmer gently for 6–8 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly. Taste the sauce and adjust seasoning if needed — more soy sauce for salt, more lime juice for brightness, or a pinch of palm sugar for sweetness.
7. Finish and garnish: Turn off the heat and stir in a small handful of fresh coriander. Tear the remaining kaffir lime leaves into thin strips if you love extra aroma and scatter them on top. Serve immediately with steamed rice and an additional squeeze of lime if desired.

Serving suggestions

Serve this Thai Panang Chicken Curry over steaming jasmine rice, with extra fresh coriander and lime wedges on the side. A light cucumber salad or quick-pickled red onion works wonderfully to contrast the curry’s richness.

Storing and reheating

Leftovers keep well refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat until warmed through, adding a splash of water or coconut cream if the sauce has thickened too much. You can also freeze the curry for up to 2 months; thaw overnight in the fridge before reheating.

Variations and tips

• Vegetable-forward: Replace chicken with firm tofu or a mix of eggplant and bell pepper for a plant-strong version.
• Spice level: For less heat, remove the seeds from the red chillies before blending. For more heat, add a small dried chilli or a pinch of chilli flakes.
• Texture: If you prefer a smoother paste, blend longer with a splash of water; for a chunky texture, pulse briefly so the peanuts and aromatics keep some bite.

Final thoughts

This Thai Panang Chicken Curry is warming, balanced, and deeply flavorful without being fussy. The homemade paste is the star — it’s where all the flavor lives — and the quick cooking method keeps the chicken tender and the sauce glossy. Make it on a weeknight or for guests; either way, it’s a comforting crowd-pleaser from your own kitchen.

Keyword reminder: Thai Panang Chicken Curry should appear across the article as written. Enjoy this Thai Panang Chicken Curry with rice and fresh coriander for a satisfying meal.