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Chicken Panang Curry

Chicken Panang Curry

Craving something rich and comforting? This Chicken Panang Curry delivers creamy, vibrant flavors that will transport your taste buds straight to Thailand. It’s easy to make and a perfect weeknight dinner choice. Get ready to enjoy a satisfying meal that will have everyone asking for seconds!
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Prep Time 18 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Thai
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons coconut or olive oil
  • 2 tablespoons Panang curry paste I use Mae Ploy brand.
  • 2 pounds chicken breasts or thighs Thinly sliced into 1/8” slices against the grain.
  • 3 red bell peppers Thinly sliced or other veggies.
  • 2 teaspoons freshly grated ginger
  • 4 cloves garlic Minced.
  • 2 14 oz. coconut milk Quality coconut milk.
  • 1-2 tablespoons cornstarch Depending on desired thickness.
  • 1/4 cup light brown sugar Packed.
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 1 cup Thai basil or regular basil Loosely packed, roughly chopped.
  • fresh basil For garnish.
  • fresh cilantro For garnish.
  • fresh lime juice To taste.
  • Asian chili sauce For serving.

Equipment

  • Wooden Spoon
  • Grater
  • Skillet
  • Frying Pan
  • Chef's Knife
  • Saucepan
  • Whisk

Method
 

  1. Heat oil over medium high heat in a large saucepan or braiser. Add curry paste and sauté for 1 minute.
  2. Add sliced chicken and cook just until chicken is no longer pink. Add ginger and garlic and sauté 30 seconds.
  3. Add 1½ cans of coconut milk. Whisk cornstarch into remaining ½ can of coconut milk then add to skillet. Stir in brown sugar, fish sauce, lime juice, bay leaf, and thyme.
  4. Simmer for 5 minutes then add red bell peppers and basil and simmer for 2-3 minutes or until peppers are crisp tender. Discard bay leaf.
  5. Adjust to taste: Sweeten it up with additional brown sugar, add tang with additional lime juice, spice it up with additional Asian chili paste, add salt/more umami with additional fish sauce. You may also add additional curry paste for more overall flavor and heat.
  6. Garnish with additional optional fresh basil, cilantro, and chili sauce to taste. Serve with rice.

Notes

  • 2 tablespoons is medium-spicy: About a 4 spice level on the Thai 1-10 restaurant scale if using Mae Ploy brand. I have found Mae Ploy to be a little spicier than other brands, so it is possible that 2 tablespoons other brands might just be medium heat, and you may need to add more to taste at the end.
  • Chicken slicing: Chicken is much easier to slice if partially frozen. It will thaw quickly once sliced.
  • Meal prep: You can slice your chicken and red bell peppers in advance for even quicker meal prep.
  • Vegetable alternatives: I recommend one red bell for sweet crunch, then you can swap in other vegetables such as snap peas, bamboo shoots, zucchini, carrots, etc.