Panang Chicken Curry

Comforting, fragrant, and impossibly satisfying, this Panang Chicken Curry is the kind of dinner that makes weeknights feel special. With tender chicken thighs simmered in a creamy coconut sauce, bright kaffir lime, and a subtle balance of sweet and salty, it’s a Thai-inspired dish that’s built on bold, simple ingredients. Follow the steps below for a reliably delicious result that comes together quickly but tastes like you spent hours on it.

Why you’ll love this recipe

• Rich, balanced sauce: Full-fat coconut milk and Panang curry paste create a silky, savory base with a hint of sweetness.
• Deep flavor without fuss: Kaffir lime leaves and palm sugar punch up the aroma and balance the heat.
• Quick to make: Prep and cook in under 40 minutes, perfect for busy evenings.
• Easy to customize: Swap vegetables, adjust chilies, or serve over rice or noodles.

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)

Panang Chicken Curry

This recipe yields a glossy, fragrant curry with tender bites of chicken in a luxuriously creamy sauce. Read the instructions fully before you start so the steps flow smoothly.

Equipment

• Large skillet or wok
• Spoon or spatula for stirring
• Sharp knife and cutting board
• Measuring spoons and cups

Preparation

• Slice 1½ pounds boneless skinless chicken thighs into bite-sized pieces and set aside on a plate.
• Measure 4 ounces Panang curry paste and have it ready.
• Open one 14-ounce can of coconut milk and give it a gentle stir to combine any separated cream.
• Tear or thinly slice 4–5 kaffir lime leaves. If using whole leaves, remove the central stem before slicing.
• Slice 2–3 red chilies diagonally. Adjust the number for desired heat.
• Measure 1 tablespoon palm sugar (or brown sugar) and 1 tablespoon fish sauce.

Step-by-step cooking directions

1. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium heat until shimmering but not smoking.
2. Add 4 ounces Panang curry paste to the skillet. Cook, stirring constantly, for 1 to 2 minutes to bloom the spices and release the aroma. You should notice the paste darken slightly and become fragrant.
3. Pour in 14 ounces coconut milk, stirring to combine the curry paste into the coconut milk. Bring the mixture to a gentle simmer over medium-low heat. Keep stirring occasionally so the paste fully dissolves into the coconut milk and the sauce becomes smooth.
4. Add the sliced chicken thighs to the simmering curry mixture. Stir to coat the chicken evenly with the sauce. Maintain a low simmer and cook for about 8–10 minutes, or until the chicken is cooked through and tender. Cut a piece to check for doneness if needed; there should be no pink in the center.
5. After the chicken is nearly cooked, stir in 4–5 torn or thinly sliced kaffir lime leaves, 1 tablespoon palm sugar (or brown sugar), and 1 tablespoon fish sauce. Mix thoroughly so the flavors meld. Taste and adjust seasoning if desired—add a touch more sugar for sweetness or a splash more fish sauce for saltiness.
6. Add the 2–3 sliced red chilies to the curry and simmer for another 1 to 2 minutes to soften them slightly and infuse a bit of heat into the sauce.
7. Once the chicken is fully cooked and the sauce is glossy and slightly thickened, remove the skillet from the heat. Taste once more and adjust the balance of flavors if necessary.
8. Serve the Panang Chicken Curry immediately, garnished with a handful of fresh basil leaves. This curry pairs beautifully with steamed jasmine rice or rice noodles to soak up the sauce.

Tips and variations

• For a lighter sauce, you can use part-full-fat and part-light coconut milk, but keep the full-fat if you want the creamiest, most authentic mouthfeel.
• If you prefer a milder curry, remove the seeds from the red chilies before slicing or use just one chili.
• Add vegetables like sliced bell peppers or baby corn during the chicken simmer step for extra color and texture. Add heartier vegetables earlier and delicate ones later so everything finishes at the same time.
• To deepen the flavor, briefly sear the chicken pieces before adding the curry paste. Brown in the oil for 1–2 minutes per side, then remove and proceed with cooking the paste, adding coconut milk, and returning the chicken to the pan.
• For a nutty finish, stir in a teaspoon or two of peanut butter or ground peanuts at the end. This is optional but common in many Panang-style sauces.

Serving suggestions

• Serve over steamed jasmine rice or coconut rice to complement the curry’s creaminess.
• Garnish with fresh basil leaves and extra sliced chilies for color and a fresh aroma.
• Offer lime wedges on the side for people who like a bright citrus lift.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of water or coconut milk if the sauce thickens too much.
• Freeze for up to 2 months. Thaw overnight in the fridge and reheat slowly to preserve texture.

Notes on ingredients

• Panang curry paste: Choose a paste you enjoy—some are sweeter, some spicier. Taste and adjust the number of chilies and sugar accordingly.
• Coconut milk: Full-fat yields the creamiest, most satisfying sauce. Shake or stir the can to incorporate the solids and liquid.
• Kaffir lime leaves: These add a floral citrus note that’s essential to the dish’s character. If you can’t find fresh leaves, some markets sell frozen or dried versions—use sparingly if dried.
• Palm sugar: If you don’t have palm sugar, brown sugar can be used without changing the overall balance of the dish.
• Fish sauce: Adds depth and umami. If you avoid fish sauce, a light soy sauce combined with a small pinch of salt can be substituted, but the flavor profile will shift slightly.

Final thoughts

Panang Chicken Curry is an elegant weeknight winner—rich coconut, savory curry, fragrant kaffir lime, and a perfect touch of sweetness from palm sugar. The steps are straightforward and forgiving, and the result is a restaurant-worthy curry that’s incredibly satisfying. Keep the ingredients on hand and you’ll be able to pull together this delicious meal whenever you crave bold, comforting flavors.

Enjoy your Panang Chicken Curry warm, with rice and a handful of fresh basil leaves on top for a final, aromatic flourish.